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There is something truly irresistible about this Bang Bang Shrimp Tacos Recipe that makes it an instant favorite anytime you crave bold, fresh flavors with a little kick. Combining crispy, saucy shrimp with creamy, tangy slaw wrapped in warm tortillas, these tacos bring together textures and tastes that dance on your palate. Whether for a casual weeknight dinner or impressing friends at a gathering, these vibrant tacos deliver on flavor, color, and satisfaction all in one delicious bite.
Ingredients You’ll Need
The ingredients for this Bang Bang Shrimp Tacos Recipe are straightforward yet carefully selected to build layers of both flavor and texture. Each component — from the zesty lime to the creamy yogurt and spicy chili sauce — plays an important role in creating this mouthwatering meal.
- Shredded cabbage: About 2 1/2 cups of broccoli coleslaw mix gives crunch and freshness with a hint of natural sweetness.
- Plain nonfat Greek yogurt: Adds creamy richness while keeping things light and tangy in the sauce and slaw.
- Extra-virgin olive oil: Used twice in this recipe, it provides a silky texture and helps the shrimp caramelize beautifully.
- Garlic (minced): A small clove brightens the sauce with mild pungency and depth.
- Kosher salt: Essential for balancing flavors and enhancing brightness throughout.
- Lime zest and juice: The zest gives fragrant oils while the juice offers zippy acidity to enliven the slaw and dressing.
- Thai sweet chili sauce: Brings the signature sweet-spicy element to the bang bang shrimp sauce.
- Sriracha or similar hot sauce: Adds heat, with options to adjust to your preferred spice level.
- White vinegar: A splash to brighten the sauce’s sweet and spicy notes.
- Large or jumbo shrimp: Peeled and deveined, they are the star protein offering tender, juicy bites.
- Cornstarch: Coats the shrimp for a light, crispy exterior after sautéing.
- Corn or flour tortillas: The perfect vessel for wrapping all the goodness into easy-to-eat tacos.
- Chopped green onions: A fresh, mild crunch to sprinkle on top as garnish.
How to Make Bang Bang Shrimp Tacos Recipe
Step 1: Prepare the Slaw and Initial Yogurt Mixture
Start by placing the shredded cabbage into a medium mixing bowl. In a separate large bowl, whisk together the Greek yogurt, olive oil, minced garlic, and kosher salt until smooth. Scoop about half of this creamy yogurt mixture into the cabbage bowl. Then, add the bright lime zest and fresh lime juice. Mix everything thoroughly to coat the cabbage strands with a tangy, herby flavor. Set it aside in the fridge to chill and meld flavors while you move on to the shrimp.
Step 2: Make the Bang Bang Sauce
Into the large bowl holding the remaining Greek yogurt mixture, stir in the Thai sweet chili sauce, sriracha, and white vinegar. This sauce is where that legendary bang bang magic happens—combining the heat and the sweetness for a perfectly balanced coating. Set this bowl aside; you will use it to dress the shrimp later.
Step 3: Coat the Shrimp
Pat the peeled and deveined shrimp dry to ensure crispiness during cooking. Place them inside a large zip-top bag, then sprinkle in the cornstarch. Seal the bag and shake it well so each shrimp is lightly coated. This step helps create a delicate crust, making the shrimp irresistible.
Step 4: Cook the Shrimp
Heat 3 tablespoons of extra-virgin olive oil in a high-sided skillet, wok, or Dutch oven over medium-high heat. When the oil is shimmering, carefully add the shrimp, shaking off excess cornstarch before dropping them in. Sauté the shrimp, stirring almost constantly, until they are fully cooked through and the cornstarch turns translucent and golden, about 4 minutes. Keep a close eye to prevent overcooking, and if your shrimp start looking dry, add a bit more oil for that luscious finish.
Step 5: Toss Shrimp in the Bang Bang Sauce
Once the shrimp are perfectly cooked, transfer them directly into the bowl with the bang bang sauce. Toss well to evenly coat every shrimp in that addictive creamy, spicy glaze. This step transforms the shrimp into the star flavor component of the Bang Bang Shrimp Tacos Recipe.
Step 6: Warm and Assemble the Tacos
Optionally, warm your tortillas by stacking them and microwaving them covered with a lightly damp towel, or place them in an oven preheated to 250°F to make them pliable. To assemble, lay a desired number of coated shrimp onto each tortilla, add a generous scoop of the limey cabbage slaw, and sprinkle with chopped green onions for a fresh finishing touch. Serve immediately to enjoy the delightful contrast of textures and flavors.
How to Serve Bang Bang Shrimp Tacos Recipe
Garnishes
Besides the chopped green onions that add a mild crunch and freshness, consider adding a sprinkle of fresh cilantro or a few slices of avocado for creaminess and extra vibrancy. A wedge of lime on the side invites everyone to add their own fresh tang, enhancing the taco’s brightness even more.
Side Dishes
These tacos pair beautifully with light, refreshing sides such as a crisp cucumber salad, pickled radishes, or a simple black bean and corn salad. For a heartier option, some roasted sweet potato wedges or Mexican street corn lend a smoky, sweet counterpoint that complements the spiced shrimp perfectly.
Creative Ways to Present
If you’re hosting, serve the Bang Bang Shrimp Tacos Recipe family-style by laying out all the components — shrimp, slaw, tortillas, garnishes — so guests can build their own tacos just how they like. Alternatively, for a fun twist, make mini taco bites using small tortillas or even lettuce cups for a low-carb variation that’s just as exciting and colorful.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftover shrimp and slaw separately in airtight containers for up to 2 days. This helps maintain the shrimp’s texture and the slaw’s crispness. Avoid assembling the tacos ahead of time, as the tortillas can become soggy.
Freezing
Freezing cooked shrimp is possible, but for the best texture and flavor, it’s recommended to freeze only the uncooked shrimp portion before cooking. The slaw and sauce do not freeze well due to their fresh nature. When ready, thaw the shrimp completely, then cook and assemble as directed for fresh-tasting tacos.
Reheating
Reheat the cooked shrimp gently in a skillet over medium heat with a splash of olive oil to keep them moist, stirring frequently until warmed through. Avoid microwaving if possible, as it can dry out the shrimp. Warm the tortillas separately before assembling for the best experience.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before coating with cornstarch. This ensures they cook evenly and get that perfect crisp outside.
What kind of tortillas work best for these tacos?
You can use either corn or flour tortillas depending on your preference. Corn tortillas offer a traditional touch with a slight earthiness, while flour tortillas provide a softer, more flexible wrap that holds all the fillings nicely.
Is there a vegetarian alternative for this Bang Bang Shrimp Tacos Recipe?
Definitely! You can swap shrimp for crispy tofu or cauliflower florets tossed in the same coating and sauce. These substitutes soak up the flavors beautifully and provide a delicious vegetarian-friendly option.
How spicy is this Bang Bang Shrimp Tacos Recipe?
The spice level is moderate and can be adjusted by increasing or reducing the amount of sriracha or hot sauce. The sweet chili sauce also balances heat with a touch of sweetness, making it approachable for most palates.
Can I make this recipe gluten-free?
Yes, by choosing gluten-free tortillas and ensuring your Thai sweet chili sauce and hot sauce are gluten-free, this delicious Bang Bang Shrimp Tacos Recipe can easily fit into a gluten-free diet.
Final Thoughts
Trust me, once you try this Bang Bang Shrimp Tacos Recipe, it will quickly become one of your go-to meals for both casual dinners and entertaining guests. The combination of creamy, spicy shrimp with crisp cabbage slaw wrapped in warm tortillas is simply unbeatable. Don’t hesitate — gather the ingredients, give it a try, and enjoy the bright, lively flavors that make every bite a celebration!
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Bang Bang Shrimp Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American with Asian fusion
Description
These Bang Bang Shrimp Tacos combine crispy, spicy shrimp with a creamy Thai chili sauce and fresh cabbage slaw for a vibrant, quick meal that’s perfect for weeknights or casual gatherings. Ready in just 30 minutes, these tacos deliver a satisfying mix of textures and flavors with a zesty kick.
Ingredients
Slaw and Sauce
- 2 1/2 cups shredded cabbage (about 5 ounces, broccoli coleslaw mix preferred)
- 1 cup plain nonfat Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 small clove garlic, minced
- 1/4 teaspoon kosher salt
- Zest and juice of 1 large or 2 very small limes (about 2 teaspoons zest and 3 tablespoons juice)
- 3 tablespoons Thai sweet chili sauce
- 1/2 teaspoon sriracha or Frank’s Red Hot (plus additional to taste)
- 1/2 teaspoon white vinegar
Shrimp and Taco Assembly
- 1 pound large or jumbo shrimp, peeled, deveined, and tails removed (fresh or frozen, thawed)
- 2 tablespoons cornstarch
- 3 tablespoons extra-virgin olive oil
- Corn or flour tortillas
- Chopped green onions, for garnish
Instructions
- Prepare Slaw: Place the shredded cabbage in a medium mixing bowl. In a separate large bowl, stir together Greek yogurt, olive oil, minced garlic, and kosher salt until combined.
- Combine Slaw Ingredients: Scoop about half of the yogurt mixture into the bowl with the cabbage. Add lime zest and juice to the cabbage bowl, stirring well to combine. Refrigerate slaw until ready to serve.
- Prepare Sauce: To the remaining Greek yogurt mixture in the large bowl, add Thai sweet chili sauce, sriracha, and white vinegar. Stir to combine and set aside.
- Coat Shrimp: Pat dry the shrimp and place them in a large zip-top bag. Add cornstarch, seal the bag, and gently toss/shake to coat the shrimp evenly.
- Cook Shrimp: Heat olive oil in a high-sided skillet, wok, or Dutch oven over medium-high heat until shimmering. Add shrimp, shaking off excess cornstarch before placing them in the pan. Sauté, stirring almost constantly, for about 4 minutes until shrimp are cooked through and coating is no longer white. Avoid overcooking; add extra oil if shrimp look dry.
- Toss Shrimp in Sauce: Transfer cooked shrimp to the bowl with the Greek yogurt and Thai chili sauce mixture. Toss well to coat all shrimp in the sauce.
- Warm Tortillas: Optionally, warm tortillas in the microwave under a damp towel or in a 250°F oven until pliable.
- Assemble Tacos: Fill each tortilla with desired amount of shrimp and slaw. Top generously with chopped green onions, then serve immediately for best texture and flavor.
Notes
- For extra heat, add more sriracha or hot sauce to taste.
- Using a broccoli coleslaw mix adds great texture and flavor, but plain shredded cabbage works too.
- Be careful not to overcook shrimp to keep them juicy and tender.
- Warm tortillas gently to avoid tearing and enhance pliability for folding.
- This recipe can be customized with avocado slices or a squeeze of lime before serving for additional freshness.
