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This easy Dynamite Shrimp Tacos with cabbage and spicy Bang Bang Sauce is simple to make at home. Shrimp are fried until juicy and crispy, tossed with a creamy sweet and spicy sauce, and served up on tortillas for some of the tastiest spicy shrimp tacos you’ve ever had. These easy shrimp tacos will totally change up Taco Tuesday.
Slightly sweet and with just the right amount of heat, bang bang shrimp tacos are fun and flavorful. The purple cabbage and green cilantro add color that makes these easy shrimp tacos Instagram-worthy. Your friends won’t believe you made them at home.
If you love spicy dishes, try my Air Fryer Bang Bang Shrimp, Spicy Salmon Crispy Rice or Honey Sriracha Baked Chicken Breast.
Why You’ll Love These Easy Shrimp Tacos
- Restaurant-style quality. Everyone love Bang Bang Shrimp Tacos at Bonefish Grille and Dynamite Shrimp Tacos at Cheesecake Factory. These easy shrimp tacos taste just as great as the ones at your favorite restaurant.
- It’s perfect for meal prep. Make the sauce and prep your ingredients in advance. Fry the shrimp when ready and assemble the tacos.
- It’s so flavorful. The flavor of the bang bang sauce combined with the sweet, juicy shrimp and the crunch of cabbage makes for an impressive and flavorful meal.
Shrimp Tacos Ingredients
For Dynamite Shrimp
- Shrimp: use large shrimp that has been peeled and deveined and has the tails removed.
- Buttermilk: to marinate the shrimp
- Shrimp Dredge: combine all-purpose flour and corn starch to coat the shrimp.
- Salt & Ground Pepper
- Oil: to deep fry
For Dynamite Sauce
- Mayonnaise: use your favorite brand of mayo or a Japanese mayo such as Kewpie.
- Sweet Chili Sauce: for sweetness and a little heat.
- Fresh Lime Juice: use freshly squeezed lime juice for the best flavor.
- Sriracha: this popular hot sauce makes the sauce spicy and can be adjusted as needed.
For Toppings
- Tortillas: use white corn tortillas or your favorite tortillas.
- Cabbage: thinly sliced purple cabbage adds beautiful color to these dynamite shrimp tacos.
- Avocado: thinly slice a ripe, medium-sized avocado
- Cilantro: chopped cilantro adds bright flavor and color to the spicy shrimp tacos.
- Lime wedges: to garnish.
How To Make Dynamite Shrimp Tacos
- Marinate the shrimp. In a bowl with shrimp, add the buttermilk and marinate for at least an hour.
- Prepare the dredge mixture. In a shallow dish, combine the ingredients for coating; flour, corn scratch, salt, and pepper.
- Fry the shrimp. Dredge the shrimp in the flour mixture evenly and deep fry the shrimp in batches until curled and lightly golden.Set aside.
- Prepare the Dynamite sauce. In a medium bowl, combine; mayonnaise, sweet chili sauce, lime juice, and sriracha sauce. Mix well.
- Sauce the shrimp. Add ¼ cup of prepared sauce over the fried shrimp and toss well. Let it rest for 5 minutes.
- Assemble the tacos. To assemble the tacos, fill the tortillas with shredded cabbage, add the shrimp, and avocado slices and drizzle the sauce over the tacos.
- Garnish and serve. Garnish the tacos with cilantro and lime wedges to serve while it is still warm.
Tips To Make Bang Bang Shrimp Tacos
- To make this gluten free, eliminate the flour and use all corn starch to dredge the shrimp.
- Use a high heat oil such as peanut oil or canola oil to fry the shrimp.
- Use a clip on thermometer to ensure that the oil temperature stays around 375 degrees F.
- Fry the shrimp in small batches and let them drain on paper towels until you are ready to assemble the tacos.
- If cooking in batches, dredge the shrimp just before frying, so the coating doesn’t become soggy.
- Avoid overcooking the shrimp as they will become rubbery.
- Toast the corn tortillas in a dry skillet to make them easier to work with.
- If you anticipate having leftovers, wait to assemble the tacos and store leftover ingredients separately.
- The Dynamite Sauce can be made up to 2 days in advance.
- For the perfect drizzle of the bang bang sauce, scoop the sauce into a plastic zip-top bag. Snip off a corner and gently squeeze the sauce onto the Dynamit Shimp Tacos.
Frequently Asked Questions
Bang Bang Shrimp is a popular restaurant appetizer at Bonefish Grille. Dynamite Shrimp is a similar dish at the Cheesecake Factory. Both dishes are made with crispy fried shrimp and served with sweet and spicy dipping sauce.
This particular recipe performs better when deep frying. If you want to use an air fryer, check out my Air Fryer Bang Bang Shrimp recipe.
If you purchase raw frozen shrimp, you must thaw it completely before proceeding with this recipe.
If you anticipate having leftovers, it is best to store all of the Bang Bang Shrimp Tacos ingredients separately. The spicy shrimp will keep in an airtight container for up to three days. To reheat, heat a small amount of oil in a skillet and add the shrimp, cooking until they are just warmed through. Assemble the easy shrimp tacos and enjoy.
Place the cooked shrimp into a freezer safe container and freeze for up to three months. Reheat the shrimp in hot oil in a skillet, toss with sauce and assemble the tacos as directed. The shrimp may not be as crispy and take care not to overcook the shrimp.
Serve your spicy dynamite tacos with Best Grilled Vegetables, Spicy Salmon Crispy Rice, or a fresh salad such as my Watermelon Cucumber Feta Salad.
More Shrimp Recipes
- Lemon Garlic Butter Shrimp
- Air Fryer Coconut Shrimp
- Panda Express Honey Walnut Shrimp
- Healthy Chipotle Shrimp Bowl
- Garlic Parmesan Shrimp Spaghetti
- Shrimp Fajita Sheet Pan
I hope you enjoy all the recipes I share with you, including this delicious Dynamite Shrimp Tacos recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Easy Dynamite Shrimp Tacos
Ingredients
For Dynamite Shrimp
- 1 ½ lb large shrimp, peeled and deveined, tail off
- ½ cup buttermilk
- 1 cup all-purpose flour
- ½ cup corn starch
- ½ teaspoon salt
- ½ teaspoon ground pepper
- Oil, to deep fry
For Sauce
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon fresh lime juice
- 2 teaspoon sriracha hot sauce
For Toppings
- 8-10 small white corn tortillas
- 1 cup purple cabbage, thinly sliced
- 1 medium avocado, thinly sliced
- Chopped cilantro
- Lime wedges, to garnish
Instructions
- In a bowl with shrimp add the buttermilk and marinate for at least an hour.
- In a shallow dish combine the ingredients for coating; flour, corn scratch, salt, and pepper.
- Dredge the shrimp in the flour mixture evenly and deep fry the shrimp in batches until curled and lightly golden.Set aside.
- In a medium bowl combine; mayonnaise, sweet chili sauce, lime juice, and sriracha sauce. Mix well.
- Add ¼ cup of prepared sauce over the fried shrimp and toss well. Let it rest for 5 minutes.
- To assemble the tacos, fill the tortillas with shredded cabbage, add the shrimp, and avocado slices and drizzle the sauce over the tacos.
- Garnish the tacos with cilantro and lime wedges to serve while it is still warm.
Notes
- To make this gluten free, eliminate the flour and use all corn starch to dredge the shrimp.
- Use a high heat oil such as peanut oil or canola oil to fry the shrimp.
- Use a clip on thermometer to ensure that the oil temperature stays around 375 degrees F.
- Fry the shrimp in small batches and let them drain on paper towels until you are ready to assemble the tacos.
- If cooking in batches, dredge the shrimp just before frying, so the coating doesn’t become soggy.
- Avoid overcooking the shrimp as they will become rubbery.
- Toast the corn tortillas in a dry skillet to make them easier to work with.
- If you anticipate having leftovers, wait to assemble the tacos and store leftover ingredients separately.
- The Dynamite Sauce can be made up to 2 days in advance.
- For the perfect drizzle of the bang bang sauce, scoop the sauce into a plastic zip-top bag. Snip off a corner and gently squeeze the sauce onto the Dynamit Shimp Tacos.
