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A smartphone photo of two Bang Bang Shrimp Tacos in a metal holder, showing the thick orange-pink sauce and crispy breaded shrimp garnishes.

Bang Bang Shrimp Tacos with Crispy Golden Shrimp and Spicy Creamy Sauce

Crispy, golden-brown fried shrimp tossed in a signature thick, glossy orange-pink spicy chili sauce. Served in soft flour tortillas with shredded cabbage, scallions, and black sesame seeds for the ultimate restaurant-style Bang Bang Shrimp Tacos.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Asian Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

The Shrimp & Breading
  • 1 lb (450g) Large Shrimp Peeled and deveined
  • 1.5 cups (90g) Panko Breadcrumbs For maximum crunch
  • 0.5 cup (60g) All-Purpose Flour
  • 0.5 cup (60g) Cornstarch The secret to lasting crispiness
  • 2 large Eggs Beaten for egg wash
Bang Bang Sauce
  • 0.5 cup (120ml) Mayonnaise Full-fat recommended
  • 0.25 cup (60ml) Thai Sweet Chili Sauce
  • 1 tbsp (15ml) Sriracha Adjust for heat
Taco Assembly
  • 8 small Flour Tortillas 6-inch/15cm size
  • 2 cups (150g) Green Cabbage Finely shredded
  • 2 whole Green Scallions Finely chopped
  • 1 tsp (5g) Black Sesame Seeds For garnish

Equipment

  • 1 Dutch Oven or Cast Iron Skillet For deep frying
  • 1 Wire Cooling Rack To keep shrimp crispy
  • 2 Silver Metal Taco Holders For professional presentation

Method
 

Preparation
  1. Arrange three bowls: 1) Flour, cornstarch, and salt. 2) Beaten eggs. 3) Panko breadcrumbs.
  2. Coat each shrimp in the flour mix, dip in egg, and press into Panko until thoroughly coated.
Cooking & Assembly
  1. Fry shrimp in 350°F (175°C) oil for 2-3 minutes until deep golden brown. Drain on a wire rack.
  2. Whisk mayo, sweet chili sauce, and Sriracha until glossy. Toss the warm shrimp in the sauce until fully coated.
  3. Fill warm tortillas with cabbage, then the sauced shrimp. Top with chopped scallions and black sesame seeds.

Notes

Use full-fat mayo for the glossiest finish.
Drain shrimp on a wire rack rather than paper towels to prevent the breading from steaming and getting soft.