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Overhead photo of Bang Bang Shrimp Tacos and lime wedges.
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4.67 from 3 votes

Bang Bang Shrimp Tacos

These Bang Bang Shrimp Tacos are bound to be your new favorite taco! Bang Bang Shrimp turned into taco form, you are going to dream about this recipe days after eating it.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Keyword: panko crusted shrimp, shrimp recipe
Servings: 4 servings
Calories: 740kcal
Author: Lisa Longley

Ingredients

Bang Bang Sauce

  • 1/2 cup mayonnaise (I used low fat)
  • 2 tablespoons Thai-style sweet red chili sauce
  • 2 tablespoons rice wine vinegar
  • 1/4 teaspoon Sriracha sauce
  • pinch of salt optional

For Shrimp

  • 3 large egg whites
  • 1/2 cup flour
  • 1 1/2 cup panko bread crumbs
  • 1 pound shrimp raw, peeled, and deveined
  • 1/2 cup vegetable oil

For Tacos

  • 12 corn tortillas for serving
  • red cabbage sliced thin
  • cilantro for garnish

Instructions

  • Pat the thawed shrimp dry with a paper towel and set aside.
  • In a medium-sized bowl, whisk together the mayonnaise, chili sauce, rice wine vinegar, and Sriracha sauce. Taste and adjust flavors - add a pinch of salt if needed, add more chili sauce if you want it sweeter, or add more rice wine vinegar if it is too sweet. (Read more about how to balance a sauce here.) Set aside the sauce.
    1/2 cup mayonnaise, 2 tablespoons Thai-style sweet red chili sauce, 1/4 teaspoon Sriracha sauce, 2 tablespoons rice wine vinegar
  • In a shallow dish, whisk the egg whites until frothy. Put the flour and the panko breadcrumbs in two other shallow dishes.
    3 large egg whites, 1/2 cup flour, 1 1/2 cup panko bread crumbs
  • Working in batches, dip the shrimp in the flour, making sure that both sides are well coated. Transfer the shrimp to the egg whites, and then finally coat the shrimp in the panko.
    1 pound shrimp
  • Heat the vegetable oil in a large skillet until smoking. Add the shrimp, cooking for 3 minutes on each side. Transfer to a paper towel-lined plate.
    1/2 cup vegetable oil
  • Toss the shrimp carefully in the prepared sauce. Serve in tortilla shells, topped with red cabbage and cilantro.

Video

Nutrition

Serving: 3tacos | Calories: 740kcal | Carbohydrates: 67g | Protein: 35g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 187mg | Sodium: 711mg | Potassium: 579mg | Fiber: 7g | Sugar: 4g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 3mg