Copycat Bonefish Grill Bang Bang Shrimp Tacos
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| Bring home that crispy, creamy, sweet-heat bite with these copycat Bonefish Grill Bang Bang Shrimp tacos layered with cool slaw and zesty sauce. |
If you love the crispy, creamy, spicy-sweet flavor of Bonefish Grill Bang Bang Shrimp Tacos, you are in for a treat. This easy copycat Bang Bang Shrimp tacos recipe brings that restaurant-style flavor right into your own kitchen with simple ingredients and clear steps.
These tacos are loaded with crunchy shrimp, a bold creamy sauce, and fresh toppings tucked into warm tortillas. They feel a little special, but they are very doable on a busy weeknight. And honestly, that balance of crispy shrimp and cool slaw is hard to beat.
If you've ever wanted to make Bang Bang Shrimp tacos at home, this recipe is for you.
What Makes Bonefish Grill and Bang Bang Shrimp So Popular?
Bonefish Grill is known across the USA for seafood dishes that feel polished but still approachable. One of the restaurant’s most talked-about menu items is its Bang Bang Shrimp®. The dish has become iconic because it hits so many cravings at once. It is crispy, creamy, spicy, a little sweet, and full of texture.
The shrimp are lightly coated and cooked until golden and crisp. Then they get tossed in a sauce that is silky, zippy, and just spicy enough to wake everything up. When those flavors are tucked into a taco with crunchy cabbage and a soft tortilla, every bite feels lively and satisfying.
This recipe is inspired by that flavor combination and style. It is not the restaurant’s actual recipe, but it is a tasty homemade version designed for home cooks.
Why You’ll Love This Copycat Bang Bang Shrimp Tacos Recipe
- Easy to make with simple grocery store ingredients
- Restaurant-style flavor without leaving the house
- Great for weeknights but fun enough for guests
- Customizable for spice level, toppings, and diet needs
- Ready in about 35 minutes
I love serving these when I want something that feels like takeout, but fresher. The first time I made them at home, I was surprised by how quickly they disappeared. That creamy sauce has a way of making everyone reach for one more taco.
Ingredients You’ll Need
Servings: 4 servings, about 2 to 3 tacos per person
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
For the bang bang sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon Sriracha, plus more to taste
- 1 tablespoon honey
- 1 teaspoon rice vinegar or lime juice
For the shrimp:
- 1 pound medium shrimp, peeled and deveined, tails removed
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
For the slaw and tacos:
- 3 cups shredded cabbage or coleslaw mix
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 8 to 10 small flour tortillas or corn tortillas
- 1 avocado, sliced
- 2 green onions, sliced
- 1/4 cup chopped cilantro
- Lime wedges, for serving
How to Make Bang Bang Shrimp Tacos
Step 1: Make the sauce.
In a medium bowl, stir together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. Mix until smooth and creamy. Taste it and adjust if needed. Want it spicier? Add more Sriracha. Want it a touch sweeter? Add a little more honey. Set aside.
Step 2: Prep the slaw.
In another bowl, toss the shredded cabbage with lime juice, olive oil, and salt. This simple slaw adds freshness and crunch. Let it sit while you cook the shrimp so the cabbage softens just a little but still stays crisp.
Step 3: Dry and soak the shrimp.
Pat the shrimp dry with paper towels. This helps the coating stick better. Place the shrimp in the buttermilk and let them soak for about 10 minutes. That quick soak helps tenderize them and gives the coating something to hold onto.
Step 4: Mix the coating.
In a shallow bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. The cornstarch is the little trick that helps create that light, crisp exterior.
Step 5: Coat the shrimp.
Lift a few shrimp out of the buttermilk, letting the extra drip off. Dredge them in the flour mixture until well coated. Set them on a plate in a single layer. Repeat with the remaining shrimp.
Step 6: Heat the oil.
Pour about 1 1/2 to 2 inches of vegetable oil into a heavy skillet or Dutch oven. Heat the oil over medium-high heat until it reaches about 350°F. If you do not have a thermometer, test with a small pinch of coating. It should sizzle right away but not burn instantly.
Step 7: Fry the shrimp.
Carefully add the shrimp in small batches. Do not crowd the pan. Fry for about 2 to 3 minutes total, turning as needed, until golden, crisp, and fully cooked. Shrimp cook fast, so keep a close eye on them.
Food safety tip: Shrimp should be cooked to an internal temperature of 145°F. They should look opaque and lightly firm, not translucent or rubbery.
Transfer the cooked shrimp to a plate lined with paper towels.
Step 8: Toss with sauce.
Place the warm shrimp in a large bowl. Spoon in enough bang bang sauce to lightly coat them. Toss gently until the shrimp are glossy and evenly covered. Save some extra sauce for drizzling on the tacos.
Step 9: Warm the tortillas.
Warm the tortillas in a dry skillet for about 20 to 30 seconds per side, or wrap them in foil and warm them in a low oven. Warm tortillas are softer, more flexible, and much nicer to eat.
Step 10: Build the tacos.
Add a layer of slaw to each tortilla. Top with bang bang shrimp, avocado slices, green onions, and cilantro. Drizzle with extra sauce and serve with lime wedges.
That’s it. Dinner is ready, and it smells amazing.
Tips for the Best Copycat Bonefish Grill Bang Bang Shrimp Tacos
- Pat the shrimp dry before soaking so the coating sticks better.
- Use cornstarch for a lighter, crispier texture.
- Fry in batches so the oil temperature stays steady.
- Do not oversauce the shrimp if you want to keep them as crisp as possible.
- Serve right away for the best texture and flavor.
If your shrimp lose a little crunch after the sauce goes on, don’t worry. That is normal. Think of it like sauced chicken wings. You want that sweet-heat coating to cling to every bite.
Easy Shortcuts and Home Kitchen Options
If you want to make this recipe even easier, here are a few practical shortcuts.
Use packaged slaw mix:
No need to shred cabbage from scratch. A bag of coleslaw mix is fast and works great.
Use pre-cooked frozen shrimp?
I do not recommend it for this recipe. Raw shrimp give you the best texture and flavor after frying.
Air fryer option:
Coat the shrimp as written, then spray them lightly with cooking oil. Air fry at 400°F for 7 to 9 minutes, flipping halfway through, until crisp and cooked through to 145°F. Toss with sauce after cooking.
Oven option:
Bake the coated shrimp on a greased sheet pan at 425°F for 10 to 12 minutes, flipping once. They will not be quite as crispy as fried shrimp, but they will still taste great.
Time-saving taco bar idea:
Set out the shrimp, tortillas, slaw, sauce, and toppings buffet-style. Let everyone build their own tacos. This is especially handy for family dinners or casual game day get-togethers.
Allergy-Friendly and Diet Modifications
One thing I really like about homemade Bang Bang Shrimp tacos is how easy they are to adjust. If someone at your table has an allergy, food sensitivity, or a different way of eating, you can still make this work.
Gluten-free:
- Use a gluten-free all-purpose flour blend in place of regular flour.
- Double-check that your sweet chili sauce and Sriracha are gluten-free brands.
- Serve with certified gluten-free corn tortillas.
Dairy-free:
- Swap the buttermilk for unsweetened dairy-free milk mixed with 1 teaspoon of lemon juice or vinegar.
- Use a dairy-free mayo for the sauce if needed.
Egg-free:
- Use an egg-free mayonnaise in the sauce.
- The buttermilk soak can be replaced with unsweetened plain dairy-free yogurt thinned slightly with water, or dairy-free milk with a splash of acid.
Lower-spice:
- Reduce the Sriracha to 1 teaspoon.
- Add a little extra mayo or honey to soften the heat.
Extra-spicy:
- Add more Sriracha.
- Mix in a pinch of cayenne to the coating.
- Top with sliced jalapeños.
Paleo-inspired:
- Use almond flour and tapioca starch for coating.
- Pan-fry in avocado oil.
- Wrap the shrimp in lettuce cups instead of tortillas.
- Use a paleo-friendly mayo and a compliant sweet chili-style sauce, or make a quick sauce with mayo, hot sauce, and a little honey if that fits your needs.
Low-carb or keto-style:
- Skip the tortillas and serve over shredded lettuce or cabbage bowls.
- Use a low-sugar chili sauce or make a homemade spicy mayo instead.
- Use a low-carb coating, such as crushed pork rinds mixed with almond flour.
Vegetarian:
- Swap the shrimp for crispy cauliflower, extra-firm tofu, or hearts of palm.
- Use the same coating and sauce.
- Cauliflower especially works well because it grabs onto that sauce like a sponge.
Vegan:
- Use cauliflower or tofu instead of shrimp.
- Choose vegan mayo.
- Use plant-based milk with a splash of vinegar for the soak.
- Check the sweet chili sauce label to make sure it fits your needs.
Shellfish-free:
- Try bite-size chicken pieces or cauliflower instead of shrimp.
- If using chicken, cook to an internal temperature of 165°F.
What to Serve with Bang Bang Shrimp Tacos
These tacos are pretty flexible, so you can keep things simple or build out a whole meal.
- Mexican rice or cilantro lime rice
- Black beans
- Corn salad
- Tortilla chips and guacamole
- Fresh fruit or mango salsa
- A crisp green salad
If you want a restaurant-style dinner at home, pair the tacos with rice, chips, and a cold lime sparkling water. It feels a little special without much extra effort.
Storage and Reheating
Refrigerator:
Store leftover shrimp, sauce, slaw, and tortillas separately when possible. Use within 2 days.
Reheating:
Reheat the shrimp in an air fryer at 350°F for 3 to 4 minutes or in the oven until warmed through. Microwaving works in a pinch, but the shrimp will be softer.
Food safety reminder:
Leftover seafood should be chilled promptly and not left at room temperature for more than 2 hours, or 1 hour if the room is very hot.
Approximate Nutrition Per Serving
These numbers are estimated and will vary depending on the brands you use, how much oil is absorbed, and how large you build your tacos.
- Calories: about 540
- Protein: about 24g
- Carbohydrates: about 38g
- Fat: about 31g
- Fiber: about 5g
- Sugar: about 10g
- Sodium: about 980mg
Final Thoughts
This copycat Bonefish Grill Bang Bang Shrimp Tacos recipe is crispy, creamy, fresh, and packed with bold flavor. It is one of those meals that feels fun to eat, and it comes together faster than you might think.
If you make these tacos, I’d love to hear how they turned out. Did you keep them classic, or did you make your own spin with extra heat, avocado crema, or crunchy pickled onions? Leave a comment and share your version. And if you know someone who loves restaurant copycat recipes, send this one their way too.
Disclaimer
This is a copycat recipe inspired by Bonefish Grill’s Bang Bang Shrimp® tacos. It is not the actual restaurant recipe, and no affiliation with or endorsement by Bonefish Grill is implied. This recipe was created based on publicly known flavor profiles and home kitchen testing, and no knowledge of the actual proprietary recipe is claimed.
Simply Copycat Recipes is also an Amazon affiliate. That means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.
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