Easy Bang Bang Shrimp Tacos

These Bang Bang Shrimp Tacos are a healthier version of the Bonefish Grill favourite – you're gonna have these tacos on repeat, trust me!

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How to make this recipe

1. Mix everything under the coleslaw heading together, then mix ingredients under the pico de gallo heading together.
2. Make the Bang Bang sauce and then set it aside.
3. Heat olive oil in a large frying pan over med-high heat and while it is heating, toss shrimp in egg and flour.
4. Fry until shrimp are crispy. Remove shrimp and let drain on a paper towel lined plate. Toss shrimp in Bang Bang sauce until well-coated.
5. Microwave corn tortillas for 30 seconds until soft.
6. Add coleslaw to corn tortillas, then add shrimp and pico de gallo. Serve with guacamole and sour cream if desired.

Ingredients and substitutions

• Corn tortillas – flour tortillas can be used in place of corn tortillas.
• Cilantro – even though cilantro is a great garnish, I know it isn't loved by everyone. If you'd rather not use cilantro you can leave it out or replace it with parsley.

Pico de gallo (Quicker option: just use regular chopped tomatoes as shown in video)

• Tomato – plum/Roma tomatoes are a popular option for pico de gallo but you can use other tomatoes that you have if you're in a pinch.
• Yellow onion – red onions and white onions can also be used.
• Cilantro – see substitution notes above for cilantro.
• Lime juice – even though fresh lime juice is preferred, bottled lime juice will work. If you're in a pinch you can use lemon juice instead.
• Salt (to taste)

Coleslaw

• Cabbage mix – pre-packaged cabbage mix or fresh cabbage. If cabbage isn't your preference, you can use mixed greens or lettuce in place of cabbage.
• Vinegar – lemon juice is a great acidic replacement for vinegar.
• White sugar – agave, stevia or another sugar replacement can be used in place of white sugar for the recipes.
• Canola oil – peanut oil, vegetable oil or olive oil are good substitutes for canola oil.
• Celery salt – you can use regular salt in place of celery salt if you're in a pinch.
• Pepper (to taste)

Bang Bang Shrimp

• Olive oil – any neutral oil like sunflower oil, vegetable oil or peanut oil
• Shrimp – the recipe is intended for shrimp, but if you have a shrimp allergy you can replace the shrimp with fish to make this into a fish tacos recipe or with chicken.
• Flour – cornstarch and breadcrumbs or tempura mix can be used in place of flour for frying the shrimp.
• Eggs – you can use buttermilk, milk, yogurt or an oil instead of using an egg wash.
• Light mayo – instead of mayo, you can use plain greek yogurt.
• Sweet chilli sauce – double up your hot sauce with a tablespoon of honey to get a similar result.
• Sriracha – any other hot sauce of your choice can be used instead.
• Salt (to taste)

What is bang bang sauce made of?

Bang bang sauce is a creamy and spicy sauce that pairs beautifully with fried shrimp. The recipe is inspired by Bonefish Grill's popular appetizer and delivers the same punch that people love from the original recipe.

Bang bang sauce uses a base of mayonnaise and has sweet chili sauce and sriracha (or another hot sauce of your liking) mixed together. These are the base ingredients, but there are other ingredients, like honey, that you can add into the mix to enrich the flavours.

What goes good with shrimp tacos?

If you're ready to turn this dish into a whole meal, serve it with the side dishes of your choice. If you're not sure what to serve with your shrimp tacos, here are some ideas:

• Tortilla chips and extra pico de gallo (salsa, mango salsa or guacamole works too)
• Coleslaw with traditional dressing or lemon juice dressing
• Mexican corn salad or elote (Mexican corn dish)
• Spanish rice and beans
• Jicama slaw

Once you've picked the side dishes of your choice, you can wrap up the whole experience with margaritas and churros.

Storing and reheating

If you have any leftovers, you can store them in the fridge for up to three days after you've cooked them. If storing the tacos, make sure to store the toppings, shrimp and tortillas in separate air tight containers and then assemble when ready to enjoy.

When you're ready to reheat the dish, microwave the shrimp in the microwave for 1-2 minutes until warm. While you're waiting for your shrimp, warm the tortillas on a pan on the stovetop. Once both the tortilla and shrimp are warmed up, assemble your tacos with the toppings and enjoy!

Freezing this recipe

If you have leftover shrimp or want extras, double batch the bang bang shrimp and freeze the leftovers in the freezer for 6-9 months if cooked or 9-12 months if raw. To freeze the marinated shrimp raw, place them in a freezer bag or airtight container after marinating. And, if you're freezing the cooked shrimp leftovers, allow them to cool down to room temperature and then store them in the freezer in a freezer bag or airtight container.

More delicious taco recipes

• Carne asada tacos
• Instant Pot sriracha chicken tacos
• Kalbi beef tacos

Meal prep tools for this recipe

• Grab some glass meal prep bowls for storing the leftovers
• Use these Ziploc bag holders to marinate the shrimp
• Order extra sriracha here

Bang Bang Shrimp Tacos

These Bang Bang Shrimp Tacos are a healthier version of the Bonefish Grill favourite - you're gonna have these tacos on repeat, trust me!

4.7 from 13 votes

Print Pin Rate

Course: Tacos

Cuisine: Entree

Keyword: bang bang shrimp tacos

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 4 servings (3 tacos per person)

Calories: 467kcal

Author: Taylor Stinson

Ingredients

• 12 corn tortillas
• 1/3 cup chopped cilantro

Pico de gallo (Quicker option: just use regular chopped tomatoes as shown in video)

• 1 large hothouse tomato
• 1/2 small yellow or red onion diced
• 2 tbsp finely chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

Coleslaw

• 1 package pre-chopped cabbage mix
• 2 tbsp vinegar
• 1 tbsp white sugar
• 1 tsp canola oil
• 1/2 tsp celery salt
• 1/4 tsp pepper

Bang Bang Shrimp

• 2-3 tbsp Olive oil for frying
• 50 shrimp
• 2 cups flour
• 2 eggs
• 1/2 cup light mayo
• 1/4 cup sweet chili sauce
• 1 tbsp Sriracha
• Salt to taste

Instructions

• Mix ingredients under the coleslaw heading together, then mix ingredients under the pico de gallo heading together.
• Mix light mayo, sweet chili sauce and sriracha together. Set aside as the Bang Bang sauce. Heat olive oil in a large frying pan over med-high heat.
• Toss shrimp in egg then coat in flour, then fry for 2-3 min per side until shrimp are crispy. Remove shrimp and let drain on a paper towel lined plate. Toss in Bang Bang sauce until well-coated.
• Microwave corn tortillas for 30 seconds until soft (I usually do about 2-3 at a time on plates I'm serving tacos on)
• Add coleslaw to corn tortillas, then add shrimp and pico de gallo (or tomatoes). Serve with guacamole and sour cream if desired.

Video

Nutrition

Serving: 2g | Calories: 467kcal | Carbohydrates: 53g | Protein: 21g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 225mg | Sodium: 702mg | Potassium: 359mg | Fiber: 5g | Sugar: 20g | Vitamin A: 650IU | Vitamin C: 23.9mg | Calcium: 70mg | Iron: 3.6mg

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