Have you ever craved that perfect combination of crispy, spicy, and creamy all wrapped up in a warm tortilla? Well, get ready to experience taco heaven because I’m sharing my absolute favorite bang bang shrimp taco recipe that will knock your socks off! After countless attempts at perfecting this recipe in my kitchen, I’ve finally nailed down the exact measurements and techniques that make these tacos absolutely irresistible.
What Makes These Bang Bang Shrimp Tacos Special?
Before we dive into the recipe, let me tell you why these aren’t just any ordinary shrimp tacos. The magic lies in the perfect balance of textures and flavors – crispy fried shrimp coated in a sweet-spicy bang bang sauce, nestled in warm tortillas, topped with crunchy slaw and fresh garnishes. It’s a flavor explosion that’ll have your taste buds dancing!
Essential Ingredients Breakdown
For the Shrimp
| Ingredient | Amount | Notes |
|---|---|---|
| Large shrimp | 1 pound | Peeled and deveined, tail-off |
| All-purpose flour | 1 cup | For dredging |
| Cornstarch | ½ cup | Creates extra crispiness |
| Garlic powder | 1 tablespoon | For flavor depth |
| Paprika | 1 teaspoon | Adds color and mild heat |
| Black pepper | 1 teaspoon | Freshly ground |
| Salt | 1 teaspoon | Fine sea salt preferred |
| Buttermilk | 1 cup | For moisture and tenderness |
| Vegetable oil | 4 cups | For frying |
For the Bang Bang Sauce
| Ingredient | Amount | Notes |
|---|---|---|
| Mayo | ½ cup | Use real mayonnaise |
| Sweet chili sauce | ¼ cup | Thai-style recommended |
| Sriracha | 2 tablespoons | Adjust to taste |
| Honey | 1 tablespoon | For balance |
| Lime juice | 1 tablespoon | Fresh squeezed |
For the Slaw
| Ingredient | Amount | Notes |
|---|---|---|
| Purple cabbage | 2 cups | Finely shredded |
| Green cabbage | 2 cups | Finely shredded |
| Carrots | 1 cup | Julienned |
| Cilantro | ½ cup | Roughly chopped |
| Rice vinegar | 2 tablespoons | For tang |
| Lime juice | 1 tablespoon | Fresh squeezed |
| Salt | ½ teaspoon | To taste |
For Assembly
| Item | Amount | Notes |
|---|---|---|
| Corn tortillas | 12-14 | 6-inch size |
| Avocado | 2 medium | Sliced |
| Lime wedges | 2 limes | For serving |
| Cilantro | ¼ cup | For garnish |
| Radishes | 4-5 | Thinly sliced |
Step-by-Step Instructions
Preparing the Slaw (Make First)
- In a large bowl, combine both types of shredded cabbage and julienned carrots
- Add chopped cilantro, rice vinegar, lime juice, and salt
- Toss well and refrigerate for at least 30 minutes to let flavors meld
- Taste and adjust seasoning before serving
Making the Bang Bang Sauce
- In a medium bowl, whisk together mayonnaise, sweet chili sauce, and sriracha
- Add honey and lime juice, stirring until well combined
- Taste and adjust heat level to your preference
- Set aside at room temperature
Preparing the Shrimp
- Pat shrimp dry with paper towels to remove excess moisture
- In a shallow dish, combine flour, cornstarch, garlic powder, paprika, black pepper, and salt
- Pour buttermilk into a separate shallow dish
- Working in batches, dip shrimp in buttermilk, then dredge in flour mixture
- Place coated shrimp on a wire rack and let rest for 5 minutes
Frying the Shrimp
- Heat oil in a large, deep skillet or Dutch oven to 350°F
- Fry shrimp in batches for 2-3 minutes until golden brown
- Remove with a slotted spoon and drain on paper towels
- Immediately toss hot shrimp with 2-3 tablespoons of bang bang sauce
Taco Assembly
- Warm tortillas on a comal or skillet
- Place a portion of slaw on each tortilla
- Top with 3-4 pieces of sauced shrimp
- Add sliced avocado and radishes
- Garnish with fresh cilantro and a lime wedge
- Drizzle with additional bang bang sauce
Pro Tips for Perfect Bang Bang Shrimp Tacos
- Temperature Control
- Maintain oil temperature between 350-375°F
- Use a thermometer for accuracy
- Don’t overcrowd the pan
- Texture Management
- Double-dredge shrimp for extra crunchiness
- Let coated shrimp rest before frying
- Serve immediately while shrimp is crispy
- Prep Organization
- Make slaw and sauce ahead of time
- Set up a breading station assembly line
- Warm tortillas as you fry the last batch of shrimp
Make-Ahead and Storage Tips
| Component | Storage Method | Duration | Notes |
|---|---|---|---|
| Bang Bang Sauce | Refrigerated, airtight container | Up to 1 week | Stir before using |
| Slaw | Refrigerated, airtight container | Up to 2 days | Best fresh |
| Fried Shrimp | Refrigerated, airtight container | Up to 2 days | Reheat in oven |
| Assembled Tacos | Not recommended | Eat immediately | Components separate |
Serving Suggestions
- Serve with Mexican-style rice
- Add a side of black beans
- Include extra lime wedges
- Offer additional bang bang sauce
- Serve with grilled corn on the cob
- Add pickled red onions as a topping option
Nutritional Information
(Per taco, assuming 2 tacos per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 18g |
| Fat | 16g |
| Carbohydrates | 28g |
| Fiber | 4g |
| Sodium | 580mg |
Common Questions & Answers
Q: Can I bake the shrimp instead of frying?
A: Yes! While the texture won’t be quite as crispy, you can bake the breaded shrimp at 400°F for 10-12 minutes, flipping halfway through.
Q: How spicy is the bang bang sauce?
A: The recipe as written is medium spicy. Adjust the sriracha amount to make it milder or spicier to your taste.
Q: Can I make these gluten-free?
A: Absolutely! Use gluten-free flour blend for dredging and ensure your corn tortillas are certified gluten-free.
Q: What size shrimp works best?
A: I recommend 16-20 count (large) shrimp. They’re big enough to get crispy but not so large that they’re unwieldy in tacos.
Q: Can I prepare components ahead for a party?
A: Yes! Make the slaw and sauce up to 2 days ahead. Bread the shrimp up to 4 hours ahead and keep refrigerated until frying.
Troubleshooting Tips
| Problem | Cause | Solution |
|---|---|---|
| Soggy breading | Oil not hot enough | Maintain 350-375°F oil temperature |
| Sauce too thick | Over-mixed | Thin with lime juice or water |
| Burning breading | Oil too hot | Reduce heat, use thermometer |
| Slaw too watery | Over-salted | Drain excess liquid, adjust seasoning |
Remember, the key to fantastic bang bang shrimp tacos lies in the details – from maintaining the right oil temperature to balancing the sauce flavors. Don’t be afraid to adjust the seasonings to your taste, and most importantly, have fun with it! These tacos are sure to become a regular in your recipe rotation, just as they have in mine.
