Crispy Bang Bang Shrimp Tacos Recipe
Ingredients
Method
- Rinse the shrimp under cold water and pat them thoroughly dry with paper towels to ensure the batter adheres properly.
- Whisk the buttermilk and egg together in a medium bowl until the mixture is smooth.
- Submerge the shrimp in the buttermilk mixture and marinate them in the refrigerator for 15 to 20 minutes.
- Allow the shrimp to marinate longer for deeper flavor; do not rush this step.
- Combine cornstarch, flour, salt, and pepper in a shallow dish and mix thoroughly.
- Remove the shrimp from the marinade with tongs, let the excess liquid drip off, and transfer them to the flour-cornstarch mixture.
- Coat each shrimp evenly, pressing gently to ensure full coverage, and shake off any excess coating.
- Double-coat the shrimp by dipping them back into the buttermilk and then the flour mixture for extra crunch.
- Heat vegetable oil in a fryer or large pot to 350°F (175°C), testing the heat with a small piece of bread if a thermometer is unavailable.
- Carefully fry the coated shrimp in small batches to avoid overcrowding the pot and ensure even crisping.
- Fry the shrimp for 2 to 3 minutes until golden brown, then transfer them to a paper towel-lined plate to drain.
- Monitor the oil temperature closely to prevent the shrimp from burning or becoming soggy.
- Stir together mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl until smooth and creamy.
- Taste the sauce and adjust the spice or sweetness by adding more sriracha or honey as desired.
- Include the honey to balance the heat and achieve the signature sweetness of the sauce.
- Warm the taco shells in the oven or on a skillet for 1 to 2 minutes until soft and pliable.
- Place a small amount of shredded cabbage or slaw in each taco shell to provide freshness and crunch.
- Add 4 to 5 crispy shrimp to each taco shell.
- Drizzle the bang bang sauce over the shrimp and serve extra on the side for dipping.
- Garnish with fresh cilantro, a squeeze of lime, and optional sliced avocado.
- Serve the taco components separately to allow guests to assemble their own customized tacos.
Nutrition
Notes
Nutritional Value (Per Serving)
- Calories: ~520
- Protein: ~25g
- Carbohydrates: ~35g
- Fat: ~30g
- Saturated Fat: ~6g
- Cholesterol: ~180mg
- Sodium: ~800mg
- Sugar: ~7g
- Fiber: ~2g
You Don’t Need a Reservation for This
I’ve got a confession. I’m a little obsessed with that sweet, spicy, creamy sauce they serve with the shrimp at Bonefish Grill. You know the one. It’s the kind of thing you end up dipping everything into, even after the shrimp are gone. But driving out and paying restaurant prices every time the craving hits? That doesn’t track for me. So I figured out how to make bang bang shrimp tacos at home, and honestly, I think they’re better. They’re definitely easier on your wallet, and you can eat them in your sweatpants. That’s a win in my book.
Here’s the thing about that sauce. It feels like a secret, but it’s just three ingredients you can grab at any Ralphs or Trader Joe’s. The real magic, the part that makes these tacos truly addictive, is getting the shrimp impossibly crispy. That’s where most people run into trouble. But let me show you what I mean. It’s not about fancy techniques, it’s about understanding why cornstarch works better than flour, and how to keep your oil at the right temp. Makes sense to me, and it’ll make sense to you too.
The 3-Ingredient Sauce Secret (It’s Liquid Gold)
Fair enough, let’s start with the star. The bang bang sauce is so simple it feels like cheating. Equal parts mayonnaise and sweet chili sauce, plus a good squeeze of sriracha to taste. That’s it. I’m not totally sure, but I think the genius is in how the sweet chili sauce’s viscosity and the mayo’s richness emulsify into this perfect, clingy coating. It’s creamy, it’s got a gentle sweetness, and then this slow-building heat from the sriracha comes in at the end.
Now, a sauce-to-shrimp ratio tip. You’ll want to mix your sauce in a bowl that’s big enough to toss the shrimp later. I usually make a little extra, because you’ll want some for drizzling over the assembled tacos. Trust the process on this one. And if you’re worried about heat, just ease up on the sriracha. You can always add more, but you can’t take it out.
The Science of the Shattering Crunch
This is where we separate the good shrimp tacos from the great ones. The key step here is the coating. You’ve got options, and each has a tradeoff.
Option one, the classic double-dredge: flour, then egg, then panko. It’s solid, gives you a nice shaggy crust. Option two, and this is my preference for maximum crispiness that holds up under sauce: a cornstarch slurry. You mix cornstarch with your buttermilk or egg wash until it’s like thin pancake batter. When the wet shrimp hit the hot oil, the cornstarch instantly sets into a glass-like, super-crisp shell. It’s the same principle behind the perfect tempura. The cornstarch molecules create a tight network that fries up sturdier than flour. That’s exactly right for something you’re going to sauce.
I learned this from our lead test cook, who’s very particular about frying. She spent a lunch break once explaining how starches work versus gluten. Changed how I approach frying entirely.
Frying vs. Air Frying: A Side-by-Side
You’ll know it’s ready when the shrimp are a perfect golden brown and they float. That’s the visual cue. But how you get there is up to you. I’ll take a look at both methods.
Stovetop frying in a heavy pot or Dutch oven gives you the most control and the absolute best texture. The key is maintaining your oil between 350°F and 375°F. Use a thermometer. I think most home cooks would benefit more from a good instant-read thermometer than from any other single tool. Fry in small batches. Crowding the pan is the fastest way to drop the oil temp and end up with greasy, soggy shrimp. Let them drain on a rack, not paper towels, so they stay crisp all over.
Air fryer conversion? That’s a solid approach for a lighter option. You won’t get *quite* the same shattering quality as deep frying, but it’s still very good. Toss your breaded shrimp in a little oil, then air fry at 400°F for 6-8 minutes, shaking halfway. The coating needs that direct heat to crisp up properly. In my experience, though your mileage may vary, the cornstarch slurry method works better here than a heavy panko coating, which can fly around.
Assembly & The Art of the Topping
Now we’re talking. This is the good stuff. Warm your tortillas. A cold tortilla is a sad tortilla. I do mine directly over a gas flame for a few seconds each side, or wrapped in a damp towel in the oven. You want them pliable and warm.
For the slaw, keep it simple. Shredded cabbage, a little lime juice, a pinch of salt. Wait to dress it until the last second to prevent sogginess. The cool crunch is there to cut through the rich sauce.
The final move: toss your hot, crispy shrimp in the bang bang sauce. Gently. You want to coat them, not crush them. Then load up your tortilla with slaw, the saucy shrimp, a extra drizzle of sauce from a squeeze bottle or a spoon, and a big handful of fresh cilantro and sliced green onions. The pop of green against the orange sauce and golden shrimp? That’s plating magic.
Common Mistakes & Fixes
Mistake: Soggy shrimp immediately after saucing.
Solution: You tossed them too early. Let the fried shrimp rest for a minute on the rack, then sauce right before serving. Also, make sure your sauce isn’t ice cold.
Mistake: Coating falls off during frying.
Solution: Your oil wasn’t hot enough. It needs to be at 350°F+ so the coating sets instantly. Also, don’t move the shrimp for the first 30 seconds after they go in.
Mistake: Greasy, heavy shrimp.
Solution: Oil temperature dropped because you overcrowded the pan. Fry in small batches and let the oil come back to temp between each.
Mistake: Leftovers are a sad, soggy mess.
Solution: You stored them sauced. Always store the fried shrimp, sauce, and slaw in separate airtight containers in the fridge.
Shrimp Sizing, Sourcing & Meal Prep Timeline
For bang bang shrimp tacos, you want medium to large shrimp (31/40 or 26/30 count). They’re substantial enough to stand up to the coating. I prefer wild-caught when I can find them, but farmed works fine. Just make sure they’re peeled and deveined. Tails off. Save yourself the hassle.
If you’re in LA, the seafood counters at Whole Foods or even a well-stocked Vons are great. Costco has good deals on big bags of frozen shrimp, which are perfect for this.
Meal prep timeline? You can do this in 30 minutes flat. 10 minutes for prep (making sauce, seasoning shrimp), 10 minutes for breading, 10 minutes for frying and assembly. If you want to get ahead, make the sauce and prep the slaw veggies the day before. Bread the shrimp and keep them on a parchment-lined sheet in the fridge an hour before frying. That’s a solid approach for a weeknight.
Frequently Asked Questions
Wrapping It Up
So there you have it. Making incredible bang bang shrimp tacos at home isn’t about secret ingredients, it’s about a few solid techniques. Controlling your fry oil temp, using cornstarch for that shatter, and saucing at the very last second. That’s the good stuff.
This recipe is a crowd-pleaser. It’s perfect for a quick weeknight dinner that feels special, or for feeding friends without stressing. The smell of the shrimp frying, the sound of that crispy coating, it reminds me of the energy in a good restaurant kitchen. Now we’re talking.
Give it a shot this week. Grab some shrimp on your next Trader Joe’s run and see for yourself. And if you’re looking for more ways to switch up taco night, I share tons of variations and ideas over on my Pinterest boards. Happy cooking.
Reference: Original Source
What do you put on bang bang shrimp tacos?
Keep it simple. The crispy shrimp with sauce are the stars. I do a quick cabbage slaw for crunch, tons of fresh cilantro, sliced green onions, and always a squeeze of lime. Sometimes I add avocado if I have a ripe one. That’s it. You don’t need to overcomplicate it.
What’s the sauce made of?
Just three things: mayonnaise, sweet chili sauce (like the kind from the Asian aisle), and sriracha. Equal parts mayo and sweet chili, then sriracha to your heat preference. Whisk it together and you’ve got that iconic, addictive bang bang sauce.
Can I make these bang bang shrimp tacos ahead of time?
You can prep components. Make the sauce and shred the slaw a day ahead. You can even bread the shrimp and keep them chilled on a tray for an hour before frying. But fry and assemble right before eating. That’s non-negotiable for crispiness.
How do I store leftover bang bang shrimp tacos?
Separately. Store unsauced fried shrimp, sauce, and slaw in their own airtight containers in the fridge for 2-3 days. Reheat the shrimp in a 400°F oven or air fryer for a few minutes to re-crisp, then toss with sauce and assemble. Don’t store them assembled.
How can I make the tacos spicier?
Easy. Add more sriracha to the sauce. You can also add a pinch of cayenne or red pepper flakes to the breading mixture. Or, serve with sliced fresh jalapeños or a hotter hot sauce on the side for people to add themselves.
What does Bang Bang sauce taste like?
It’s this perfect balance. Creamy and rich from the mayo, sweet and slightly tangy from the chili sauce, with a slow, building heat from the sriracha that hits the back of your throat. It’s sweet, spicy, and totally addictive. The name makes sense once you try it.
