Description

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!

Ingredients

Scale

Shrimp Ingredients

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

Bang Bang Sauce Ingredients

3/4 cup mayonnaise
1/4 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
1/2 cup shredded carrots
2 green onions, thinly sliced
1/2 tbsp fresh cilantro, chopped
8-10 corn tortillas

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Instructions

Thoroughly pat the shrimp dry with paper towels. Season with 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp 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 2/3 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

Nutrition

Serving Size: 2 tacos
Calories: 576 kcal
Sugar: 2.7g
Sodium: 701.5mg
Fat: 28.9g
Saturated Fat: 4.9g
Carbohydrates: 54.3g
Fiber: 5.3g
Protein: 25.8g
Cholesterol: 234.2mg