Bang Bang Shrimp Tacos
Bang Bang Shrimp Tacos feature crispy panko-crusted jumbo shrimp tossed in a creamy, sweet-spicy sauce and tucked into warm tortillas with fresh shredded cabbage. This quick dinner feels special but comes together in about 30 minutes, making it perfect for busy weeknights or casual entertaining.
Equipment
- Large nonstick skillet
- Shallow bowls for dredging
- Small bowl for sauce
- Whisk
- Tongs
- Paper towels
Ingredients
- 1 lb jumbo shrimp peeled and deveined
- 1.5 cups Panko breadcrumbs Japanese-style
- 0.5 cup cornstarch
- 1 tsp garlic powder
- 0.5 cup mayonnaise
- 0.25 cup Thai sweet chili sauce
- 1 tbsp Sriracha
- 2 cups purple cabbage shredded
- 2 cups green cabbage shredded
- 6 small soft flour tortillas street taco size
Instructions
- Make the sauce: In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, and Sriracha until smooth. Set aside one-third of the sauce for drizzling.
- Prepare the coating: In one shallow bowl, stir together cornstarch and garlic powder. Place panko breadcrumbs in a second shallow bowl.
- Coat the shrimp: Dredge each shrimp in the cornstarch mixture, shaking off excess. Dip into the remaining two-thirds of the bang bang sauce, letting excess drip off, then press into panko, coating all sides.
- Cook the shrimp: Heat a large nonstick skillet over medium heat with enough oil to coat the bottom. Once shimmering, add shrimp in a single layer. Cook 2-3 minutes per side until golden and opaque. Work in batches if needed.
- Assemble the tacos: Warm tortillas. Fill each with shredded cabbage, top with 3-4 shrimp, and drizzle with reserved bang bang sauce. Serve immediately.
Notes
Storage: Store leftover cooked shrimp in an airtight container in the fridge for up to 2 days. Keep cabbage and tortillas separate to prevent sogginess.
Reheating: Reheat shrimp in a 375°F oven or air fryer for 4-5 minutes until crispy. Avoid the microwave.
Best Tips: Pat shrimp very dry before coating for maximum crispiness. Press panko firmly onto each shrimp. Work in batches when frying to avoid overcrowding the pan.
Variations: Swap shrimp for chicken tenders or tofu. Use gluten-free panko and corn tortillas for a gluten-free version. Bake at 425°F for 10-12 minutes instead of frying.