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Crispy Bang Bang Shrimp Tacos Recipe with Spicy Mayo and Slaw Made Easy

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These crispy bang bang shrimp tacos feature crunchy shrimp, a spicy mayo kick, and a zesty slaw, making for a quick, satisfying, and flavorful meal perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (fresh or thawed frozen)
  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ cup cold sparkling water
  • ½ cup mayonnaise
  • 2 tablespoons Sriracha
  • 1 tablespoon honey
  • 1 teaspoon lime juice
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 medium carrot, julienned or shredded
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar or sweetener of choice
  • Salt and pepper to taste
  • 8 small flour or corn tortillas (warmed before assembling)
  • Optional garnishes: lime wedges, sliced jalapeños, extra cilantro

Instructions

  1. Make the Slaw: In a large bowl, combine green and red cabbage, carrot, and cilantro. In a small bowl, whisk together apple cider vinegar, sugar, salt, and pepper. Pour dressing over cabbage mixture and toss well. Set aside to marinate.
  2. Prepare the Spicy Mayo: Mix mayonnaise, Sriracha, honey, and lime juice in a small bowl until smooth. Adjust heat or sweetness to taste. Refrigerate until ready to use.
  3. Mix the Batter: In a medium bowl, whisk together flour, cornstarch, paprika, garlic powder, and salt. Gradually add cold sparkling water, stirring gently until batter is smooth and slightly thick but still runny enough to coat shrimp.
  4. Heat the Oil: Pour about 2 inches of vegetable or canola oil into a deep frying pan. Heat over medium-high heat until oil reaches 350°F or looks shimmering and slightly rippled.
  5. Batter and Fry the Shrimp: Pat shrimp dry with paper towels. Dip each shrimp into batter, letting excess drip off, then carefully place into hot oil. Fry in batches about 2-3 minutes per side or until golden and crispy. Remove with slotted spoon and drain on paper towels.
  6. Warm the Tortillas: While frying shrimp, warm tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.
  7. Assemble the Tacos: Spread a spoonful of spicy mayo on each tortilla, add a layer of slaw, then top with crispy shrimp. Garnish with extra cilantro, jalapeño slices, and a squeeze of lime if desired.

Notes

Keep the batter cold for extra crispiness. Do not overcrowd the pan when frying shrimp to maintain oil temperature. Pat shrimp dry before battering. Use sparkling water in batter for a lighter crust. Adjust Sriracha to control heat. Reheat leftovers in a skillet or air fryer to retain crispness.

Nutrition

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

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