dinneramericanfried
Bang Bang Shrimp Tacos
These copycat Bang Bang Shrimp Tacos from Bonefish Grill, are loaded with plump fried shrimp tossed in spicy sriracha and sweet chili sauce.
From YouTube · May 21, 2021
These copycat Bang Bang Shrimp Tacos from Bonefish Grill, are loaded with plump fried shrimp tossed in spicy sriracha and sweet chili sauce.
30 min
Prep time
15 min
Cook time
45 min
Total time
8–12 tacos
Yield
Ingredients
19 ingredients- For the shrimp:
- 1 lb large shrimp, peeled and deveined with tails removed
- 1/2 cup buttermilk
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3/4 cup cornstarch
- Peanut or canola oil, for deep-frying
- For the Bang Bang sauce:
- 1/2 cup mayonnaise
- 3 tablespoons Thai sweet chilli sauce
- 3 teaspoons Sriracha, or to taste
- For the tacos:
- 8–12 small white corn tortillas or hard taco shells
- 3 cups thinly sliced purple or green cabbage
- 1 medium tomato, diced
- 1/4 cup roughly chopped cilantro
- 1 lime, cut into wedges
Method
12 steps- Combine the mayonnaise, Thai sweet chilli sauce and Sriracha in a small bowl. Set aside.
- Combine the buttermilk, salt, black pepper, onion powder and garlic powder.
- Add the peeled and deveined shrimp and stir until evenly coated.
- Remove the shrimp from the marinade one at a time, allowing the excess to drip away.
- Coat each shrimp thoroughly in cornstarch and shake off the excess.
- Heat approximately 1½ inches frying oil in a heavy saucepan to 375°F (190°C).
- Fry the shrimp in three batches for 2½–3 minutes, turning if needed, until crisp, golden and completely cooked.
- Transfer the shrimp to a wire rack or paper-towel-lined plate.
- Place the warm shrimp in a bowl and gently toss with half the Bang Bang sauce. Rest for 5–10 minutes.
- Warm the tortillas for approximately 30 seconds per side on a griddle or dry frying pan.
- Fill each tortilla with cabbage, tomato and 2–3 shrimp.
- Drizzle with the remaining sauce and finish with cilantro and fresh lime juice.
Recipe notes
Equipment
- thermometer for oil temperature
- slotted spoon or skimmer
- bowl for sauce
- bowl for marinade
- breading station
- skillet or gas flame for toasting tortillas
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