These irresistible bang bang shrimp tacos deliver that perfect restaurant-quality crunch and a creamy, spicy-sweet sauce, all ready in under 30 minutes.
I’ve spent years perfecting this recipe to get that signature crispy coating on the shrimp and a sauce that’s just bursting with flavor, and I’m so excited to share it with you. It’s a simple, crowd-pleasing dish that tastes just like the famous Bonefish Grill version but is so easy to whip up right in your own kitchen. Trust me, this one’s a keeper!
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Key Takeaways
- Ready in 30 Minutes: This entire meal comes together in less time than it takes to order takeout, making it perfect for busy weeknights.
- That Signature Crunch: I’ll show you the secret to getting perfectly crispy shrimp every single time, without a deep fryer.
- Better Than a Restaurant: You get all the flavor of your favorite appetizer, but it’s made fresh at home with ingredients you can control.
- The Perfect Sauce: This creamy, spicy, and sweet bang bang sauce is absolutely addictive. If you love it as much as I do, you have to try my Ground Turkey Rice with Creamy Bang Bang Sauce next!
Why You’ll Love This Bang Bang Shrimp Tacos Recipe
- You’ll love the explosion of textures—from the super crispy shrimp to the cool, creamy slaw and soft tortillas.
- That homemade bang bang sauce is a total game-changer. It’s that perfect mix of sweet, spicy, and creamy that has everyone coming back for more.
- It feels like a fancy, restaurant-style meal, but it’s secretly so simple to make. Your family will be so impressed!
- Shrimp is a fantastic source of lean protein, making these tacos a satisfying meal that will keep you full and energized.
- It’s incredibly versatile. You can serve the shrimp in tacos, over rice, or on top of a salad.
- Honestly, it’s just plain FUN to eat. It’s one of those meals that just makes you happy.
- If you’re a fan of easy taco nights, you should also check out my Slow Cooker Chicken Tacos for another simple and delicious option!
A Restaurant Favorite, Made at Home
I still remember the first time I had bang bang shrimp at a restaurant. I was out with my husband, and we ordered it as an appetizer. The moment that plate hit our table, I was obsessed! The shrimp were so perfectly crispy, and that sauce was unlike anything I’d ever tasted. I knew right then and there I had to figure out how to recreate it at home.
It took a little bit of tinkering in my kitchen to get it just right. My first few attempts were good, but they didn’t have that signature light-but-crispy coating. The secret, I learned, is a simple cornstarch dredge. It creates a crunchy shell that holds up perfectly to the creamy sauce without getting soggy.
Now, these bang bang shrimp tacos are one of our go-to Friday night meals. It feels special and indulgent, but I know it comes together in a snap. It reminds me a lot of my Crispy Bang Bang Salmon Bites, another recipe that proves you can make your favorite restaurant dishes even better at home.
Ingredients for Bang Bang Shrimp Tacos
| Ingredient | Notes/Substitutes |
|---|---|
| For the Shrimp: | |
| 1 lb large shrimp | Peeled and deveined. You can use fresh or frozen (just thaw it first!). |
| ½ cup cornstarch | This is the secret to that extra-crispy coating! |
| 2 large eggs | Beaten well to create the binder for our dredge. |
| Salt and pepper | To taste. |
| Vegetable or canola oil | For pan-frying. |
| For the Bang Bang Sauce: | |
| 1 cup mayonnaise | Use a good quality, full-fat mayo for the best creamy texture. |
| ½ cup Thai sweet chili sauce | This adds the signature sweet and slightly spicy flavor. |
| 1–2 tbsp Sriracha | Adjust this to your preferred spice level. Start with one tablespoon and add more if you like it hot! |
| 1 tsp lime juice | Freshly squeezed is always best. |
| For Assembly: | |
| 8-12 small flour tortillas | You can also use corn tortillas; just warm them up first. |
| 2 cups shredded slaw mix | A simple mix of cabbage and carrots works perfectly. |
| Fresh cilantro & lime wedges | For garnish. These add a wonderful freshness that cuts through the richness. My Easy Garlic Butter Shrimp and Rice also pairs beautifully with a squeeze of fresh lime. |
Equipment Needed
- Large Skillet: A heavy-bottomed skillet is great for ensuring the shrimp cook evenly.
- Mixing Bowls: You’ll need a few for whisking the sauce and for your breading station.
- Whisk: For making a perfectly smooth bang bang sauce.
- Tongs: These are essential for flipping the shrimp without making a mess.
How to Make Bang Bang Shrimp Tacos Step-by-Step
- Prep the Shrimp: First things first, make sure your shrimp are peeled, deveined, and patted completely dry with a paper towel. This is key for getting them nice and crispy! Season them generously with salt and pepper.
- Make the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and lime juice until it’s perfectly smooth and creamy. Give it a taste and adjust the Sriracha if you want more heat. Set it aside for a bit to let the flavors meld.
- Set Up Your Dredging Station: Grab two shallow bowls. In one, beat the eggs. In the other, place the cornstarch. Dip each piece of shrimp first into the egg, letting any excess drip off, then press it firmly into the cornstarch, making sure it’s fully coated on all sides.
- Fry the Shrimp: Heat about an inch of oil in your large skillet over medium-high heat. Once the oil is shimmering (around 350°F), carefully place the coated shrimp in a single layer, making sure not to overcrowd the pan. Fry for 1-2 minutes per side, until they’re golden brown and beautifully crispy.
- Drain and Sauce the Shrimp: Use tongs to transfer the cooked shrimp to a wire rack or a paper towel-lined plate to drain off any excess oil. Once you’ve fried all the shrimp, place them in a large bowl and pour about half of your bang bang sauce over them. Gently toss until every piece is coated in that glorious sauce. This method reminds me a bit of how I make my Creamy Shrimp Pasta—it’s all about that final saucy toss!
- Assemble Your Tacos: Warm up your tortillas. Add a small handful of the slaw mix to each tortilla, top with a few pieces of the sauced-up bang bang shrimp, and finish with a sprinkle of fresh cilantro and an extra drizzle of sauce if you’re feeling it. Serve immediately with fresh lime wedges on the side!
Expert Tips for the Best Results
- Don’t Skip the Cornstarch: I’ve tried this with flour, but cornstarch is truly the magic ingredient for that light, super-crispy coating that stays crunchy even after being tossed in sauce.
- Pat Your Shrimp Dry: This is a step I never skip! Any excess moisture on the shrimp will create steam in the hot oil and prevent them from getting that perfect crunch.
- Don’t Overcrowd the Pan: This is a big one. Frying the shrimp in batches gives them enough space to cook evenly and get crispy all around. If you overcrowd them, they’ll steam instead of fry.
- Get Your Oil Hot Enough: Before you add the shrimp, make sure the oil is shimmering. If it’s not hot enough, the shrimp will absorb a lot of oil and become greasy instead of crispy.
- Sauce Just Before Serving: For the absolute best texture, toss the crispy shrimp in the bang bang sauce right before you assemble the tacos. It keeps the crunch intact! It’s a similar principle I use for my Crispy Chicken Caesar Sandwich to keep things from getting soggy.
- Make the Sauce Ahead: The bang bang sauce can be made up to 3 days in advance and stored in an airtight container in the fridge. The flavors actually get even better as they sit!
What to Serve With Bang Bang Shrimp Tacos
- A side of cilantro-lime rice is a classic pairing.
- My Creamy Mexican Street Corn Soup would be an amazing and flavorful starter.
- A simple black bean and corn salsa adds a nice, fresh contrast.
- For a super simple side, just serve them with a bowl of your favorite tortilla chips and some guacamole.
Storing and Reheating Tips
To be honest, these bang bang shrimp tacos are definitely best enjoyed fresh! The crispy coating on the shrimp will soften over time. However, if you do have leftovers, you can store the components separately in airtight containers in the refrigerator for up to 2 days.
For the best results when reheating, I recommend using an air fryer or a toaster oven to crisp the shrimp back up. A few minutes at 375°F should do the trick. Gently warm the tortillas and then assemble the tacos just before serving.
Nutrition Facts
Nutrition information is estimated and may vary based on ingredients and cooking methods.
| Amount Per Serving | |
|---|---|
| Calories | 420 |
| Total Fat | 25g |
| Saturated Fat | 4g |
| Cholesterol | 180mg |
| Sodium | 850mg |
| Total Carbohydrate | 30g |
| Dietary Fiber | 2g |
| Total Sugars | 12g |
| Protein | 18g |
FAQs About Bang Bang Shrimp Tacos
What is bang bang shrimp sauce made of?
My classic bang bang shrimp sauce is a simple but delicious mix of mayonnaise for creaminess, Thai sweet chili sauce for that signature sweetness, and a little Sriracha for a spicy kick. A squeeze of fresh lime juice brightens it all up!
What is the difference between boom boom shrimp and bang bang shrimp?
They’re very similar! The main difference is usually in the sauce. While bang bang sauce is typically mayo-based and sweet-spicy, boom boom sauce often has a bit more garlic and a slightly tangier, mustard-based flavor.
How do you make shrimp tacos not soggy?
The key is to create a crispy barrier on the shrimp and to not overdress your slaw. The cornstarch coating on these bang bang shrimp helps keep them crunchy, and adding the slaw to the tortilla first protects it from the saucy shrimp.
Final Thoughts
I really can’t wait for you to try this bang bang shrimp tacos recipe! It’s one of those meals that looks and tastes impressive but is secretly so easy to make. It’s a guaranteed hit for a fun weeknight dinner or even a casual get-together with friends. If you make it, I’d love for you to leave a comment and a rating below to let me know how it turned out! And don’t forget to Pin this recipe for later! For another fantastic weeknight meal, be sure to check out my Southwest Chicken Salad
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Bang Bang Shrimp Tacos
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American
Description
These irresistible bang bang shrimp tacos deliver that perfect restaurant-quality crunch and a creamy, spicy-sweet sauce, all ready in under 30 minutes. I’ve spent years perfecting this recipe to get that signature crispy coating on the shrimp and a sauce that’s just bursting with flavor, and I’m so excited to share it with you. It’s a simple, crowd-pleasing dish that tastes just like the famous Bonefish Grill version but is so easy to whip up right in your own kitchen. Trust me, this one’s a keeper!
Ingredients
1 lb large shrimp, peeled and deveined
½ cup cornstarch
2 large eggs, beaten
Salt and pepper, to taste
Vegetable or canola oil, for pan-frying
1 cup mayonnaise
½ cup Thai sweet chili sauce
1–2 tbsp Sriracha
1 tsp lime juice
8–12 small flour tortillas
2 cups shredded slaw mix
Fresh cilantro & lime wedges, for garnish
Instructions
Prep the Shrimp: First things first, make sure your shrimp are peeled, deveined, and patted completely dry with a paper towel. This is key for getting them nice and crispy! Season them generously with salt and pepper.
Make the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and lime juice until it’s perfectly smooth and creamy. Give it a taste and adjust the Sriracha if you want more heat. Set it aside for a bit to let the flavors meld.
Set Up Your Dredging Station: Grab two shallow bowls. In one, beat the eggs. In the other, place the cornstarch. Dip each piece of shrimp first into the egg, letting any excess drip off, then press it firmly into the cornstarch, making sure it’s fully coated on all sides.
Fry the Shrimp: Heat about an inch of oil in your large skillet over medium-high heat. Once the oil is shimmering (around 350°F), carefully place the coated shrimp in a single layer, making sure not to overcrowd the pan. Fry for 1-2 minutes per side, until they’re golden brown and beautifully crispy.
Drain and Sauce the Shrimp: Use tongs to transfer the cooked shrimp to a wire rack or a paper towel-lined plate to drain off any excess oil. Once you’ve fried all the shrimp, place them in a large bowl and pour about half of your bang bang sauce over them. Gently toss until every piece is coated in that glorious sauce.
Assemble Your Tacos: Warm up your tortillas. Add a small handful of the slaw mix to each tortilla, top with a few pieces of the sauced-up bang bang shrimp, and finish with a sprinkle of fresh cilantro and an extra drizzle of sauce if you’re feeling it. Serve immediately with fresh lime wedges on the side!
Notes
Don’t Skip the Cornstarch: I’ve tried this with flour, but cornstarch is truly the magic ingredient for that light, super-crispy coating that stays crunchy even after being tossed in sauce.
Pat Your Shrimp Dry: This is a step I never skip! Any excess moisture on the shrimp will create steam in the hot oil and prevent them from getting that perfect crunch.
Sauce Just Before Serving: For the absolute best texture, toss the crispy shrimp in the bang bang sauce right before you assemble the tacos. It keeps the crunch intact!
Nutrition
- Serving Size: 2 Tacos
- Calories: 420
- Sugar: 12g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 180mg
Keywords: bang bang shrimp tacos, copycat recipe, crispy shrimp tacos, spicy shrimp recipe, Bonefish Grill copycat, easy shrimp tacos, 30-minute meals