I turn Bang Bang Shrimp, made popular by Bonefish Grill, into Fried Shrimp Tacos With Cabbage Slaw by pairing panko coated shrimp with a creamy spicy bang bang sauce.

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I love a taco that makes you sit up. My Bang Bang Shrimp Taco riff uses crispy large shrimp coated in panko breadcrumbs and drenched in that addicting bang bang sauce.

After trying a bunch of Shrimp Taco Recipes and even a few Fried Shrimp Tacos With Cabbage Slaw clones, this version finally felt right. Every bite has that sweet heat that keeps pulling you back, and it’s shockingly easy to make look fancy.

It’s messy, bright, and way more restaurant worthy than it has any right to be. You’ll wanna eat it with your hands, and probably make it again tomorrow.

Don’t say I didn’t warn you.

Ingredients

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Shrimp: high in protein, low carbs, good source of selenium, slightly briny taste
Panko breadcrumbs: gives big crunch, mostly carbs and calories, light but not nutritious
Bang Bang sauce: creamy sweet spicy, mostly fat and sugar, adds bold heat
Cabbage: crunchy and fresh, low calorie, high fiber and vitamin C, balances richness
Lime: bright acidic tang, adds sour balance, vitamin C, cuts richness and sweetness
Cilantro: fresh herbal punch, small amounts of vitamin A and K, makes it pop
Cornstarch: helps coating crisp in frying, mostly carbohydrate, very little nutrients
Egg wash: binds crumb coat, adds protein and moisture, helps golden color when fried

Ingredient Quantities

1 lb large shrimp (about 450 g), peeled and deveined

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 cup all purpose flour

1/2 cup cornstarch

3/4 cup panko breadcrumbs

1 large egg, beaten with 2 tbsp water

vegetable oil for frying, about 2 cups

1/2 cup mayonnaise

1/4 cup sweet Thai chili sauce

2 tbsp sriracha (adjust to taste)

1 tbsp honey

1 tbsp lime juice (about 1 lime)

1/4 tsp garlic powder

1/4 tsp smoked paprika

8 to 10 small flour or corn tortillas

2 cups shredded cabbage (green or purple)

1/4 cup cilantro, chopped

2 green onions, thinly sliced

lime wedges for serving (1 to 2 limes)

How to Make this

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1. Pat 1 lb large shrimp dry with paper towels, toss with 1/2 tsp kosher salt and 1/4 tsp black pepper and set aside, you want them as dry as possible so the breading sticks.

2. Make a breading station: bowl A mix 1/2 cup all purpose flour and 1/2 cup cornstarch with a pinch more salt and pepper, bowl B whisk 1 large egg with 2 tbsp water, bowl C put 3/4 cup panko breadcrumbs; keep them in that order.

3. Heat about 2 cups vegetable oil in a heavy skillet or pot until 350 to 375 F or when a wooden spoon dipped in bubbles steadily around it, reduce heat if it smokes.

4. Dredge each shrimp first in the flour/cornstarch mix, shake off excess, then dip in the egg wash, then press into panko until coated well; work quickly and do this in small batches.

5. Fry shrimp in batches so the oil temp stays steady, 2 to 3 minutes per batch until golden and opaque, don’t crowd the pan, drain on a wire rack set over a baking sheet or on paper towels; keep finished shrimp warm in a 200 F oven if needed.

6. Make the bang bang sauce: whisk 1/2 cup mayonnaise, 1/4 cup sweet Thai chili sauce, 2 tbsp sriracha (or less if you like mild), 1 tbsp honey, 1 tbsp lime juice, 1/4 tsp garlic powder and 1/4 tsp smoked paprika until smooth; taste and adjust sriracha or lime.

7. Toss most of the fried shrimp with about three quarters of the sauce so they’re coated but still crisp, reserve the rest of the sauce for drizzling or dipping so tacos don’t get soggy.

8. Warm 8 to 10 small flour or corn tortillas in a dry skillet or wrapped in foil in the oven, then layer with about 2 cups shredded cabbage, a few sauced shrimp, chopped cilantro and thinly sliced green onions.

9. Drizzle reserved sauce over the tacos, squeeze lime wedges over top to brighten, serve extra lime and sauce on the side and enjoy taco Tuesday elevated.

Equipment Needed

1. Heavy skillet or medium pot for frying (should hold about 2 cups oil).
2. Candy or deep fry thermometer to keep oil around 350 to 375 F.
3. Three shallow bowls for the breading station (flour/cornstarch, egg wash, panko).
4. Wire rack plus a baking sheet for draining and keeping shrimp crisp.
5. Tongs and a spider or slotted spoon for safely moving shrimp in and out of the oil.
6. Small whisk and measuring cups and spoons for the bang bang sauce and seasonings.
7. Paper towels and a kitchen timer or phone timer to blot and time batches.
8. Skillet or foil and oven for warming tortillas, plus a cutting board and knife for cilantro and green onions.

FAQ

1 lb large shrimp (about 450 g), peeled and deveined

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 cup all purpose flour

1/2 cup cornstarch

3/4 cup panko breadcrumbs

1 large egg, beaten with 2 tbsp water

vegetable oil for frying, about 2 cups

1/2 cup mayonnaise

1/4 cup sweet Thai chili sauce

2 tbsp sriracha (adjust to taste)

1 tbsp honey

1 tbsp lime juice (about 1 lime)

1/4 tsp garlic powder

1/4 tsp smoked paprika

8 to 10 small flour or corn tortillas

2 cups shredded cabbage (green or purple)

1/4 cup cilantro, chopped

2 green onions, thinly sliced

lime wedges for serving (1 to 2 limes)

Q: Can I use frozen shrimp? A: Yes. Thaw completely, pat very dry, and remove any excess water before breading so the coating sticks.

Q: Can I bake or air-fry the shrimp instead of frying? A: Absolutely. Bake at 425 F for 8 to 10 minutes or air-fry at 400 F for 6 to 8 minutes, flip once. They wont be quite as puffy-crispy but still tasty.

Q: How do I make it less spicy? A: Use 1 tbsp sriracha or skip it and add more sweet Thai chili sauce. You can also add extra honey or mayo to tame the heat.

Q: Will the shrimp get soggy if tossed in sauce? A: If you toss too long yes. Toss just enough to coat, or drizzle sauce over when assembling so they keep crunch.

Q: Can I prep any parts ahead? A: Sauce can be made 1 to 2 days ahead. Breading shrimp is best right before frying but you can prep the coated shrimp and refrigerate up to 1 hour if needed.

The BEST Bang Bang Shrimp Taco Recipe Substitutions and Variations

Shrimp (1 lb):
- Bay scallops — cook quicker so watch them closely, toss in the same batter.
- Bite-sized firm white fish (cod, tilapia) — pat dry and fry same as shrimp.
- Cauliflower florets — par-cook till just tender, then bread and fry for a veg version.
- Firm tofu, pressed and cut into strips — holds up well if you press out the water first.
All purpose flour:
- Gluten-free 1:1 flour blend — swap cup for cup if you need GF.
- Rice flour — gives extra crispness for frying.
- Chickpea (gram) flour — nutty flavor and protein, darker crust though.
Cornstarch:
- Potato starch — same crisping power, great for fry coatings.
- Tapioca starch — slightly chewier crust, still very crisp.
- Arrowroot powder — good clear coating and gluten-free.
Panko breadcrumbs:
- Crushed cornflakes — super crunchy, pulse to coarse crumbs in a bag.
- Crushed tortilla chips — adds corn flavor and crunch, works great.
- Gluten-free panko or crushed rice crackers — keeps it GF and still crisp.

Pro Tips

– Pat the shrimp super dry and chill them for a few minutes before breading, even a short stint in the freezer helps the coating stick better. dont overdo it though or theyll start to ice up.

– Work your breading station like an assembly line and dont rush it, use tongs or a fork to keep your hands dry. Press the panko onto the shrimp so it adheres, then let the coated pieces rest a couple minutes on a tray so the crumb “sets” before frying.

– Keep the oil temp steady and fry in small batches so the shrimp stay crisp and not greasy. If you dont have a thermometer use the wooden spoon bubble trick, and always let the oil recover between batches.

– Save some sauce for drizzling, dont drown the tacos before serving or theyll get soggy. Taste the sauce at the end and tweak with a squeeze of lime or a touch more honey if it needs balance, and if it feels too thick add a teaspoon of water to loosen it.

The BEST Bang Bang Shrimp Taco Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I turn Bang Bang Shrimp, made popular by Bonefish Grill, into Fried Shrimp Tacos With Cabbage Slaw by pairing panko coated shrimp with a creamy spicy bang bang sauce.

Servings

servings

Calories

753

kcal

Equipment: 1. Heavy skillet or medium pot for frying (should hold about 2 cups oil).
2. Candy or deep fry thermometer to keep oil around 350 to 375 F.
3. Three shallow bowls for the breading station (flour/cornstarch, egg wash, panko).
4. Wire rack plus a baking sheet for draining and keeping shrimp crisp.
5. Tongs and a spider or slotted spoon for safely moving shrimp in and out of the oil.
6. Small whisk and measuring cups and spoons for the bang bang sauce and seasonings.
7. Paper towels and a kitchen timer or phone timer to blot and time batches.
8. Skillet or foil and oven for warming tortillas, plus a cutting board and knife for cilantro and green onions.

Ingredients

1 lb large shrimp (about 450 g), peeled and deveined
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 cup all purpose flour
1/2 cup cornstarch
3/4 cup panko breadcrumbs
1 large egg, beaten with 2 tbsp water
vegetable oil for frying, about 2 cups
1/2 cup mayonnaise
1/4 cup sweet Thai chili sauce
2 tbsp sriracha (adjust to taste)
1 tbsp honey
1 tbsp lime juice (about 1 lime)
1/4 tsp garlic powder
1/4 tsp smoked paprika
8 to 10 small flour or corn tortillas
2 cups shredded cabbage (green or purple)
1/4 cup cilantro, chopped
2 green onions, thinly sliced
lime wedges for serving (1 to 2 limes)

Directions

Pat 1 lb large shrimp dry with paper towels, toss with 1/2 tsp kosher salt and 1/4 tsp black pepper and set aside, you want them as dry as possible so the breading sticks.
Make a breading station: bowl A mix 1/2 cup all purpose flour and 1/2 cup cornstarch with a pinch more salt and pepper, bowl B whisk 1 large egg with 2 tbsp water, bowl C put 3/4 cup panko breadcrumbs; keep them in that order.
Heat about 2 cups vegetable oil in a heavy skillet or pot until 350 to 375 F or when a wooden spoon dipped in bubbles steadily around it, reduce heat if it smokes.
Dredge each shrimp first in the flour/cornstarch mix, shake off excess, then dip in the egg wash, then press into panko until coated well; work quickly and do this in small batches.
Fry shrimp in batches so the oil temp stays steady, 2 to 3 minutes per batch until golden and opaque, don’t crowd the pan, drain on a wire rack set over a baking sheet or on paper towels; keep finished shrimp warm in a 200 F oven if needed.
Make the bang bang sauce: whisk 1/2 cup mayonnaise, 1/4 cup sweet Thai chili sauce, 2 tbsp sriracha (or less if you like mild), 1 tbsp honey, 1 tbsp lime juice, 1/4 tsp garlic powder and 1/4 tsp smoked paprika until smooth; taste and adjust sriracha or lime.
Toss most of the fried shrimp with about three quarters of the sauce so they’re coated but still crisp, reserve the rest of the sauce for drizzling or dipping so tacos don’t get soggy.
Warm 8 to 10 small flour or corn tortillas in a dry skillet or wrapped in foil in the oven, then layer with about 2 cups shredded cabbage, a few sauced shrimp, chopped cilantro and thinly sliced green onions.
Drizzle reserved sauce over the tacos, squeeze lime wedges over top to brighten, serve extra lime and sauce on the side and enjoy taco Tuesday elevated.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.