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Crispy Bang Bang Shrimp Tacos Recipe with Easy Fresh Crunchy Slaw

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Crispy shrimp coated in a spicy, creamy bang bang sauce paired with a fresh, crunchy slaw wrapped in warm tortillas. A quick, easy, and crowd-pleasing taco recipe perfect for any occasion.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten, room temperature
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Vegetable or canola oil for frying
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha
  • 1 teaspoon lime juice, freshly squeezed
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned or shredded
  • 1/4 cup rice vinegar
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Optional: 2 tablespoons chopped fresh cilantro or green onions for garnish
  • 8 small corn or flour tortillas, warmed
  • Lime wedges for serving

Instructions

  1. Prep the slaw: Combine shredded green cabbage, red cabbage, and carrots in a large bowl. In a separate small bowl, whisk together rice vinegar, honey, sesame oil, salt, and pepper. Pour dressing over veggies and toss thoroughly. Set aside.
  2. Mix the bang bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth. Adjust heat if desired. Refrigerate until ready to serve.
  3. Prepare breading stations: In one shallow bowl, combine flour, garlic powder, smoked paprika, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, place panko breadcrumbs.
  4. Bread the shrimp: Pat shrimp dry. Dredge each shrimp in flour mixture, dip in beaten eggs, then coat with panko breadcrumbs. Let rest for a couple of minutes.
  5. Fry the shrimp: Heat about 1 inch of oil in a deep skillet over medium-high heat to 350°F. Fry shrimp in batches for 2-3 minutes per side until golden and crispy. Drain on paper towels or wire rack.
  6. Warm tortillas in a dry skillet or oven.
  7. Assemble tacos: Spread bang bang sauce on each tortilla, top with 3-4 shrimp, a generous helping of slaw, and garnish with cilantro or green onions if using. Finish with a squeeze of lime.

Notes

Pat shrimp dry before breading for extra crispiness. Let breaded shrimp rest before frying to help coating stick. Maintain oil temperature at 350°F to avoid soggy or burnt coating. Fry in small batches. Toss slaw with dressing just before serving to keep it crunchy. Warm tortillas before assembling tacos. For gluten-free, substitute flour and panko with almond flour and gluten-free breadcrumbs. For dairy-free sauce, use vegan mayo.

Nutrition

Keywords: shrimp tacos, bang bang sauce, crispy shrimp, crunchy slaw, easy tacos, quick dinner, seafood tacos

Find it online: https://tessierecipes.com/crispy-bang-bang-shrimp-tacos-recipe-with-easy-fresh-crunchy-slaw/