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Bang Bang Shrimp Tacos

Bang bang shrimp tacos with crispy, golden fried shrimp coated in a spicy bang bang sauce and tucked into warm flour tortillas. Finished with crunchy shredded cabbage, fresh cilantro, and cucumber slices for a bright, creamy bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp, peeled and deveined
Breading
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.25 Salt and pepper
  • 1 Vegetable oil for frying
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp lime juice
Tacos
  • 1 Warm flour tortillas
  • 1 shredded cabbage
  • 1 fresh cilantro
  • 1 cucumber slices

Equipment

  • 1 cast iron skillet

Method
 

Make the spicy bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth and creamy. Set aside so the flavors meld while you prep the shrimp.
Bread and fry the shrimp
  1. Mix flour with paprika, garlic powder, salt, and pepper in a bowl until evenly colored. Pat shrimp dry, then coat each piece in the seasoned flour mixture.
  2. Heat vegetable oil in a cast iron skillet over medium-high heat until hot for frying. Fry shrimp for 2-3 minutes per side until golden and crispy, then transfer to a plate.
  3. Toss the cooked shrimp in bang bang sauce until fully coated. The coating should look glossy and lightly thickened over the crispy crust.
Assemble the tacos
  1. Warm the flour tortillas and keep them covered to stay soft and pliable. Fill each tortilla with sauced shrimp and shredded cabbage.
  2. Top with fresh cilantro and cucumber slices right before serving. Use a quick tap or squeeze to release moisture so the crunch stays crisp as the sauce drips.

Notes

For extra crunch, keep shrimp dry before dredging and fry in batches so the oil temperature stays stable. Store leftovers in an airtight container in the refrigerator for up to 2 days, but assemble tacos fresh to keep tortillas from softening. Freezing is not recommended for best texture. Dietary swap: use a vegan mayonnaise in the bang bang sauce for a dairy-free option without changing the method.