Bang Shrimp Tacos

For the Sauce / Garnish (if applicable):

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce (store-bought)
• 1–2 tbsp sriracha (to taste)
• 1 tbsp honey or agave
• 1 tbsp fresh lime juice
• 2 tbsp finely chopped pickled red onion or quick-pickled shallots (optional)

How I Make It

Step 1:

First, I make the sauce because it calms my stirring nerves. Whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1–2 tbsp sriracha, 1 tbsp honey, and 1 tbsp lime juice in a bowl until glossy and smooth. Taste and tweak the heat — you want a bright, balanced sauce that will cut through the fried shrimp. Pop it in the fridge while you prep; it’ll thicken and chill nicely.

Step 2:

Pat the shrimp dry with paper towels — moisture kills crispiness. In a shallow bowl, stir 1 cup flour, 1/2 cup cornstarch, 1 tsp baking powder, and the spices (paprika, cayenne, garlic powder, salt, pepper). In another bowl whisk the egg with 1/2 cup cold water until frothy. Dip each shrimp into the egg wash, then dredge in the flour mixture, pressing so the coating sticks. Set on a tray and breathe in that warm, peppery aroma.

Step 3:

Heat about 2 cups vegetable oil in a heavy skillet over medium-high until shimmering (aim for around 350°F if you use a thermometer). Carefully add shrimp in a single layer, don’t crowd the pan — you want space so the oil stays hot. Fry for about 1.5–2 minutes per side until the edges go golden and the shrimp curl into pretty “C” shapes. The sound? Little pops and sizzles that make you feel like a restaurant cook.

Step 4:

Transfer cooked shrimp to a paper-towel-lined plate to drain. Warm your tortillas in a dry skillet or wrapped in foil for a few minutes until pliable and slightly charred at the edges — that toasty scent is irresistible. Assemble tacos by layering a handful of shredded cabbage, 3–4 shrimp, a generous drizzle of the Bang sauce, and finishes like cilantro, avocado slices, and a squeeze of lime.

Step 5:

Serve immediately while the shrimp stay crisp. If you like, add quick-pickled onions for bright color and tang. Bite in and enjoy the crunch, the creamy sauce, the heat — and the smug satisfaction of pulling off something that tastes fancy but came together in under 30 minutes.

Pro Tips

• Keep the shrimp cold until the second you fry them; cold shrimp make crisper results.
• Don’t overcrowd the pan — cook in batches so the oil temperature doesn’t drop and the shrimp stay crunchy.
• If you want extra crunch, swap half the all-purpose flour for panko crumbs — quick and delightful.
• Make the sauce a day ahead; the flavors marry and it actually gets better after resting overnight.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Use firm tofu cubes instead of shrimp for a vegetarian version; press and freeze-thaw once for better texture, then fry the same way.
• Swap sweet chili sauce for apricot preserves + a splash of rice vinegar if you’re in a pinch — you’ll lose a bit of heat but keep the sweet-tangy vibe.
• For gluten-free: replace all-purpose flour with a 1:1 gluten-free flour blend and use GF panko or extra cornstarch.
• Dairy-free: this whole recipe can be dairy-free — the sauce uses mayo; choose a vegan mayo if needed.

Variations & Tips

• Spicy: add extra sriracha to the sauce and sprinkle a pinch of cayenne in the flour mix.
• Kid-friendly: omit cayenne and serve with a side of plain lime crema (yogurt mixed with lime) for dipping.
• BBQ twist: swap the sweet chili sauce for a smoky BBQ sauce and add a little chopped cilantro for brightness.
• Sheet-pan version: toss shrimp with a light oil-spice rub and broil for 3–4 minutes per side for a lighter finish (less crunch, more convenience).
• Creative twist: top with a quick mango salsa (diced mango, red onion, jalapeño, lime) for a tropical lift.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the sauce and the slaw up to 2 days ahead. Fry the shrimp just before serving for best crispiness. Store sauce in an airtight container in the fridge.

Can I double the recipe?

Sure thing. Cook shrimp in batches and keep finished shrimp warm in a single layer on a baking sheet in a 200°F oven for up to 10–15 minutes while you finish the rest.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Shrimp turn opaque, firm up, and curl into a “C” shape when done. If you use a thermometer, aim for an internal temperature of about 145°F. Overcooking makes them rubbery — watch the clock: 1.5–2 minutes per side usually does it.

What if I don’t have ingredient X?

No panic. Swap sweet chili sauce with honey + a touch of hot sauce; replace cornstarch with rice flour for a gluten-free crisp; use plain yogurt in the sauce if you want something tangier.

How I Like to Serve It

I serve these tacos on a sunny Saturday with a bright citrus salad, cold beers, or a crisp margarita. They shine at backyard gatherings — finger food that eats like a meal. In winter, I pair them with a warm corn and black bean salad for a cozy contrast. They fit weeknights, weekend parties, and every casual meal in between.

Notes

• Store leftover shrimp and sauce separately in the fridge up to 2 days. Reheat shrimp quickly in a hot skillet to revive the crunch.
• Seafood safety: cook shrimp to an internal temperature of 145°F and use fresh, properly thawed shrimp for best results.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade Bang Shrimp Tacos! They’re fast, fun, and insanely satisfying.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.