Bang Bang Shrimp Tacos

These crispy Bang Bang Shrimp Tacos are the perfect blend of sweet, spicy, and crunchy textures. Inspired by the classic Bonefish Grill appetizer, this version turns golden-fried shrimp into a vibrant, satisfying meal that is surprisingly easy to make at home. Whether you are hosting a taco night or looking for a quick weeknight dinner, these tacos deliver bold flavors in every bite.

Why You Will Love This Recipe

There are so many reasons to keep this recipe in your regular rotation. First, the incredible texture is unmatched; the combination of crispy fried shrimp and crunchy, creamy slaw creates a perfect mouthfeel. The signature bang bang sauce provides a delightful balance of creamy, sweet, and tangy notes with just the right amount of heat. Additionally, this recipe is highly customizable, allowing you to swap tortillas or add your favorite garnishes. Best of all, it is quick and easy to prepare since shrimp cooks in just a few minutes, making it ideal for busy schedules.

Ingredients

To make these flavorful tacos, you will need the following ingredients for the shrimp, the signature sauce, and the zesty slaw:

• 1 pound jumbo or extra-large shrimp (peeled, deveined, and tails removed)
• 1 cup buttermilk (to tenderize the shrimp and help the coating stick)
• 1 to 2 cups cornstarch (for a light, extra-crispy exterior)
• Vegetable oil (for frying)
• 3/4 cup Kewpie mayonnaise (or regular mayonnaise)
• 1/4 cup Thai sweet chili sauce (Mae Ploy brand is recommended)
• 1 to 2 teaspoons Sriracha (adjust to your heat preference)
• 3 cups thinly sliced cabbage (a mix of green and purple works best)
• 3 scallions (thinly sliced)
• 1/4 cup fresh cilantro (roughly chopped)
• 1/4 cup sour cream
• 1 fresh lime (juiced, plus extra wedges for serving)
• 12 soft flour tortillas (street taco size)
• Salt and pepper (to taste)

Step-by-Step Instructions

Follow these simple steps to create restaurant-quality tacos in your own kitchen:

1. Prepare the Slaw: In a large mixing bowl, combine the sliced cabbage, scallions, cilantro, mayonnaise, sour cream, and lime juice. Toss everything together until the vegetables are evenly coated. Season with salt and pepper to taste, then set aside so the flavors can meld.
2. Prep the Shrimp: Pat the shrimp dry with paper towels. Season them with salt and pepper, then place them in a bowl with the buttermilk. Toss to ensure every shrimp is well-coated.
3. Fry the Shrimp: Heat about 2 inches of vegetable oil in a heavy-duty pan or cast iron braiser until it reaches 350°F to 365°F. While the oil heats, remove the shrimp from the buttermilk and dredge them in cornstarch, pressing firmly so the coating adheres. Fry the shrimp in batches for about 4 minutes until they are golden brown and crispy. Drain on a paper-towel-lined plate.
4. Sauce the Shrimp: In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, and sriracha. Toss the warm, fried shrimp with about half or two-thirds of the sauce until fully coated. Save the remaining sauce for drizzling.
5. Assemble the Tacos: Warm your flour tortillas and place 2 to 3 pieces of bang bang shrimp in each. Top with a generous portion of the creamy slaw and a drizzle of the reserved sauce. Serve immediately with fresh lime wedges.

Expert Tips / Pro Tips

To achieve the best results, always use jumbo or extra-large shrimp because they tend to shrink during the frying process. Do not substitute cornstarch with flour; cornstarch is the secret to that signature light and airy crunch that stays crispy even after being tossed in sauce.

Maintaining the correct oil temperature is vital. Use a candy thermometer to ensure the oil stays between 350°F and 365°F. If the oil is too cool, the shrimp will become greasy; if it is too hot, the coating will burn before the shrimp is cooked. Finally, fry in small batches to prevent the oil temperature from dropping too significantly, which ensures a perfect golden finish every time.

Variations & Substitutions

While flour tortillas are traditional for this style of taco, corn tortillas are an excellent gluten-free alternative that adds a lovely earthy flavor. If you are short on time, you can use a pre-packaged slaw mix instead of slicing individual heads of cabbage.

For those who want to experiment with toppings, consider adding Japanese pickled cucumbers for extra acidity, or a dollop of avocado crema for added richness. If you prefer a lighter version, you can air fry the shrimp at 400°F for about 8-10 minutes, spraying them generously with oil, though the texture will be slightly different than traditional deep-frying.

Serving Suggestions

These tacos are a complete meal on their own, but they pair beautifully with various side dishes. Coconut Jasmine Rice offers a sweet contrast to the spicy shrimp, while an Avocado Corn Salad adds a fresh, summery element to the plate. For a fusion twist, try serving them alongside a Cold Soba Noodle Salad or simple Garlic Butter Rice.

Storage, Freezing & Reheating

Bang Bang Shrimp Tacos are best enjoyed immediately while the shrimp is hot and crispy. However, if you have leftovers, store the shrimp, slaw, and sauce in separate containers in the refrigerator for up to 2 days.

To reheat the shrimp and regain some of the crunch, place them in an air fryer or oven at 375°F for 3 to 5 minutes. Avoid reheating the shrimp in the microwave, as this will make the coating soggy. The tortillas should be warmed separately on a skillet or wrapped in a damp paper towel in the microwave for a few seconds.

Nutrition Information

The following nutritional values are approximates per serving (based on 3 tacos):

Bang Bang Shrimp Tacos

These crispy Bang Bang Shrimp Tacos are the perfect blend of sweet, spicy, and crunchy textures. Inspired by the classic Bonefish Grill appetizer, this version turns golden-fried shrimp into a vibrant, satisfying meal that is surprisingly easy to make at home.

Print Recipe Pin Recipe

Cook Time 4 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Fusion

Calories: 734

Ingredients Equipment Method Notes

Ingredients

  

The Shrimp

• 1 pound jumbo or extra-large shrimp peeled, deveined, and tails removed
• 1 cup buttermilk to tenderize the shrimp and help the coating stick
• 1 to 2 cups cornstarch for a light, extra-crispy exterior
• Vegetable oil for frying

The Sauce

• 3/4 cup Kewpie mayonnaise or regular mayonnaise
• 1/4 cup Thai sweet chili sauce Mae Ploy brand is recommended
• 1 to 2 teaspoons Sriracha adjust to your heat preference

The Slaw

• 3 cups cabbage thinly sliced; a mix of green and purple works best
• 3 scallions thinly sliced
• 1/4 cup fresh cilantro roughly chopped
• 1/4 cup sour cream
• 1 fresh lime juiced, plus extra wedges for serving

Assembly

• 12 soft flour tortillas street taco size
• Salt and pepper to taste

Equipment

• Heavy-duty pan or cast iron braiser
• Candy Thermometer
• Mixing Bowls
• Whisk

Method

 

1. Prepare the Slaw: In a large mixing bowl, combine the sliced cabbage, scallions, cilantro, mayonnaise, sour cream, and lime juice. Toss everything together until the vegetables are evenly coated. Season with salt and pepper to taste, then set aside so the flavors can meld.
   3 cups cabbage, 3 scallions, 1/4 cup fresh cilantro, 3/4 cup Kewpie mayonnaise, 1/4 cup sour cream, 1 fresh lime, Salt and pepper
2. Prep the Shrimp: Pat the shrimp dry with paper towels. Season them with salt and pepper, then place them in a bowl with the buttermilk. Toss to ensure every shrimp is well-coated.
   1 pound jumbo or extra-large shrimp, 1 cup buttermilk, Salt and pepper
3. Fry the Shrimp: Heat about 2 inches of vegetable oil in a heavy-duty pan or cast iron braiser until it reaches 350°F to 365°F. While the oil heats, remove the shrimp from the buttermilk and dredge them in cornstarch, pressing firmly so the coating adheres. Fry the shrimp in batches for about 4 minutes until they are golden brown and crispy. Drain on a paper-towel-lined plate.
   Vegetable oil, 1 pound jumbo or extra-large shrimp, 1 to 2 cups cornstarch
4. Sauce the Shrimp: In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, and sriracha. Toss the warm, fried shrimp with about half or two-thirds of the sauce until fully coated. Save the remaining sauce for drizzling.
   3/4 cup Kewpie mayonnaise, 1/4 cup Thai sweet chili sauce, 1 to 2 teaspoons Sriracha
5. Assemble the Tacos: Warm your flour tortillas and place 2 to 3 pieces of bang bang shrimp in each. Top with a generous portion of the creamy slaw and a drizzle of the reserved sauce. Serve immediately with fresh lime wedges.
   12 soft flour tortillas

Notes

For the best texture, always use jumbo shrimp and pure cornstarch (not flour) to ensure a light, crispy coating that holds up to the sauce. Maintain your oil temperature between 350°F and 365°F using a thermometer to prevent the shrimp from becoming greasy or burning.

FAQ

How can I thaw shrimp quickly?

The safest way to thaw shrimp quickly is to place them in a sealed plastic bag and submerge the bag in a bowl of cold water. Change the water every 15 minutes until the shrimp are translucent and flexible. Avoid using hot water, as this can start to cook the shrimp unevenly.

Is the bang bang sauce spicy?

The sauce has a mild to medium heat level depending on how much Sriracha you add. The Thai sweet chili sauce provides a lot of sweetness to balance the spice. If you prefer a very mild sauce, you can reduce the Sriracha or omit it entirely.

How do I know if the oil is hot enough for deep frying?

The most accurate way is to use a candy or meat thermometer to hit the 350°F mark. If you do not have one, you can dip the handle of a wooden spoon into the oil; if it starts bubbling steadily around the wood, the oil is likely ready.

Can I make the components ahead of time?

Yes! You can whisk the bang bang sauce 1-2 days in advance and keep it in the fridge. You can also slice the cabbage and vegetables for the slaw ahead of time, but do not add the dressing until you are ready to serve to prevent the slaw from becoming soggy.