Crispy Bang Bang Shrimp Tacos with Purple Cabbage and Lime Aioli Tips, FAQ & printable recipe

Tips for success

For the crispiest shrimp, make sure the oil is at the correct temperature before adding the shrimp. If the oil is too cool, the coating will absorb oil and become greasy; if too hot, the outside will burn before the shrimp cooks through.

Use a thermometer and adjust the heat as needed. Also, do not overcrowd the pot – fry in small batches to maintain the oil temperature.

When tossing the fried shrimp in the sauce, do it gently and quickly. Use tongs or a spatula and fold the sauce over the shrimp rather than stirring vigorously.

This helps the sauce coat the shrimp without breaking the crispy crust. Serve the tacos immediately after assembling to keep the shrimp crunchy. If making ahead, keep the fried shrimp and sauce separate until just before serving.

Variations

• Grilled Shrimp Tacos: Skip the frying and grill the shrimp instead. Toss the raw shrimp in a little oil, salt, and pepper, then grill for 2-3 minutes per side until charred and cooked through. Toss with the bang bang sauce and serve as directed.
• Mango Bang Bang Shrimp Tacos: Add diced fresh mango to the taco along with the cabbage for a sweet, tropical twist. The juicy mango pairs beautifully with the spicy sauce and adds extra freshness.
• Baked Bang Bang Shrimp: For a lighter version, coat the shrimp as directed, then arrange on a baking sheet and bake at 425°F (220°C) for 8-10 minutes, flipping halfway, until golden and cooked through. Toss with the sauce and serve.
• Spicy Slaw Variation: Mix the shredded purple cabbage with a little lime juice, salt, and a pinch of cayenne or chili powder before assembling. This adds an extra kick and a tangy crunch to the tacos.

Storage and make-ahead

Fridge

Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days.

Freezer

The fried shrimp can be frozen for up to 1 month. Reheat in a 400°F (200°C) oven for 8-10 minutes.

Reheat

Reheat leftover shrimp in a 375°F (190°C) oven for 5-7 minutes, or until heated through and crispy. Warm the sauce separately in a small saucepan.

Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. The cabbage and cilantro should also be stored separately.

To reheat, place the shrimp on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, until heated through and crispy. The sauce can be warmed gently in a saucepan. Do not microwave the shrimp, as it will become soggy.

You can prepare the sauce and shred the cabbage up to a day in advance. Store the sauce in an airtight container in the refrigerator.

The shrimp can be coated with the egg white and cornstarch a few hours ahead and kept chilled, but they are best fried just before serving. The tortillas can be warmed and kept covered in a towel for up to 30 minutes.

Serving ideas

Serve the tacos immediately after assembling to enjoy the contrast of crispy shrimp and cool, crunchy cabbage. Arrange them on a platter with lime wedges on the side. The lime is essential – a generous squeeze brightens the dish and balances the sweet-spicy sauce. Garnish with extra cilantro leaves for a fresh, herbal note.

These tacos pair wonderfully with a cold beer, a margarita, or a simple side of Mexican rice and black beans. For a lighter option, serve them with a simple green salad. The tacos are best enjoyed warm, so gather everyone around the table and dig in while the shrimp are still crispy.

Frequently asked questions

Recipe card

Crispy Bang Bang Shrimp Tacos with Purple Cabbage and Lime Aioli

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 400 g peeled deveined shrimp
• 1 egg white
• 50 g cornstarch
• 500 ml frying oil, for deep-frying
• 80 g mayonnaise
• 3 tbsp sweet chili sauce
• 1 tbsp sriracha
• 1 tbsp honey
• 6 warm corn tortillas
• 1 cup shredded purple cabbage
• 1 lime, sliced
• fresh cilantro, for serving

Instructions

1. Pat the shrimp dry with paper towels. In a large bowl, toss the shrimp with the egg white until evenly coated. Add the cornstarch and toss again until every shrimp is thoroughly dredged and has a powdery, dry crust. Shake off any excess cornstarch.
2. Pour the frying oil into a heavy pot, leaving at least 2 inches of headspace. Heat over medium-high until a deep-fry thermometer registers 365°F (185°C). Meanwhile, set a wire rack over a baking sheet.
3. Carefully lower a few shrimp into the hot oil in a single layer, without crowding. Fry for 2 to 2.5 minutes, turning occasionally, until golden brown and curled. The shrimp should be crispy and cooked through, reaching an internal temperature of 145°F (63°C). Transfer to the wire rack to drain.
4. In a large bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth and glossy. The sauce should be creamy with a balanced sweet and spicy flavor.
5. Immediately after frying, add the hot shrimp to the bowl with the bang bang sauce. Use tongs to toss until every shrimp is completely glazed with the shiny, sticky sauce.
6. Heat a dry skillet or griddle over medium-high heat. Warm the corn tortillas one at a time for about 30 seconds per side, until pliable and lightly charred in spots. Wrap them in a clean kitchen towel to keep warm.
7. Place a generous portion of the bang bang shrimp onto each warm tortilla. Top with shredded purple cabbage and fresh cilantro leaves. Serve with lime slices on the side for squeezing over the tacos just before eating.

Contains: crustaceans, eggs, gluten, milk

Estimated nutrition per serving

Calories

520

Protein

25 g

Carbohydrates

45 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.