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.

Bang bang shrimp tacos on a white plate garnished with cilantro, green onions, cabbage and lime wedges.

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Better than Bonefish Grill

Living in the Southwest, tacos are basically a way of life in our house. From tilapia fish tacos to these bang bang shrimp tacos, we can never get enough!

When I had the bang bang shrimp at Bonefish Grill, I knew I had to turn their famous appetizer into tacos, just like I did with bang bang shrimp pasta! They might be even better than the original.

Crispy fried shrimp, that creamy sweet-spicy sauce, all wrapped up in a warm tortilla. It comes together in under 30 minutes and it’s one of those dinners the whole family gets excited about.

XO - Jamielyn

Ingredient Notes

Bang bang shrimp taco ingredients on counter.

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.

Bang bang sauce in a white bowl.

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.

Shrimp marinating in buttermilk.
Dredging the shrimp in cornstarch.

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.

Shrimp frying in oil.
Shrimp tossed in bang bang sauce in a white bowl.

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 the bang bang shrimp taco recipe!

Bang bang shrimp tacos assembled on a white platter.

Tips for Crispy Shrimp

  • 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!
  • Shrimp doneness. Shrimp will be firm and pink in color. If they are still grey or translucent, they need to cook a bit longer. Check one for doneness before removing all of them from the oil.

Variations

  • Adjust the sauce. To make it a little sweeter, add 1 teaspoon of honey or maple syrup. For extra spice, add cayenne or hot sauce. For a little tartness, add a dash of lemon juice.
  • Swap the cornstarch. You can substitute flour, although cornstarch gives a lighter, crispier crust which is what you’re looking for in this recipe.
  • Add paprika. Add ½ teaspoon of paprika to the buttermilk marinade for extra color and a subtle smokiness.
  • Make a dressed slaw. Toss the shredded cabbage with my fish taco sauce for a cool, creamy topping that pairs perfectly with the bang bang sauce.

Serving Suggestions

These tacos are great on their own, but a few simple sides round out the meal perfectly. Cilantro lime rice, Mexican street corn, and black bean salsa are all fantastic options alongside them.

Want to load up your tacos? Some of our favorite extra toppings include diced tomatoes, sliced radishes, coleslaw, chopped avocado, and jalapeños for a little extra heat.

Bang bang shrimp taco on a white platter.

More shrimp recipes to try include my easy crockpot jambalaya, slow cooker seafood stew and fried coconut shrimp.

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Four bang bang shrimp tacos tossed with cilantro and slaw on a white plate.

Bang Bang Shrimp Tacos

5 from 6 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
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.
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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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Frying the shrimp: 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.
Bang bang sauce: To make the sauce a little sweeter, add 1 teaspoon honey or maple syrup. For extra spice, add some cayenne or hot sauce. To make it a little tart, and a dash of lemon juice.
Storage: Store shrimp in an airtight container in the refrigerator up to 3 days. Reheat them in the oven or air fryer at 350°F. Assembled tacos are best eaten the first day. 

Nutrition

Calories: 368kcal, Carbohydrates: 58g, Protein: 5g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 9mg, Sodium: 462mg, Potassium: 255mg, Fiber: 5g, Sugar: 11g, Vitamin A: 238IU, Vitamin C: 21mg, Calcium: 105mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.