Print

Bang Bang Shrimp Tacos Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Bang Bang Shrimp Tacos deliver a healthy and flavorful twist on the classic Bonefish Grill favorite, featuring sautéed shrimp coated in a creamy, spicy bang bang sauce and topped with a fresh, tangy cabbage slaw. Ready in just 30 minutes, this recipe balances crispy shrimp textures with zesty lime slaw and is perfect for a quick, satisfying meal.

Ingredients

For the Slaw & Bang Bang Sauce:

  • 2 ½ cups shredded cabbage (about 5 ounces), preferably broccoli coleslaw mix
  • 1 cup plain nonfat Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 small clove garlic, minced
  • ¼ teaspoon kosher salt
  • Zest and juice of 1 large or 2 very small limes (about 2 teaspoons zest and 3 tablespoons juice)
  • 3 tablespoons Thai sweet chili sauce
  • ½ teaspoon sriracha, Frank’s Red Hot, or similar hot sauce, plus more to taste
  • ½ teaspoon white vinegar

For the Shrimp Tacos:

  • 1 pound large or jumbo shrimp, peeled, deveined, and tails removed (fresh or thawed frozen)
  • 2 tablespoons cornstarch
  • 3 tablespoons extra-virgin olive oil
  • Corn or flour tortillas
  • Chopped green onions, for garnish

Instructions

  1. Prepare the slaw: Place the shredded cabbage in a medium mixing bowl. In a separate large bowl, combine the Greek yogurt, olive oil, minced garlic, and kosher salt. Transfer about half of this yogurt mixture into the cabbage bowl, then add the lime zest and juice to the cabbage. Stir everything together well and refrigerate the slaw until ready to serve.
  2. Make the bang bang sauce: To the remaining Greek yogurt mixture, add the Thai sweet chili sauce, sriracha, and white vinegar. Stir to combine thoroughly, then set this sauce aside for the shrimp.
  3. Coat the shrimp: Pat the shrimp dry using paper towels and place them into a large zip-top bag. Sprinkle the cornstarch over the shrimp, seal the bag, and shake to coat the shrimp evenly with cornstarch.
  4. Sauté the shrimp: Heat the 3 tablespoons of olive oil in a high-sided skillet, wok, or Dutch oven over medium-high heat. When the oil is hot and shimmering, carefully add the shrimp in a single layer, shaking off excess cornstarch as you add them. Cook the shrimp, stirring frequently, until they turn opaque and the cornstarch coating is no longer white—about 4 minutes. Avoid overcooking; if the shrimp start to look dry, drizzle in a little more oil.
  5. Toss shrimp in sauce: Transfer the cooked shrimp to the bowl with the prepared bang bang sauce and toss gently to coat each piece evenly.
  6. Warm the tortillas: If desired, heat the tortillas by stacking them, covering with a lightly damp towel, and microwaving for 20-30 seconds, or warming them in a 250°F (120°C) oven until pliable and warm.
  7. Assemble the tacos: Fill each warmed tortilla with your preferred amount of shrimp, top generously with the chilled slaw, and sprinkle chopped green onions over the top. Serve immediately for the best texture and flavor.

Notes

  • For extra crunch, use a broccoli slaw mix instead of just cabbage.
  • If you prefer spicier tacos, increase the amount of sriracha or hot sauce in the bang bang sauce.
  • The shrimp should be cooked just until opaque to avoid rubbery texture.
  • You can substitute corn tortillas for gluten-free options if desired.
  • Make the slaw and sauce ahead of time and refrigerate to let flavors meld.

Find it online: https://recipesbyliza.com/bang-bang-shrimp-tacos-recipe/