Dinner

25-Minute Bang Bang Shrimp Tacos – Irresistibly Crispy Recipe

Name: 25-Minute Bang Bang Shrimp Tacos – Irresistibly Crispy Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 1 lb shrimp, peeled and deveined; 1 cup flour; 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 cup mayonnaise; 2 tbsp sweet chili sauce; 1 tbsp sriracha; 8 small tortillas; 1 cup shredded cabbage; 1/4 cup chopped cilantro; 1 lime, cut into wedges

ByJulian Dempsey November 24, 2025November 24, 2025

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Introduction

These Bang Bang Shrimp Tacos are a perfect balance of crispy, spicy, and fresh flavors. Ready in just 25 minutes, they make a quick and satisfying meal that’s sure to impress. Enjoy a zesty twist on classic shrimp tacos with a creamy, spicy sauce.

Two fish tacos sit side by side on a white plate, each with a soft yellow corn tortilla base. The bottom layer inside the tortillas has thin, shredded light green cabbage. On top of the cabbage are golden-brown crispy fish pieces, drizzled with a creamy orange sauce and sprinkled with small green cilantro leaves. A wedge of lime is placed on the side of the plate. The setting is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb shrimp, peeled and deveined
1 cup flour
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/2 cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha
8 small tortillas
1 cup shredded cabbage
1/4 cup chopped cilantro
1 lime, cut into wedges

Instructions

Step 1: In a bowl, mix together the flour, paprika, garlic powder, salt, and black pepper.
Step 2: Coat the shrimp evenly in the flour mixture.
Step 3: Heat oil in a pan and fry the shrimp until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Step 4: In another bowl, combine mayonnaise, sweet chili sauce, and sriracha to make the bang bang sauce.
Step 5: Toss the fried shrimp in the sauce until well coated.
Step 6: Warm the tortillas gently in a skillet or microwave.
Step 7: Fill each tortilla with coated shrimp, shredded cabbage, and chopped cilantro.
Step 8: Serve the tacos with lime wedges on the side for squeezing over the top.

Tips & Variations

Use corn tortillas for a gluten-free option or add avocado slices for extra creaminess.
Adjust the sriracha amount to control the heat level of the sauce.
For a lighter version, bake the shrimp instead of frying.

Storage

Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp in a hot skillet briefly to retain crispiness. Assemble tacos just before serving to avoid sogginess.