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Crispy Bang Bang Shrimp Tacos with Zesty Cabbage Slaw

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These crispy bang bang shrimp tacos feature perfectly crisp shrimp coated in a spicy-sweet creamy sauce, paired with a fresh and zesty cabbage slaw for a quick, easy, and satisfying meal.

Ingredients

Scale
  • 1 lb medium shrimp, peeled and deveined
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • ½ cup cornstarch
  • 1 tsp paprika
  • ½ tsp garlic powder
  • Salt and pepper, to taste
  • ½ cup cold sparkling water
  • Vegetable oil, for frying (peanut oil preferred)
  • ½ cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tsp honey
  • 1 tsp lime juice
  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 medium carrot, julienned or shredded
  • 2 green onions, thinly sliced
  • 2 tbsp fresh cilantro, chopped (optional)
  • 2 tbsp lime juice
  • 1 tbsp honey or agave syrup
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas (warmed)
  • Fresh lime wedges, for serving

Instructions

  1. Prepare the batter: In a medium bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper. Gradually add cold sparkling water while whisking until smooth and slightly thick. Set aside for 5 minutes.
  2. Make the bang bang sauce: In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until well combined. Refrigerate until ready to use.
  3. Prepare the cabbage slaw: In a large bowl, toss green and purple cabbage, carrot, green onions, and cilantro. In a small bowl, whisk lime juice, honey, salt, and pepper. Pour dressing over cabbage mix and toss gently. Set aside.
  4. Heat oil: Pour vegetable oil into a large skillet or deep fryer to about 2 inches deep. Heat over medium-high to 350°F (175°C). Test with a bit of batter; it should sizzle and float immediately.
  5. Coat and fry shrimp: Pat shrimp dry. Dip each shrimp into batter, shake off excess, and carefully place into hot oil. Fry in batches for 2–3 minutes, turning once, until golden and crispy. Drain on paper towels.
  6. Warm tortillas: While frying last batch, warm tortillas in a dry skillet over medium heat or in a 350°F (175°C) oven for 5 minutes.
  7. Assemble tacos: Spread bang bang sauce on each tortilla, top with 3–4 shrimp, then add cabbage slaw. Drizzle extra sauce if desired. Serve immediately with lime wedges.

Notes

Keep oil temperature steady around 350°F to avoid soggy or burnt shrimp. Let slaw sit for 10 minutes before assembling to soften slightly without losing crunch. Cold sparkling water in batter keeps it light and crispy. Fry shrimp in batches to maintain oil temperature. Leftover shrimp and slaw should be stored separately and reheated in a skillet or oven for best texture.

Nutrition

Keywords: shrimp tacos, bang bang sauce, crispy shrimp, cabbage slaw, quick dinner, easy recipe, spicy shrimp, gluten-free option

Find it online: https://elvafood.com/crispy-bang-bang-shrimp-tacos-recipe-easy-zesty-cabbage-slaw/