Our new favorite taco night recipe!
Being the taco lover that I am, I’m always dreaming up new ways to serve up this handheld favorite for dinner. From Baja Shrimp Tacos and Blackened Fish Tacos to classic Flank Steak Fajitas, we can never seem to get enough in our household!
Recently, I had the most incredible Bang Bang Shrimp Tacos at Bonefish Grill. And you know me—I couldn’t help but recreate this restaurant favorite at home (with a bit of my own spin, of course!).
After a little trial and error (and a lot of taste testing!), I landed on the perfect combination of crispy fried shrimp, sweet-spicy bang bang sauce, and crunchy slaw, all wrapped in warm corn tortillas.
The best part? They’re ridiculously easy to make! We’re talking under 30 minutes from start to finish, making this a great recipe for busy weeknights or even last-minute entertaining.
My 3 Top Tips
- The secret ingredient: The bang bang sauce’s subtly sweet yet spicy flavor is all thanks to Frank’s RedHot sweet chili sauce. It is a MUST!
- Extra Crispy Shrimp: Fry until golden before tossing in the sauce—otherwise, they’ll turn soggy.
- Keep it fresh: Thinly slicing the cabbage gives the slaw an amazing texture and flavor, but it can get soggy if left too long. It’s best to wait to add the oil and lime juice until just before serving.
Ingredients You’ll Need
For the exact measurements and detailed instructions, please see the recipe card below.
- Shrimp. Medium to large-sized shrimp (about 30 count per pound) work best. Be sure they’re peeled, deveined, and tails removed for easy eating.
- Buttermilk. The acidity in the buttermilk helps to tenderize the shrimp while adding subtle flavor.
- Cornstarch. This light starch combines with the buttermilk to make a delicate and crispy coating on the shrimp.
- Seasonings. A blend of paprika, garlic powder, onion powder, salt, and black pepper gives the shrimp bold flavor.
- Avocado Oil. Ideal for frying since it has a high smoke point and neutral taste.
- Mayonnaise. The creamy base for the bang bang sauce, giving it a rich texture.
- Bang Bang Sauce. Sweet Chili Sauce is the key ingredient that adds a balance of sweetness and heat. A hint of sriracha can be adjusted to make it as spicy as you like. And then a hint of soy sauce deepens the rich, umami flavor of the sauce while lime juice brightens it up!
- Green Cabbage. A thinly sliced head of green cabbage is best for a fresh, crunchy slaw. You can also use the pre-packaged kind if you’re pinched for time.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Marinate the Shrimp.
Whisk together the buttermilk and seasonings in a medium bowl. Add the shrimp, toss to coat, and let them marinate in the refrigerator for 15 minutes.
Make the bang bang sauce.
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, soy sauce, and lime juice until smooth. Reserve half of the sauce for drizzling later.
Prep the slaw.
In a large bowl, toss the shredded cabbage with lime juice, avocado oil, lime zest, salt, black pepper, and cilantro until well coated. Set aside until ready to serve.
Coat the shrimp in cornstarch.
Remove half of the shrimp from the marinade, letting any excess drip off. Transfer to another bowl and sprinkle with cornstarch. Repeat with the remaining shrimp, tossing until evenly coated.
Pan-fry until crispy.
Heat the avocado oil in a large nonstick skillet over medium-high heat. Once hot, add the shrimp in a single layer, working in batches if needed. Cook for 2-3 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate.
Toss in the sauce, assemble, and dig in!
Add the cooked shrimp to a bowl and gently toss with the bang bang sauce, being careful not to break the crispy coating. Fill each toasted corn tortilla with 4-5 shrimp and a scoop of slaw. Drizzle with extra sauce, then top with sliced green onions, cilantro, and a squeeze of lime juice.
FAQs
Crank up the heat by adding extra sriracha to the Bang Bang Sauce, tossing in a pinch of cayenne, or topping your tacos with sliced jalapeños or crushed red pepper flakes.
Yes! The Bang Bang Sauce can be made up to two days ahead and stored in the fridge. You can also prep the slaw a day in advance, but wait to add the oil and lime juice until right before serving so it stays nice and crisp.
Imagine a perfect balance of creamy, sweet, and spicy. It’s got a little tang from the lime juice, a touch of sweetness from the chili sauce, and a slow-building heat from the sriracha.
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Bang Bang Shrimp Tacos Recipe
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Ingredients
For the Shrimp:
- ½ cup buttermilk
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound medium shrimp peeled, deveined, tails removed
- ¼ cup cornstarch
- ¼ cup avocado oil
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2-3 teaspoons sriracha
- 2 teaspoons soy sauce or tamari
- 1 teaspoon lime juice from 1 lime
For the Taco Slaw:
- 4 cups thinly sliced green cabbage from ½ large head
- 1 tablespoon lime juice from 1 lime, plus more for serving
- 1 tablespoon avocado oil
- ½ teaspoon grated lime zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup finely chopped fresh cilantro
For the Tacos:
- 8 corn tortillas toasted
- Green onions green parts only, thinly sliced
- Fresh cilantro finely chopped
Instructions
- In a medium bowl, whisk together the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the shrimp, toss to coat, and marinate in the refrigerator for 15 minutes.1 pound medium shrimp, ½ cup buttermilk, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¾ teaspoon salt, ¼ teaspoon black pepper
- For the slaw: Add the cabbage, lime juice, avocado oil, lime zest, salt, black pepper, and cilantro to a large bowl. Toss until evenly coated and set aside until ready to serve.1 teaspoon lime juice, 4 cups thinly sliced green cabbage, 1 tablespoon avocado oil, ½ teaspoon grated lime zest, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ cup finely chopped fresh cilantro
- For the shrimp: After marinating, remove half of the shrimp from the bowl, letting any excess marinade drip off. Transfer to a large bowl and sprinkle with 2 tablespoons of cornstarch. Add the remaining shrimp and sprinkle with the remaining 2 tablespoons of cornstarch. Toss until well coated.¼ cup cornstarch
- Line a plate with paper towels. Heat the avocado oil in a large nonstick skillet over medium-high heat. Once hot, add the shrimp in a single layer, working in batches if necessary. Cook for 2-3 minutes per side, or until golden and cooked through. Transfer the shrimp and to paper towel-lined plate.¼ cup avocado oil
- For the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, soy sauce, and lime juice. Reserve half of the sauce for serving. Add the remaining sauce to the shrimp and toss gently to coat, being careful not to disturb the crust.½ cup mayonnaise, ¼ cup sweet chili sauce, 2-3 teaspoons sriracha, 2 teaspoons soy sauce or tamari, 1 tablespoon lime juice
- To assemble the tacos: Add 4-5 shrimp and a scoop of slaw to each tortilla. Top with reserved sauce, green onions, cilantro, and a squeeze of lime juice, if desired.8 corn tortillas, Green onions, Fresh cilantro
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Notes
- Crispy Shrimp: Ensure the shrimp are extra crispy when frying by cooking them until golden before removing from the pan. Toss the shrimp gently after coating them in the sauce to preserve their crispy crust.
- Slaw Prep: Thinly slicing the cabbage gives the slaw an amazing texture and flavor, but it can get soggy if left too long. If prepping ahead, wait to add the oil and lime juice until just before serving.
- Heat Level: Adjust the sriracha to suit your spice preference. Use 2 teaspoons for mild heat, or increase for a spicier kick.
- Storage: Store leftover shrimp, sauce, and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp in a skillet or air fryer to keep them crispy.
- Make-Ahead: Save time by prepping the slaw (without the lime juice and oil) and bang bang sauce in advance. Assemble the tacos just before serving for the best flavor and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Bang Bang Shrimp Tacos?
These fresh and zesty tacos are delicious served with these sides.
Cilantro Lime Rice is a bright and herbaceous side that balances the heat from the Bang Bang sauce. Mexican Street Corn is a sweet, smoky, and creamy corn dish that pairs perfectly with the crispy shrimp.
Don’t miss out on Instant Pot Black Beans or Refried Black Beans, they are a hearty, protein-packed option that complements the shrimp.
More Easy Shrimp Recipes
You can make shrimp every which way! Try your hand at a few of these recipes.
So delicious and very easy to make.
Yay! So happy to hear you enjoyed the recipe, Wanda! I love when things are tasty and easy. Thanks so much for taking the time to leave a comment and rating!