Prep the Shrimp: First things first, make sure your shrimp are peeled, deveined, and patted completely dry with a paper towel. This is key for getting them nice and crispy! Season them generously with salt and pepper.

Make the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and lime juice until it’s perfectly smooth and creamy. Give it a taste and adjust the Sriracha if you want more heat. Set it aside for a bit to let the flavors meld.

Set Up Your Dredging Station: Grab two shallow bowls. In one, beat the eggs. In the other, place the cornstarch. Dip each piece of shrimp first into the egg, letting any excess drip off, then press it firmly into the cornstarch, making sure it’s fully coated on all sides.

Fry the Shrimp: Heat about an inch of oil in your large skillet over medium-high heat. Once the oil is shimmering (around 350°F), carefully place the coated shrimp in a single layer, making sure not to overcrowd the pan. Fry for 1-2 minutes per side, until they’re golden brown and beautifully crispy.

Drain and Sauce the Shrimp: Use tongs to transfer the cooked shrimp to a wire rack or a paper towel-lined plate to drain off any excess oil. Once you’ve fried all the shrimp, place them in a large bowl and pour about half of your bang bang sauce over them. Gently toss until every piece is coated in that glorious sauce.

Assemble Your Tacos: Warm up your tortillas. Add a small handful of the slaw mix to each tortilla, top with a few pieces of the sauced-up bang bang shrimp, and finish with a sprinkle of fresh cilantro and an extra drizzle of sauce if you’re feeling it. Serve immediately with fresh lime wedges on the side!