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Nothing beats that first bite of these Bang Bang Shrimp Tacos. You'll get juicy shrimp with a nice crunch, wrapped in a spicy cream sauce, all tucked into warm tortillas with fresh toppings. I've tried so many shrimp taco recipes, but this one's special because of how everything works together – the soft, the crunchy, the spicy.
The first time I made these for my kids and husband, they vanished in minutes and I had to cook another batch. Now we can't imagine Friday nights without our crunchy shrimp and creamy sauce combo.
Must-Have Ingredients Breakdown
- Extra-large shrimp (26-30 count): The bigger size keeps them juicy after cooking and gives you a better bite.
- Mayonnaise: Go for the full-fat Japanese kind if you want the creamiest, tastiest bang bang sauce.
- Sriracha sauce: This brings the heat but also adds flavor that plain hot sauce just can't match.
- Cornstarch and flour combo: This mix is the secret to that light, airy crunch that stays crisp.
I've tried small, medium, and jumbo shrimp, but nothing works like the extra-large ones for getting that perfect mix of texture and taste in these tacos.
Step-By-Step Instructions
- Get Everything Ready:
- In a big bowl, stir together the flour and cornstarch. Take your shrimp, dry them completely with paper towels, then sprinkle salt and pepper all over them.
- Make Your Sauce:
- In another bowl, stir the mayonnaise until it's smooth. Pour in the sriracha and sweet chili sauce, mixing them all together. Give it a taste and add more heat if you want.
- Cook The Shrimp:
- Get your oil hot in a deep pan – 350°F is just right. Coat each shrimp fully in the flour mix and let them sit on a wire rack for about 5 minutes so the coating sticks better.
- Put It All Together:
- Heat up your tortillas in a dry pan until they're soft. Toss your freshly fried shrimp in the bang bang sauce. Put some shredded cabbage down first, then top with your saucy shrimp.
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I come from a small beach town where we learned shrimp-cooking tricks early. My grandma always told me, "Don't rush hot oil or you'll spoil good food."
Tasty Side Dishes
Make a full meal by adding cilantro-lime rice and black beans on the side. If you want something lighter, put out bowls of diced avocado, pickled red onions, and grilled corn salsa. There's something magical about biting into a warm taco and getting those cool, fresh toppings too.
Fun Twists To Try
Try turning this into a bowl meal by putting the bang bang shrimp on top of steamed jasmine rice. Watching carbs? Wrap everything in butter lettuce instead of tortillas. You can play with the spice levels too – add more sriracha for extra kick or swap it with gochujang for a totally different taste.
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I've spent years tweaking this recipe, and honestly, these Bang Bang Shrimp Tacos are better than what you'll find at most restaurants. It's all about those little things: making sure your shrimp are totally dry, keeping your oil at the right temp, and getting that perfect amount of sauce on each crunchy piece. My family asks for these all the time, and I bet yours will too.
Frequently Asked Questions
- → Can I prep Bang Bang Shrimp Tacos in advance?
- It's best to fry your shrimp right before eating. You can make the bang bang sauce up to 2 days early and keep it in the refrigerator. For any extras, store the fried shrimp and sauce in different containers.
- → What's the best way to warm up leftover shrimp?
- Pop the shrimp in a 200°F oven for about 15 minutes and let the sauce sit out until it reaches room temperature. Then mix them together and enjoy.
- → Can I make these tacos gluten-free?
- Absolutely, swap in gluten-free flour for the coating and use lettuce cups or gluten-free tortillas instead of regular flour ones.
- → How hot are Bang Bang Shrimp Tacos?
- They're medium spicy but you can change that. Add more or less chili garlic sauce and Sriracha in the bang bang sauce to suit your taste.
- → What's the ideal oil temperature for frying the shrimp?
- Keep your oil at 350°F for the best outcome. This gets the shrimp crispy outside but keeps it juicy inside.