Crispy Bang Bang Shrimp Tacos with Purple Cabbage and Lime Aioli

Extra-crunchy fried shrimp tossed in that famous sweet chili sriracha sauce, served in warm charred tortillas! Load into tortillas with crunchy cabbage, squeeze fresh lime, and taste the ultimate seafood taco crunch.

This recipe delivers big flavor with minimal effort, perfect for a weeknight dinner or a fun weekend meal. The crispy coating stays shatteringly crisp even after being tossed in the glossy sauce, and the cool purple cabbage adds a refreshing bite that balances the heat.

These crispy bang bang shrimp tacos are a flavor-packed weeknight dinner that comes together in under 30 minutes. Juicy shrimp are coated in a light cornstarch crust, fried until golden and crunchy, then tossed in a creamy sweet chili sriracha sauce that clings to every bite.

Served in warm charred corn tortillas with shredded purple cabbage and fresh lime, they deliver a perfect balance of crispy, saucy, crunchy, and bright. The recipe is straightforward, uses simple ingredients, and delivers restaurant-quality results at home. Whether you're feeding the family or hosting a casual taco night, these tacos are sure to become a favorite.

Ingredients

Why this recipe works

The cornstarch coating is the secret to the ultra-crispy texture. Unlike flour, cornstarch creates a delicate, shatteringly crisp crust that stays crunchy even after being tossed in the sauce.

The egg white acts as a binder, helping the cornstarch adhere evenly to the shrimp while also adding a light, airy crunch when fried. This method yields a crust that is both sturdy and delicate, providing the perfect contrast to the creamy sauce and crunchy cabbage.

The bang bang sauce is a perfect balance of creamy, sweet, and spicy. Mayonnaise provides a rich base, while sweet chili sauce adds sweetness and a hint of garlic, and sriracha brings the heat.

A touch of honey rounds out the flavors and helps the sauce glaze the shrimp beautifully. The sauce is whisked together in seconds and tossed with the hot shrimp, allowing it to melt and cling to every crevice, creating a glossy, irresistible coating.

Notes and substitutions

Use large shrimp (21-25 count per pound) for the best results. They should be peeled and deveined, with tails removed if preferred. Pat them thoroughly dry before coating to ensure the egg white and cornstarch adhere properly. If using frozen shrimp, thaw them completely and blot away excess moisture.

For the frying oil, choose a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil. Use a deep-fry thermometer to maintain the temperature at 365°F (185°C) for even cooking. If you don't have a thermometer, test the oil with a small piece of bread – it should sizzle and turn golden brown in about 15 seconds.

• shrimp: Use peeled and deveined chicken breast cut into 1-inch pieces; adjust cooking time to 3-4 minutes until golden and cooked through.
• sweet chili sauce: Mix 2 tbsp honey with 1 tbsp rice vinegar and a pinch of red pepper flakes for a quick substitute.
• corn tortillas: Flour tortillas or lettuce wraps can be used, though the texture and flavor will change.
• mayonnaise: Use vegan mayonnaise to make the sauce egg-free and dairy-free.

Equipment

• Large pot or Dutch oven for deep-frying
• Deep-fry thermometer
• Wire rack
• Large bowl
• Whisk
• Tongs
• Cutting board
• Chef's knife