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Bang Bang Shrimp Tacos Recipe Easy Homemade with Spicy Sriracha Mayo

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Crispy shrimp coated in a spicy, sweet-sour sauce paired with a creamy sriracha mayo, served in warm tortillas with fresh cabbage and cilantro. Ready in under 30 minutes, perfect for quick weeknight meals or casual gatherings.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined
  • ½ cup panko breadcrumbs
  • ¼ cup cornstarch
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • Vegetable oil for frying
  • ½ cup mayonnaise
  • 2 tablespoons sriracha sauce
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • Pinch of garlic powder
  • 8 small corn or flour tortillas
  • 1 cup shredded green cabbage
  • ½ cup chopped fresh cilantro
  • Lime wedges for serving

Instructions

  1. Rinse and pat dry 1 pound of medium shrimp to remove excess moisture.
  2. In a small bowl, whisk together ½ cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon lime juice, 1 teaspoon honey, and a pinch of garlic powder. Chill in the fridge.
  3. In a large bowl, combine ½ cup panko breadcrumbs, ¼ cup cornstarch, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, salt, and pepper. Mix well.
  4. Toss the shrimp in the breadcrumb mixture until evenly coated, pressing gently to help coating stick.
  5. Pour about 1 inch of vegetable oil into a large frying pan and heat over medium-high until 350°F (175°C) or until a breadcrumb sizzles immediately.
  6. Fry shrimp in batches for 2–3 minutes per side until golden brown and crispy. Avoid overcrowding.
  7. Drain cooked shrimp on paper towels to remove excess oil.
  8. Warm 8 small tortillas in a dry skillet or microwave wrapped in a towel.
  9. Spread a spoonful of chilled sriracha mayo on each tortilla, top with shredded cabbage, crispy shrimp, and chopped cilantro.
  10. Serve with lime wedges and extra sriracha mayo on the side.

Notes

Pat shrimp dry before coating to ensure crispiness. Use a thermometer to maintain oil temperature at 350°F for best results. Sriracha mayo can be made ahead and chilled. For a gluten-free version, use gluten-free panko. Baking shrimp at 425°F for 10–12 minutes is a healthier alternative but less crispy. Add diced jalapeños for extra heat.

Nutrition

Keywords: Bang Bang Shrimp Tacos, spicy shrimp tacos, sriracha mayo, easy shrimp tacos, crispy shrimp, taco recipe, quick dinner, seafood tacos

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