Crispy Bang Bang Shrimp Tacos

For me, these crispy bang bang shrimp tacos with homemade Thai chili bang bang sauce are nostalgic. They are also our go-to for Taco Tuesdays.

Back when the boys were little, we went through a phase where we frequented Bonefish Grill. The boys loved getting to draw all over the paper covered table, and I was obsessed with the bang bang shrimp they made famous. If I’m being honest, I happily ordered it as my meal any number of times.

Fast forward a dozen years, and I found myself introducing new foods to the twins through baby-led weaning. I still remember cutting shrimp into pieces so tiny they were practically pureed and watching Nina & Aria devour every bite. I never expected them to like it so much, but it’s been a favorite of theirs ever since.

Now, everyone in our house loves shrimp, and I have dozens of recipes I use them in (they are such a quick, easy protein to incorporate!) but these crispy tacos with their Thai chili bang bang sauce are a particular favorite.

For my toddler girls, I skip the sauce—it’s got a bit too much of a kick for them—and honestly, the fried shrimp are still delicious plain. For me, the hubs & the teens, though, the sauce is what makes the whole thing.

What makes these tacos so good is that every component brings something unique: The slaw is crunchy and tangy, the shrimp are crispy, the bang bang sauce is sweet and spicy, and the scallions and sesame seeds add just enough freshness and texture to pull everything together. Wrapped in a soft street taco tortilla, every bite delivers the perfect balance of crunch, spice, and freshness.

They’re Taco Tuesday worthy, guest worthy, and so long as you don’t overdress them, even perfect to take for lunch the next day!

First, Have Fun With It

This is one of those recipes that I make from memory and adjust as I go. The ingredient amounts below will absolutely get you where you’re trying to go, but don’t be afraid to trust your instincts.

The Thai chili sauce is the one place where proportions matter most, so I’d recommend following that recipe fairly closely. Beyond that, consider the measurements a guide rather than a rule. Shrimp sizes vary, some absorb more buttermilk than others, and you may find yourself adding a little extra cornstarch, mayo, vinegar, or sriracha along the way.

Taste as you go. Adjust to your preference. Add or change out toppings depending on what’s in the fridge. That’s exactly how I make them every time.

Then, Make the Thai Chili Sauce Ahead

I almost always make the Thai chili sauce ahead of time and keep it in the refrigerator. One batch makes more than you’ll need for a single taco night, which is a good thing because you’ll find plenty of ways to use the leftovers.

The sauce keeps well in a sealed jar and is delicious mixed into sriracha mayonnaise for bang bang sauce, drizzled over taco salads, used as a dipping sauce, or brushed onto chicken, shrimp, and rice bowls. Around here, a jar rarely lasts long.

Mama-First Tip

The bang bang sauce is the real star of this recipe. If you’re serving these tacos for guests, make extra. I usually set out a small bowl for dipping and keep another spoonful handy for drizzling over taco salads later in the week.

Fair warning: once you start making homemade bang bang sauce, the bottled stuff won’t taste nearly as good.

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Ingredients

Thai Chili Sauce

• 1 cup granulated sugar
• ½ cup water
• 1 cup rice vinegar
• 4 cloves garlic, minced
• 1½ tablespoons crushed red pepper flakes
• 2 teaspoons paprika
• 2 teaspoons fish sauce
• Cornstarch Slurry:
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Bang Bang Sauce

• 1 cup mayonnaise (I use Hellmann’s Light)
• ½ cup homemade Thai chili sauce
• 2-3 tablespoons sriracha, to taste (two has a pretty healthy level of spice; I’d suggest adding one tablespoon at a time)

Broccoli Slaw

• ¾ bag broccoli slaw mix (about 8oz)
• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar

Shrimp

• 24 large shrimp, peeled and tails removed
• 2 cups buttermilk
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ teaspoon salt

The Dredge

• 1½ cups cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Paprika
• ¼ teaspoon salt

For Serving

• 8 Mission Street Taco tortillas
• Black sesame seeds (optional)
• Vegetable or canola oil for frying

Cooking And Assembly

Thai Chili Sauce

• In a medium saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves.
• Add the rice vinegar, garlic, red pepper flakes, paprika, and fish sauce. Reduce heat and simmer for 5-10 minutes.
• In a small bowl, whisk together the cornstarch and water to create a slurry. Stir into the sauce and bring back to a gentle boil for about 30 seconds, until slightly thickened.
• Remove from heat and allow to cool.

***Note: You will have extra Thai chili sauce with this recipe — enough to fill the 13oz dressing bottle even after making the bang bang sauce. If for some reason you don’t want extra of this insanely delicious sauce 😉 then I’d suggest halving or quartering the recipe. The same goes for the bang bang sauce. This recipe will leave you with nearly double what you need to coat the 24 shrimp.***

Marinate the Shrimp

• Place the shrimp in a large bowl and cover with the buttermilk.
• Add the garlic powder, onion powder, salt, and black pepper. Stir well and let marinate for about 15 minutes.

Prepare the Slaw

• In a mixing bowl, combine the broccoli slaw, mayonnaise, and apple cider vinegar.
• Toss until lightly coated.
• Taste and adjust with additional vinegar or mayonnaise if desired.
• Set aside.

Make the Bang Bang Sauce

• In a bowl, whisk together:
  • 1 cup mayonnaise
  • ¾ cup Thai chili sauce
  • 1-3 tablespoons Sriracha. Add sriracha a little at a time until it reaches your preferred heat level. I prefer 2 tablespoons, personally for a little kick that isn’t overwhelmingly spicy.
• Set aside.

Fry the Shrimp

• Combine the cornstarch, garlic powder, onion powder, and salt in a prep bowl.
• Heat about 1 inch of vegetable or canola oil in a skillet, large sauce pan or Dutch oven to 325–350°F.
• **Note: Before you start frying your shrimp, I recommend setting up your taco assembly station. Otherwise your shrimp will be getting cold as you prep assembly**
• Working in batches, remove shrimp from the buttermilk and coat thoroughly in the cornstarch mixture.
• Fry for about 2–3 minutes per side, until golden brown and cooked through.
• Transfer to a paper towel-lined plate.

Step 6: Assemble the Tacos

• Before you start frying your shrimp, have your assembly station set up
• Add a layer of broccoli slaw to each tortilla.
• Dip each shrimp individually into the bang bang sauce (or lightly toss them if preferred. I find you sometimes lose some of the crunch coating if you toss them).
• Place 3 shrimp in each taco.
• Sprinkle with scallions & black sesame seeds and serve.

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