Copycat Bonefish Grill Bang Bang Shrimp Tacos

If you’ve ever sat down at a Bonefish Grill and ordered the bang bang shrimp, you already know how hard it is to stop eating them. Crispy golden shrimp tossed in a creamy, sweet-spicy sauce—it’s an appetizer that becomes a whole meal. Now imagine all that piled into a warm flour tortilla with crunchy lettuce, fresh tomato and a bright cilantro-lime sauce drizzled over the top. And the best part? It’s made at home. Easy dinner unlocked.

Copycat Bonefish Grill bang bang shrimp tacos are a signature dish. The cilantro-lime sauce—a blend of avocado, sour cream, fresh lime, jalapeno and cilantro—is key to contrasting the shrimp’s sweet heat. I love making these for a casual Friday dinner or a weekend get-together; they’re fun to assemble and easy to batch up, and they disappear fast. Serve these bang bang shrimp tacos alongside a pitcher of margaritas, and I promise no one will miss the restaurant.

Ingredients for Copycat Bonefish Grill Bang Bang Shrimp Tacos

• Uncooked shrimp: Look for shrimp labeled 26 to 30 per pound; they are generally large or extra-large. Find fresh or thawed shrimp at the seafood counter, or buy them pre-peeled and deveined to save yourself some time.
• Buttermilk: A quick soak in buttermilk tenderizes the shrimp and helps the cornstarch coating cling. If you don’t have it on hand, make buttermilk by stirring a tablespoon of white vinegar or lemon juice into regular milk and letting it sit for five minutes.
• Cornstarch: Unlike flour, cornstarch fries up extra crunchy and stays that way a little longer, which is perfect for tacos where you want the shrimp to hold up under the sauce and toppings.
• Bang bang sauce: This three-ingredient sauce is the soul of the dish, made with mayonnaise, sweet chili sauce and Sriracha. Check the international aisle of your grocery store to find Sriracha and sweet chili sauce.
• Oil: Use a neutral oil with a high smoke point, like vegetable or canola oil. You’ll need enough to fill your electric skillet or deep-fat fryer.
• Flour tortillas: Small 6-inch flour tortillas are the play for these tacos. They’re pliable, slightly chewy and sturdy enough to hold the shrimp and all the toppings without falling apart. Warm them in a dry skillet or in the microwave, wrapped in a damp paper towel, before serving.
• Toppings: Classic taco toppings like shredded lettuce, chopped tomatoes and green onion add freshness, crunch and color.
• Cilantro-lime sauce: Made with avocado, sour cream, lime, jalapeno and cilantro, this blended sauce sets these tacos apart. Use fresh and ripe avocado for the smoothest texture. (PS: Here’s a viral hack for keeping avocados green.)

Directions

Step 1: Soak the shrimp

In a large bowl, combine the shrimp and buttermilk. Let it stand for 15 minutes.

Editor’s Tip: Don’t soak the shrimp for more than 15 minutes or the buttermilk’s acid can start to break down the texture, leaving you with mushy shrimp.

Step 2: Mix the bang bang sauce

In a separate bowl, combine the mayonnaise, chili sauce and Sriracha.

Step 3: Coat the shrimp

Drain the shrimp. Add cornstarch to a shallow dish. Dip the shrimp in cornstarch to coat both sides, then shake off any excess.

Editor’s Tip: You want a thin, even layer of cornstarch, not a thick crust. Working in small batches keeps the cornstarch from getting clumpy as you go.

Step 4: Fry the shrimp

In an electric skillet or deep-fat fryer, heat oil to 375°F. Fry the shrimp in batches until golden brown, two to three minutes. Drain on paper towels.

Editor’s Tip: Use a thermometer to keep the oil at a consistent 375°. If the oil cools too much between batches, wait a moment before adding the next batch.

Step 5: Toss with bang bang sauce

Add the shrimp to the bowl with the sauce. Stir gently to coat.

Step 6: Make the cilantro-lime sauce

In the bowl of a food processor or blender, add the avocado, sour cream, lime zest and juice, jalapeno, cilantro and salt. Process until smooth.

Step 7: Assemble and serve

Serve the shrimp in tortillas topped with lettuce, tomato, green onion (if desired) and the cilantro-lime sauce.

Copycat Bonefish Grill Bang Bang Shrimp Taco Variations

• Make them spicier: Double the Sriracha in the bang bang sauce, or add a pinch of cayenne pepper to the cornstarch to build heat from the inside out.
• Use a different protein: The bang bang sauce and cilantro-lime sauce work beautifully with cauliflower florets or tofu for a vegetarian taco. Coat and fry them the same way as the shrimp.
• Swap the tortillas: Try corn tortillas for a slightly nuttier, more traditional taco flavor. If you really want to be an overachiever, make corn tortillas at home.
• Add a slaw: Make your favorite coleslaw recipe or simply toss shredded cabbage with a splash of rice vinegar, a pinch of sugar and a little sesame oil for a quick slaw that adds crunch and an Asian-inspired note that plays nicely with the sweet chili sauce.
• Go lighter: For a lower-calorie option, skip the deep fryer and bake the cornstarch-coated shrimp on a wire rack at 425° for 10 to 12 minutes, flipping halfway. They won’t be quite as crispy, but they’ll still be delicious.

How to Store Copycat Bonefish Grill Bang Bang Shrimp Tacos

These tacos are best eaten immediately after assembly while the shrimp are still hot and crispy. That said, you can store the components separately for easy next-day meals. Keep the fried, sauced shrimp in an airtight container in the refrigerator for up to two days, and store the cilantro-lime sauce in a separate airtight container for up to three days. Keep your toppings refrigerated separately as well.

Can you fry the shrimp ahead of time?

Yes, but they might not be as crispy. Fry the shrimp until cooked through, then let them cool completely before storing them in an airtight container in the refrigerator for up to two days before saucing. To reheat, spread them on a baking sheet and bake at 400° for 8 to 10 minutes until hot. Avoid the microwave, as it will steam the coating, making it soggy.

Copycat Bonefish Grill Bang Bang Shrimp Taco Tips

What’s the best way to clean shrimp?

The best way to clean shrimp is to buy already peeled and deveined shrimp; most grocery store seafood counters carry them fresh or frozen. If you’re working with whole shrimp, pull off the legs first, then peel back the shell starting at the head end and remove it along with the tail if desired. To devein, use a small paring knife or a deveining tool to make a shallow cut along the curved outer edge of the shrimp and lift out the dark vein with the tip of the knife. Rinse under cold water and pat dry.

Can you use precooked shrimp for these tacos?

We don’t recommend using precooked shrimp for these tacos. Precooked shrimp will turn rubbery and tough when run through the frying process a second time. Frozen raw shrimp, however, work great. Just thaw them completely, pat them very dry before the buttermilk soak and proceed with the recipe as written. Excess moisture is the enemy of a crispy crust, so careful drying is key. Frozen breaded shrimp from the grocery store are also a tempting shortcut, but the coating and seasoning won’t match the bang bang style and the result will taste more like fish sticks than a Bonefish Grill copycat.

What can you serve with copycat Bonefish Grill bang bang shrimp tacos?

These tacos are a full meal on their own, but if you’re building a spread, bang bang shrimp tacos pair well with anything fresh and bright. A simple Mexican street corn salad or a big bowl of cilantro-lime rice makes an excellent side. And any excuse to start the meal with classic guacamole and tortilla chips is great for me. To drink, a cold margarita or a light Mexican lager is the ideal match for the sweet-spicy shrimp.