Crispy Bang Bang Shrimp Tacos with Creamy Slaw

Pan-fried shrimp tossed in a sweet and spicy bang bang sauce, tucked into warm corn tortillas and finished with a creamy cilantro cabbage slaw. In about 20 minutes you can have these vibrant, flavour-packed bang bang shrimp tacos on the table — a quick, fresh meal that’s perfect for a weeknight.

Bang bang sauce might be my newest kitchen obsession. If you haven’t tried it yet, it’s a lovely balance of heat, sweetness and creaminess made with sriracha, mayonnaise and sweet chili sauce. It’s often paired with breaded, fried shrimp in restaurants, but here the shrimp are lightly pan-fried so the dish feels a bit lighter while still delivering plenty of texture and flavour.

These tacos are inspired by that crowd-pleasing appetizer but adapted into a handheld meal. The crispy edges on the pan-fried shrimp play off the cool, creamy cilantro slaw and silky bang bang sauce, creating a contrast that makes each bite satisfying. They’re easy to assemble and family-friendly — we even converted someone in the house who wasn’t previously a shrimp fan.

How to make bang bang shrimp tacos

These tacos are straightforward and quick. Here’s the process in a few simple steps so you can move from prep to plate in about 20 minutes.

• Make the bang bang sauce by whisking together sriracha, mayonnaise and sweet chili sauce until smooth. Taste and adjust the balance of heat and sweetness to your preference.
• Prepare the cilantro slaw by combining coleslaw mix with mayonnaise, apple cider vinegar, sliced green onion, chopped cilantro and a pinch of salt. Mix until the slaw is evenly coated and set it aside to let the flavours meld while you cook the shrimp.
• Rinse and pat the shrimp dry, then toss them in a seasoned flour mixture (all-purpose flour, salt and pepper) to give them a light coating.
• Heat a large skillet over medium heat with a couple of tablespoons of oil. Shake off excess flour from the shrimp and pan-fry them in batches so they sear and develop a little crust — about 90 seconds per side, depending on the size of the shrimp. Remove from heat as soon as they are opaque and cooked through.
• Toss the hot shrimp with the bang bang sauce, then warm the corn tortillas and assemble the tacos with a scoop of the cilantro slaw and the sauced shrimp. Serve immediately for the best texture.

Dietary considerations and swaps

These bang bang shrimp tacos are versatile and accommodate several dietary preferences:

• Pescatarian: Shrimp is the primary protein, so the recipe fits a pescatarian diet.
• Clean eating: Use minimally processed ingredients and an unrefined sweet chili sauce for a cleaner version.
• Gluten-free and dairy-free options: To make the recipe gluten-free, swap the all-purpose flour for a gluten-free flour blend or rice flour. The recipe is dairy-free as written if you use a dairy-free mayonnaise.
• Low-carb option: Replace the corn tortillas with lettuce leaves for a low-carb wrap.

The combination of textures and bright flavours makes these tacos easy to customize — add avocado slices, pickled red onion, extra cilantro, or a squeeze of lime if you like.

Ingredients

• 1 pound shrimp (26–30 count), peeled and deveined
• 1/4 cup all-purpose flour (or gluten-free alternative)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 10 corn tortillas

For the bang bang sauce

• 1.5 tablespoons sweet chili sauce
• 2 tablespoons sriracha (adjust to taste)
• 1 tablespoon mayonnaise (use dairy-free mayonnaise if needed)

For the cilantro slaw

• 4 cups coleslaw mix
• 2 green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1/3 cup mayonnaise (or dairy-free mayo)
• 2 tablespoons apple cider vinegar
• 3/4 teaspoon sea salt

Instructions

Bang Bang Sauce

1. Whisk together the sriracha, sweet chili sauce and 1 tablespoon of mayonnaise until smooth. Set aside.

Cilantro Slaw

1. In a bowl, combine the coleslaw mix, cilantro, sliced green onions, 1/3 cup mayonnaise, apple cider vinegar and sea salt. Stir until evenly coated and let sit while you prepare the shrimp so the flavours can meld.

Shrimp

1. Mix the flour, salt and pepper in a shallow bowl.
2. Rinse and pat the shrimp dry. Toss the shrimp in the flour mixture to coat, then shake off any excess.
3. Heat a large nonstick skillet over medium heat and add a couple of tablespoons of cooking oil. When the oil is hot, add the shrimp in a single layer without crowding the pan.
4. Cook the shrimp about 90 seconds on the first side, flip and cook another 60 seconds or until opaque and cooked through. Remove from the pan.
5. Toss the hot shrimp with the prepared bang bang sauce so they are evenly coated.

To assemble the tacos

1. Warm the corn tortillas according to the package directions or over a dry skillet.
2. Place a scoop of cilantro slaw on each warmed tortilla, top with sauced shrimp and finish with any extra cilantro or a squeeze of lime if desired. Serve immediately.

Nutrition (per taco, approximate)

Calories: 188 kcal | Carbohydrates: 17 g | Protein: 12 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 811 mg | Fiber: 3 g

* Nutrition information is an estimate calculated by online tools and may vary depending on ingredient brands and portion sizes.

Notes

These tacos are quick to prepare and easy to adapt. For a crispier coating, you can double-dip the shrimp in flour or use panko if gluten is not a concern. If you prefer milder heat, reduce the sriracha or increase the mayonnaise and sweet chili sauce to balance the spiciness. Serve with lime wedges and extra cilantro for freshness.