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.

Ultimate Bang Bang Shrimp Tacos with Bang Bang Sauce and Slaw

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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!

Seafood with a creamy sauce wrapped in tortillas

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.

The Ingredients

  • 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!

Substitution Tip

For the taco slaw, I like to use a bagged broccoli coleslaw, but shredded cabbage works nicely 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.

Substitution Tip

If you don’t have sriracha on hand, you can use any hot sauce you enjoy.

  • Tortillas. Tuck your Bang Bang shrimp into a corn or flour tortilla for a taco-style meal.

The Directions

  1. 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.
  2. Add the Thai sweet chili, sriracha, and vinegar to the yogurt mixture.
  3. Dry the shrimp, then toss them with cornstarch. Sauté the shrimp in oil. Toss the cooked shrimp with the yogurt sauce.
  4. Warm the tortillas, assemble the tacos, and ENJOY!
Bang Bang Shrimp Tacos with coleslaw

Storage Tips

  • 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.

Healthy Bang Bang Shrimp Tacos with slaw

What Sides Go with Bang Bang Shrimp Tacos?

The options for Bang Bang shrimp tacos sides are endless! Here are a few of our favorites:

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!

The Best Saute Pan

A saute pan is the ideal choice when you’re cooking something in liquid. This high-quality pan is even oven-safe too!

Bang bang shrimp tacos on a white counter

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Leave a rating below in the comments and let me know how you liked the recipe.

Frequently Asked Questions

What Can I Do with Leftover Bang Bang Shrimp?

Serve leftover Bang Bang shrimp over a bed of lettuce for a tasty salad, or try it with a side of rice.

Is Bang Bang the Same as Yum Yum?

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.

Can I Cook the Shrimp in the Air Fryer Instead?

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

4.78 from 9 votes
A healthy version of the famous Bonefish Grill Bang Bang Shrimp Tacos topped with bang bang sauce. Sautéing instead of frying makes them easy and delicious!

Prep: 15 mins
Cook: 15 mins
Total: 30 mins

Servings: 6 to 8 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. 


Serving: 1(of 6) without tortillasCalories: 196kcalCarbohydrates: 12gProtein: 14gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 97mgPotassium: 196mgFiber: 1gSugar: 6gVitamin A: 172IUVitamin C: 14mgCalcium: 94mgIron: 0.5mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. Hi Amy! Yes, I garnished with cilantro. I used the flame on my gas cooktop. You can also use an outdoor grill or warm them in the oven!

  1. Hi Erin! 
    I’m new-ish to your blog and have LOVED so many of your recipies! I love the idea of spicy food, but not the reality of the heat! I can only handle a little kick. And I have a 3 year old who cannot handle any kick. ??‍♀️ I usually try to leave out the hot sauce but if you ever have tips for how to lessen the heat without losing all the flavor, I’m all ears! Thank you for helping me WANT to cook again! 

    1. Adrienne, this note makes my day!! The sweet chili sauce has flavor but isn’t too spicy. Try the sauce without the Sriracha. You can always add more to taste. If it’s too spicy, Greek yogurt will cool it down. I hope you all enjoy it!

  2. Hey Erin, I didn’t have any shrimp on hand but I made the sauce and had it with a bag of Trader Joe’s cruciferous crunch mix for the slaw and made it into fish tacos. It was so good! I can’t wait to try it with shrimp.

        1. Hi Meagan! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  3. Fabulous!  I loved them. They packed some nose running heat when I realized I didn’t use sweet Thai chili sauce along with sriracha. Must’ve been something different. Nevertheless, the shrimp were incredible. The broccoli slaw was different, but cooled the tacos down a pinch. I made these with your instant pot refried beans. Was in Mexican heaven. Thank for sharing another delicious recipe. Well done.  Keep up the good work and suggestions for all of us followers of each of your recipes weekly. 5 stars

    1. Hooray! I’m glad to hear you enjoyed the tacos, Diane. Thanks for taking the time to leave this wonderful review and for reading along!

  4. No measurement for the mayo/ yogurt, chili and siracha sauces? The only measurements on the ingredient list were for the shrimp and the cornstarch. I was disappointed!

  5. I wanted to make something special for dinner on July 4th, and this fit the bill! I’ve never had bang bang shrimp before, so I have nothing to compare this to. But this recipe stands on its own as fabulous! It goes together quickly, and the end result is delicious. I following the directions as is — except I made a little “oops” by not pulling out half of the yogurt mixture BEFORE I added the lime, sriracha, vinegar and sweet chili sauce. But, it all blends together on the plate anyway, so it didn’t really matter in the end. We loved it and will be making it again. Thanks for another healthy and simple recipe to help keep our meals more exciting!5 stars

  6. This was delicious! At first I was sceptical because I wasn’t a huge fan of the sauce, but once I coated the shrimp with it my mind was changed! The only thing I did different was add some chipotle chili seasoning. Thank you!

  7. This looks delish! Do you think it would be good served on jasmine rice rather then put on a tortilla?

    1. Thank you, Kimberly! I think that would be delicious way to serve the shrimp as well! I hope you love the recipe if you give it a try!

  8. This is mouth-wateringly good. It is also SO easy!!! It’s easy to grab a few things At the grocery stores, takes so little time to prep and then is a huge crowd pleaser. Everyone loves these shrimp!!! Even my husband, who doesn’t love a lot of my “healthy” meals absolutely loves these. Now, I’ve never had the Bonefish Grill version, but I’d be surprised if they were better. 5 stars

    1. I’m so happy to hear that this was a hit, Julia! Thank you for taking the time to share this wonderful review!

  9. We made these tonight and were so happy to find the recipe without the shrimp being deep fried. Made the recipe as it was given, nothing changed and it was wonderful! Great to be able to make this at home. Thank you!5 stars

    1. Hi Buife! I’m so excited to hear how much you enjoyed this. Thanks for sharing this wonderful review!

  10. This recipe was okay. We found the slaw very tangy and overpowering. My boyfriend didn’t like the bang bang sauce and found that very overwhelming and couldn’t taste anything else. If we make it again we would probably cut the sauce in half, but we probably will skip this in the future.3 stars

    1. I’m sorry to hear that this recipe wasn’t to your tastes, Tasha. I (and many other readers) have really enjoyed the flavors, so I truly wish it would’ve been a hit for you too!

  11. I suggested to my daughter to make bang bang shrimp tacos for me. She picked this recipe and I am so glad she did! These were outstanding and the recipe is now part of my personal collection! I had never tried shrimp tacos. Perfect first experience!5 stars

  12. These look delicious and I can’t wait to try them. I’m doing low carb, could the shrimp be cooked without the cornstarch? And I’ll use low carb tortillas. I assume those two items are contributing the carbs…

    1. Hi Nel! The nutrition estimate actually doesn’t include the tortillas. I haven’t tested the recipe without the cornstarch, but you could experiment with it. I hope you enjoy the recipe!

  13. I actually made the shrimp without the cornstarch and did a quick hi heat on the grill before tossing them in the sauce. Added cilantro and a few garden tomatoes to the cabbage. Was amazing! Loved the sweet chili and siracha sauce! Thanks for a staple in my recipe file!

  14. I made these on a Friday after a long day of work and it was so effortless and really good! Will forsure being making these again!5 stars