Bang Bang Shrimp Tacos

If you’re ready for some Bang Bang Shrimp Tacos then mosey on over to my kitchen and let me tell ya about these here tacos. So there’s a restaurant around here called Tacos 4 Life. They make the most incredible shrimp tacos and they inspired my Bang Bang Shrimp Tacos. Confession: I’m not a huge seafood fan. My husband, Mr. Speedy Spatula loves all things seafood but while I love crab and fish, I’m not just a massive shrimp lover, so when I created these tacos I mainly had him in mind. It turns out, I fell in love with these easy shrimp tacos too! There is just something about a good shrimp taco that screams “summer” to me. Imagine sitting poolside with a glass of ice cold lemonade in your hand and these Bang Bang Shrimp Tacos on the table beside you. Get the picture? While I don’t have a swimming pool, I can still enjoy these shrimp tacos with my ice lemonade and you can too!

A small blue casserole dish with two, Bang Bang Shrimp Tacos inside. The blue dish sits on a black and white Aztec printed towel on a wood backdrop.

 If you’re a grilling master, this would make the perfect recipe to toss on the grill and enjoy. Mmmm, now grilled shrimp is something you just can’t beat! We don’t have a grill (yet) but I’m planning to get Mr. Speedy Spatula one for Father’s Day this year (Shhh! Don’t tell him!) and I gotta say, I’ll probably be using that grill more than he will. haha! I can’t wait to see the wonderful things I can create on a grill!

A small blue casserole dish with two, Bang Bang Shrimp Tacos inside. The blue dish sits on a black and white Aztec printed towel on a wood backdrop.

 Let’s get this party started by grabbing a small skillet and spraying it with nonstick cooking spray. You can use any nonstick cooking spray you prefer, I use Canola oil. Just give the inside of the skillet a quick spritz, nothing too heavy. Crank your heat up to medium high.

Small black skillet with nonstick cooking spray inside. A hand is holding a can of Canola Oil nonstick cooking spray beside the pan.

 Place your corn tortilla into the hot skillet and give the side of the tortilla facing you a quick spritz with the nonstick cooking spray. Allow that tortilla to heat on each side for about 1-2 minutes before flipping over and heating the other side. You just want each side to become a golden brown.

One corn tortilla in a black skillet.

Once you have heated all 8 corn tortilla shells, place them on a plate and then put the plate in the microwave or the oven to keep the tortillas warm while you work on everything else. Don’t turn the microwave or oven on though! 

White plate with black stripes and golden brown soft corn tortillas on the plate.

Now that the tortillas are heated and chilling, let’s move on to our toppings. I sliced the rounded end off of a small head of red cabbage, washed it under cool water, and then sliced that cabbage from side to side into long, thin strips.

A white cutting board with a silver pairing knife beside a slice of red cabbage. The cabbage has been sliced in to small sections.

I then cut those thin strips into even thinner strips by slicing each strip down the middle. This created long, skinny, “shredded” pieces of red cabbage.

White cutting board with sliced red cabbage and a silver knife.

Place your shredded cabbage into a small glass bowl and set aside.

Small glass bowl of shredded red cabbage.

Now wash and slice the top off of a sweet bell pepper. You can use any kind of bell pepper you like, I chose a yellow bell pepper because it added some bright, beautiful color and the yellow has a slightly sweet taste, which I love.

White cutting board with yellow bell pepper and a silver knife. The top of the bell pepper has been sliced off.

Once the top is sliced off of your bell pepper, cut the bottom end off too and then slice the bell pepper down the middle, leaving two halves. Start at one end of the first half and slice length wise until you have thin, long strips. Repeat this process with the second half. Once you have the bell pepper sliced into thin, long strips, dice each strip into small pieces by starting from right to left. When you’re finished, the entire bell pepper should be diced into small pieces. Place your diced bell pepper into a small glass bowl and set aside.

White cutting board with small pieces of diced bell pepper and a silver knife.

Okay so now let’s start on the strawberries. I know it may sound weird to add strawberries to Bang Bang Shrimp Tacos, but trust me, it works and it works beautifully! If you really hate strawberries (but who in the world hates strawberries?!) then you can add diced pineapple or mango. Wash about 2 cups of strawberries and cut the leafy tops off. Now just slice your strawberries from top to bottom into thin slices.

White cutting board with ten strawberries on the board and a silver knife. The Strawberries have been washed with the tops cut off.

Place your sliced strawberries into a small glass bowl and set aside. Aren’t they pretty?!

Small glass bowl with sliced strawberries inside. The strawberries have been sliced into thinner pieces from top to bottom.

Time to move on to our final topping, the avocado. The best way I’ve found to getting into the innards of an avocado is to make a circular cut starting at the top, stem area of the avocado and moving all the way around the avocado to the bottom. Once you’ve sliced all the way around the avocado, firmly hold the bottom half of the avocado still while you twist the top half. After twisting, just life up and boom! You now have two halves of avocado.

White cutting board with an avocado sliced open and one half of the avocado cut into two pieces lengthwise. A silver pairing knife is laying on the cutting board.

Remove the seed from the first half and then slice both halves down the middle, creating four halves of avocado. Peel the outside skin off with your fingers, slice down the middle of each of the halves again, creating eights, and then start dicing from right to left.

White cutting board with diced avocado on the cutting board and a silver pairing knife on the board.

Place your diced avocado in a small glass bowl and set it aside with your other toppings. If you want to add some cheese to your tacos, go ahead and shred some cheese (any cheese of your choice will pair perfectly with these tacos) or you can choose not to be cheesy and leave the cheese off the toppings bar. Now that your topping bar is complete, it’s time to start in on the shrimp!

Four small glass bowls with shredded red cabbage, diced yellow bell pepper, sliced red strawberries, and diced green avocado in them.

I purchased a 12oz bag of frozen, peeled, raw, deviened and tails off shrimp at my local grocery store. Living this inland, we don’t get truly fresh seafood here but if you have access to fresh shrimp, by all means use that. Place your frozen shrimp in a colander and rinse under cool water for 5-7 minutes. While you’re rinsing, move the shrimp around with your hands to ensure that all of the shrimp gets rinsed. Rinsing the shrimp in cool water will “quick thaw” the shrimp.

A yellow colander with frozen, raw, small peeled, deviened and tails off shrimp inside.

Once you’ve got the shrimp rinsed and thawed, toss them into a small skillet and add in 1 tablespoon of butter and 1/4 teaspoon of Tony’s Creole Seasoning, Lawry’s Reduced Sodium Seasoned Salt, onion powder, and garlic powder. Crank that heat up to medium high and get to cookin’!

 Small black skillet with small shrimp inside, tails off, raw, and deveined. The shrimp has been seasoned with Lawry's seasoned salt, onion powder, garlic powder, and Tony's creole seasoning. There is also one tablespoon of butter in the shrimp.

Once the shrimp has cooked for a few minutes, move them around with a spatula and stir the seasonings and butter into the shrimp. Add in 1 tablespoon of lime juice (fresh squeezed or concentrated juice) and stir that in as well.

A small black skillet with small, seasoned, raw shrimp inside. A hand is holding a green bottle of lime juice concentrate over the shrimp.

 Once your shrimp is white and orange and it has lost it’s translucency, you know the shrimp is ready to eat! This should only take about 10-13 minutes.

Small black skillet with cooked, seasoned, small shrimp inside.

Whatever you do, don’t skip the Yum Yum Sauce! That’s the secret ingredient to these Bang Bang Shrimp Tacos and it’s the magic elixir that really takes these tacos from good to knock-your-socks-off amazing!

A hand holding a bottle of Japanese Yum Yum Sauce.

Assemble those tacos! Grab a heated tortilla, pile on the shrimp and toppings, and then drizzle the shrimp tacos with Japanese Yum Yum Sauce. Time to devour those tacos my friends! Push your sleeves up and dig in!

A small blue casserole dish with two, Bang Bang Shrimp Tacos inside. The blue dish sits on a black and white Aztec printed towel on a wood backdrop.

I hope you all have had a good time in my kitchen today and I hope that you’ll stop back by real soon to cook with me! Happy Fiesta and Happy Cinco de Mayo!


A small blue casserole dish with two Bang Bang Shrimp Tacos in the dish. A white and black Aztec patterned towel sits under the casserole dish.
5 from 1 vote

Bang Bang Shrimp Tacos

Full of fresh, summer flavor, these Bang Bang Shrimp Tacos are simple, easy, and delicious! 

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 tacos
Author Amy - The Speedy Spatula


  • 12 oz small shrimp (frozen, raw, tails off, deviened)
  • 8 corn tortillas heated
  • 1 yellow bell pepper diced
  • 1 avocado peeled & diced
  • 2 cups sliced strawberries
  • 2 cups shredded red cabbage
  • Japanese Yum Yum Sauce
  • 1 tbsp butter
  • 1/4 tsp Lawry's Reduced Sodium Seasoned Salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp Tony's Creole Seasoning
  • 1 tbsp lime juice


  1. Start by washing and dicing/slicing the bell pepper, avocado, strawberries, and purple cabbage. Place in separate bowls and set aside.

  2. Spray a small skillet with nonstick cooking spray and place one corn tortilla in the skillet, spraying the side of the tortilla facing you with nonstick cooking spray.

  3. Heat the tortilla for about 1-2 minutes per side on medium high heat or until the tortilla just starts to brown. Repeat the process until all 8 tortillas are heated.

  4. Place the frozen shrimp in a colander and rinse under cool water for 5-7 minutes, moving the shrimp around with your hands to ensure that all shrimp is rinsed. This will thaw the shrimp quickly. 

  5. Place the thawed shrimp in a skillet with the butter, Lawry's, garlic powder, onion powder, Tony's, and lime juice. Stir the butter and seasonings into the shrimp.

  6. Cook the shrimp, uncovered, on medium high heat until they loose their translucency and become white and orange.

  7. Remove the shrimp from the heat and assemble the tacos with the toppings of your choice.

  8. Drizzle the assembled tacos with Yum Yum sauce and enjoy! 

Shared at Weekend Potluck

Shared at Meal Plan Monday

Shared at Foodie Friday Link Party

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