Bang Bang Shrimp Tacos (Printable)

Crispy shrimp with spicy sauce in warm tortillas topped with crunchy slaw

# What You Need:

→ Shrimp

01 - 1 lb medium shrimp, peeled and deveined
02 - 1/2 cup cornstarch
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 2 large eggs, beaten
07 - 1 cup panko breadcrumbs
08 - Vegetable oil, for frying

→ Bang Bang Sauce

09 - 1/3 cup mayonnaise
10 - 2 tablespoons sweet chili sauce
11 - 1 tablespoon Sriracha
12 - 1 teaspoon honey
13 - 1 teaspoon rice vinegar

→ Slaw

14 - 2 cups shredded green cabbage
15 - 1/2 cup shredded carrots
16 - 2 tablespoons chopped fresh cilantro
17 - 1 tablespoon lime juice
18 - 1 tablespoon mayonnaise
19 - Salt and pepper, to taste

→ Tacos & Garnishes

20 - 8 small flour or corn tortillas
21 - 1 avocado, sliced
22 - Lime wedges
23 - Additional cilantro, for garnish

# How-To Steps:

01 - In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. Set aside.
02 - In a medium bowl, combine cabbage, carrots, cilantro, lime juice, and mayonnaise. Season with salt and pepper. Toss well and refrigerate until ready to use.
03 - Set up three shallow bowls: one with cornstarch, salt, pepper, and garlic powder mixed together; one with beaten eggs; one with panko breadcrumbs.
04 - Pat shrimp dry. Dredge each shrimp first in the cornstarch mixture, then dip in egg, then coat with panko.
05 - Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry shrimp in batches for 2–3 minutes per side, until golden and cooked through. Remove and drain on paper towels.
06 - Toss fried shrimp gently with half of the Bang Bang sauce in a large bowl. Reserve the rest for drizzling.
07 - Warm tortillas in a dry skillet or microwave.
08 - Add slaw to each tortilla, top with Bang Bang shrimp, avocado slices, and a drizzle of remaining sauce. Garnish with cilantro and serve with lime wedges.

# Expert Tips:

01 -
  • The Bang Bang sauce hits that perfect sweet and spicy balance that keeps everyone reaching for seconds
  • Crispy panko-coated shrimp stay surprisingly crunchy even after being tossed in sauce
  • Everything comes together in about 35 minutes but tastes like restaurant-quality fusion food
02 -
  • Overcrowding the pan while frying drops the oil temperature and makes the shrimp soggy instead of crispy
  • Let the fried shrimp drain on paper towels for at least 30 seconds before tossing them with the sauce
  • The Bang Bang sauce tastes better after sitting for 20 minutes—make it first if you can plan ahead
03 -
  • Keep breaded shrimp on a wire rack instead of a paper towel while frying batches—the air circulation keeps them crispy
  • If your tortillas crack when folding, wrap the warm ones in a clean kitchen towel for 5 minutes before serving
  • The cornstarch-egg-panko coating method works on chicken, fish fillets, or even vegetables for endless variations

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