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–+ servings
Copycat Bonefish Grill Bang Bang Shrimp Tacos

Copycat Bonefish Grill Bang Bang Shrimp Tacos Made Easy

These Copycat Bonefish Grill Bang Bang Shrimp Tacos are quick and easy to make for a delightful dinner experience.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: American, Seafood
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Shrimp, uncooked, peeled and deveined The star of the dish for juicy texture and flavor absorption.
  • 1 cup Buttermilk Tenderizes shrimp and ensures the coating sticks perfectly.
  • 1 cup Cornstarch Crucial for that desired crispy coating when fried.
For the Sauce
  • 1/2 cup Mayonnaise Serves as the creamy base for that addictively smooth sauce.
  • 1/4 cup Sweet Chili Sauce Adds sweetness and a hint of heat, essential for the bang bang flavor.
  • 1/2 teaspoon Sriracha Chili Sauce Boosts spiciness—feel free to adjust based on your heat preference.
For Assembly
  • 8 pieces Flour Tortillas, 6 inches Wrap the delicious filling.
  • 2 cups Shredded Lettuce Adds freshness and a satisfying crunch.
  • 1 cup Chopped Tomatoes Contributes juiciness and color to the tacos.
  • Thinly Sliced Green Onions Optional for garnish.
For the Cilantro-Lime Sauce
  • 1 small Avocado, cubed Adds creaminess and richness to the sauce.
  • 1/2 cup Sour cream Enhances the creamy texture and balancing flavor.
  • 2 medium Limes, zested and juiced Provides the zesty kick that ties the sauce together.
  • 1 Jalapeno pepper, seeded and chopped Offers a mild heat to elevate the sauce.
  • 1 tablespoon Minced fresh cilantro Brings brightness and freshness to the entire dish.
  • 1/4 teaspoon Salt Enhances all the flavors in the sauce.

Equipment

  • Deep-fat fryer or heavy pot
  • Large Bowl
  • Food Processor

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine the shrimp with buttermilk and let stand for 15 minutes.
  2. Mix together mayonnaise, sweet chili sauce, and Sriracha in a separate bowl.
  3. Drain the shrimp and sprinkle with cornstarch, tossing gently to coat.
  4. Heat oil to 375°F and fry the shrimp in batches for 2-3 minutes until golden brown.
  5. Add the fried shrimp to the sauce mixture, and stir to coat evenly.
  6. Blend avocado, sour cream, lime zest and juice, jalapeno, cilantro, and salt until smooth.
  7. Warm tortillas and assemble with shrimp, lettuce, tomatoes, and optional green onions.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Store fried shrimp and sauce separately until ready to assemble for optimal texture. Fried shrimp can be reheated in an oven.

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