These vibrant Bang Bang Shrimp Tacos combine spicy, crispy shrimp with a creamy, sweet-and-spicy sauce, topped with fresh pico de gallo and crunchy purple cabbage – all nestled in warm corn tortillas. Perfect for casual entertaining, weeknight dinners, or taco Tuesdays, these bold and colorful tacos deliver an explosion of flavors and textures in every bite. The contrast between the warm, seasoned shrimp, cool fresh vegetables, and the signature Bang Bang sauce creates a mouthwatering experience that will have everyone reaching for seconds.

Why You’ll Love This Recipe

Perfect balance of flavors: Spicy, sweet, tangy, and savory elements in each bite
Visually stunning: Vibrant colors make for an impressive presentation
Quick preparation: Ready in 30 minutes or less for an easy weeknight meal
Customizable heat level: Easily adjust the spiciness to suit your preference
Fresh and light: Despite the indulgent sauce, these tacos feel fresh and not heavy
Crowd-pleaser: Appeals to seafood lovers and taco enthusiasts alike
Restaurant quality: Creates the experience of upscale restaurant tacos at home

Ingredients

For the Shrimp

Large shrimp – The star protein, provides meaty texture and sweet flavor
Cornstarch – Creates a light, crispy coating when cooked
Paprika – Adds smoky flavor and vibrant color
Garlic powder – Provides aromatic depth without burning
Cayenne pepper – Brings heat that complements the Bang Bang sauce
Salt and black pepper – Enhances all flavors
Cooking oil – For sautéing the shrimp to crispy perfection

For the Bang Bang Sauce

Mayonnaise – Creates the creamy base of the sauce
Sweet chili sauce – Provides sweetness and mild heat
Sriracha – Adds spicy kick and depth of flavor
Rice vinegar – Contributes acidity to balance the richness
Honey – Rounds out the flavors with natural sweetness
Lime juice – Adds brightness and citrus notes

For the Pico de Gallo

Roma tomatoes – Provides fresh, juicy base
Red onion – Adds sharp flavor and crunchy texture
Jalapeño – Contributes heat that can be adjusted by removing seeds
Fresh cilantro – Brings herbal freshness that complements seafood
Lime juice – Brightens and ties all flavors together
Salt – Enhances flavors and draws out juices from tomatoes

For Assembly

Corn tortillas – Traditional base with authentic flavor
Purple cabbage – Adds color and crunch
Fresh cilantro – For bright color and flavor garnish
Lime wedges – For serving and adding fresh citrus at the table

Step-by-Step Instructions

Preparing the Components

Begin by organizing your workspace and ingredients. Prep all components before cooking the shrimp, as the cooking process moves quickly and the shrimp are best served immediately after cooking.

Making the Pico de Gallo

Finely dice 3-4 Roma tomatoes, removing the seeds if desired for a less watery salsa. Place in a medium bowl.

Add ½ cup finely diced red onion, 1-2 tablespoons finely diced jalapeño (adjust according to heat preference), and ¼ cup chopped fresh cilantro to the bowl.

Squeeze the juice of 1 lime over the mixture and season with ½ teaspoon salt. Toss well to combine.

Let the pico de gallo sit at room temperature while preparing the other components, allowing the flavors to meld. The salt will draw moisture from the tomatoes, creating a more flavorful salsa.

For the best flavor, make the pico de gallo at least 30 minutes ahead of time, but it can be prepared up to a day in advance and stored in an airtight container in the refrigerator.

Preparing the Bang Bang Sauce

In a small bowl, combine ½ cup mayonnaise, 3 tablespoons sweet chili sauce, 1-2 tablespoons Sriracha (depending on desired heat level), 1 teaspoon rice vinegar, 1 teaspoon honey, and the juice of half a lime.

Whisk until completely smooth and well blended. Taste and adjust seasonings if needed – add more Sriracha for heat, honey for sweetness, or lime for acidity.

Transfer a portion of the sauce (about ¼ cup) to a separate small bowl to use for drizzling over the finished tacos. The remaining sauce will be used to coat the cooked shrimp.

The sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Allow it to come to room temperature before using for the best flavor and consistency.

Preparing the Shrimp

Peel and devein 1 pound of large shrimp (16-20 count per pound works well for tacos), leaving the tails off for easier eating.

Pat the shrimp completely dry with paper towels. This is crucial for achieving a good sear and preventing the shrimp from steaming instead of sautéing.

In a medium bowl, combine 3 tablespoons cornstarch, 1 teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper (adjust to taste), ½ teaspoon salt, and ¼ teaspoon black pepper.

Add the dried shrimp to the cornstarch mixture and toss until evenly coated. For the lightest coating, use a sieve to shake off any excess cornstarch mixture.

Preparing the Tortillas and Toppings

Thinly slice 2 cups of purple cabbage and set aside.

Chop additional fresh cilantro for garnish.

Cut limes into wedges for serving.

Have all toppings ready in individual serving bowls for easy taco assembly.

To warm the corn tortillas, heat them directly over a gas flame for 15-20 seconds per side until lightly charred, or warm them in a dry skillet over medium-high heat for 30 seconds per side. Keep warmed tortillas covered with a clean kitchen towel to stay warm and pliable.

Cooking and Assembly

Cooking the Shrimp

Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering.

Add the coated shrimp to the pan in a single layer, being careful not to overcrowd (cook in batches if necessary). Overcrowding will cause the shrimp to steam rather than get crispy.

Cook shrimp for 2-3 minutes per side until they turn pink and opaque with lightly browned, crispy edges. Shrimp cook quickly, so watch them carefully to prevent overcooking, which can make them tough.

Transfer the cooked shrimp to a paper towel-lined plate to drain any excess oil, then place them in a clean bowl.

While the shrimp are still hot, add about half of the prepared Bang Bang sauce to the bowl and gently toss until all shrimp are evenly coated. The warm shrimp will absorb the flavors of the sauce better.

Assembling the Tacos

Place a warm tortilla on a plate or serving board.

Add a small handful of sliced purple cabbage as the first layer, creating a bed for the other ingredients.

Top with 3-4 sauce-coated shrimp, depending on their size.

Spoon a generous amount of pico de gallo over the shrimp.

Drizzle additional Bang Bang sauce over the top.

Garnish with fresh cilantro leaves.

Serve immediately with lime wedges on the side for squeezing over the tacos just before eating.

Serving Suggestions

These vibrant tacos are delicious on their own but can be complemented with:

Mexican-style rice with lime and cilantro
Black beans with cumin and garlic
Grilled corn on the cob with chili-lime butter
Fresh guacamole or sliced avocado
Crisp jicama slaw for added crunch
Chilled Mexican beer or a margarita for adults
Horchata or agua fresca for a non-alcoholic option

For a fun taco bar presentation, arrange all components in separate serving dishes and let guests build their own tacos to their preference.

Pro Tips

For more flavorful shrimp, marinate them in lime juice, garlic, and a pinch of salt for 15 minutes before coating with the cornstarch mixture
To prevent soggy tacos, drain the pico de gallo in a fine-mesh sieve before adding to the tacos
Double the Bang Bang sauce recipe to use as a dip for other dishes throughout the week
Use a slotted spoon when transferring pico de gallo to avoid excess liquid on the tacos
For extra-crispy shrimp, use a 50/50 mixture of cornstarch and panko breadcrumbs in the coating
If serving a crowd, keep cooked shrimp warm in a 200°F oven until ready to assemble
For a more authentic street taco experience, use two smaller corn tortillas per taco
Toast the corn tortillas with a light brush of oil for extra flavor and durability

Variations and Creative Ideas

Flavor Variations

Coconut Shrimp Tacos: Replace the cornstarch coating with shredded coconut and panko breadcrumbs, and serve with a mango-pineapple salsa for a tropical twist.

Blackened Shrimp Tacos: Skip the cornstarch and instead coat shrimp with blackening seasoning before quickly searing. Pair with avocado-corn salsa and lime crema.

Garlic Butter Shrimp Tacos: After cooking the shrimp, toss in garlic butter instead of Bang Bang sauce. Serve with a creamy avocado sauce and roasted tomato salsa.

Tequila-Lime Shrimp Tacos: Marinate shrimp in tequila, lime, and cilantro before cooking, and serve with a classic pico de gallo and cilantro-lime crema.

Dietary Adaptations

Gluten-Free Version: Ensure all sauces and seasonings are gluten-free (most are naturally so) and use certified gluten-free corn tortillas.

Dairy-Free Option: The recipe is naturally dairy-free, but always check store-bought mayonnaise ingredients if dairy allergies are a concern.

Low-Carb Alternative: Serve the Bang Bang shrimp over lettuce cups or cabbage leaves instead of tortillas for a lower-carb option.

Paleo-Friendly Adaptation: Use paleo-approved mayonnaise, substitute honey for the sweet chili sauce, and serve in lettuce wraps instead of tortillas.

Presentation Variations

Bang Bang Shrimp Taco Bowls: Create a deconstructed version by serving all components over cilantro-lime rice in a bowl.

Mini Taco Appetizers: Use small tortillas or round tortilla chips to create bite-sized versions perfect for cocktail parties.

Grilled Version: Thread seasoned shrimp on skewers and grill instead of pan-frying, then slice grilled tortillas into quarters and serve as build-your-own mini tacos.

Taco Salad: Chop additional romaine lettuce and serve all taco components over the greens with crushed tortilla chips for a refreshing taco salad.

Storage and Make-Ahead Advice

Refrigerator Storage: Store each component separately in airtight containers:

Cooked shrimp (without sauce): 2-3 days
Bang Bang sauce: up to 1 week
Pico de gallo: 1-2 days
Sliced cabbage: 3-4 days

Freezer Storage:

Uncooked, peeled, and deveined shrimp can be frozen for up to 3 months
Bang Bang sauce does not freeze well due to the mayonnaise base
Assembled tacos do not freeze well

Make-Ahead Components:

Pico de gallo: Prepare 1 day ahead for best flavor development
Bang Bang sauce: Make up to 5 days ahead
Prep shrimp (peel and devein): 1 day ahead, stored in refrigerator
Slice cabbage: Up to 3 days ahead, stored with a damp paper towel in an airtight container

Reheating Tips: To reheat cooked shrimp without overcooking, place them in a skillet over medium-low heat just until warmed through (about 1-2 minutes), or microwave very briefly (15-20 seconds) on 50% power.

Not Recommended: Storing fully assembled tacos, as they will become soggy. Always assemble just before eating.

Kid-Friendly Involvement

Tacos are perfect for getting children involved in the kitchen:

Tortilla Warming: Older children can help warm tortillas in a dry skillet (with supervision).

Shrimp Coating: Kids can help toss the shrimp in the cornstarch mixture in a sealed plastic bag.

Salsa Mixing: Children can measure and mix the pico de gallo ingredients in a bowl.

Sauce Whisking: Let kids whisk together the Bang Bang sauce ingredients (adjusting the heat level as appropriate).

Assembly Line: Create a family taco assembly line with each person adding a different component.

Custom Creations: Allow children to customize their own tacos with the toppings they prefer, encouraging them to try new combinations.

Learning Opportunity: Use this recipe to teach about different cuisines, spice levels, and the importance of balancing flavors in cooking.

Frequently Asked Questions

Can I use frozen shrimp? Yes, thaw frozen shrimp completely and pat very dry before coating and cooking. Fresh shrimp will yield slightly better texture, but properly thawed frozen shrimp work well too.

How can I make this recipe less spicy? Reduce or omit the cayenne pepper in the shrimp coating, use less Sriracha in the Bang Bang sauce, and remove all seeds and membranes from the jalapeño in the pico de gallo.

What can I substitute for corn tortillas? Flour tortillas, lettuce cups, or even naan bread can be used as alternatives, though each will provide a different eating experience.

Can I grill the shrimp instead of pan-frying? Yes! Skip the cornstarch coating and instead marinate the shrimp in olive oil and spices, then grill for 2-3 minutes per side. Toss with Bang Bang sauce after grilling.

Is there a shortcut version of this recipe? Use pre-cooked shrimp (just warm them up), store-bought pico de gallo, and pre-shredded cabbage to cut preparation time significantly.