Bang bang shrimp tacos pair crisp shrimp with a creamy spicy sauce. Assemble the tacos just before serving so the shells stay fresh.
Table of Contents
Ingredients and preparation
Gather the ingredients below before starting. The recipe card provides the exact amounts and any optional substitutions.
- 1 lb large shrimp (peeled and deveined, tails removed)
- 1/2 cup buttermilk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 3/4 cup corn starch
- Peanut oil or Canola oil for frying shrimp
- 1/2 cup mayonnaise
- 3 Tbsp Thai sweet chili sauce
- 3 tsp Sriracha hot sauce (or to taste)
- 8 to 12 Small White Corn Tortillas (or Hard Taco Shells)
- 3 cups Purple or Green Cabbage (thinly sliced)
- 1 medium tomato (diced)
- 1/4 cup cilantro (coarsely chopped)
How to make it
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Serving and storage
Serve as directed in the card. Cool and store leftovers promptly in a covered container; follow food-safety guidance for ingredients that need refrigeration.
Recipe card
The card below has the complete quantities, times and step-by-step method.
PrintBang Bang Shrimp Tacos (Dynamite Shrimp)
Bang bang shrimp tacos pair crisp shrimp with a creamy spicy sauce. Assemble the tacos just before serving so the shells stay fresh.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 8 tacos (or 12 smaller tacos) 1x
- Cuisine: Asian
Ingredients
- 1 lb large shrimp (peeled and deveined, tails removed)
- 1/2 cup buttermilk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 3/4 cup corn starch
- Peanut oil or Canola oil for frying shrimp
- 1/2 cup mayonnaise
- 3 Tbsp Thai sweet chili sauce
- 3 tsp Sriracha hot sauce (or to taste)
- 8 to 12 Small White Corn Tortillas (or Hard Taco Shells)
- 3 cups Purple or Green Cabbage (thinly sliced)
- 1 medium tomato (diced)
- 1/4 cup cilantro (coarsely chopped)
Instructions
- In a small bowl, stir together Bang Bang Sauce ingredients and set aside.
- Make the marinade by combining buttermilk, salt, pepper, onion powder, garlic powder. Pour over peeled and deviled shrimp and stir to coat. Set aside while you start preheating your oil.
- Remove shrimp from the marinade one at a time, letting excess marinade drip off. Dip both sides in cornstarch until fully coated, tap off the excess and arrange breaded shrimp on a platter.
- Heat 1 1/2” of oil in a dutch oven or pot to 375˚F. Fry shrimp in 3 batches, cooking for 2 1/2 to 3 minutes until golden brown, crispy and cooked through (turn halfway if needed). Use a strainer to transfer shrimp to rest on a paper towel-lined plate for a few minutes.
- Transfer shrimp to a bowl and drizzle half of the sauce over warm shrimp. Toss gently until shrimp are coated and rest for 10 minutes to absorb the sauce.
- Lightly toast corn tortillas on a griddle, skillet for 30 seconds per side, or over a gas flame if you want some charring.
- Add desired taco toppings, top with 2-3 shrimp per taco and drizzle with remaining sauce.
- Serve with a sprinkle of cilantro and a squeeze of fresh lime juice.
