If you’re looking for a crispy shrimp taco recipe packed with flavour, these Jumbo Bang Bang Shrimp Tacos are guaranteed to impress. This recipe combines golden crispy shrimp, crunchy coleslaw and a creamy sweet & spicy bang bang sauce, all wrapped in warm tortillas. Plus they come together in under 30 minutes!
Ingredients
For the Bang Bang Shrimp
- 500g jumbo raw shrimp, peeled and deveined
- 120g cornflour (cornstarch)
- 2 eggs
- 150g panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil for frying
For the Bang Bang Sauce
- 120g mayonnaise
- 3 tablespoons sweet chilli sauce
- 1–2 tablespoons sriracha (adjust to taste)
- 1 teaspoon honey
- 1 teaspoon lime juice
For the Coleslaw
- 1/4 small pointed cabbage or any cabbage, thinly sliced
- 1/4 small red cabbage, thinly sliced
- 1 broccoli stem, julienned (ensure firm when buying)
- 2 celery stalks, sliced
- 2 carrots, peeled and thickly grated
- 1 red onion, finely chopped
- Small bunch of coriander, dill or parsley, finely chopped
- 1 tbsp Dijon mustard
- 3 tbsp light mayonnaise
- 3 tbsp soured cream, Greek yoghurt or more mayonnaise
- 1 tbsp apple cider vinegar
- A few pinches paprika
- Salt to taste
- Black pepper to taste
To Assemble the Tacos
- 8 small flour or corn tortillas
- Bang bang shrimp
- Cabbage slaw
- Extra bang bang sauce
- Fresh coriander
How to Make Jumbo Bang Bang Shrimp Tacos
1. Prepare the bang bang sauce
In a bowl combine mayonnaise, sweet chilli sauce, sriracha, honey and lime juice. Mix until smooth and set aside.
2. Make the taco slaw
Prepare the coleslaw by combining cabbage, red cabbage, broccoli stem, celery, carrots, red onion and herbs in a large bowl. Add Dijon mustard, mayonnaise, soured cream or yoghurt, apple cider vinegar, paprika, salt and pepper. Mix well and place in the fridge until ready to use.
3. Set up the shrimp coating station
Prepare three dishes for the coating and in a bowl marinate the jumbo shrimp in buttermilk and 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon salt and ½ teaspoon black pepper.
- Cornflour mixed with garlic powder, paprika, salt and black pepper
- Beaten eggs
- Panko breadcrumbs
4. Coat the shrimp
Dip each shrimp in the following order.
- Cornflour mixture
- Egg
- Panko breadcrumbs
Press gently on both sides so the breadcrumbs stick well.
5. Fry the shrimp
Heat oil in a deep pan to around 180°C. Fry the shrimp in batches for 2–3 minutes until golden, crispy and cooked through. Transfer to a wire rack or paper towel.
6. Toss shrimp in bang bang sauce
Place the crispy shrimp in a bowl and drizzle with half of the bang bang sauce. Toss gently to coat.
7. Warm the tortillas
Heat tortillas in a dry pan for about 30 seconds per side until soft and warm.
8. Assemble the tacos
Fill each tortilla with cabbage slaw, bang bang shrimp and extra bang bang sauce. Finish with fresh coriander and a squeeze of lime.
FAQs
What is bang bang sauce?
Bang bang sauce is a creamy sweet and spicy sauce made from mayonnaise, sweet chilli sauce and sriracha.
Can I make bang bang shrimp tacos ahead of time?
You can prepare the sauce and slaw ahead of time, but it’s best to fry the shrimp just before serving so they stay crispy.
Can I use frozen shrimp?
Yes, just thaw them fully and pat them dry before coating.
Are bang bang shrimp tacos spicy?
They have mild to medium heat, but you can adjust the spice level by adding more or less sriracha.
Can I bake the shrimp instead of frying?
Yes. Bake the coated shrimp at 200°C for about 12–15 minutes until golden and cooked through.
If you like the look of my cripsy bang bang shrimp tacos then you’ll LOVE the recipes below:
Jumbo Bang Bang Shrimp Tacos
Ingredients
For the Bang Bang Shrimp
- 500 g jumbo raw shrimp peeled and deveined
- 150ml buttermlik
- 120 g cornflour cornstarch
- 2 eggs
- 150 g panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika x2
- ½ teaspoon salt x2
- ½ teaspoon black pepper x2
- Oil for frying
For the Bang Bang Sauce
- 120 g mayonnaise
- 3 tablespoons sweet chilli sauce
- 1 –2 tablespoons sriracha adjust to taste
- 1 teaspoon honey
- 1 teaspoon lime juice
For the Coleslaw
- 1/4 small pointed cabbage or any cabbage thinly sliced
- 1/4 small red cabbage thinly sliced
- 1 broccoli stem julienned (ensure firm when buying)
- 2 celery stalks sliced
- 2 carrots peeled and thickly grated
- 1 red onion finely chopped
- Small bunch of coriander dill or parsley, finely chopped
- 1 tbsp Dijon mustard
- 3 tbsp light mayonnaise
- 3 tbsp soured cream Greek yoghurt or more mayonnaise
- 1 tbsp apple cider vinegar
- A few pinches paprika
- Salt to taste
- Black pepper to taste
To Assemble the Tacos
- 8 small flour or corn tortillas
- Bang bang shrimp
- Cabbage slaw
- Extra bang bang sauce
- Fresh coriander
Instructions
Prepare the bang bang sauce
- In a bowl combine mayonnaise, sweet chilli sauce, sriracha, honey and lime juice. Mix until smooth and set aside.
Make the coleslaw
- Prepare the coleslaw by combining cabbage, red cabbage, broccoli stem, celery, carrots, red onion and herbs in a large bowl. Add Dijon mustard, mayonnaise, soured cream or yoghurt, apple cider vinegar, paprika, salt and pepper. Mix well and place in the fridge until ready to use.
Set up the shrimp coating station
- In a bowl marinate the jumbo shrimp in buttermilk and 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon salt and ½ teaspoon black pepper.
- Prepare three dishes: Cornflour mixed with garlic powder, paprika, salt and black pepper, beaten eggs and panko breadcrumbs.
Coat the shrimp
- Dip each shrimp in the following order.
- Cornflour mixture
- Egg
- Panko breadcrumbs
- Press gently on both sides so the breadcrumbs stick well.
Fry the shrimp
- Heat oil in a deep pan to around 180°C. Fry the shrimp in batches for 2–3 minutes until golden, crispy and cooked through. Transfer to a wire rack or paper towel.
Toss shrimp in bang bang sauce
- Place the crispy shrimp in a bowl and drizzle with half of the bang bang sauce. Toss gently to coat.
Warm the tortillas
- Heat tortillas in a dry pan for about 30 seconds per side until soft and warm.
Assemble the tacos
- Fill each tortilla with cabbage slaw, bang bang shrimp and extra bang bang sauce. Finish with fresh coriander and a squeeze of lime.
