Bang Bang Shrimp Taco: Best Restaurant Style Copycat Recipe

  • Author: La Cuisinière / De Ashton


Just like in the restaurant!  Spicy and tangy shrimp served on a bed of shredded lettuce.  Serve hot and watch them disappear.  Serve in a soft taco for a sizzling lunch.  Yum!



1 to 1 1/4 lb. raw shrimp; peeled and cleaned

3/4 to 1 cup of cornstarch

1/4 teaspoon Sriracha Salt; adjust to taste

10 inch flour tortillas for soft tacos or hard tacos (your choice)

Fresh Express Shreds® Iceberg lettuce

2 or 3 large Roma tomatoes, cut into small dice

2 bunches of green onions; sliced thin

KA ME® Sweet Chili Sauce

Cayenne Pepper Sauce

McCormick’s® Crushed Red Pepper flakes (to taste)

Dash of “Gourmet Collection” McCormick’s smoked paprika (for color) or a dash of McCormick’s Ground cayenne red pepper for added “heat” and color – if needed.

Canola oil for frying – about 1/4 cup

About 1/2 cup of Duke’s® mayonnaise (contains no sugar). The amount of sauce mixture you prepare depends entirely on the amount of shrimp you have. Adjust all sauce ingredients accordingly.


Prepare the sauce:

In a medium bowl, add the Duke’s® mayo, the chili sauce, the hot sauce, the paprika and a dash of red pepper flakes.

Set aside the sauce while you prepare the shrimp.

Breading the shrimp:

In a gallon size zipper bag, add the cornstarch and Sriracha salt.  Shake to combine evenly.

Put the raw shrimp in the bag and toss to coat evenly.  Spread the bag flat on the counter top and press the coating lightly in to the shrimp.  Turn and repeat the process until nearly all the cornstarch mixture is gone.

Open the bag as it lays flat and allow the shrimp to air dry for about 15 to 20 minutes. 

Preparing the shrimp:

Preheat a large frying pan over medium high heat.  Add the oil. Heat until a drop of water sizzles when dropped in the oil.

While frying the shrimp, be sure to cover the open pan with a splatter shield.

Carefully place the coated shrimp in the hot oil and fry until golden on one side.  Turn the shrimp over with long handled tongs to brown the other side. 

Once cooked to a golden brown, remove from the hot oil and drain on a paper towel to absorb excess oil.

Transfer the shrimp to the mayonnaise sauce and toss to coat evenly.  Serve immediately.


Caution! To several members of our family, there is never enough “heat” to certain foods. I added the Sriracha salt to the mayo to season the sauce.

The crushed red pepper flakes and hot sauce add *extra* layers of heat to be adjusted to taste.

According to the boys, those little red flecks are part of the total “look” but I can guarantee that they do add spicy heat to the recipe.

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