These bang bang shrimp tacos are a Bonefish Grill copycat and have dynamite flavor! Crispy fried shrimp are tossed in a creamy, sweet and spicy sauce, loaded into tortillas then topped with crunchy cabbage.
Better Than Bonefish Grill
Takeout can be great and sometimes it’s the answer to dinner after a long day, but what I love more is trying new restaurant dishes and then recreating them at home like these bang bang shrimp tacos!
My family also requests my version of kung pao shrimp all the time! I usually find the dishes are more economical to make myself, and I also like that I know exactly what’s going into them.
This dish is a mashup of the Thai-inspired appetizer bang bang shrimp and Mexican-influenced tacos. I’m telling you; this simple shrimp dinner is a match made in heaven!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Bang bang sauce: All you need is three ingredients to make this seriously delicious sauce. Mayonnaise, Thai sweet chili sauce, and sriracha sauce.
- Large shrimp: You’ll need 1 pound of large shrimp that have been peeled and deveined and the tails removed. Fresh for frozen that has been thawed.
- Buttermilk: The buttermilk acts as a brine, guaranteeing the shrimp will be tender and juicy when fried. Make your own by combining 1/2 cup milk and 1 1/2 teaspoons white vinegar or lemon juice to the 1/2 cup line on a measuring cup.
- Cornstarch: A cornstarch coating for frying gives shrimp a light crispy crust.
- For the tacos: White corn tortillas or flour tortillas, shredded cabbage or coleslaw, cilantro, green onions, lime wedges.
How to Make Bang Bang Shrimp Tacos
Making the bang bang sauce first gives the flavors time to mingle. Stir together the mayonnaise, chili sauce, and sriracha until smooth.
Combine the buttermilk, onion and garlic powders, and salt, and then add the shrimp. Stir everything to coat each piece entirely. Heat oil in a heavy-bottomed pan.
Using a pair of tongs, dip each shrimp into cornstarch until coated. Shake off any excess. This is what helps to brown the outside and thicken the sauce once they get tossed together.
Add shrimp to the hot oil in batches to avoid overcrowding the pan. Fry for 1 – 2 minutes per side until cooked through and the batter is golden brown. Transfer shrimp to a paper towel-lined plate.
Once all shrimp are fried place in a serving bowl, add the sauce, toss to coat and assemble bang bang shrimp taco recipe!
Tips and Variations
- Hot oil. Keep the oil temperature at 375˚F with a digital thermometer (one that clips to the pot is helpful). Be sure to bring the oil back to temperature before frying a new batch.
- Don’t overcrowd the pan. Fry in batches to keep your oil at the right temperature. Adding too many will cause a drop in temperature which decreases the chance for a crispy coating and increases the chance for a soggy coating!
- Adjust the flavor. To make the sauce a little sweeter, add 1 teaspoon of honey or maple syrup. For extra spice, add some cayenne or hot sauce. To make it a little tart, add a dash of lemon juice.
- Fried shrimp doneness: Shrimp will be firm and pink in color. If they are still grey or translucent, they needs to cook a bit longer. Check one for doneness before removing all of them from the oil.
- You can substitute flour for the cornstarch although using cornstarch gives a nice light crust, which is what you’re looking for in this recipe.
Storing
- Store: When storing leftovers, I like to keep the fried shrimp and sauce separate. You can store them in airtight containers in the refrigerator for up to 3 days.
- To reheat the shrimp: Put them on a baking sheet in a 350°F oven for about 10 minutes to warm them up and let them crisp up again. They won’t be as crispy as when they’re freshly fried but they’ll still taste delicious!
- Reheat the sauce in the microwave in 15-second intervals until warmed through. Toss with the shrimp and assemble tacos.
More shrimp recipes to try include my easy crockpot jambalaya, slow cooker seafood stew and bang bang shrimp pasta.
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Bang Bang Shrimp Tacos
Video
Ingredients
Bang Bang Sauce
- ¼ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- Sriracha sauce , to taste
Fried Shrimp
- ½ cup buttermilk
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1 pound large shrimp , peeled and deveined, tails removed
- Canola oil , or peanut oil, for frying
- ¾ cup cornstarch
Tacos
- 8-12 small white corn tortillas , or hard shell tacos
- 3 cups shredded cabbage
- ¼ cup chopped cilantro
- 2 green onions , sliced
- Lime juice
- Thinly sliced jalapenos , optional
Instructions
Bang Bang Sauce
- In a bowl, stir together 1/4 cup mayonnaise, 1/4 cup chili sauce, and Sriracha to taste until smooth.
Fried Shrimp
- In a large bowl, combine 1/2 cup buttermilk, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Add the shrimp and stir to coat.
- In a heavy-bottomed pan, add 2 to 3 inches of oil. Heat over medium heat until temperature reaches 375°F on a digital thermometer.
- In a shallow bowl, add 3/4 cup cornstarch. Using tongs, remove 1 shrimp from the buttermilk marinade, letting any excess drip off, and coat each side in cornstarch.
- Add the shrimp in batches to the oil and fry 1 to 2 minutes per side, until cooked through and light brown. Transfer to a paper towel-lined plate. Return oil temperature to 375°F and repeat with remaining shrimp.
- Place in a serving bowl and add sauce. Toss to coat. Serve warm.
Tacos
- On a griddle or skillet over medium heat, lightly toast tortillas 30 seconds per side.
- Fill each tortilla with shredded cabbage and 2 to 3 shrimp. Drizzle with extra sauce, if desired. Top with cilantro, green onions, lime juice, and jalapenos, if using.
Notes
- Diced tomatoes
- Sliced radishes
- Cole slaw
- Chopped avocado
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, 30 Minute Meals, Asian, Dinner, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These are amazing! Jamielyn, your blog has become my go-to whenever I want to try something new!
Awe, thank you so much for your comment. That is so nice of you to say. I am glad that you love these bang-bang shrimp tacos. They are always a hit at our house.
These tacos are hands down delicious! We especially liked the Bang Bang sauce.
These bang bang shrimp tacos are way better than takeout! I topped them with diced tomatoes and some jalapenos, it turned out scrumptious and pleasing!
Sounds delicious! Glad you enjoyed the tacos :)
These were crispy, creamy, with just a hint of heat – loved them! Will absolutely make again.