Bang Bang Shrimp Tacos have a little kick to them with a hint of sweetness from the mango salsa. I never tasted anything like it until I ordered something similar at a local bar. It was so good, I haven’t stopped craving them, So what do I do, I make my own at home, of course!
If you have followed along with me for a while now, you have heard me say that I shop mostly at Aldi. Well this recipe was all aldi, except for the siracha and sweet chili sauce I had gotten at Wal-Mart to make the bang bang sauce.
Below I will do a quick step by step on how I made these, including some pictures. The prep definitely takes longer than the cook, but its SO worth it. Remember to leave a comment and share the recipe to your Facebook page and Pinterest.
- Raw Shrimp
- Mango Salsa or Pico De Gallo
- Bang Bang Sauce
- Corn Tortillas
How To Prep
Start with preparing your shrimp. I am weird and I like to save a couple of dollars by literally buying raw shrimp that still have the shells on them, and I peel them myself. When I started this recipe, I peeled my shrimp and seasoned with some seafood seasoning. You can season your shrimp however you like, just salt and pepper would be good too.
Once the shrimp is prepared, start working on your Bang Bang Sauce. You can buy this at some grocery stores, but I couldn’t find any in town so I chose to make my own and honestly glad I did. Now I have a bottle of Siracha and some sweet chili sauce, for other things and not just a bottle of Bang Bang Sauce that I wont use all the time. To make the Bang Bang Sauce, get out a small bowl and combine Mayonnaise, Siracha and Sweet Chili Sauce. Mix all together in a bowl and set aside until your tacos are done.
Also, get your mango salsa / Pico de Gallo ready and open. Below is the kind that I used, there are plenty of different options I am sure, but I knew this was going to work the best for me.
Now that all of that is done, now you can heat up your taco shells and cook your shrimps.
How To Cook Shrimp and Shells
You want to use Corn Tortillas for these tacos, they just have a better taste for a “street” type taco vs your basic taco meat taco. You can choose to heat your shells up any way you would like, I chose to use my flat top since I also needed to cook the shrimp. This was just faster but a stove would work as well if you don’t have a flat top grill.
When your shrimp and taco shells are cooked to your liking, quickly bring inside and get building your tacos. This is where it gets fun, you can add as much stuff as you like, because a messy taco is the BEST. Overflow that taco and enjoy every bite of yummy goodness. But don’t forget the shred cheese and fresh cilantro, they are the real winners here !
- 12 Oz Raw Shrimp (Peeled and Deveined) With or Without the shell
- 6" Corn Tortillas
- Bang Bang Sauce (Homemade Recipe below - Can purchase a bottle at store)
- ~2 Tbs Mayonnaise
- ~1/2 Tbs Sweet Chili Sauce
- ~ 1/2 Tbs Siracha
- Mango Salsa / Pico De Gallo
- Fresh Cilantro
- Shred Cheddar Cheese
- If you have shrimp with a shell, start by removing those before cooking. Remove shells and set aside.
- Make your Bang Bang Sauce by mixing the Mayonnaise, Sweet Chili Sauce and Siracha in a small bowl. This should be enough for 6 of the 6" Tacos.
- Shred your cheese if you buy it by the block.
- Fry your shrimp in a pan or on your flat top, season however you wish.
- Heat up your taco shells on the stove or flat top, not too long or they get too crunchy.
- Grab your warm taco shell and add your ingredients as follows; Bang Bang Sauce, Shrimp, Mango Salsa/Pico, Cheddar Cheese and top with Fresh Cilantro. Serve while HOT!
- Like I mentioned above, you can purchase Bang Bang Sauce at some stores, but if you cannot, you should be able to at least find all the ingredients to make it like I did.
- Also, fresh cilantro is the best to top your taco with. Not too much as it can be overpowering.
- I used my flat top for the shrimp and tacos but could easily be done on the stove. You may even be able to bake your taco shells to heat them up, to prevent them from getting too hard.
These tacos will have your taste buds bouncing all over with the spicy but perfect amount of sweetness. The mango Pico De Gallo really compliments the shrimp and sauce, better than I would have ever expected. Like I said earlier, I had these ONCE and I haven’t stopped craving them since, they were THAT good.
Give this recipe a try and let me know what you think. Leave a comment below and share to your Facebook page and Pin it to your Pinterest board for a rainy day when you aren’t sure what to cook for dinner.
Much Love & Honey,