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Crispy Bang Bang Shrimp Tacos Recipe Easy Spicy Sriracha Slaw

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Crispy shrimp tacos paired with a spicy, creamy sriracha slaw for a quick, flavorful meal perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (fresh or thawed frozen shrimp)
  • 1/2 cup all-purpose flour (or rice flour for extra crispiness)
  • 1/2 cup cold sparkling water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha (adjust for heat preference)
  • 1 teaspoon lime juice, freshly squeezed
  • 2 cups shredded green cabbage
  • 1/2 cup shredded carrot
  • 2 tablespoons mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon apple cider vinegar
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
  • Fresh cilantro leaves (optional, for garnish)
  • Lime wedges (to squeeze on top)

Instructions

  1. Make the spicy sriracha slaw: In a bowl, combine shredded cabbage and carrot. In a separate small bowl, whisk together mayonnaise, sriracha, apple cider vinegar, salt, and pepper. Pour the dressing over the cabbage mixture and toss well. Cover and refrigerate for about 15 minutes.
  2. Prepare the bang bang sauce: In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth. Adjust sriracha to your heat preference. Set aside.
  3. Make the batter: In a medium bowl, whisk together flour, salt, pepper, and cold sparkling water until just combined. The batter should be a bit runny but coat the shrimp well. Don’t overmix; some lumps are okay.
  4. Heat the oil: Pour about 1 to 1.5 inches of vegetable oil into your skillet and heat over medium-high until it reaches 350°F or bubbles form when a drop of batter falls in.
  5. Batter and fry the shrimp: Pat shrimp dry with paper towels. Dip each shrimp into the batter, letting excess drip off, then carefully place into hot oil. Fry in batches to avoid overcrowding—about 2-3 minutes per side until golden and crispy. Use tongs or a slotted spoon to turn and remove shrimp, draining on paper towels.
  6. Warm the tortillas: While frying, warm tortillas in a dry skillet or wrapped in foil in a low oven until soft and pliable.
  7. Assemble the tacos: Spread a spoonful of bang bang sauce on each tortilla, add a few crispy shrimp, then top generously with the spicy sriracha slaw. Garnish with fresh cilantro and a squeeze of lime.

Notes

Pat shrimp dry thoroughly before battering to prevent batter from sliding off and oil splatter. Use sparkling water in the batter for a light, crisp coating. Fry shrimp in small batches to maintain oil temperature and crispiness. Warm tortillas just before serving to keep them soft. For a lighter version, bake shrimp at 425°F for 15-18 minutes, flipping halfway. Sauce can be made up to 3 days ahead and stored in the fridge.

Nutrition

Keywords: crispy shrimp tacos, bang bang shrimp, sriracha slaw, spicy tacos, easy shrimp recipe, quick dinner, fried shrimp, taco night

Find it online: https://evabake.com/crispy-bang-bang-shrimp-tacos-recipe-easy-spicy-sriracha-slaw/