Go Back
+ servings
Ingredients For Bang Bang Shrimp Taco Recipe

Bang Bang Shrimp Tacos with Pineapple Coleslaw

No ratings yet
Created by Mariam E.
Make this crunchy Bang Bang Shrimp Tacos recipe in just minutes!  Full of heat, this recipe is ideal and even better when topped with a crispy Pineapple coleslaw and creamy guacamole!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Shrimp
Cuisine American
Servings 6 servings



  • 1 package coleslaw mix
  • 1 cup pineapple thinly sliced
  • 1/4 cup red wine vinegar
  • 1 Tbsp white sugar
  • 1 tsp salt
  • 1/2 tsp black pepper


  • 1/2 cup sour cream
  • 4 Tbsp garlic chili sauce
  • 1 Tbsp Sriracha
  • 1 tsp lime juice
  • Salt and pepper


  • 2 1/2 Tbsp canola oil
  • 1 lbs shrimp
  • 2 cups flour
  • 2 eggs beaten
  • 12 corn tortillas
  • Canola oil for frying


  • Pico de gallo
  • Guacamole
  • Cilantro
  • Lime wedges


  • In a medium bowl, combine all ingredients for the coleslaw. Set aside in the refrigerator.
  • In a small bowl, whisk together ingredients for spicy sour cream. Set aside in the refrigerator.
  • In a small round skillet over medium-high heat, add 1/2" canola oil. When the oil is hot, fry the corn tortillas until golden and crispy, approximately 1 to 2 minutes per side. Remove to a paper towel lined plate to drain.
  • In a separate skillet heat 2 1/2 Tbsp canola oil. Dredge shrimp in beaten egg and then flour. Add to pan and fry until golden brown, approximately 2 minutes per side.
  • Remove to a paper towel lined plate to drain.
  • Separate the spicy sour cream in half. Add shrimp to half the sauce, tossing to coat.
  • To assemble to tacos, top crispy tortillas with coleslaw, then shrimp. Top with pico de gallo, guacamole, and drizzle with remaining spicy sour cream. Finish with cilantro.


  • Bang Bang Shrimp are best enjoyed the day they are made
  • The slaw can be refrigerated for 2 to 3 days, so you can make a larger batch of it in advance, then cook the shrimp just before serving.
  • The spicy sour cream is good in the refrigerator for up to 1 week.
  • Allow shrimp to drain on paper towels until ready to serve.  You may sprinkle them with a pinch of salt before serving if desired.
  • Customize with your favorite toppings.
  • Make it spicy by adding pickled Jalapenos
  • Assemble when ready to eat.
  • Cook shrimp right before you eat to enjoy the crisp effect.


Serving: 4g | Calories: 525kcal | Carbohydrates: 73g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 255mg | Sodium: 1678mg | Potassium: 536mg | Fiber: 9g | Sugar: 13g | Vitamin A: 363IU | Vitamin C: 74mg | Calcium: 251mg | Iron: 5mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.