These Bang Bang Shrimp Tacos are where the appetizer meets dinner! Crispy, spicy copycat Bang Bang Shrimp get all wrapped up in your favorite tortillas with a sweet and tangy coconut mango slaw for a flavor explosion that's ready to devour in less than an hour.
Course Main Course
Cuisine American, Asian
Keyword bang bang shrimp tacos
Prep Time 30minutes
Cook Time 10minutes
Chill Time 30minutes
Total Time 40minutes
Coconut Mango Slaw
1/2cupcoconut milkwell stirred
Pinch kosher salt
2cupsred cabbagethinly sliced
1red bell pepperthinly sliced
1mangothinly sliced into strips
1/2cupcoconut chips or flakes
Bang Bang Shrimp
1/3cupThai sweet chili sauce
2-3teaspoonsgarlic chili sauce or sriracha
1poundlarge shrimppeeled and deveined
2cupsvegetable oilfor frying
6-8 8-inchflour or corn tortillas
Fresh cilantrofor serving
Lime wedgesfor serving
Thai sweet chili saucefor serving
For the Coconut Mango Slaw:
In a blender, add coconut milk, mango puree, lime juice, and salt. Blend until well combined, then add the cilantro leaves and pulse until they are mostly shredded. Set aside.
Combine the cabbage, carrots, bell pepper, mango, coconut, and green onion in a large bowl. Pour the coconut-mango sauce over the vegetables and toss, massaging with your hands to incorporate. Season with salt and pepper if desired, then chill in the refrigerator for at least 30 minutes, making the shrimp in the meantime.
For the Bang Bang Shrimp:
In a small bowl, whisk together the mayonnaise and chili sauces. Set aside.
Place a heavy-bottomed skillet over medium-low heat. When the pan is hot, add the oil and allow it to come up to 375 degrees F.
While the oil heats, prep the shrimp. In a separate bowl, toss the shrimp in the buttermilk and allow to soak for 2-3 minutes. Drain the excess buttermilk.
Add the cornstarch to the bowl and toss to completely coat the shrimp.
When the oil is heated to 375 degrees, cook the shrimp in batches for 2-3 minutes on each side (depending on size), flipping with tongs. Use the tongs to quickly but carefully transfer the fried shrimp to a paper towel-lined plate briefly, then add them to the mayo-chili sauce bowl and toss to coat. Transfer them to a serving bowl. Repeat the process with the remaining shrimp.
Serve immediately with coconut mango slaw in flour or corn tortillas. Garnish with fresh cilantro and serve with lime wedges and additional Thai sweet chili sauce, if desired.