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Recipe: Bang Bang Shrimp Tacos


Recipe: Bang Bang Shrimp Tacos

Ready to elevate your taco game with a mouthwatering twist? Picture this: crispy, golden-brown shrimp coated in a creamy, spicy sauce, nestled in warm tortillas topped with vibrant slaw. These Bang Bang Shrimp Tacos are a flavor explosion waiting to happen! Combining the zingy punch of a special sauce with the delightful crunch of perfectly cooked shrimp, these tacos are a fiesta for your taste buds. Whether you're a seafood lover or just someone who enjoys a delicious culinary adventure, this recipe is your ticket to a taco night like no other. Join me as we delve into crafting these irresistible tacos that bring a fusion of textures and bold flavors to your table!


  • 1/2 cup Vegetable oil
  • 1 cup Buttermilk
  • 3/4 cup All-purpose Flour
  • 1/2 cup Cornstarch
  • 2 Large egg
  • 1 tbsp Hot Sauce
  • Kosher salt to taste
  • 1 1/2 pounds Medium shrimp, peeled &  deveined (Passanante Product #: 116606)
  • 1 cup Panko
  • 12 6-inch Corn tortillas
  • 2 tbsp Cilantro, chopped


  • 2 cups Green cabbage, shredded
  • 1 cup Red cabbage, shredded
  • 1/4 cup Sour cream
  • 1/4 cup Mayonnaise
  • 1/4 cup Fresh cilantro, chopped
  • 2 cloves Garlic, minced
  • Juice of 1 lime
  • 1/2 tsp Salt


  • 1/4 cup Mayonnaise 
  • 2 tbsp Sweet chili sauce
  • 1 tbsp Honey
  • 2 tbsp Frank’s hot sauce


  1. To make the slaw, combine cabbage, sour cream, mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside.
  2. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
  3. Heat vegetable oil in a large skillet over medium high heat.
  4. In a large bowl, whisk together buttermilk, flour, cornstarch, egg and hot sauce; season with salt and pepper, to taste.
  5. Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko, pressing to coat.
  6. Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  7. Serve immediately with tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.