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Copycat Bonefish Grill Bang Bang Shrimp Tacos

Copycat Bonefish Grill Bang Bang Shrimp Tacos for Taco Night Fun

These Copycat Bonefish Grill Bang Bang Shrimp Tacos deliver a sweet-spicy flavor explosion to your dinner table.
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Prep Time 30 minutes
Cook Time 15 minutes
Marination Time 15 minutes
Total Time 1 hour
Servings: 4 tacos
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Shrimp Uncooked, peeled, and deveined; use frozen raw shrimp, thawed and dried thoroughly for best results.
For the Coating
  • 1 cup Buttermilk Milk with vinegar can be used as a substitute.
  • 1 cup Cornstarch Flour can be used, though results will vary.
For the Sauce
  • 1/2 cup Mayonnaise Greek yogurt can be a lighter substitute.
  • 1/4 cup Sweet Chili Sauce Homemade chili sauce can be used for a fresh alternative.
  • 1 tablespoon Sriracha Adjust the amount based on your spice preference.
For Frying
  • 4 cups Oil Use vegetable, canola, or peanut oil.
For Toppings
  • 2 cups Lettuce Any leafy greens can work as substitutes.
  • 1 cup Tomatoes Substitute with diced avocados for a creamy twist.
For the Taco Base
  • 8 pieces Flour Tortillas Corn tortillas can be used for a gluten-free option.
For the Cilantro Lime Sauce
  • 1 medium Avocado No avocado? Use additional sour cream and lime juice instead.
  • 1/2 cup Sour Cream
  • 1 tablespoon Lime Juice
  • 1 teaspoon Lime Zest
  • 1 medium Jalapeno Adjust quantity based on your spice tolerance.
  • 1/4 cup Cilantro
  • 1 teaspoon Salt Adjust to taste.

Equipment

  • Deep pot
  • Mixing bowl
  • Food Processor
  • Slotted spoon

Method
 

Preparation
  1. In a mixing bowl, combine the uncooked, peeled shrimp with buttermilk. Allow the shrimp to marinate for 15 minutes.
  2. While the shrimp is marinating, mix together the mayonnaise, sweet chili sauce, and Sriracha in a separate bowl. Set this sauce aside.
  3. After marination, remove the shrimp from the buttermilk and let any excess drip off. Lightly coat each shrimp in cornstarch.
  4. In a deep pot, heat oil to 375°F (190°C). Fry the coated shrimp in small batches for 2-3 minutes until golden brown and crispy.
  5. In the bowl with your prepared sauce, add the hot, crispy shrimp, and gently toss until they are entirely coated.
  6. For the cilantro lime sauce, blend avocado, sour cream, lime juice and zest, jalapeno, cilantro, and salt in a food processor until smooth.
  7. Warm the flour tortillas, fill each with crispy shrimp, and top with lettuce, tomatoes, and a drizzle of cilantro lime sauce.

Nutrition

Serving: 1tacoCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 150mgSodium: 900mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 250IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Keep fried shrimp in an airtight container for up to 2 days. Store components separately for optimal freshness.

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