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Crispy Bang Bang Shrimp Tacos

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A quick and easy recipe featuring crispy shrimp coated in panko and cornstarch, topped with a creamy spicy mayo and fresh slaw, perfect for casual gatherings or weeknight dinners.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup panko breadcrumbs
  • ½ cup cornstarch
  • 2 large eggs, beaten
  • About 2 cups vegetable oil (or avocado oil) for frying
  • 8–10 small corn or flour tortillas, warmed
  • Spicy mayo:
  • ½ cup mayonnaise
  • 2 tbsp sriracha sauce
  • 1 tsp honey
  • 1 tsp lime juice
  • Slaw:
  • 2 cups shredded green cabbage
  • ½ cup shredded carrots
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp lime juice
  • Salt and pepper to taste
  • Optional garnishes: sliced avocado, extra lime wedges, chopped green onions, pickled jalapeños

Instructions

  1. Pat the peeled and deveined shrimp dry with paper towels.
  2. In one bowl, whisk the eggs until smooth. In a second bowl, combine panko breadcrumbs and cornstarch.
  3. Dip each shrimp first into the beaten eggs, letting excess drip off, then coat thoroughly in the panko-cornstarch mixture. Place coated shrimp on a plate or tray.
  4. Pour vegetable or avocado oil into a skillet to a depth of about 1 inch. Heat over medium-high until it reaches 350°F (175°C) or test by dropping a small piece of bread; it should sizzle and turn golden in about a minute.
  5. Carefully add shrimp in batches to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and cooked through. Use tongs to flip shrimp halfway. Remove with a slotted spoon and drain on paper towels.
  6. While shrimp cooks, whisk together mayonnaise, sriracha, honey, and lime juice in a small bowl. Adjust heat or sweetness as preferred.
  7. In a separate bowl, toss shredded cabbage, carrots, and cilantro with lime juice, salt, and pepper.
  8. Heat tortillas in a dry skillet or microwave until pliable and slightly toasted.
  9. Spread a spoonful of spicy mayo on each tortilla, add a handful of slaw, then place 3-4 crispy shrimp on top. Garnish with optional avocado slices, green onions, or pickled jalapeños.
  10. Serve immediately with extra lime wedges.

Notes

Pat shrimp dry thoroughly to ensure crispiness. Fry in small batches to maintain oil temperature around 350°F (175°C). Whisk spicy mayo well and adjust sriracha to taste. Prepare slaw last to keep it fresh and crisp. Serve tacos immediately to enjoy the crunch. Leftovers should be stored separately and shrimp reheated in the oven to maintain crispiness.

Nutrition

Keywords: shrimp tacos, bang bang shrimp, crispy shrimp, spicy mayo, easy tacos, quick dinner, seafood tacos

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