Spicy Bang Bang Shrimp Tacos

I’ll never forget the first time I ordered Bang Bang Shrimp at Bonefish Grill. That creamy, spicy sauce coating crispy shrimp had me hooked from the first bite. I kept thinking about it for weeks until I finally decided to recreate it at home.

The best part? Turning it into tacos makes it even better. You get that same crispy, saucy shrimp but tucked into a warm tortilla with crunchy slaw and fresh pico. It’s the kind of dinner that feels like a treat but comes together faster than takeout would arrive at your door.

I’ve made these tacos at least a dozen times now, and they’re always a hit. The trick is getting the shrimp really crispy and making sure you have plenty of that addictive Bang Bang sauce. Trust me, you’ll want extra for drizzling.

What Kind of Shrimp Should I Use?

For bang bang shrimp tacos, you’ll want to use medium to large shrimp (around 31-40 count per pound) that are already peeled and deveined to save yourself some prep time. Fresh or frozen shrimp both work great here, and honestly, most “fresh” shrimp at the grocery store has been previously frozen anyway, so don’t feel like you need to splurge on the pricey stuff. If you’re using frozen shrimp, just thaw them in the fridge overnight or run them under cold water for a few minutes before cooking. Make sure your shrimp are patted completely dry before coating them in cornstarch, otherwise you won’t get that crispy exterior that makes this recipe so good.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Corn tortillas: Flour tortillas work great if you prefer them, or you can use lettuce wraps for a low-carb option. Just warm them up the same way you would corn tortillas.
• Coleslaw mix: You can make your own by shredding cabbage and carrots, or use just shredded cabbage if that’s what you have on hand.
• Cornstarch: All-purpose flour can replace cornstarch for coating the shrimp, though the coating won’t be quite as crispy. You could also use panko breadcrumbs for extra crunch.
• Avocado oil: Any neutral oil with a high smoke point works here – try vegetable oil, canola oil, or peanut oil for frying.
• Sweet chili sauce: If you can’t find sweet chili sauce, mix together 3 tablespoons honey with 2 tablespoons rice vinegar and a pinch of red pepper flakes.
• Light mayo: Regular mayo or Greek yogurt both work fine. If using Greek yogurt, the sauce will be tangier and a bit thinner.
• Shrimp: While shrimp is traditional for this recipe, you could use firm white fish like cod or tilapia cut into chunks, adjusting the cooking time as needed.

Watch Out for These Mistakes While Cooking

The biggest mistake when making bang bang shrimp is overcooking them, which turns them rubbery and tough – since shrimp cook incredibly fast, pull them from the heat as soon as they turn pink and opaque, usually around 2 minutes per side depending on their size.

Another common error is not drying the shrimp thoroughly before coating them in cornstarch, which prevents the coating from getting crispy and can make your oil splatter dangerously.

Make sure your oil is hot enough (around 350°F) before adding the shrimp – if it’s not hot enough, the cornstarch coating will absorb too much oil and become greasy instead of crispy.

Finally, don’t toss the shrimp in the bang bang sauce until right before serving, as letting them sit in the sauce will make that crispy coating soggy and defeat the whole purpose of frying them.

What to Serve With Bang Bang Shrimp Tacos?

These tacos are pretty filling on their own, but I love serving them with some Mexican street corn (elote) on the side – the creamy, spicy flavors go perfectly together. A simple side of black beans with lime and cilantro is another great option that keeps the meal feeling fresh and light. If you want something crispy, tortilla chips with guacamole or a fresh mango salsa make for perfect scooping between taco bites. For drinks, a cold Mexican beer or a margarita really rounds out the whole experience.

Storage Instructions

Store: Keep your leftover components separate for the best results. The cooked shrimp and bang bang sauce can hang out in airtight containers in the fridge for up to 3 days. The coleslaw stays crisp for about 2 days when stored separately. I don’t recommend storing assembled tacos since they’ll get soggy.

Make Ahead: You can prep the bang bang sauce and coleslaw a day ahead to save time. The sauce actually tastes better after sitting in the fridge for a few hours. Just wait to fry the shrimp until you’re ready to eat, since they’re best when crispy and fresh.

Serve Leftovers: To bring back that crispy texture, reheat the shrimp in a 400°F oven for about 5 minutes instead of the microwave. Warm your tortillas fresh, then build your tacos with the chilled coleslaw and room temperature sauce for the best contrast of temperatures.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2600
• Protein: 80-90 g
• Fat: 95-110 g
• Carbohydrates: 295-325 g

Ingredients

For the slaw:

• 14 oz coleslaw mix
• 1 1/2 tbsp vinegar
• 1 tbsp freshly squeezed lime juice
• 1 tsp sugar
• 1 tsp oil
• 1/2 tsp salt
• 1/4 tsp pepper

For the bang bang sauce:

• 1/2 cup mayo
• 1/4 cup sweet chili sauce
• 1 1/2 tbsp sriracha
• 1/4 tsp garlic powder
• a pinch of salt

For the shrimp:

• 1 lb shrimp (peeled, deveined, and patted very dry)
• 1 1/2 cups cornstarch
• 5 tbsp oil

For assembly:

• 12 corn tortillas (lightly charred)
• 1/3 cup cilantro (roughly chopped)
• 1 cup pico de gallo

Step 1: Prepare the Slaw and Bang Bang Sauce

• 14 oz coleslaw mix
• 1 1/2 tbsp vinegar
• 1 tbsp freshly squeezed lime juice
• 1 tsp sugar
• 1 tsp oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup mayo
• 1/4 cup sweet chili sauce
• 1 1/2 tbsp sriracha
• 1/4 tsp garlic powder
• a pinch of salt

While you prep the shrimp, combine the coleslaw mix with vinegar, lime juice, sugar, oil, salt, and pepper in a large bowl.

Toss well to evenly coat and let it sit—the acid will soften the cabbage slightly and develop flavor.

In a separate bowl, whisk together the mayo, sweet chili sauce, sriracha, garlic powder, and a pinch of salt until smooth.

I like to make the sauce a bit thinner by tasting and adjusting the sriracha gradually, since heat levels vary by brand and personal preference.

Both components can be made 30 minutes ahead, which actually improves the slaw texture.

Step 2: Prepare the Shrimp for Frying

• 1 lb shrimp
• 1 1/2 cups cornstarch

Pat the shrimp very dry with paper towels—this is crucial for achieving a crispy coating and preventing oil splatter.

Place the cornstarch in a shallow bowl.

Working in batches, toss the shrimp in the cornstarch until evenly and generously coated, shaking off any excess.

Arrange the coated shrimp on a plate so they don’t stick together.

Step 3: Fry the Shrimp Until Golden and Crispy

• 5 tbsp oil
• cornstarch-coated shrimp from Step 2
• bang bang sauce from Step 1

Heat 5 tablespoons of oil in a large skillet over medium-high heat until it shimmers and a piece of cornstarch sizzles immediately when it hits the pan (around 350°F).

Working in batches to avoid crowding, carefully add the coated shrimp and fry for about 2 minutes per side until golden and crispy.

Transfer the fried shrimp to a paper towel-lined plate to drain briefly, then immediately toss them in the bang bang sauce from Step 1 while they’re still warm.

I find that tossing the hot shrimp in the sauce helps it adhere better and creates a more cohesive coating.

Step 4: Char and Warm the Tortillas

• 12 corn tortillas

While the shrimp finishes cooking, warm a separate skillet or griddle over medium-high heat.

Place each corn tortilla directly on the heat for about 30 seconds per side until lightly charred and pliable.

Stack the warm tortillas in a clean kitchen towel to keep them soft and warm while you assemble.

Step 5: Assemble the Bang Bang Shrimp Tacos

• coleslaw from Step 1
• bang bang shrimp from Step 3
• warm tortillas from Step 4
• 1/3 cup cilantro
• 1 cup pico de gallo

Lay out a warm tortilla and build each taco by layering in this order: a generous handful of the dressed coleslaw from Step 1, 3-4 pieces of the bang bang shrimp from Step 3, a spoonful of pico de gallo, and a sprinkle of fresh cilantro.

The coleslaw creates a flavorful base that anchors the crispy, saucy shrimp, while the pico and cilantro add brightness and freshness.

Serve immediately while the shrimp is still warm and crispy.

Spicy Bang Bang Shrimp Tacos

Delicious Spicy Bang Bang Shrimp Tacos recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 2450 kcal

Ingredients

  

For the slaw

• 14 oz coleslaw mix
• 1 1/2 tbsp vinegar
• 1 tbsp freshly squeezed lime juice
• 1 tsp sugar
• 1 tsp oil
• 1/2 tsp salt
• 1/4 tsp pepper

For the bang bang sauce

• 1/2 cup mayo
• 1/4 cup sweet chili sauce
• 1 1/2 tbsp sriracha
• 1/4 tsp garlic powder
• a pinch of salt

For the shrimp

• 1 lb shrimp (peeled, deveined, and patted very dry)
• 1 1/2 cups cornstarch
• 5 tbsp oil

For assembly

• 12 corn tortillas (lightly charred)
• 1/3 cup cilantro (roughly chopped)
• 1 cup pico de gallo

Instructions

 

• While you prep the shrimp, combine the coleslaw mix with vinegar, lime juice, sugar, oil, salt, and pepper in a large bowl. Toss well to evenly coat and let it sit—the acid will soften the cabbage slightly and develop flavor. In a separate bowl, whisk together the mayo, sweet chili sauce, sriracha, garlic powder, and a pinch of salt until smooth. I like to make the sauce a bit thinner by tasting and adjusting the sriracha gradually, since heat levels vary by brand and personal preference. Both components can be made 30 minutes ahead, which actually improves the slaw texture.
• Pat the shrimp very dry with paper towels—this is crucial for achieving a crispy coating and preventing oil splatter. Place the cornstarch in a shallow bowl. Working in batches, toss the shrimp in the cornstarch until evenly and generously coated, shaking off any excess. Arrange the coated shrimp on a plate so they don't stick together.
• Heat 5 tablespoons of oil in a large skillet over medium-high heat until it shimmers and a piece of cornstarch sizzles immediately when it hits the pan (around 350°F). Working in batches to avoid crowding, carefully add the coated shrimp and fry for about 2 minutes per side until golden and crispy. Transfer the fried shrimp to a paper towel-lined plate to drain briefly, then immediately toss them in the bang bang sauce from Step 1 while they're still warm. I find that tossing the hot shrimp in the sauce helps it adhere better and creates a more cohesive coating.
• While the shrimp finishes cooking, warm a separate skillet or griddle over medium-high heat. Place each corn tortilla directly on the heat for about 30 seconds per side until lightly charred and pliable. Stack the warm tortillas in a clean kitchen towel to keep them soft and warm while you assemble.
• Lay out a warm tortilla and build each taco by layering in this order: a generous handful of the dressed coleslaw from Step 1, 3-4 pieces of the bang bang shrimp from Step 3, a spoonful of pico de gallo, and a sprinkle of fresh cilantro. The coleslaw creates a flavorful base that anchors the crispy, saucy shrimp, while the pico and cilantro add brightness and freshness. Serve immediately while the shrimp is still warm and crispy.