Bang Bang Shrimp Tacos Recipe

Introduction

Bang Bang Shrimp Tacos bring together crispy, spicy shrimp and creamy, tangy sauce wrapped in warm tortillas for a delicious, satisfying meal. This recipe is quick to make and perfect for a fun weeknight dinner or casual entertaining.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon Sriracha (or to taste)
• 8 small flour or corn tortillas
• 1 avocado, sliced
• Fresh cilantro leaves, for garnish
• Shredded lettuce, for serving
• Lime wedges, for serving

Instructions

1. Step 1: Rinse the shrimp under cold water and pat them dry with paper towels. Set them aside.
2. Step 2: Prepare three shallow bowls. In the first bowl, mix flour with salt, black pepper, and paprika. In the second bowl, beat the eggs. Place panko breadcrumbs in the third bowl.
3. Step 3: Coat each shrimp first in the seasoned flour, shaking off the excess. Then dip into the beaten eggs, letting excess drip off, and finally coat in the panko breadcrumbs. Repeat for all shrimp.
4. Step 4: Heat about 1/2 inch of vegetable oil in a deep pan or skillet over medium-high heat. Fry shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
5. Step 5: In a bowl, mix mayonnaise, sweet chili sauce, and Sriracha. Adjust the Sriracha to your preferred spice level.
6. Step 6: Warm the tortillas in a dry skillet or microwave. On each tortilla, layer shredded lettuce, crispy shrimp, and a dollop of the bang bang sauce. Top with avocado slices and fresh cilantro.
7. Step 7: Serve the tacos warm with lime wedges on the side.

Tips & Variations

• For extra flavor, marinate shrimp briefly in lime juice and garlic before breading.
• Use corn tortillas for a gluten-free option, ensuring the panko is gluten-free or substitute with crushed cornflakes.
• Adjust Sriracha to control heat, or substitute with a milder hot sauce if preferred.
• Serve with a side of pickled red onions or jalapeños for added tang and spice.

Storage

Store any leftover cooked shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet to maintain crispiness. Assemble tacos just before serving to keep tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the shrimp instead of frying?

Yes, for a healthier option, bake the breaded shrimp at 400°F (200°C) on a greased baking sheet for about 10-12 minutes, flipping halfway through until crispy and cooked through.

What can I substitute for the sweet chili sauce?

If you don’t have sweet chili sauce, you can mix honey and a bit of chili garlic sauce or sriracha to achieve a similar sweet and spicy flavor.

Bang Bang Shrimp Tacos Recipe

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★★★★★

4.9 from 70 reviews

These Bang Bang Shrimp Tacos are a delightful combination of crispy, breaded shrimp tossed in a creamy, spicy bang bang sauce, nestled in warm tortillas with fresh avocado, shredded lettuce, and cilantro. Perfect for a flavorful, easy-to-make meal that packs a punch of spicy sweetness and crunch.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 tacos (serves 4) 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Shrimp

• 1 pound shrimp, peeled and deveined
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Vegetable oil, for frying (about 1/2 inch in pan)

For the Bang Bang Sauce

• 1 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon Sriracha (or to taste)

For Assembly and Garnish

• 8 small flour or corn tortillas
• 1 avocado, sliced
• Fresh cilantro leaves, for garnish
• Shredded lettuce, for serving
• Lime wedges, for serving

Instructions

1. Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry thoroughly with paper towels to remove moisture, then set aside.
2. Set Up Breading Station: Arrange three shallow bowls: the first with flour mixed with salt, pepper, and paprika; the second with beaten eggs; the third with panko breadcrumbs.
3. Coat the Shrimp: Dredge each shrimp first in the seasoned flour, shaking off excess, then dip into the beaten eggs allowing excess to drip off, and finally coat well with panko breadcrumbs. Repeat for all shrimp to ensure even breading.
4. Fry the Shrimp: Heat about 1/2 inch of vegetable oil in a deep pan or skillet over medium-high heat. When the oil is hot, carefully add the shrimp in batches to avoid overcrowding. Fry each side for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
5. Make the Sauce: In a separate bowl, combine mayonnaise, sweet chili sauce, and Sriracha. Taste and adjust the Sriracha to your preferred spice level for an ideal bang bang flavor.
6. Assemble the Tacos: Warm the tortillas in a dry skillet or microwave until pliable. On each tortilla, layer shredded lettuce, then several pieces of crispy fried shrimp, and a generous dollop of the bang bang sauce. Top with avocado slices and fresh cilantro leaves.
7. Serve Immediately: Serve the tacos warm with lime wedges on the side for an extra burst of fresh citrus flavor.

Notes

• Ensure shrimp are patted dry fully before breading to help the coating adhere better.
• Adjust the Sriracha quantity in the sauce according to your heat preference.
• Use either flour or corn tortillas based on your preference or dietary needs.
• For a lighter version, shrimp can be air-fried or baked, but traditional frying yields the crispiest texture.
• Serve immediately to maintain the shrimp’s crispiness.

Keywords: Bang Bang Shrimp Tacos, Crispy Shrimp, Spicy Shrimp Tacos, Easy Taco Recipe, Fried Shrimp Tacos