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Bang Bang Shrimp Tacos

Bang Bang Shrimp Tacos

These crispy Bang Bang Shrimp Tacos are the perfect blend of sweet, spicy, and crunchy textures. Inspired by the classic Bonefish Grill appetizer, this version turns golden-fried shrimp into a vibrant, satisfying meal that is surprisingly easy to make at home.
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Cook Time 4 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 734
Ingredients Equipment Method Notes

Ingredients
  

The Shrimp
  • 1 pound jumbo or extra-large shrimp peeled, deveined, and tails removed
  • 1 cup buttermilk to tenderize the shrimp and help the coating stick
  • 1 to 2 cups cornstarch for a light, extra-crispy exterior
  • Vegetable oil for frying
The Sauce
  • 3/4 cup Kewpie mayonnaise or regular mayonnaise
  • 1/4 cup Thai sweet chili sauce Mae Ploy brand is recommended
  • 1 to 2 teaspoons Sriracha adjust to your heat preference
The Slaw
  • 3 cups cabbage thinly sliced; a mix of green and purple works best
  • 3 scallions thinly sliced
  • 1/4 cup fresh cilantro roughly chopped
  • 1/4 cup sour cream
  • 1 fresh lime juiced, plus extra wedges for serving
Assembly
  • 12 soft flour tortillas street taco size
  • Salt and pepper to taste

Equipment

  • Heavy-duty pan or cast iron braiser
  • Candy Thermometer
  • Mixing Bowls
  • Whisk

Method
 

  1. Prepare the Slaw: In a large mixing bowl, combine the sliced cabbage, scallions, cilantro, mayonnaise, sour cream, and lime juice. Toss everything together until the vegetables are evenly coated. Season with salt and pepper to taste, then set aside so the flavors can meld.
    3 cups cabbage, 3 scallions, 1/4 cup fresh cilantro, 3/4 cup Kewpie mayonnaise, 1/4 cup sour cream, 1 fresh lime, Salt and pepper
  2. Prep the Shrimp: Pat the shrimp dry with paper towels. Season them with salt and pepper, then place them in a bowl with the buttermilk. Toss to ensure every shrimp is well-coated.
    1 pound jumbo or extra-large shrimp, 1 cup buttermilk, Salt and pepper
  3. Fry the Shrimp: Heat about 2 inches of vegetable oil in a heavy-duty pan or cast iron braiser until it reaches 350°F to 365°F. While the oil heats, remove the shrimp from the buttermilk and dredge them in cornstarch, pressing firmly so the coating adheres. Fry the shrimp in batches for about 4 minutes until they are golden brown and crispy. Drain on a paper-towel-lined plate.
    Vegetable oil, 1 pound jumbo or extra-large shrimp, 1 to 2 cups cornstarch
  4. Sauce the Shrimp: In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, and sriracha. Toss the warm, fried shrimp with about half or two-thirds of the sauce until fully coated. Save the remaining sauce for drizzling.
    3/4 cup Kewpie mayonnaise, 1/4 cup Thai sweet chili sauce, 1 to 2 teaspoons Sriracha
  5. Assemble the Tacos: Warm your flour tortillas and place 2 to 3 pieces of bang bang shrimp in each. Top with a generous portion of the creamy slaw and a drizzle of the reserved sauce. Serve immediately with fresh lime wedges.
    12 soft flour tortillas

Notes

For the best texture, always use jumbo shrimp and pure cornstarch (not flour) to ensure a light, crispy coating that holds up to the sauce. Maintain your oil temperature between 350°F and 365°F using a thermometer to prevent the shrimp from becoming greasy or burning.