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A close-up handheld smartphone photo of three Bang Bang Shrimp Tacos showing the crunchy texture of the breaded shrimp and the glossy sauce.

Bang Bang Shrimp Tacos with Crispy Shrimp and Spicy Mayo

Crispy breaded shrimp tossed in a signature creamy sweet chili sauce and served in soft flour tortillas. These Bang Bang Shrimp Tacos feature vibrant purple cabbage, green onions, and a spicy mayo drizzle for the ultimate street taco experience.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) Large Shrimp Peeled, deveined, tails removed
  • 1 cup (125g) All-Purpose Flour
  • 1/2 cup (60g) Cornstarch For extra crunch
  • 1/2 cup (120ml) Mayonnaise The base of the sauce
  • 1/4 cup (60ml) Sweet Thai Chili Sauce
  • 2 tsp (10ml) Sriracha Adjust for heat
  • 12 small Flour Tortillas Soft and warmed
  • 2 cups (150g) Purple Cabbage Finely shredded
  • 3 Green Onions Thinly sliced
  • 1 Lime Cut into wedges

Equipment

  • 1 Large Skillet For frying the shrimp
  • 1 Whisk To combine sauce ingredients

Method
 

Prep and Fry
  1. Pat shrimp dry. Whisk flour and cornstarch in a bowl. Toss shrimp to coat thoroughly, pressing the mixture onto the meat.
  2. Heat oil to 350°F (175°C) and fry shrimp in batches for 2-3 minutes until golden-brown and crispy. Drain on paper towels.
Sauce and Serve
  1. Whisk mayo, sweet chili sauce, and sriracha. Toss the warm shrimp in the sauce until glossy and evenly coated.
  2. Layer purple cabbage on warmed tortillas. Top with shrimp, a drizzle of spicy mayo, scallions, and a squeeze of lime.

Notes

Use a thermometer to ensure oil is exactly 350°F for the best crunch.
Shred the cabbage very finely to ensure it stays in the taco.