Bang Bang Shrimp Tacos
One bite of these Bang Bang Shrimp Tacos brings a delightful kick of spicy, creamy seafood into your dinner rotation. These tacos combine crisp tortillas, homemade spicy-sweet sauce, and tender shrimp for an easy seafood feast.
Ingredients
- 1 lb medium shrimp, peeled and deveined (16–20 count; wild-caught or frozen/thawed)
- 2 cloves garlic, minced (fresh for best flavor)
- 1/2 tsp smoked paprika (adds subtle warmth)
- 1/4 tsp cayenne pepper (adjust for extra heat)
- 1 tbsp olive oil (or avocado oil for higher smoke point)
- 8 small corn or flour tortillas (soft or sprouted-grain)
- 1/2 cup finely shredded cabbage or coleslaw mix (for crunch)
- 2 tbsp chopped fresh cilantro (brightens the dish)
- 1 lime cut into wedges (for serving)
- 1/2 cup mayonnaise (use full-fat for creaminess)
- 2 tbsp sweet chili sauce (Thai-style works great)
- 1-2 tsp sriracha (mild to hot, your call)
- 1 tbsp honey or agave syrup (balances the spice)
- 1 tsp rice vinegar (or apple cider vinegar)
- Pinch of salt and black pepper
Instructions
- In a medium bowl, toss shrimp with garlic, smoked paprika, cayenne, salt, and pepper. Let rest 5 minutes so spices cling.
- Whisk mayo, sweet chili sauce, sriracha, honey, and vinegar in a small bowl until smooth. Taste and tweak heat or sweet levels.
- Warm oil over medium-high heat in a nonstick skillet. You want it shimmering but not smoking—key for a crisp sear.
- Arrange shrimp in a single layer; cook 2 minutes per side until just pink and curled. Don’t overcrowd the pan, or they’ll steam.
- Remove pan from heat, add Bang Bang sauce, and gently stir until shrimp are fully coated. The sauce will thicken slightly as it warms.
- Stack tortillas on a plate, cover with a damp paper towel, and microwave 20–30 seconds, or warm quickly in a dry skillet.
- Spoon shredded cabbage on each tortilla, top with saucy shrimp, sprinkle chopped cilantro, and finish with a lime squeeze.
- Add extra sriracha or queso fresco if you like—either makes these homemade shrimp tacos even more delightful.
Notes
I learned that letting the shrimp sit with spices for even 3–5 minutes amps up the flavor—no marinating marathon required. If your tortillas feel dry, brush lightly with oil before warming.
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