These Bang Bang Shrimp Tacos are a healthier version of the Bonefish Grill favourite – you're gonna have these tacos on repeat, trust me!
Ingredients and substitutions
- Corn tortillas – flour tortillas can be used in place of corn tortillas.
- Cilantro – even though cilantro is a great garnish, not everyone loves it. If you'd rather not use cilantro, you can leave it out or replace it with parsley.
Pico de gallo
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- Tomato – plum/Roma tomatoes are a popular option for pico de gallo, but you can use any other tomatoes that you have on hand.
- Yellow onion – red or white onion would also be good.
- Cilantro – see substitution notes above for cilantro.
- Lime juice – even though fresh lime juice is best, 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 will both work. If cabbage isn't your preference, you can use mixed greens or lettuce instead.
- Vinegar – lemon juice is a great acidic replacement for vinegar.
- White sugar – agave, stevia or another sugar replacement would be good here.
- Canola oil – peanut oil, vegetable oil, olive oil or any other neutral cooking oil will work.
- 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 – see substitution notes above.
- Shrimp – this recipe is intended for shrimp, but this recipe would also work as fish or chicken tacos.
- 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 oil instead of an egg wash.
- Light mayo – plain Greek yogurt would also work but will have a slightly different flavour.
- 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.
How to make bang bang shrimp tacos
- Make the coleslaw and picco de gallo.
- Mix together the bang bang sauce.
- Coat and fry the shrimp.
- Toss the shrimp in the bang bang sauce.
- Microwave the corn tortillas.
- Assemble your tacos, garnish and dig in.
What to serve on the side
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.
Frequently Asked Questions
You can put whatever you’re craving on your tacos! I personally like eating them with pico de gallo, coleslaw and some chopped cilantro, but you can also top them with salsa, sour cream, guacamole or chopped tomatoes.
Bang bang sauce is a creamy and spicy sauce that pairs beautifully with fried shrimp. The 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.
This recipe has 467 calories per serving and one serving has three tacos. The Bonefish Grill version has 1070 calories so you’re saving a ton of calories by making these tacos at home!
Storing and reheating
If you have any leftovers, you can store them in the fridge for up to 3 days after you've cooked them. Make sure to store the toppings, shrimp and tortillas in separate airtight containers and then assemble them fresh.
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 all your favourite 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 to 9 months if cooked or 9 to 12 months if raw. Make sure to store them in either an airtight glass container or a freezer-safe Ziploc bag. When you’re ready to enjoy, let the shrimp thaw in the fridge overnight then cook or reheat as normal.
More delicious taco recipes
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 {Bonefish Grill Copycat}
Ingredients
- 12 corn tortillas
- 1/3 cup chopped cilantro
- 1 container storebought pico de gallo or salsa
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.
- 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.
Diane O says
Made the shrimp tonight! Used regular flour and low carb tortillas. My entire family thought they were amazing. Already been asked to add them to our menu rotation. Thank you for sharing this idea and recipe with us.
Taylor Stinson says
I’m so happy you enjoyed, Diane! They are a favourite in my family as well 🙂
Kayleigh says
Do you use raw shrimp or cooked? Thanks!
Taylor Stinson says
Raw shrimp!
Lain C says
This recipe is AWESOME! A variation I have tried is to use buttermilk as shrimp dredge and cornstarch as the breading (in place of eggs / flour) the batter turns out a bit lighter and you can tell people it’s gluten free, if you care about that kinda thing!
Taylor Stinson says
Oooh great idea! Glad you enjoyed Lain 🙂
Alex says
Does the coleslaw save well in the fridge/do you think I could make it 24 hours in advance?
Taylor Stinson says
Hey Alex – you should definitely be able to make it 24 hours in advance. I wouldn’t make it any further in advance but 1 day should be ok!
Lisa says
So disappointed! I cannot print your recipes at all. Says website unsafe and has been blocked. Your recipes look so good! HELP!
Taylor Stinson says
Sorry to hear this has been an issue Lisa – it could just be your anti-virus…maybe it needs updating? I’m able to print the recipes just fine without that warning so it’s very strange this is happening to you!
Sally Alonzo says
Hi! I have a suggestion – try to copy the recipe and paste it into a Word document or such. That’s how I do it because I like to have a picture with my recipe printouts.
Alissa says
I made these tonights and they turned out AMAZING. So delicious and easy! Thanks so much 🙂
Taylor Stinson says
I’m so happy to hear that Alissa!!!
Nicole says
I made these tonight and I had to come back and tell you these bang bang toacos are amazing and very easy. This was restaurant worthy right in my kitchen. Thank you for the recipe!
Taylor Stinson says
I’m so happy to hear that Nicole thank you so much for sharing!!! I make these tacos all the time they’re my go-to on a Friday night when I want something special for dinner haha
James | Thyme to Mango says
Oooh these looks do colourful and delicious and amazing! Having never visited the States, I haven’t been to a Bonefish Grill, but I can certainly appreciate awesome looking Tacos like these (I mean, it’s TACOS!!!!).