Bang Bang Shrimp Tacos Recipe Bonefish Grill: Spicy-Sweet Crunch Wrapped to Order

This recipe captures the signature flavors of Bonefish Grill’s famous dish, bringing that same spicy-sweet crunch to your kitchen. I’ve perfected the balance of heat and sweetness through years of testing.

The shrimp are coated in a crispy batter, then tossed in a bold, creamy sauce that clings to every bite. The tacos come together quickly, with fresh toppings adding brightness to the rich, savory filling.

What sets this version apart is the texture—crunchy shrimp meet soft tortillas, while the sauce delivers a kick that’s balanced by cooling garnishes. It’s a dish that feels indulgent but stays approachable.

Serve these with lime wedges and extra sauce for dipping. The flavors are complex, but the process is straightforward.

Ingredients for Bang Bang Shrimp Tacos Recipe Bonefish Grill

Crispy shrimp, bold sauce, and fresh toppings make these tacos irresistible. Probably have most of this already.

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The shrimp are the star—wild-caught or high-quality frozen both work great. I grab mine from Whole Foods or Costco (the frozen peeled/deveined are a lifesaver). For the batter, cornstarch is non-negotiable—it’s what gives that signature crunch. Buttermilk can be store-brand; no need for fancy. The mayonnaise? Duke’s or Hellmann’s—pick your team, but go full-fat.

No buttermilk? Milk with a tablespoon of vinegar works in a pinch. Swap sweet chili sauce for apricot jam mixed with lime juice if needed. Fresh cilantro haters can use parsley (don’t @ me). The cornstarch can’t be skipped, but arrowroot powder works at the same ratio. For extra heat, add a dash of cayenne to the sauce.

Fry the shrimp fresh—no re-heating or they’ll lose that crunch. The sauce keeps in the fridge for 3-4 days, but the shrimp are best day-of. Leftovers? Store components separately and assemble fresh. Tortillas warm up great in a dry skillet (worth the extra minute).

Step-by-Step Instructions for Spicy-Sweet Shrimp Tacos

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare and Bread the Shrimp

Pat the 1.5 lb Large Shrimp completely dry with paper towels. Season lightly with ½ tsp Salt—this enhances the flavor without overpowering. In a shallow dish, whisk together the 1 cup All-Purpose Flour and 0.5 cup Cornstarch until fully combined.

In another bowl, beat the 2 whole Large Eggs with the 1 cup Buttermilk until smooth. Dip each shrimp into the egg mixture, letting excess drip off, then dredge in the flour mixture, pressing gently to adhere. Place on a plate and let rest for 5 minutes—this helps the coating set.

Step 2: Fry the Shrimp to Golden Crispness

Heat the 2 cups Vegetable Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F. Use a thermometer for accuracy; the oil should shimmer but not smoke. Working in batches to avoid crowding, fry the shrimp for 2-3 minutes per side until golden brown and crispy.

Transfer the fried shrimp to a paper towel-lined plate to drain excess oil. Sprinkle with the remaining ½ tsp Salt while still hot. Keep the oil temperature steady between batches—if it drops too low, the shrimp will absorb oil and turn greasy instead of crispy.

Step 3: Make the Bang Bang Sauce

In a medium bowl, combine the 0.75 cup Mayonnaise, 0.5 cup Sweet Chili Sauce, 2 tbsp Sriracha Sauce, and 2 tbsp Lime Juice. Whisk until smooth and fully incorporated. Taste and adjust the heat level by adding more Sriracha Sauce if desired.

The sauce should be creamy with a balance of sweet, spicy, and tangy notes. Let it sit for 5 minutes to allow the flavors to meld. This sauce is the signature element, so take your time to get the ratio just right.

Step 4: Warm the Tortillas and Assemble the Tacos

Heat a dry skillet over medium heat and warm the 12 pieces Small Corn Tortillas for 20-30 seconds per side until pliable and slightly charred in spots. Wrapping them in a clean kitchen towel helps keep them warm and soft.

To assemble, spread a spoonful of the bang bang sauce on each tortilla. Add a few pieces of fried shrimp, then top with 2 cups Shredded Green Cabbage, 0.5 cup Sliced Green Onions, and 0.25 cup Fresh Cilantro. Serve immediately while the shrimp is still crispy.

Health Benefits of This Dish

Protein Powerhouse

Shrimp is a lean protein champion with 24 grams of protein per 3-ounce serving. This dish uses 1.5 lb Large Shrimp, giving you a satisfying protein boost without heavy saturated fats. Perfect for muscle maintenance and keeping you full. 💪

Low-Calorie Indulgence

Despite the crispy coating, these tacos remain relatively light. A serving of 4 tacos with shrimp and sauce clocks in around 450-500 calories. The corn tortillas add fiber without excess carbs, making this a guilt-free treat.

Rich in Omega-3s

Shrimp delivers heart-healthy omega-3 fatty acids, which support brain function and reduce inflammation. Wild-caught shrimp tend to have higher omega-3 levels, but farmed varieties still provide substantial benefits.

Vitamin B12 Boost

Each serving offers a significant dose of vitamin B12, essential for nerve function and red blood cell production. Just 3 ounces of shrimp provides about 80% of your daily B12 needs. This nutrient is rare in plant-based foods.

I notice I have more energy on days I include shrimp in my meals.

Antioxidant-Rich Additions

The fresh toppings add more than crunch. Shredded Green Cabbage and Fresh Cilantro are packed with vitamins C and K, while lime juice provides a dose of vitamin C and aids iron absorption. 🥗

Frequently Asked Questions