Bang Bang Shrimp Tacos — Damn Delicious

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Bang Bang Shrimp Tacos

Super crisp shrimp tacos drizzled with the most amazing and epic sweet creamy chili sauce. It’ll be hard to just stop at 1, or 10!

Well, I basically re-created that, subbed in shrimp, and stuffed it in some tacos.

I know. Genius here.

Now you can stuff 3 shrimp per taco.

Or you can shoot for the moon and stuff 4-6.

And don’t forget about that sweet chili sauce. It’s purpose is for drizzling, dunking or slathering as needed.

Bang Bang Shrimp Tacos

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Super crisp shrimp tacos drizzled with the most amazing and epic sweet creamy chili sauce. It’ll be hard to just stop at 1, or 10!


  • 1/2 cup vegetable oil, or more, as needed
  • 1 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg
  • 1 tablespoon hot sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 cup Panko
  • 12 6-inch corn tortillas
  • 2 tablespoons chopped fresh cilantro leaves

For the slaw

  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup chopped fresh cilantro leaves
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 1/2 teaspoon salt

For the sauce

  • 1/4 cup mayonnaise*
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 2 teaspoons Frank’s Hot Sauce


  1. To make the slaw, combine cabbage, sour cream, mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside.
  2. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
  3. Heat vegetable oil in a large skillet over medium high heat.
  4. In a large bowl, whisk together buttermilk, flour, cornstarch, egg and hot sauce; season with salt and pepper, to taste.
  5. Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko, pressing to coat.
  6. Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  7. Serve immediately with tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.

*Greek yogurt can be substituted.

Did you Make This Recipe?

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These shrimps look gorgeous with the Panko coating.
I think I’ll finish eating all the shrimps even before stuffing them into the tortillas! Haha

Thanks for another easy recipe!! 🙂

I love shrimp tacos and this sounds wonderful. Just reading the recipe sets my tastebuds at attention. Can’t wait to try this.

My husband just said these are a winner….will probably be making them at least once a month. So good!! Thanks

I’ve been craving shrimp tacos like no other, and after seeing these I don’t think I can go without them any longer. These look so stinking delicious!

What a fun recipe name! These are so colorful and look absolutely delicious. Definitely want to try this but with tofu for a veggie option!

A day without Chunga is like a day without sunshine!

Your chili sauce sounds delicious!

Wow, these look amazing! The colors and the photography are making the tacos just jump off the page! I am pinning for later! have a wonderful day – Christine

Oh, I love some bang bang shrimp! Great recipe, Chungah. Now I feel the need to get to Whole Foods and grab some shrimp and sweet chili sauce…

This looks so yummy, and its making me feel hungry now, a must try.

Why leave the tails on for a taco? It would be sad to see people spitting out part of the food you made them 🙁

You can choose to remove the tails as needed, Wendy.

Can I use milk if I do not have buttermilk on hand?

I made these tonight, and although they could have been a bit spicier (easily remedied next time I make them), I have to say they were excellent. The sourness of the cilantro lime slaw, the sweetness of the remoulade, and the crunchiness of the shrimp made for an excellent bite when taken altogether. I do have one suggestion for those trying to make these. Before dipping the shrimp into the buttermilk batter, dust them with flour first. It will help the batter stick to the shrimp a bit better. I had a few problems with the last half of my batch of shrimp as all I seemed to have left was messy, wet panko crumbs to bread with and the batter kept slipping off.

We LOVE “bang bang” anything. When I saw these, I knew I had to make them. They didn’t disappoint! Of course, mine did not look NEARLY as pretty as your photos, but the taste was spot on. A little more time consuming than our go-to dinners, but will throw into the rotation every once in a while.

This very easy and fun to make. My dinner company loved the taste and appearance of this dish very much. We had no leftovers.. oh well have to make it again I guess.

Made these for dinner tonight. I followed the recipe EXACTLY and they were Ah-May-Zing.

I tried it and absolutely love it!! My mom has me making it tonight for dinner! Great recipe

I just made these aND they were amazing

I love this recipe and use it frequently!! Tastemade just posted a video of this recipe on their Instagram, I hope they didn’t steal it from you?

May I ask what brand of hot sauce did u use for the shrimp mixture? You mentioned hot sauce only . Thanks for the amazing recipes 🙂

Sometimes I have used Sriracha, the other times I have used Frank’s RedHot.

Oh my gosh!! These were amazing! Thank you so much.

I made these Shrimp Tacos and they were Amazing!! My Man flipped for them! Thank you for sharing I don’t need to go to any restaurant again for a shrimp taco because I can make these at home

I was looking at the nutritional facts and getting a bit confused with “Serving per container 12” – do you mean this recipe makes 12 tacos? Also because I am looking into increasing my protein intake, is it 15.9 gram of protein per each taco? Sorry I am new to the world of meal planning.

Yes, this recipe yields 12 servings. The nutritional information is, however, for a single serving. Hope that helps!

These were so amazing, I can’t believe I have never made them before. So crispy and flavorful, I used corn/flour mix tortillas. My husband loved them so much, I can’t wait to make them again!

Can’t wait to try these tacos. My husband hates cilantro, what to do?

You can ommit it or substitute with something else that he likes.

Do you serve these in raw corn tortillas? That does not appeal to me at all.

Yes, these are served as tacos.

If I had seen this recipe on any other blog, not only would I have moved on the the next, I would probably have done an eye roll as well. BUT, your recipes have never failed me, and this one did not either!

I was a bit hesitant about mixing together the egg, flour, cornstarch and buttermilk all together. “Tradition” tells us that we coat the food to be fried in flour (or cornstarch), then a quick bath in beaten egg, and then into the crumbs. Your “combine it all together” made such an amazing, clinging mix for the panko to cling to. My shrimp (and chicken tenders for my daughter) came our amazing!

Thank you so much. I’ve been cooking for over 50 years, but you can still teach an old dog new tricks.

That’s so great to hear! Glad it turned out so well!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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