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Crispy Bang Bang Shrimp Tacos Easy Recipe with Creamy Sriracha Mayo

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These Crispy Bang Bang Shrimp Tacos feature crunchy battered shrimp paired with a creamy sriracha mayo and fresh slaw, perfect for quick and flavorful weeknight meals.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (wild-caught if possible)
  • ½ cup all-purpose flour (65g)
  • ½ cup cornstarch (65g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup cold sparkling water (180ml)
  • Vegetable or canola oil for deep frying (about 2-3 cups)
  • ½ cup mayonnaise (120g)
  • 2 tablespoons sriracha sauce
  • 1 teaspoon lime juice
  • 1 teaspoon honey or sugar
  • 8 small corn or flour tortillas
  • 1 cup shredded cabbage or crunchy slaw mix
  • Fresh cilantro leaves (optional)
  • Lime wedges for squeezing

Instructions

  1. Rinse the shrimp under cold water and pat dry thoroughly with paper towels. Set aside.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Slowly add cold sparkling water while whisking until smooth. Let batter rest for 5 minutes.
  3. Heat oil in a deep frying pan or pot to 350°F (175°C).
  4. Dip each shrimp into the batter, letting excess drip off, then carefully place into hot oil. Fry in batches for 2-3 minutes or until golden and crispy. Remove with a slotted spoon or spider strainer and drain on paper towels or wire rack.
  5. While shrimp fry, whisk together mayonnaise, sriracha, lime juice, and honey in a small bowl. Adjust heat or sweetness as desired.
  6. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in a damp paper towel and microwave for 20-30 seconds.
  7. Assemble tacos by spreading creamy sriracha mayo on each tortilla, adding shredded cabbage, topping with crispy shrimp, garnishing with cilantro and a squeeze of lime.
  8. Serve immediately to enjoy the shrimp at their crispiest.

Notes

Keep shrimp dry before battering for best crispiness. Use cold sparkling water for a light batter. Fry in small batches to maintain oil temperature. Drain shrimp on a wire rack to avoid sogginess. Warm tortillas before assembling. The creamy sriracha mayo can be made ahead and tastes better after resting. For gluten-free, substitute flour with almond or gluten-free flour blend and use gluten-free tortillas. Vegan adaptations include using battered tofu or cauliflower and vegan mayo.

Nutrition

Keywords: shrimp tacos, bang bang shrimp, crispy shrimp, sriracha mayo, easy tacos, quick dinner, seafood tacos

Find it online: https://prismtaste.com/crispy-bang-bang-shrimp-tacos-easy-recipe-with-creamy-sriracha-mayo/