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–+ servings
three corn tortillas filled with shrimp, coleslaw, and bang bang sauce
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5 from 2 votes

Easy Bang Bang Shrimp Tacos

These bang bang shrimp tacos are the ultimate crowd-pleaser for shrimp lovers. Juicy, smoky, crispy shrimp paired with a creamy, spicy bang bang sauce and topped with a zesty cilantro lime coleslaw. Wrapped in warm tortillas and finished with your favorite toppings, these tacos are the perfect mix of bold flavors and satisfying textures. This is a great recipe for your next taco Tuesday, meal prep, or when you want to whip up something different for a family dinner.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer, Dinner/Quick Meals, Entrees, lunch
Cuisine: Mexican
Diet: Gluten Free
Method: Stovetop
Servings: 8 tacos

Ingredients

For the Shrimp

  • 1.5-2 lbs large raw shrimp peeled and deveined
  • 1 tbsp olive oil or avocado oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper optional for heat
  • Salt and pepper to taste

Bang Bang Sauce

  • 1/2 cup Greek yogurt sub blended cottage cheese or dairy-free yogurt
  • 1 1/2 tbsp mayonnaise
  • 2 tsp coconut aminos or tamari, can sub soy sauce if not gluten-free
  • 1/2 tsp garlic powder
  • 2 1/2 tbsp sriracha sauce
  • 1 tsp rice vinegar
  • 1 tbsp honey or preferred sweetener
  • Salt and pepper to taste

Cilantro Lime Coleslaw

  • 2 1/2-3 cups bagged coleslaw mix
  • 1/4 cup chopped fresh cilantro
  • 1 large lime, juiced
  • 2-3 tbsp apple cider vinegar
  • Salt and pepper to taste

Tacos

  • 8 small corn tortillas
  • Optional toppings: sliced avocado diced tomatoes, jalapeños, extra cilantro

Instructions

  • Prepare the Cilantro Lime Coleslaw: Combine the coleslaw mix and chopped cilantro in a large bowl. Toss the mix with vinegar, lime juice, salt and pepper. Refrigerate until ready to serve.
  • Marinate and Grill the Shrimp: In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, cayenne (if using), salt, and pepper. Grill or cook the shrimp in a skillet on medium/high heat for 2–3 minutes per side, until slightly pink.
  • Make the Bang Bang Sauce: Whisk together Greek yogurt (or blended cottage cheese), mayonnaise, sriracha, and honey in a small bowl. Adjust seasoning to taste.
  • Assemble the Tacos: Warm the corn tortillas on the grill for 20 seconds per side. Add the cilantro coleslaw to each taco followed by 3-4 shrimp and drizzle with the bang bang sauce. Add optional toppings like avocado, jalapeños, or lime slices.

Notes

    • This bang bang sauce is addictive! Make extra for dipping or drizzling on roasted veggies.
    • If possible, use fresh, wild-caught shrimp for the best flavor and texture.
    • Heating the tortillas on a skillet or grill gives them a slightly charred flavor and prevents cracking, resulting in such tasty tacos.
    • Don’t overcook your shrimp! Overcooked shrimp typically turns out chewy so cook for 2-3 minutes on each side and it will be perfect.
    • Shrimp: Store any remaining shrimp (cooked) in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to avoid overcooking.
      Bang Bang Sauce: Refrigerate in a separate container for up to 5 days.
      Coleslaw: Best enjoyed fresh but can be stored for 1 day in the fridge.

Nutrition

Serving: 1taco | Calories: 200kcal | Carbohydrates: 17g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 286mg | Potassium: 432mg | Fiber: 2g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 36mg | Calcium: 109mg | Iron: 1mg