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

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

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Pan-fried bang bang shrimp tucked into tortillas with cabbage and sauce for an easy, homemade taco night.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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
  1. Pat shrimp dry with paper towels.
  2. In a bowl, toss shredded cabbage and sliced scallions with lime juice, honey, and salt and set aside.
  3. Season shrimp with salt, garlic powder, smoked paprika, and chili-lime seasoning or Tajín, then lightly coat with cornstarch.
  4. Heat oil in a skillet over medium-high heat.
  5. Add shrimp in a single layer and cook for 2.5 minutes per side until pink and lightly crisp.
  6. In a bowl, stir together mayonnaise, Thai sweet chili sauce, hot honey, sriracha, and salt until smooth.
  7. Warm tortillas in a dry pan or over a flame until soft.
  8. Fill each tortilla with a scoop of slaw and a few shrimp.
  9. Drizzle bang bang sauce over the shrimp.
  10. 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.

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