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Close up of street tacos with golden breaded shrimp, pale orange spicy sauce, and shredded purple cabbage. (Bang Bang Shrimp Tacos)

Bang Bang Shrimp Tacos with Crispy Breading and Spicy Chili Mayo

Crispy panko-breaded shrimp tossed in a signature spicy-sweet chili mayo sauce, served in soft flour tortillas with a crunchy cabbage slaw and black sesame seeds. A restaurant-quality dinner in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Asian Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

The Shrimp & Breading
  • 1 lb (450g) Large Shrimp Peeled, deveined, tails removed
  • 1/2 cup (64g) Cornstarch
  • 2 Large Eggs Beaten
  • 1.5 cups (90g) Panko Breadcrumbs Japanese-style
  • 1 cup (240ml) Neutral Oil For frying
Bang Bang Sauce
  • 1/2 cup (120ml) Mayonnaise Full-fat preferred
  • 1/4 cup (60ml) Thai Sweet Chili Sauce
  • 1 tbsp (15ml) Sriracha Add more for extra heat
  • 1 tsp (5ml) Rice Vinegar
Taco Assembly
  • 8 Soft Flour Tortillas Street taco size
  • 1 cup (70g) Purple Cabbage Finely shredded
  • 1 cup (70g) Green Cabbage Finely shredded
  • 3 Green Scallions Thinly sliced
  • 1/4 cup Fresh Cilantro Sprigs or leaves
  • 1 tsp Black Sesame Seeds

Equipment

  • 1 Large Skillet For frying the shrimp
  • 3 Mixing bowls For the breading station
  • 1 Wire Cooling Rack To keep shrimp crispy after frying

Method
 

Prepare the Sauce and Slaw
  1. In a medium bowl, whisk mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth and glossy. Set aside.
  2. Shred the purple and green cabbage finely. Slice the scallions and wash the cilantro.
Bread and Fry Shrimp
  1. Place cornstarch in one bowl, beaten eggs in a second, and panko in a third bowl.
  2. Pat shrimp very dry. Dip in cornstarch, then egg, then coat thoroughly in panko.
  3. Heat oil in a skillet to 350°F (175°C). Fry shrimp for 2 minutes per side until golden brown. Drain on a wire rack.
Assemble
  1. Toss the warm fried shrimp in the Bang Bang sauce until completely coated.
  2. Place a bed of mixed cabbage on a warm tortilla. Top with 3 shrimp, scallions, cilantro, and black sesame seeds.

Notes

Use a thermometer to ensure oil is exactly 350°F for the best crunch.
Pat the shrimp completely dry before breading to prevent the coating from sliding off.