These Bang Bang Shrimp Tacos are crispy, creamy, tangy and packed with just the right amount of sweet heat for an easy weeknight dinner everyone will love. They're super easy to make gluten free, so you can pile those crispy shrimp into warm corn tortillas and load them up with all your favorite taco toppings!

Five bang bang shrimp tacos on tan cloth.

If you love crispy shrimp and a sauce with a little kick, these bang bang shrimp tacos will be a hit!

So, what exactly is bang bang shrimp? Bang bang shrimp is crispy, breaded shrimp tossed in a creamy, slightly sweet and spicy sauce. The sauce typically combines mayonnaise with sweet chili sauce and a little sriracha, creating that irresistible combination of creamy, tangy, sweet and spicy flavors.

These shrimp tacos can easily be made gluten free without sacrificing that crispy coating. I use a combination of cornstarch and gluten free 1:1 flour to give the shrimp a light, crunchy breading, then serve them in corn tortillas for an easy gluten free taco night. If you're looking for more taco inspiration, you have to try my Garlic Butter Honey BBQ Chicken Tacos and these Mexican Street Corn Chicken Tacos.

WHY YOU'LL LOVE THIS RECIPE

Crispy and creamy: The crunchy shrimp paired with the creamy bang bang sauce is the perfect texture combination.

Easy to make gluten free: Corn tortillas, cornstarch and gluten free 1:1 flour make it simple to keep these tacos gluten free.

Sweet and spicy: The bang bang sauce has just the right balance of sweetness and heat, and you can easily adjust the spice level.

Perfect for taco night: These come together quickly and are fun to customize with all your favorite taco toppings.

INGREDIENTS + EASY SWAPS

Shrimp: I recommend 1lb of deveined and tail off shrimp.

Spices for shrimp: Garlic powder, onion powder, paprika, black pepper, and salt.

Breading for shrimp: Cornstarch, gluten free 1:1 flour, eggs, and frying oil. I always fry in avocado oil but any neutral oil will do. I'm also using Bob Red Mills gluten free 1:1 baking flour but truly anyone will do for the coating.

Bang Bang sauce: Mayonnaise, sweet chili sauce, sriracha, and coconut aminos. If you can find a gluten free soy sauce that can also be used in place of the coconut aminos.

Purple cabbage and carrots: The shredded slaw mix for the tacos. You can also use a bag mix for convenience.

Green onions and cilantro: Garnishments for the tacos.

Corn tortillas: The best tortillas for gluten free tacos.

Scroll down to recipe card for quantities used.

Sauce ingredients in bowls for bang bang shrimp

HOW TO MAKE BANG BANG SHRIMP TACOS

Step 1: Pat dry shrimp then season

Step 2: In a bowl, whisk together gluten free flour, cornstarch and spices. In another bowl, beat eggs until combined.

Bowl of flour, cornstarch, spices and bowl of egg mixture

Step 3: Dredge shrimp in egg mixture then in flour mixture

shrimp being dredged through flour mixture

Step 4: Fry shrimp in batches, then set aside

Step 5: Make the bang bang sauce

Step 6: Warm tortillas (optional) then assemble tacos

Ingredients for assembling the bang bang shrimp tacos

EMILY'S TIPS FOR SUCCESS

Pat the shrimp dry. Before breading your shrimp, use a paper towel to pat them dry. Removing excess moisture helps the breading stick better and gives you crispier shrimp.

Don't skip the cornstarch. The combination of cornstarch and gluten free flour is what gives these shrimp their light, crispy coating. The cornstarch helps create that crunchy texture without making the breading feel too heavy.

Fry in batches. Give the shrimp plenty of space while cooking. If they're packed too closely together, they will steam instead of getting golden and crispy.

Make the sauce ahead. The bang bang sauce can easily be mixed up before you start cooking the shrimp. Having it ready to go makes assembling the tacos quick once the shrimp is cooked.

Sauce the shrimp right before serving. For the crispiest shrimp, don't toss them in the bang bang sauce until you're ready to assemble the tacos. This keeps the coating crunchy while still giving you plenty of that creamy sauce in every bite.

WHAT TO SERVE WITH BANG BANG SHRIMP TACOS

These tacos are pretty filling on their own, but I love adding a few easy sides to turn them into a full taco night!

Cauliflower Mexican Rice: For those low carb, this simple, flavorful side pairs perfectly with the shrimp.
Black beans: Add some extra protein and make the meal more filling.
Chips and Salsa: You can never go wrong with a big bowl of tortilla chips and dip.
Guacamole: Creamy avocado is the perfect contrast to the crispy, spicy tacos.
Mexican Street Corn: The sweet corn and creamy toppings are an amazing match with the bang bang sauce.
Simple salad: A crisp green salad adds something fresh and light alongside the tacos.

STORAGE AND MEAL PREP

Refrigerator: Store the shrimp, sauce, tortillas and toppings separately in airtight containers in the refrigerator for up to 3 days.

For best results: The shrimp will lose some of their crispiness once refrigerated, so I recommend reheating them in an air fryer or oven until warm and crispy again. Avoid microwaving, since it will make the breading soft.

Meal prep: Keep everything separate and assemble them right before eating. This is the best way to keep the tortillas from getting soggy and the shrimp as crispy as possible.

FAQ'S

Can I use frozen shrimp?

Yes! Frozen shrimp work great for this recipe. Thaw them completely and pat them very dry with paper towels before breading.

What size shrimp are best for tacos?

Medium or large shrimp work best because they're substantial enough to hold up to the breading and sauce while still fitting nicely inside a tortilla.

Can I make the bang bang sauce less spicy?

Of course! Just omit the sriracha sauce or use a milder hot sauce in place. You can always add more heat, but you can't take it away.

Can I make these tacos dairy free?

This recipe as written is dairy free.

Can I make the shrimp in the air fryer?

Yes! Air frying is a great option if you want crispy shrimp with less oil. Arrange the breaded shrimp in a single layer and cook until golden and cooked through, flipping halfway through.

Bang bang shrimp tacos on tan background

I hope you give these Bang Bang Shrimp Tacos a try! If you do give this recipe a try, please let me know!

Leave a comment with a 5 star rating below. Your reviews and ratings help support Emily’s Wholesome Kitchen and make it possible for me to continue to create the best recipes you know and love.

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Bang Bang Shrimp Tacos (Gluten Free)

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Author: Emily
Total Time: 30 minutes
Yield: 5 servings 1x
Diet: Gluten-Free

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Description

Ingredients

Scale

Shrimp Ingredients

1 lb peeled, deveined, tail off shrimp
2 large eggs
2 cups avocado oil or neutral oil, for frying
½ cup cornstarch
½ cup gluten free 1:1 flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp salt

Bang Bang Sauce Ingredients

¾ cup mayonnaise
¼ cup sweet chili sauce
1 tbsp sriracha
1 tsp coconut aminos or gluten free soy sauce

Bang Bang Shrimp Taco Ingredients

1 cup shredded purple cabbage
½ cup shredded carrots
2 green onions, thinly sliced
½ tbsp fresh cilantro, chopped
8-10 corn tortillas

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Instructions

Thoroughly pat the shrimp dry with paper towels. Season with ¼ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder and ½ teaspoon paprika.
In a shallow bowl, whisk together the gluten free 1:1 flour, cornstarch and remaining salt, pepper, garlic powder, onion powder and paprika.
In a separate bowl, lightly beat the eggs until just combined.
Add 1-2 inches of oil to a heavy bottomed skillet and heat over medium heat. The oil is ready when a small drop of batter sizzles right away and floats to the top.
Dredge each shrimp in the egg, then coat in the flour mixture. Shake off the excess and set aside on a plate.
Fry shrimp in batches for 2-3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel lined plate.
In a small bowl, whisk together the mayo, sweet chili sauce, sriracha and coconut aminos until smooth.
Toss the warm shrimp in ⅔ of the bang bang sauce until evenly coated.
Optional: Heat tortillas in a dry skillet over medium heat for about 30 seconds per side until golden and warm.
Layer tortillas with shredded cabbage, carrots, bang bang shrimp, green onions and cilantro. Drizzle with remaining sauce. Serve immediately and enjoy!

Notes

Removing excess moisture is important for helping the coating stick better and ensures the shrimp fry up crispy instead of soggy.
Cornstarch is a must for this recipe. Don't skip or sub out anything else!
Storage: Store shrimp and toppings separately in airtight containers in the refrigerator up to 2 days. Reheat shrimp in the oven or air fryer to maintain crispiness before assembling tacos.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Dishes
Method: Frying
Cuisine: American, Asian, Mexican