Simple Bang Bang Shrimp Tacos with Slaw

I love tacos, but I’ll be honest—frying shrimp can feel like a lot of work on a Tuesday night. That’s where these bang bang shrimp tacos come in. They’re crispy, a little spicy, and way easier than you’d think. The buttermilk marinade keeps the shrimp tender, and the cornstarch coating gets them perfectly crunchy without feeling heavy.

The bang bang sauce is what really makes these tacos special. It’s sweet, tangy, and just spicy enough to keep things interesting. I slather it on everything—the shrimp, the slaw, even extra on top because why not? And speaking of the slaw, it takes about two minutes to throw together and adds that fresh crunch you need.

These tacos hit that sweet spot between restaurant-quality and weeknight-friendly. You get all the flavor without spending your whole evening in the kitchen. Plus, they’re the kind of meal that makes everyone at the table happy, which is always a win in my book.

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What Kind of Shrimp Should I Use?

For this recipe, you’ll want to grab medium to large shrimp, around 31-40 count per pound, which gives you a nice meaty bite without being too big for the tacos. Fresh or frozen shrimp both work great here – just make sure if you’re using frozen that you thaw them completely and pat them dry with paper towels before coating them in the cornstarch. You can buy shrimp that’s already peeled and deveined to save yourself some prep time, or if you’re feeling ambitious, buy them with shells on and do it yourself (though I usually go for the pre-prepped option because life’s too short). The main thing is to make sure your shrimp are dry before you start cooking so that cornstarch coating gets nice and crispy.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps – here are some options that work well:

• Buttermilk: If you don’t have buttermilk, make your own by mixing 1/2 cup regular milk with 1 1/2 teaspoons white vinegar or lemon juice. Let it sit for 5 minutes before using.
• Shrimp: You can use chicken tenders or firm white fish like cod or tilapia instead. Cut them into bite-sized pieces and adjust cooking time as needed – chicken will take a bit longer.
• Avocado oil: Vegetable oil, canola oil, or even olive oil work just fine for both frying and the slaw.
• Chili sauce: Sweet chili sauce is what you’re looking for here. If you can’t find it, mix 1/4 cup ketchup with 1 tablespoon honey and a pinch of red pepper flakes.
• Cabbage: Pre-shredded coleslaw mix saves time and works perfectly. You can also use a mix of green and purple cabbage for extra color.
• Corn tortillas: Flour tortillas work if that’s what you prefer, or try lettuce wraps for a low-carb option.
• Cornstarch: All-purpose flour can replace cornstarch, though the coating won’t be quite as crispy. Use the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making bang bang shrimp is overcrowding the pan, which causes the shrimp to steam instead of getting that crispy, golden exterior – cook them in batches if needed and make sure your oil is hot enough before adding the shrimp.

Another common error is overcooking the shrimp, which only need 2-3 minutes per side until they turn pink and opaque, so pull them off the heat as soon as they’re done to keep them tender.

Don’t skip patting the shrimp dry after removing them from the buttermilk marinade, as excess moisture will prevent the cornstarch from creating that crispy coating you’re looking for.

For the best flavor, let your slaw sit for at least 10 minutes before assembling the tacos, which gives the cabbage time to soften slightly and soak up all those lime and cilantro flavors.

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What to Serve With Bang Bang Shrimp Tacos?

These tacos are pretty filling on their own, but I love serving them with some Mexican street corn (elote) on the side – the creamy, spicy flavors work perfectly together. A simple side of black beans with lime and cilantro is another great option that keeps things light and fresh. If you want something more substantial, cilantro lime rice or even just plain white rice helps balance out the spicy bang bang sauce. For drinks, a cold Mexican beer or a margarita (frozen or on the rocks) really completes the meal and cools down the heat from the sriracha.

Storage Instructions

Store Components Separately: Keep the cooked shrimp, bang bang sauce, and slaw in separate airtight containers in the fridge for up to 3 days. The shrimp will lose its crispiness once stored, but it still tastes great. I don’t recommend storing assembled tacos since the tortillas get soggy.

Make Ahead: The bang bang sauce and slaw can both be prepped a day ahead, which makes taco night super easy. Just wait to cook the shrimp until you’re ready to eat so they stay nice and crispy.

Warm Up: To bring back some crispiness to leftover shrimp, heat them in a skillet over medium heat for a few minutes or pop them in the air fryer at 375°F for 3-4 minutes. Warm your tortillas in a dry pan or microwave before assembling your tacos.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1750
• Protein: 65-75 g
• Fat: 90-105 g
• Carbohydrates: 120-140 g

Ingredients

For the shrimp:

• 3/4 cup buttermilk
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 lb shrimp (peeled and deveined with tails removed)
• 1/3 cup cornstarch (gives a much lighter and crispier coating than flour)
• 1/4 cup avocado oil

For the bang bang sauce:

• 1/2 cup mayonnaise (I prefer Hellmann’s mayonnaise)
• 1/3 cup chili sauce (I use Mae Ploy sweet chili sauce)
• 1 tbsp sriracha
• 2 tsp soy sauce
• 1 tsp lime juice

For the slaw:

• 4 cups cabbage (thinly shredded into 1/8-inch strips)
• 1 tbsp lime juice
• 1 tbsp avocado oil
• 1/2 tsp lime zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro
• 1 tsp honey

For the assembly:

• 8 corn tortillas (briefly charred over a gas flame for better flavor)
• green onions
• fresh cilantro

Step 1: Prepare the Bang Bang Sauce and Marinate the Shrimp

• 3/4 cup buttermilk
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 lb shrimp
• 1/2 cup mayonnaise
• 1/3 cup chili sauce
• 1 tbsp sriracha
• 2 tsp soy sauce
• 1 tsp lime juice

Start by mixing the buttermilk with paprika, garlic powder, onion powder, salt, and pepper in a bowl.

Add the shrimp and let them soak for 15 minutes—this brining process seasons the shrimp throughout and keeps them tender.

While the shrimp marinates, prepare the bang bang sauce by whisking together the mayonnaise, chili sauce, sriracha, soy sauce, and lime juice in a separate bowl.

I like to taste the sauce at this point and adjust the heat or sweetness to my preference—it should be creamy, slightly spicy, and balanced.

Step 2: Make the Crispy Cabbage Slaw

• 4 cups cabbage
• 1 tbsp lime juice
• 1 tbsp avocado oil
• 1/2 tsp lime zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro
• 1 tsp honey

While the shrimp finishes marinating, thinly shred the cabbage into 1/8-inch strips and place it in a bowl.

Toss the cabbage with lime juice, avocado oil, lime zest, salt, pepper, cilantro, and honey.

The honey adds a subtle sweetness that complements the tang of the lime and balances the spicy sauce beautifully.

Set the slaw aside—it will soften slightly and develop better flavor as it sits.

Step 3: Bread and Fry the Shrimp

• 1/3 cup cornstarch
• 1/4 cup avocado oil
• shrimp from Step 1

Remove the shrimp from the marinade, letting excess buttermilk drip off, then coat them evenly with cornstarch—this creates an incredibly light and crispy exterior.

Heat the avocado oil in a large skillet over medium-high heat until it shimmers.

Working in batches if needed to avoid overcrowding, fry the shrimp for 2-3 minutes per side until they’re golden and crispy, with the cornstarch coating turning a light golden brown.

Transfer the cooked shrimp to a plate lined with paper towels.

Step 4: Toss Shrimp with Sauce and Warm the Tortillas

• fried shrimp from Step 3
• bang bang sauce from Step 1
• 8 corn tortillas

Place the fried shrimp in a bowl and pour half of the bang bang sauce over them, tossing gently to coat evenly—reserve the remaining sauce for serving.

While the shrimp finishes coating, briefly char the corn tortillas over a gas flame or in a dry skillet to enhance their flavor and make them pliable for filling.

This charring step adds a subtle smokiness that elevates the entire taco.

Step 5: Assemble and Serve the Tacos

• cabbage slaw from Step 2
• shrimp coated in sauce from Step 4
• reserved bang bang sauce from Step 1
• green onions
• fresh cilantro

Lay out a charred tortilla and fill it with a generous portion of the cabbage slaw from Step 2, then top with 3-4 pieces of the bang bang shrimp.

Drizzle with the reserved sauce, then garnish with sliced green onions, fresh cilantro, and a squeeze of lime juice if desired.

The cool, crisp slaw provides the perfect contrast to the hot, creamy shrimp and spicy sauce.

Simple Bang Bang Shrimp Tacos with Slaw

Delicious Simple Bang Bang Shrimp Tacos with Slaw recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 8 tacos

Calories 1650 kcal

Ingredients

  

For the shrimp::

• 3/4 cup buttermilk
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 lb shrimp (peeled and deveined with tails removed)
• 1/3 cup cornstarch (gives a much lighter and crispier coating than flour)
• 1/4 cup avocado oil

For the bang bang sauce::

• 1/2 cup mayonnaise (I prefer Hellmann's mayonnaise)
• 1/3 cup chili sauce (I use Mae Ploy sweet chili sauce)
• 1 tbsp sriracha
• 2 tsp soy sauce
• 1 tsp lime juice

For the slaw::

• 4 cups cabbage (thinly shredded into 1/8-inch strips)
• 1 tbsp lime juice
• 1 tbsp avocado oil
• 1/2 tsp lime zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro
• 1 tsp honey

For the assembly::

• 8 corn tortillas (briefly charred over a gas flame for better flavor)
• green onions
• fresh cilantro

Instructions

 

• Start by mixing the buttermilk with paprika, garlic powder, onion powder, salt, and pepper in a bowl. Add the shrimp and let them soak for 15 minutes—this brining process seasons the shrimp throughout and keeps them tender. While the shrimp marinates, prepare the bang bang sauce by whisking together the mayonnaise, chili sauce, sriracha, soy sauce, and lime juice in a separate bowl. I like to taste the sauce at this point and adjust the heat or sweetness to my preference—it should be creamy, slightly spicy, and balanced.
• While the shrimp finishes marinating, thinly shred the cabbage into 1/8-inch strips and place it in a bowl. Toss the cabbage with lime juice, avocado oil, lime zest, salt, pepper, cilantro, and honey. The honey adds a subtle sweetness that complements the tang of the lime and balances the spicy sauce beautifully. Set the slaw aside—it will soften slightly and develop better flavor as it sits.
• Remove the shrimp from the marinade, letting excess buttermilk drip off, then coat them evenly with cornstarch—this creates an incredibly light and crispy exterior. Heat the avocado oil in a large skillet over medium-high heat until it shimmers. Working in batches if needed to avoid overcrowding, fry the shrimp for 2-3 minutes per side until they're golden and crispy, with the cornstarch coating turning a light golden brown. Transfer the cooked shrimp to a plate lined with paper towels.
• Place the fried shrimp in a bowl and pour half of the bang bang sauce over them, tossing gently to coat evenly—reserve the remaining sauce for serving. While the shrimp finishes coating, briefly char the corn tortillas over a gas flame or in a dry skillet to enhance their flavor and make them pliable for filling. This charring step adds a subtle smokiness that elevates the entire taco.
• Lay out a charred tortilla and fill it with a generous portion of the cabbage slaw from Step 2, then top with 3-4 pieces of the bang bang shrimp. Drizzle with the reserved sauce, then garnish with sliced green onions, fresh cilantro, and a squeeze of lime juice if desired. The cool, crisp slaw provides the perfect contrast to the hot, creamy shrimp and spicy sauce.