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Bang Bang Shrimp Tacos Recipe
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Bang Bang Shrimp Tacos Recipe

Crispy, golden shrimp tucked into warm tortillas and topped with vibrant red cabbage slaw, zesty pineapple relish, and a creamy, spicy bang bang sauce. These tacos are a flavor-packed fusion of sweet, spicy, and tangy—perfect for taco night!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian-American Fusion
Keyword: bang bang shrimp, pineapple relish, shrimp tacos, spicy tacos
Servings: 4
Calories: 600kcal
Cost: $20

Equipment

  • Mixing bowls
  • Whisk
  • Cutting board & knife
  • Measuring spoons & cups
  • Frying pan or deep fryer
  • Tongs or slotted spoon
  • Paper towels
  • Baking sheet or plate
  • Thermometer (optional but helpful)

Ingredients

For the Shrimp:

  • 1.5 lbs large shrimp (raw, peeled, deveined)
  • 1 cup flour
  • 1/2 cup corn starch
  • 2 eggs (or 1 cup buttermilk)
  • Salt, pepper, garlic powder, onion powder (to taste)
  • 1 liter oil for frying
  • Corn tortillas (about 8–10)
  • Cilantro (for garnish)

Red Cabbage Slaw:

  • 2 cups diced red cabbage
  • 1/4–1/2 cup diced cilantro
  • 1 tbsp rice wine vinegar
  • 1/4 cup apple cider vinegar
  • 1 tsp ponzu or soy sauce
  • 2 tbsp white sugar
  • Salt, pepper, garlic powder, onion powder (to taste)

Pineapple Relish:

  • 1 cup diced pineapple
  • 1 jalapeño , diced
  • 1/4 cup diced white onion
  • Zest and juice of 1/2 lime
  • Salt, pepper, garlic powder, onion powder (to taste)

Bang Bang Sauce:

  • 1 cup mayonnaise
  • 1/4 cup sriracha
  • 1/4 cup sweet chili sauce
  • 1–2 tsp soy sauce

Instructions

  • Prepare the Slaw: In a bowl, mix diced red cabbage, cilantro, both vinegars, ponzu/soy sauce, sugar, and seasonings. Toss well and refrigerate.
  • Make the Pineapple Relish: Combine diced pineapple, jalapeño, white onion, lime zest & juice, and seasonings. Stir and chill.
  • Mix the Bang Bang Sauce: In a small bowl, whisk together mayo, sriracha, sweet chili sauce, and soy sauce. Adjust spice to taste and refrigerate.
  • Prepare the Shrimp: Ensure shrimp are cleaned and defrosted. In one bowl, whisk eggs with a splash of cream (or use buttermilk). In another bowl, combine flour, corn starch, salt, pepper, garlic, and onion powder. Dip each shrimp in the egg wash, then coat in the flour mix. Place on a plate.
  • Fry the Shrimp: Heat oil to 350°F (175°C). Fry shrimp in batches for 3–4 minutes until golden brown and fully cooked (internal temp 145°F). Drain on paper towels.
  • Warm the Tortillas: Toast or warm corn tortillas in a dry skillet or oven and set aside.
  • Assemble the Tacos: Start with a layer of slaw on each tortilla. Add 3–4 pieces of fried shrimp. Top with pineapple relish and drizzle with bang bang sauce. Garnish with fresh cilantro.

Notes

  • For extra crunch, double-dip the shrimp in the egg and flour mixture.
  • You can substitute Greek yogurt for mayo in the sauce for a lighter option.
  • To make it gluten-free, use a GF flour blend and ensure all sauces are gluten-free.
  • Store extra slaw, sauce, and relish in airtight containers for up to 2 days.