Print

Crispy Bang Bang Shrimp Tacos Recipe with Creamy Slaw and Mango Salsa Perfect for Summer

crispy bang bang shrimp tacos - featured image
Print Recipe

A quick and easy summer recipe featuring crispy bang bang shrimp, creamy slaw, and fresh mango salsa wrapped in warm tortillas. Perfect for backyard barbecues or casual dinners.

Ingredients

Scale
  • 1 pound (450g) medium shrimp, peeled and deveined (fresh or thawed from frozen)
  • ½ cup (60g) all-purpose flour (or substitute with gluten-free flour for a GF option)
  • ½ cup (60g) cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Vegetable oil, for frying (can swap for avocado oil)
  • ½ cup (120ml) mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha
  • 1 teaspoon honey or agave
  • Juice of half a lime
  • 2 cups (150g) shredded green cabbage
  • 1 cup (90g) shredded carrot
  • ¼ cup (60ml) sour cream or Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • 1 ripe mango, diced
  • ½ small red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • ¼ cup (10g) fresh cilantro, chopped
  • Juice of one lime
  • Salt to taste
  • 6–8 small flour or corn tortillas (warmed)
  • Lime wedges

Instructions

  1. Prepare the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Taste and adjust the heat or sweetness to your liking. Set aside in the fridge to let flavors meld (about 10 minutes).
  2. Make the Creamy Slaw: In a medium bowl, combine shredded cabbage and carrot. In a separate small bowl, mix sour cream, apple cider vinegar, sugar, salt, and pepper. Pour dressing over the veggies and toss gently to coat. Refrigerate until ready to serve.
  3. Prepare the Mango Salsa: Combine diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix gently, cover, and chill.
  4. Mix the Shrimp Batter: In a large bowl, whisk together flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Add shrimp and toss to coat evenly. Shake off excess flour mixture before frying.
  5. Heat the Oil: Pour vegetable oil into a deep skillet to a depth of about 2 inches. Heat over medium-high heat until the temperature reaches 350°F (175°C).
  6. Fry the Shrimp: Working in batches, carefully add shrimp to the hot oil. Fry for 2-3 minutes or until golden brown and crispy, turning as needed. Remove with a slotted spoon and drain on paper towels.
  7. Assemble the Tacos: Warm tortillas. Spread a spoonful of creamy slaw on each tortilla, add 3-4 shrimp, drizzle generously with bang bang sauce, and top with mango salsa. Serve immediately with lime wedges.

Notes

Use a mix of all-purpose flour and cornstarch for extra crispiness. Keep oil temperature between 350°F and 360°F. Fry shrimp in small batches to avoid sogginess. Let slaw chill for at least 15 minutes before serving. Prepare mango salsa fresh or a few hours ahead. For a lighter option, bake shrimp at 425°F for 10-12 minutes instead of frying.

Nutrition

Keywords: shrimp tacos, bang bang sauce, crispy shrimp, mango salsa, creamy slaw, summer recipe, quick dinner, gluten-free option

Find it online: https://wigglebite.com/crispy-bang-bang-shrimp-tacos-recipe-with-creamy-slaw-and-mango-salsa-perfect-for-summer/