I had the best bang bang shrimp tacos at one of my favorite restaurants in the city. The shrimp were super crispy, and the sauce had that perfect mix of creamy and spicy. It was one of those meals I couldn’t stop thinking about.

At home, I wanted to try a version that was a little lighter. Instead of deep frying, I pan-fried the shrimp and tossed them in that sweet and spicy sauce. It worked out so well.

These tacos are great for summer cookouts, taco night, or even a quick dinner during the week. And if you’re not feeling tacos, the shrimp are also really good over rice.

overhead view of bang bang shrimp tacos on a plate with extra bang bang sauce

Why I Make These All the Time

The shrimp cooks fast, the sauce is easy to mix up, and everything comes together without a lot of effort. It’s one of those recipes that feels fun but still works when you don’t want to spend all night cooking.

How I Like to Serve It

I usually warm up a few tortillas, add a little shredded cabbage for crunch, and pile on the shrimp with some extra sauce. Sliced green onions go on top, and lime wedges on the side make it even better. If I’m not using tortillas, I’ll serve it over rice with something like cucumber or broccoli.

Ingredients You’ll Need (With Substitutions)

For the Shrimp:

Wild Argentinian shrimp – peeled, deveined, tails off
Salt, garlic powder, smoked paprika, chili-lime seasoning or Tajín
Cornstarch – light coating for a crisp edge
Avocado oil or olive oil – for the skillet
Lime wedges – for serving only

For the Bang Bang Sauce:

Mayonnaise – creamy base
Thai sweet chili sauce – the core sweet-tangy flavor
Hot honey – for sweet heat
Sriracha – for spice
Salt – just a pinch

For the Slaw:

Purple cabbage – shredded thin
Scallions – rinsed, cleaned, sliced thin
Lime juice – helps soften the cabbage
Honey – just enough to balance
Salt – to taste

For the Tacos:

Small tortillas – corn or flour
Toppings: chopped scallions, chopped cilantro, fresh lime wedges

Top Tip

Use Thai sweet chili sauce as the base—it’s thick, sweet, tangy, and the backbone of bang bang-style.

How to Make Bang Bang Shrimp Tacos

Step 1: Make the Slaw

Shred the cabbage and slice the scallions. Toss with lime juice, honey, and salt. Let it sit so the cabbage softens just a bit.

Step 2: Season and Coat the Shrimp

Pat the shrimp dry. Toss with salt, garlic powder, smoked paprika, and chili-lime seasoning or Tajín. Coat lightly in cornstarch.

Step 3: Pan-Sear the Shrimp

Heat avocado oil in a skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and lightly crisp. Pull off the heat.

Step 4: Make the Sauce

In a bowl, stir together mayo, Thai sweet chili sauce, hot honey, sriracha, and a small pinch of salt.

Step 5: Warm the Tortillas

Heat tortillas in a dry pan or directly over a flame until soft. Keep wrapped in a towel.

Step 6: Assemble and Serve

Add slaw to each tortilla, top with shrimp, and drizzle the sauce over the top. Finish with scallions, cilantro, and serve with lime wedges.

Storage & Reheating

Store leftover shrimp in the fridge for up to 2 days.
Reheat in a skillet with a splash of oil—just until warmed through.
Slaw is best the day you make it.
Warm tortillas fresh for best texture.

What to Serve With Bang Bang Tacos

Pickle pico de gallo
Cilantro lime rice
Creamy cilantro lime pasta salad

If You Like This Then You’ll Love

Crispy bang bang chicken bites
Mini chicken quesadillas
Taco Bell Crunchwrap Supreme (copycat)

I love reading your comments and try to get to all of them. Let me know if you made these bang bang shrimp tacos or tried them with your own twist. I’d love to hear how it turned out.

Olga

Bang Bang Shrimp Tacos (Pan-Fried and Easy to Make)

No ratings yet

Pan-fried bang bang shrimp tucked into tortillas with cabbage and sauce for an easy, homemade taco night.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Shrimp:

1 lb wild Argentinian shrimp peeled and deveined (tails off)
1 tsp salt
1 tsp garlic powder
1 tsp smoked paprika
1 tsp chili-lime seasoning or Tajín
2 tbsp cornstarch
2 tbsp avocado oil or olive oil for searing

For the Bang Bang Sauce:

⅔ cup mayonnaise
3 tbsp Thai sweet chili sauce
1½ tbsp hot honey
1½ tbsp sriracha
Pinch of salt

For the Slaw:

2 cups purple cabbage thinly shredded
2 scallions thinly sliced
1 tbsp lime juice
1 tsp honey
Pinch of salt

For the Tacos:

8 small corn or flour tortillas
2 tbsp chopped scallions
2 tbsp chopped cilantro
2 limes cut into wedges (for serving)

Equipment

1 Large Skillet
1 Mixing Bowls
1 Tongs or Spatula
1 Knife & cutting board
1 Measuring spoons & cups

Method

Prep

Pat shrimp dry with paper towels.
In a bowl, toss shredded cabbage and sliced scallions with lime juice, honey, and salt and set aside.
Season shrimp with salt, garlic powder, smoked paprika, and chili-lime seasoning or Tajín, then lightly coat with cornstarch.
Heat oil in a skillet over medium-high heat.
Add shrimp in a single layer and cook for 2.5 minutes per side until pink and lightly crisp.
In a bowl, stir together mayonnaise, Thai sweet chili sauce, hot honey, sriracha, and salt until smooth.
Warm tortillas in a dry pan or over a flame until soft.
Fill each tortilla with a scoop of slaw and a few shrimp.
Drizzle bang bang sauce over the shrimp.
Top with chopped scallions, cilantro, and serve with lime wedges.

Notes

Top Tips

Pat the shrimp dry before cooking. This helps them sear properly.
Add the cornstarch right before cooking. Don’t let it sit too long or it’ll get sticky.
Don’t crowd the skillet. Give the shrimp room so they brown instead of steaming.
Slice the cabbage thin. It makes the slaw easier to eat in a taco.
Use fresh lime juice. It matters in both the slaw and the sauce.
Heat the tortillas last. Serve them warm and soft right off the pan or flame.