Creamy chili mayo sauce, crispy shrimp, warm tortillas, cabbage, radish, cilantro—these Easy Bang Bang Shrimp Tacos taste bright, bold, and fun.

I’m gonna be honest with you… these Easy Bang Bang Shrimp Tacos weren’t even planned. They kind of just happened one night after a long drive back from a beach trip with my family. You know those days when you get home just exhausted—your hair smells like sunscreen and you feel salty and sweaty, in kind of a happy-gross way? Yeah. It was that vibe.

On the drive home, we passed a Bonefish Grill—my husband kept joking about their Bang Bang Shrimp, and suddenly all I could think about was that crispy bite, the creamy sauce, the tiny kick of heat. My kid was in the back humming something that sounded like the SpongeBob theme, and I thought… okay, universe, I get the message.

Of course, when we got home, the fridge was like… weirdly empty. Just tortillas, buttermilk, and some shrimp that I thought I was saving for tomorrow’s dinner, but honestly I was too hungry to care. So I threw the shrimp into a bowl with buttermilk, put on a playlist (for some reason it was early 2000s hits—no idea how that happened), and started frying. The crunchy shrimp + that spicy sauce + tortillas = suddenly I’m sitting at the kitchen table, hair still sandy, eating Easy Bang Bang Shrimp Tacos that tasted better than the restaurant version.

this recipe

And maybe it was the post-beach hunger or the way everything came together without a plan, but I remember thinking—there’s something kinda sweet about small messy meals like this. Stuff that isn’t fancy or perfect but still hits you right in the heart.

Anyway, every time I make these shrimp tacos now, I think about that noisy drive home, the sunscreen smell, and how these tacos sort of brought us back to life. Food does that sometimes. Do you agree?

Why You’ll Love This Easy Bang Bang Shrimp Tacos Recipe?

There’s something different about these Easy Bang Bang Shrimp Tacos… I don’t know if it’s the crunchy-meets-creamy effect or just the energy they bring. They’re comforting, but also a little dramatic, like the kind of dish that winks at you—in a good way.

They’re bold without shouting, spicy but not painful (unless you dump in too much sriracha like I did once… no regrets). What I love most is how simple they are. Nothing pretentious. Just good shrimp, warm tortillas, fresh toppings, and that sauce that tastes like it’s been practicing for the spotlight forever.

And there’s something kinda fun about how casual they are—you can serve them on a random Tuesday night or bring them out for friends and pretend you worked all day on them. They look fancy enough. And if we’re being honest, I love when a recipe looks harder than it actually is.

Ever had food that just makes everything feel better instantly? These tacos do that.

Ingredient Notes:

A little intro

Let’s check out the supporting cast here. Nothing too weird. Actually, most things are probably already in your kitchen, unless your fridge looks like mine did after vacation—just sauces, tortillas, and a bunch of “I swear I’ll cook this soon” ingredients.

Notes

• Mayonnaise – The creamy base for the bang bang sauce. Use whatever you have; I once grabbed a random brand on sale and couldn’t tell the difference.

• Chili Garlic Sauce – The “wake up” ingredient. Adds heat + tang.

• Sriracha – Optional, but come on… a little doesn’t hurt. Unless you go overboard, which… been there.

• Shrimp – Extra-large works best. Frozen shrimp is totally fine—thaw it and you’re good.

• Buttermilk – Makes the coating cling to the shrimp, kind of like a spa robe.

• Flour + Cornstarch – Crispy duo. Cornstarch keeps things light; flour gives structure.

• Cabbage – That crunch that balances everything. I’ve used bagged coleslaw before when I was too lazy to chop. It’s fine.

• Radishes, jalapeños, green onions, cilantro – Honestly, add what you like. Leave what you don’t.

Sometimes recipes are pretty forgiving—this one definitely is.

How To Make Easy Bang Bang Shrimp Tacos?

Just a note…

You’ll see a few steps here, but don’t freak out. It’s not hard. I promise. It’s kinda like a little cooking adventure that just happens to end with tacos. Which… is never a bad ending.

Step 1. Make the Bang Bang Sauce

Mix mayo, chili garlic sauce, and sriracha. It turns this cute pink color—like that pastel nail polish everyone wore in 2014. Stick it in the fridge.

Step 2. Give the Shrimp a Buttermilk Bath

Pour buttermilk over the shrimp. Let them hang out for 20 minutes. Pretend they’re at a spa.

Step 3. Breading Time

Mix flour, cornstarch, salt, and pepper. This is your crispy powder. Nothing complicated.

Step 4. Coat the Shrimp

Take shrimp from their spa bath, toss them through the flour mix (do this in batches), shake off the extra, and set them aside. Letting them rest actually helps them fry up crunchier. I ignored this step once and… yeah, don’t be me.

Step 5. Frying

Heat oil to 350°F. Cook shrimp in small amounts until golden—about 4 minutes. They’ll look happy. Place on paper towels. Keep them warm in a 200°F oven.

I once rushed this step and crowded the pot… and ended up with stuck-together shrimp balls. So. Go slow.

Step 6. Coat in Sauce

Toss the warm shrimp in some of the bang bang sauce. Gently. Like you’re painting them in flavor.

Step 7. Taco Assembly

Warm tortillas. Add cabbage (for crunch), shrimp, and then whatever toppings call your name today. Radish slices are so pretty, by the way—seriously underrated.

Take a big bite. Yum.

Storage Options:

So, full honesty: Easy Bang Bang Shrimp Tacos taste best right away. The crunchy shrimp + sauce combo doesn’t keep that crispiness long. If you’re storing leftovers, keep everything separate.

Shrimp last about two days in the fridge. Reheat in the oven or air fryer—not the microwave unless you’re embracing soggy life. Sauce keeps for a couple days. Toppings are fine in the fridge—cabbage holds up surprisingly well.

But yeah… definitely assemble only when you’re ready to eat.

Variations and Substitutions:

I change things depending on my mood (or what I forgot to buy). You too? Same.

• Try chicken instead of shrimp.

• Grill the shrimp instead of frying. A little lighter, still tasty.

• Lettuce wraps if you’re low-carbing.

• Bagged slaw mix when the chopping doesn’t spark joy.

• Sub Greek yogurt for mayo.

• Add fruit—like mango or pineapple—if you want sunny vacation vibes.

You get the idea.

What to Serve with Easy Bang Bang Shrimp Tacos?

You can keep things simple, but if you wanna make your dinner look intentional…

• Cilantro lime rice

• Black beans

• Chips + guacamole (obviously)

• Mexican-style corn salad

• And honestly? A cold margarita feels like the right answer most of the time

I once served these with nothing but chips and everyone was happy. So.

Frequently Asked Questions:

Are they spicy?
Mildly. You can tone it down or crank it up.

Corn or flour tortillas?
I love flour here because they’re soft + friendly, but it’s your call.

Can I bake instead of fry?
Yes. It won’t be exactly the same, but still good. Air fryer works too.

There you go.
My little story and guide to Easy Bang Bang Shrimp Tacos.
I hope when you try them, you have a messy, happy moment too—maybe after a long trip, or on a random Thursday when you’re too tired to think but somehow still hungry for something that feels a tiny bit special. Reach out and tell me how yours went—I’m always curious if people improvise as much as I do.

Keep the Flavor Coming – Try These:

Mongolian Ground Beef Noodles

Chicken Lazone Recipe

Famous Butter Chicken Recipe

Easy Bang Bang Shrimp Tacos

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Crispy fried shrimp coated in a creamy, lightly spicy bang bang sauce, served in warm tortillas with fresh cabbage and toppings for a vibrant, flavorful taco meal.

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4 Servings

Ingredients

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Bang Bang Sauce

• 1 cup mayonnaise
• 1/4 cup chili garlic sauce
• 1 teaspoon Sriracha sauce optional

Shrimp

• 1 1/2 pounds extra-large shrimp 26–30 count, peeled and deveined
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 cups vegetable oil for frying

For Serving

• 10 taco-size flour tortillas warmed
• or Bibb lettuce leaves
• 8 ounces shredded cabbage approx. 3 cups
• Thinly sliced radishes
• Thinly sliced jalapeño peppers
• Sliced green onions
• Chopped cilantro

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Instructions

 

Prepare the Bang Bang Sauce

1. In a bowl, whisk together the mayonnaise, chili garlic sauce, and Sriracha until fully blended. Store covered in the refrigerator for up to two days, or until ready to use.

Marinate the Shrimp

1. Place the shrimp in a bowl and pour the buttermilk over them. Marinate for 20 minutes.

Prepare the Breading Station

1. In a medium bowl, combine the flour, cornstarch, kosher salt, and black pepper.
2. Set a cooling rack on top of a sheet pan to hold the breaded shrimp before frying.
3. Prepare an additional sheet pan lined with paper towels—or with another cooling rack—to hold the fried shrimp.
4. Preheat the oven to 200°F (93°C).

Bread the Shrimp

1. Drain the shrimp from the buttermilk.
2. Working in batches, toss the shrimp in the flour mixture until evenly coated.
3. Shake off excess breading and place the shrimp on the cooling rack so the coating can dry slightly while you heat the oil.

Heat the Oil

1. Add the vegetable oil to a large Dutch oven or deep, heavy pot.
2. Insert a deep-fry thermometer; heat the oil over medium-high until it reaches 350°F (177°C).
3. This will take approximately 20 minutes.

Fry the Shrimp

1. Add a handful of shrimp to the hot oil. After about one minute, use a slotted spoon to stir and separate the shrimp to prevent sticking.
2. Fry for 4 to 4 1/2 minutes, or until the shrimp are golden brown.
3. Transfer the shrimp to the prepared draining station and place in the warm oven.
4. Continue frying the remaining shrimp in batches, allowing the oil to return to 350°F between batches.

Sauce the Shrimp

1. Once all shrimp have been fried, place them in a large bowl and toss with 1 cup of the bang bang sauce.
2. Reserve remaining sauce for serving.

Assemble the Tacos

1. Place a portion of shredded cabbage in each warmed tortilla.
2. Top with sauced shrimp, then garnish with radishes, jalapeños, green onions, and cilantro.
3. Drizzle with additional bang bang sauce, if desired.
4. Serve immediately for best texture.

Notes

To make Easy Bang Bang Shrimp Tacos gluten-free:

• Replace all-purpose flour with gluten-free all-purpose flour or a 1:1 gluten-free blend.
• Use certified gluten-free corn tortillas or lettuce leaves in place of flour tortillas.
• Confirm all condiments (mayonnaise, chili garlic sauce, Sriracha) are labeled gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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