You can give me any number of reasons to dine at Bonefish Grill, but we both know it’s really about the Bang Bang Shrimp Tacos.
Crispy battered shrimp tossed in that illustrious, creamy, and impossibly addictive “Bang Bang sauce,” they’re a signature dish on the Bonefish Grill’s menu and every reason I’ll ever need to eat there.
- In fact, the Bonefish Grill Bang Bang Shrimp Tacos recipe is so popular that the menu includes both an appetizer version (which inspired these delicious Bang Bang Shrimp) and the taco version, which wraps the shrimp inside of fluffy tortillas.
- In an effort to satisfy my Bang Bang Shrimp craving without paying the Bang Bang Shrimp tacos Bonefish price, I decided to see if I could make a healthy, affordable version of them at home. Bingo!
Like my classic Shrimp Tacos with Creamy Slaw (which is one of the all-time most popular recipes on my site!), these Bang Bang shrimp tacos have a kick, and the heat is balanced by a cool, crunchy taco slaw.
And like other favorite restaurant copycat recipes on my site—Lettuce Wraps, Asian Lettuce Wraps (both dead ringers for PF Chang’s), Cajun Shrimp Pasta (my Chili’s go-to order in high school), and Applebee’s Oriental Chicken Salad (still yum)—these healthy Bang Bang Shrimp tacos keep the spirit of the restaurant original for a fraction of the calories.
Despite my love for the original, these ultimate Bang Bang shrimp tacos have become the favorite in our household!
5 Star Review
“This is mouth-wateringly good. It is also SO easy!!! Everyone loves these shrimp!!!”— Julia —
How to Make Bang Bang Shrimp Tacos
Not only are these Bang Bang shrimp tacos with coleslaw easier on your wallet than the restaurant version, but they’re so much better for you too.
I skipped the mess (and added calories!) of the deep fryer and tossed the shrimp in cornstarch instead.
Once they’re sautéed over high heat, they’re perfectly crisp on the outside.
- Shrimp. Shrimp are a wonderful protein option. They cook quickly, pair well with any sauce or spices, and fit nicely into a tortilla.
- Cabbage. While the restaurant Bang Bang Shrimp tacos don’t have a slaw, I found this recipe absolutely benefits from it. The cabbage is cool and crunchy, it makes the tacos more delicious, and is good for you too!
- Lime. A little lime zest and juice brighten up the slaw.
- Cornstarch. My secret to achieving shrimp with a deliciously crispy coating.
- Bang Bang Sauce. Creamy, spicy, and incredibly addictive! Bonefish’s Bang Bang sauce is made of mayo, Thai sweet chili sauce (which you can find in the Asian food section of most grocery stores), and sriracha. This recipe swaps the mayo for Greek yogurt. It’s just as creamy and only a fraction of the calories, and Greek yogurt offers nutritional benefits like protein too.
- Tortillas. Tuck your Bang Bang shrimp into a corn or flour tortilla for a taco-style meal.
- Prepare the cabbage slaw in one bowl. In a separate bowl, stir the yogurt, oil, garlic, and salt together. Add half of the yogurt mixture to the cabbage.
- Add the Thai sweet chili, sriracha, and vinegar to the yogurt mixture.
- Dry the shrimp, then toss them with cornstarch. Sauté the shrimp in oil. Toss the cooked shrimp with the yogurt sauce.
- Warm the tortillas, assemble the tacos, and ENJOY!
- To Store. This recipe is best enjoyed the day it is made, so I recommend only sautéing the amount of shrimp you plan to eat that meal. The slaw can be refrigerated for 2 to 3 days, so you can make a larger batch of it in advance, then cook the shrimp just before serving.
- To Reheat. Gently rewarm leftover shrimp in a skillet on the stovetop over medium-low heat.
Meal Prep Tip
Up to 1 day in advance, prepare the slaw only. Cover and refrigerate it until you’re ready to finish the recipe.
Recommended Tools to Make this Recipe
- Saute Pan. This is perfect for cooking the shrimp.
- Baking Sheet. My favorite way to make baked Bang Bang Shrimp tacos tortillas.
- Citrus Juicer. Don’t juice a lemon or lime without this tool!
Frequently Asked Questions
Serve leftover Bang Bang shrimp over a bed of lettuce for a tasty salad, or try it with a side of rice.
No, Bang Bang sauce is not the same as Yum Yum sauce. While similar, Bang Bang sauce isn’t as sweet as Yum Yum sauce.
If you’d prefer to make Bang Bang Shrimp tacos air fryer, you can add the Bang Bang sauce and slaw to this Air Fryer Shrimp.
Bang Bang Shrimp Tacos
For the Slaw & Bang Bang Sauce:
- 2 1/2 cups shredded cabbage about 5 ounces (I like to use a broccoli coleslaw mix)
- 1 cup plain nonfat Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 small clove garlic minced
- 1/4 teaspoon kosher salt
- Zest and juice of 1 large or 2 very small limes about 2 teaspoons zest and 3 tablespoons juice
- 3 tablespoons Thai sweet chili sauce
- 1/2 teaspoon sriracha, Frank’s Red Hot, or similar hot sauce plus additional to taste
- 1/2 teaspoon white vinegar
For the Shrimp Tacos:
- 1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
- 2 tablespoons cornstarch
- 3 tablespoons extra-virgin olive oil
- Corn or flour tortillas
- Chopped green onions
- Prepare the slaw and sauce: Place the cabbage in a medium mixing bowl. In a separate large bowl, stir together the Greek yogurt, oil, garlic, and salt. Scoop about half of the yogurt mixture into the bowl with the cabbage. To the cabbage bowl, add the lime zest and juice. Stir to combine, then refrigerate until ready to serve.
- To the bowl with the remaining Greek yogurt mixture, add the Thai sweet chili sauce, sriracha, and vinegar. Set aside.
- Prepare the shrimp: Pat the shrimp dry and place in a large ziptop bag. Sprinkle in the cornstarch, then seal the bag and toss the shrimp to coat.
- In a high-sided skillet, wok, or dutch oven, heat the 3 tablespoons oil over medium high. Once the oil is hot and shimmering, carefully add the shrimp, shaking off as much excess cornstarch as you can. Sauté, stirring almost constantly, until the shrimp is cooked through and the cornstarch is no longer white, about 4 minutes. Do not overcook, and if the shrimp looks dry, drizzle in extra oil as needed. Transfer the shrimp to the bowl with the Greek yogurt/Thai chili mixture and toss to coat the shrimp in the sauce.
- Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degrees F oven. To serve, fill the tortillas with your desired number of shrimp and the slaw, then top generously with the slaw and green onions. Enjoy immediately.
- TO STORE: This recipe is best enjoyed the day it is made, so I recommend only sautéing the amount of shrimp you plan to eat that meal. The slaw can be refrigerated for 2 to 3 days, so you can make a larger batch of it in advance, then cook the shrimp just before serving.
- TO REHEAT: Gently rewarm leftover shrimp in a skillet on the stovetop over medium-low heat.
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