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Crispy Bang Bang Shrimp Tacos Recipe with Easy Fresh Cabbage Slaw

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These crispy bang bang shrimp tacos feature a crunchy battered shrimp paired with a creamy, spicy bang bang sauce and a fresh cabbage slaw, making for a quick, flavorful, and satisfying meal perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb medium shrimp, peeled and deveined
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ cup cold sparkling water or club soda
  • Vegetable oil for frying (about 2 inches deep)
  • ½ cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tsp lime juice
  • 2 cups green cabbage, finely shredded
  • 1 cup shredded carrots
  • 2 green onions, thinly sliced
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • Salt and black pepper, to taste
  • 8 small corn or flour tortillas (warmed)
  • Lime wedges (optional)
  • Fresh cilantro leaves (for garnish)

Instructions

  1. Prepare the slaw: In a large bowl, combine shredded cabbage, carrots, and sliced green onions. In a small bowl, whisk together apple cider vinegar, honey, salt, and pepper. Pour dressing over veggies and toss to coat. Refrigerate while prepping shrimp.
  2. Make the bang bang sauce: Mix mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl. Adjust heat with more sriracha if desired. Cover and chill until ready to use.
  3. Prepare the batter: In a medium bowl, whisk flour, cornstarch, paprika, garlic powder, and salt. Gradually add cold sparkling water while whisking until smooth and slightly thick.
  4. Heat vegetable oil in a deep frying pan to 350°F (175°C) to a depth of about 2 inches.
  5. Pat shrimp dry with paper towels. Dip shrimp into batter, letting excess drip off, then fry in batches for 2-3 minutes per side until golden and crispy. Remove with slotted spoon and drain on paper towels. Keep warm if needed.
  6. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and heat in oven for 5 minutes.
  7. Assemble tacos: Place a spoonful of cabbage slaw on each tortilla, top with 3-4 crispy shrimp, drizzle with bang bang sauce, garnish with cilantro, and squeeze lime juice over the top.
  8. Serve immediately to enjoy the shrimp crispy and slaw fresh.

Notes

Keep batter cold for extra crunch. Fry shrimp in small batches to maintain oil temperature. Pat shrimp dry before battering to prevent sogginess. The bang bang sauce can be made up to 3 days ahead and stored in the fridge. For gluten-free, substitute flour with gluten-free flour blend or rice flour. Baking shrimp at 425°F for 12-15 minutes is an alternative but less crispy method.

Nutrition

Keywords: shrimp tacos, bang bang sauce, crispy shrimp, cabbage slaw, quick dinner, seafood tacos, easy recipe

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