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Crispy bang bang shrimp street tacos with creamy Thai chili sauce, broccoli slaw, scallions, and black sesame seeds served on a rustic wooden platter.

Crispy Bang Bang Tacos

Crispy shrimp tossed in a creamy, sweet-and-spicy bang bang sauce, layered over crunchy broccoli slaw and tucked into soft street taco tortillas. Finished with green onions and black sesame seeds, these easy shrimp tacos are packed with texture, flavor, and just the right amount of heat—perfect for weeknight dinners, summer entertaining, or taco night with friends
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American, Mexican
Ingredients Method Notes

Ingredients
  

Homemade 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
  • ¾ cup homemade Thai chili sauce
  • 2-3 tablespoons sriracha to taste (add one tablespoon at a time)
Broccoli Slaw
  • ¾ bag broccoli slaw mix about 8 oz.
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
Shrimp in Marinade
  • 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
Dredge Mixture
  • 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
  • 2 Scallion stalks finely chopped
  • Vegetable or canola oil for frying

Method
 

  1. Thai Chili Sauce
  2. In a medium saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves.
  3. Add the rice vinegar, garlic, red pepper flakes, paprika, and fish sauce. Reduce heat and simmer for 5-10 minutes.
  4. 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.
  5. Remove from heat and allow to cool.
    6. ***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 makes nearly double the amount needed to coat the shrimp.***
  6. Marinate the Shrimp
  7. Place the shrimp in a large bowl and cover with the buttermilk.
  8. Add the garlic powder, onion powder, salt, and black pepper. Stir well and let marinate for about 15 minutes.
  9. Prepare the Slaw
  10. In a mixing bowl, combine the broccoli slaw, mayonnaise, and apple cider vinegar.
  11. Toss until lightly coated.
  12. Taste and adjust with additional vinegar or mayonnaise if desired.
  13. Set aside.
  14. Make the Bang Bang Sauce
  15. In a bowl, whisk together:
  16. 1 cup mayonnaise
  17. ¾ cup Thai chili sauce
  18. 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.
  19. Set aside.
  20. Fry the Shrimp
    21. **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**
  21. Combine the cornstarch, garlic powder, onion powder, and salt in a prep bowl.
  22. Heat about 1 inch of vegetable or canola oil in a skillet, large sauce pan or Dutch oven to 325–350°F.
  23. Working in batches, remove shrimp from the buttermilk and coat thoroughly in the cornstarch mixture.
  24. Fry for about 2–3 minutes per side, until golden brown and cooked through.
  25. Transfer to a paper towel-lined plate.
  26. Step 6: Assemble the Tacos
  27. Add a layer of broccoli slaw to each tortilla.
  28. 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).
  29. Place 3 shrimp in each taco.
  30. Sprinkle with scallions & black sesame seeds and serve.

Notes

  •  I almost always make the Thai chili sauce ahead of time and keep it in the refrigerator. One batch makes far 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. I like to store my leftovers in these jars
  • The sauce keeps well in a sealed jar and is delicious mixed into sriracha mayonnaise for this bang bang sauce, drizzled over taco salads, used as a dipping sauce (I love it as another option for these delicious crab rangoon egg rolls!), or brushed onto chicken, shrimp, and rice bowls. Around here, a jar rarely lasts long.
  • This is one of those recipes that I make from memory and adjust as I go. The ingredient amounts listed 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.