A crunchy, slightly sweet-and-spicy shrimp tucked into a warm corn tortilla — bang bang shrimp tacos are the fast, flavorful weeknight meal you didn’t know you needed. They’re a riff on the popular bang bang sauce applied to crispy shrimp, but wrapped up taco-style for easy hands-on eating. Ready in about an hour (mostly hands-off marinating), this recipe is perfect for casual dinners, game days, or a breezy weekend lunch.
Why you’ll love this dish
These tacos hit a handful of cravings at once: crunch, creaminess, heat, and bright freshness. The quick buttermilk marinate lightly tenderizes shrimp, the breadcrumb crust gives serious bite when air-fried or baked, and the bang bang sauce—that mayo + sweet chili + sriracha combo—brings balanced sweetness and heat without overpowering the shrimp.
"I made these for a Friday night crowd and they vanished—crispy, saucy, and so addicting. The bang bang drizzle turns simple corn tortillas into something special."
Reasons to try it now:
- Fast weeknight option that doesn’t feel like takeout.
- Kid-friendly if you tone down the sriracha.
- Scales easily for a party tray.
If you like other shrimp dinners, try a different take after these tacos, such as a classic sautéed plate — for inspiration see Shrimp Francese.
How this recipe comes together
- Marinate: A short soak in buttermilk to tenderize and help the coating stick.
- Coat: Dredge shrimp in breadcrumbs for a simple, crunchy crust.
- Cook: Air-fryer or oven at 400°F until golden and crispy (about 8–10 minutes).
- Sauce & assemble: Whisk a quick bang bang sauce, warm tortillas, and build tacos with lettuce and green onions.
This approach keeps the workflow simple and minimizes active cooking — perfect if you want to prep a quick slaw or cocktail while the shrimp cooks. For another retro crowd-pleaser with shrimp, check out this molded shrimp idea: Shrimp Mold.
What you’ll need
- 1 pound shrimp, peeled and deveined (medium–large)
- 1 cup buttermilk (helps tenderize; can use a 1 tbsp lemon + 1 cup milk substitute)
- 1 cup breadcrumbs (panko recommended for extra crunch)
- 1/2 cup mayonnaise
- 1 tablespoon sweet chili sauce
- 1 teaspoon sriracha (adjust to taste)
- Corn tortillas, warmed
- Lettuce, shredded, for serving
- Green onions, chopped, for garnish
Notes and substitutions:
- For gluten-free: use gluten-free breadcrumbs or crushed cornflakes.
- Want extra crunch? Mix 1/2 cup panko + 1/2 cup fine breadcrumbs.
- Don’t have buttermilk? Stir 1 tablespoon lemon juice into 1 cup milk and rest 5 minutes.
How to prepare it
- Marinate the shrimp: Place the peeled and deveined shrimp in a bowl and pour over the buttermilk. Toss to coat and refrigerate at least 30 minutes — up to 2 hours. The acid in the buttermilk gently tenderizes without cooking the shrimp.
- Preheat: Set your air fryer or oven to 400°F. If using an oven, line a baking sheet with parchment and lightly oil it.
- Dredge: Drain shrimp briefly and shake off excess buttermilk. Place breadcrumbs in a shallow dish and press each shrimp into the crumbs until fully coated.
- Cook: Arrange shrimp in a single layer in the air fryer basket or on the baking sheet. Don’t overcrowd — cook in batches if needed. Air-fry for 8–10 minutes, flipping once, until the coating is golden and the shrimp are opaque. In the oven, bake 10–12 minutes, then broil 1–2 minutes if you want extra color.
- Make the sauce: While shrimp cook, whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl. Taste and adjust sweetness or heat.
- Warm tortillas: Heat corn tortillas in a skillet or microwave wrap for pliability.
- Assemble: Place 3–4 shrimp on each tortilla, drizzle with bang bang sauce, top with shredded lettuce and chopped green onions. Finish with a squeeze of lime if you like.
- Serve immediately so the shrimp stay crisp.
If you prefer a step-by-step printable version or a slightly different technique, you might find other tested methods helpful like this copycat approach from a popular food blog: Bang Bang Shrimp Tacos {Bonefish Grill Copycat} – The Girl on Bloor.
Best ways to enjoy it
- Serve with a simple cabbage slaw tossed with lime and cilantro for bright contrast.
- Add sliced avocado or a quick mango salsa for sweet creaminess.
- Pair with chips and pico, cilantro-lime rice, or a crisp green salad.
- Drinks: a crisp Mexican lager, light white wine (Sauvignon Blanc), or a classic margarita complement the spicy-sweet sauce.
Serve on a long platter with toppings in bowls so guests can assemble their own — that’s great for casual entertaining.
Storage and reheating tips
- Refrigerate within 2 hours of cooking. Store shrimp and sauce separately in airtight containers.
- Cooked shrimp will keep 3 days in the fridge; sauce will keep 4–5 days. Tortillas last about a week in the fridge if tightly wrapped.
- To reheat without losing too much crunch: re-crisp in a 375°F oven or 350°F air fryer for 3–4 minutes. Avoid microwaving, which makes the coating soggy.
- Freezing: You can freeze breaded, uncooked shrimp on a tray until solid, then transfer to a bag for up to 1 month. Cook from frozen, adding a couple extra minutes. Cooked shrimp can be frozen but may lose texture on thawing.
Pro chef tips
- Don’t over-marinate: 30–90 minutes in buttermilk is ideal — much longer can make shrimp mushy.
- Panko vs. regular breadcrumbs: panko gives a lighter, crunchier crust. For the crispiest finish, toss coated shrimp with a light spray of oil before air-frying.
- Single layer is key: Overcrowding causes steaming rather than crisping. Cook in batches for even texture.
- Shrimp doneness: Pull shrimp at 120–125°F for carryover to reach 135°F, or watch for opaque flesh and a firm-but-not-rubbery bite.
- Sauce balance: If your sweet chili sauce is very sweet, add a squeeze of lime or a pinch of salt to brighten the sauce.
Flavor swaps
- Heat level: Use more sriracha or a few drops of habanero sauce for serious spice; cut sriracha in half for milder family-friendly tacos.
- Swap the protein: Replace shrimp with cauliflower florets for a vegetarian version — roast until golden, then toss with the same sauce.
- Lighter sauce: Use Greek yogurt or avocado mayo instead of regular mayo to cut richness.
- Breaded alternatives: Use crushed tortilla chips or seasoned panko for different textures and flavors.
Common questions
Q: Can I make these ahead of time?
A: You can bread the shrimp and store them uncooked in the fridge for a few hours, then cook just before serving. Cooked shrimp lose crispness if held long, so avoid assembling ahead.
Q: Air fryer or oven — which is better?
A: The air fryer gives the quickest, crunchiest results with less oil. The oven works well for larger batches; consider broiling briefly to finish.
Q: How spicy is the bang bang sauce?
A: As written it’s mildly spicy. Adjust sriracha to taste, or use a sweet chili sauce with lower heat for a gentler kick.
Q: Are these tacos kid-friendly?
A: Yes — reduce or omit sriracha for kids, and consider shredding the shrimp for small mouths.
Q: Can I use frozen shrimp?
A: Thaw fully and pat dry before marinating. Excess moisture will prevent the coating from sticking and crisping properly.
Conclusion
If you want a quick, craveable dinner that’s part comfort food and part celebration, these bang bang shrimp tacos deliver. For a similar but slightly different take and extra tips, see this tested Bang Bang Shrimp Tacos Recipe. If you’re curious about a restaurant-style copycat approach with extra plating ideas, check out this well-loved Bang Bang Shrimp Tacos {Bonefish Grill Copycat} – The Girl on Bloor.
Bang Bang Shrimp Tacos
Ingredients
Shrimp and Marinade
- 1 pound shrimp, peeled and deveined (medium–large)
- 1 cup buttermilk can use a 1 tbsp lemon + 1 cup milk substitute
Breading
- 1 cup breadcrumbs panko recommended for extra crunch
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1 tablespoon sweet chili sauce
- 1 teaspoon sriracha adjust to taste
Tacos
- Corn tortillas warmed
- Lettuce for serving shredded
- Green onions for garnish chopped
Instructions
Marinating the Shrimp
- Place the peeled and deveined shrimp in a bowl and pour over the buttermilk. Toss to coat and refrigerate for at least 30 minutes, up to 2 hours.
Dredging and Cooking
- Preheat your air fryer or oven to 400°F. If using an oven, line a baking sheet with parchment and lightly oil it.
- Drain shrimp briefly and shake off excess buttermilk. Place breadcrumbs in a shallow dish and press each shrimp into the crumbs until fully coated.
- Arrange shrimp in a single layer in the air fryer basket or on the baking sheet. Cook in the air fryer for 8-10 minutes, flipping once, until golden and opaque.
- In the oven, bake for 10-12 minutes, then broil for 1-2 minutes if you want extra color.
Making the Sauce and Assembling Tacos
- While shrimp cook, whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl. Adjust sweetness or heat to taste.
- Heat corn tortillas in a skillet or microwave for pliability.
- Assemble tacos by placing 3-4 shrimp on each tortilla, drizzling with bang bang sauce, and topping with shredded lettuce and chopped green onions.
Serving
- Finish with a squeeze of lime if desired and serve immediately.