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Crispy Bang Bang Shrimp Tacos with Spicy Mayo Slaw

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These crispy shrimp tacos feature a crunchy coating and a creamy, spicy bang bang sauce paired with a zesty mayo slaw, perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 lb medium shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt and black pepper, to taste
  • 1 cup buttermilk (or milk with 1 tbsp lemon juice as a substitute)
  • Vegetable oil, for frying (canola or avocado oil recommended)
  • ½ cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1–2 tsp Sriracha (adjust to preferred heat level)
  • 1 tsp honey
  • 1 tsp lime juice, freshly squeezed
  • 2 cups shredded green cabbage
  • ½ cup shredded carrots
  • 2 green onions, thinly sliced
  • 2 tbsp mayonnaise
  • 1 tsp Sriracha (or to taste)
  • 1 tsp apple cider vinegar
  • Salt and pepper, to taste
  • 8 small flour or corn tortillas, warmed
  • Fresh cilantro leaves (optional, for garnish)
  • Lime wedges (for squeezing)

Instructions

  1. Rinse the shrimp and pat dry thoroughly with paper towels. Season lightly with salt and pepper.
  2. In a large bowl, whisk together flour, smoked paprika, garlic powder, salt, and black pepper. Pour buttermilk into a separate bowl.
  3. Dip each shrimp first into the buttermilk, letting excess drip off, then dredge in the flour mixture, pressing gently to coat evenly. Set aside on a plate.
  4. Pour vegetable oil to a depth of about 2 inches in a frying pan. Heat over medium-high until it reaches 350°F or a small piece of batter sizzles immediately when dropped in.
  5. Fry shrimp in batches for 2–3 minutes per side until golden brown and crispy. Transfer shrimp to a paper towel-lined plate to drain excess oil. Keep warm if needed.
  6. In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth. Adjust heat or sweetness as desired.
  7. In a medium bowl, toss shredded cabbage, carrots, and green onions with mayonnaise, Sriracha, apple cider vinegar, salt, and pepper until coated but still crisp.
  8. Heat tortillas in a dry skillet over medium heat for 20-30 seconds per side or warm in the oven wrapped in foil for 5 minutes.
  9. Assemble tacos by placing shrimp on each tortilla, drizzling with bang bang sauce, topping with spicy mayo slaw, and garnishing with cilantro and lime wedges.

Notes

Dry shrimp thoroughly before battering for best crispiness. Maintain oil temperature around 350°F to avoid greasy or burnt shrimp. Fry in small batches to keep oil temperature steady. Prepare sauce and slaw while shrimp batter rests to save time. Store shrimp and slaw separately and reheat shrimp gently to maintain crispiness.

Nutrition

Keywords: shrimp tacos, bang bang sauce, spicy mayo slaw, crispy shrimp, easy tacos, quick dinner, seafood tacos

Find it online: https://atomicbite.com/crispy-bang-bang-shrimp-tacos-recipe-easy-spicy-mayo-slaw-guide/