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Crispy Bang Bang Shrimp Tacos Recipe with Easy Spicy Sriracha Slaw

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These tacos feature crispy bang bang shrimp coated in a creamy, spicy sauce paired with a crunchy, tangy sriracha slaw. Quick and easy to make, they deliver a perfect balance of crispy, creamy, spicy, and fresh flavors.

Ingredients

Scale
  • 1 lb medium shrimp, peeled and deveined (fresh or thawed frozen)
  • ½ cup all-purpose flour
  • ½ cup corn starch
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • 2 large eggs, beaten (room temperature)
  • Vegetable oil, for frying (preferably peanut oil)
  • ½ cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1–2 tbsp sriracha sauce (adjust to heat preference)
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 large carrot, julienned or shredded
  • 2 green onions, thinly sliced
  • 2 tbsp fresh cilantro, chopped (optional)
  • 2 tbsp mayonnaise
  • 1 tbsp sriracha sauce
  • 1 tsp lime juice
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas (warmed)
  • Lime wedges, for serving
  • Optional: avocado slices, pickled jalapeños

Instructions

  1. Prepare the slaw: In a large bowl, combine green and purple cabbage, carrot, green onions, and cilantro. In a small bowl, whisk together mayonnaise, sriracha, lime juice, salt, and pepper. Pour dressing over cabbage mixture and toss well to coat. Refrigerate while preparing shrimp.
  2. Make the bang bang sauce: Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a medium bowl. Adjust heat or sweetness as needed. Set aside.
  3. Prepare the shrimp batter: In a shallow bowl, mix flour, corn starch, garlic powder, smoked paprika, salt, and pepper. In another bowl, beat the eggs. Dip each shrimp into the egg, letting excess drip, then dredge in the flour mixture, pressing lightly to coat.
  4. Heat the oil: Pour vegetable oil into a skillet about 2 inches deep. Heat over medium-high until it reaches 350°F (175°C) or until a small piece of batter sizzles immediately when dropped in.
  5. Fry the shrimp: Fry shrimp in batches for 2-3 minutes per side or until golden and crispy. Use tongs to turn gently. Remove and drain on paper towels or a wire rack.
  6. Assemble the tacos: Warm tortillas briefly. Spread a spoonful of bang bang sauce on each tortilla, add shrimp, then top with spicy sriracha slaw. Add avocado slices or pickled jalapeños if desired. Finish with a squeeze of fresh lime.

Notes

Keep oil temperature steady at 350°F to avoid soggy or burnt shrimp. Fry shrimp in small batches to maintain oil temperature. Pat shrimp dry before battering for extra crispiness. Make slaw ahead and refrigerate to keep it crisp. Adjust sriracha to taste. For gluten-free, substitute flour with almond or gluten-free flour and use gluten-free tortillas. Air fryer option available but texture differs slightly.

Nutrition

Keywords: shrimp tacos, bang bang shrimp, sriracha slaw, crispy shrimp, spicy tacos, seafood tacos, easy dinner, weeknight meal

Find it online: https://fizzlefork.com/crispy-bang-bang-shrimp-tacos-recipe-with-easy-spicy-sriracha-slaw/