Bang Bang Shrimp Tacos with Crispy Fried Shrimp and Mango Slaw
These Bang Bang Shrimp Tacos are loaded with golden fried shrimp tossed in a creamy, spicy-sweet bang bang sauce, piled into warm tortillas with fresh mango slaw. Ready in 35 minutes and guaranteed to steal the show.
The Bang Bang Shrimp Tacos You Have Been Craving
If you have ever sat down at Bonefish Grill and ordered their famous bang bang shrimp, you already know the feeling. That first bite of golden, shatteringly crispy shrimp coated in a creamy, spicy-sweet sauce is the kind of thing that lives rent-free in your head for weeks. Now imagine all of that flavor stuffed into a warm tortilla with a bright, refreshing mango slaw underneath. That is exactly what we are making today.
These Bang Bang Shrimp Tacos bring together everything you love about the Bonefish Grill classic and transform it into a full taco night experience. Call them boom boom shrimp tacos, bam bam shrimp tacos, or dynamite shrimp tacos, the concept is the same: perfectly fried shrimp, an irresistible sauce, and toppings that make each bite feel like a party. They are weeknight-friendly, crowd-pleasing, and honestly just a little bit addictive.
Why This Recipe Works
The secret to getting these tacos exactly right comes down to three things: the breading, the sauce balance, and the slaw. A mixture of flour and cornstarch in the dredge creates an ultra-light, lacy crust that clings to the shrimp and stays crispy even after being coated in sauce. The bang bang sauce itself walks the line between creamy, sweet, and fiery in a way that feels completely intentional. And the mango slaw? It is not just a garnish. The cool sweetness of fresh mango and the acidity of rice vinegar cut right through all that richness and make every single bite feel balanced.
This is the kind of recipe that looks impressive but comes together in about 35 minutes. It is perfect for taco Tuesday, casual dinner parties, or anytime you want to bring serious restaurant-quality food to your own kitchen.
Having the right tools makes frying shrimp so much less stressful, and using a quality sweet chili sauce in the bang bang sauce can genuinely make or break the flavor. These are the products that make this recipe easier and more delicious every single time:
How To Make The Bang Bang Sauce
The sauce is the soul of this entire dish, so let's give it the attention it deserves. Classic shrimp and fish taco sauce in this style is built on just five pantry ingredients:
- Mayonnaise for the creamy base
- Sweet chili sauce for that signature sweet heat
- Sriracha to dial up the fire
- Fresh lime juice for brightness
- A touch of honey to round everything out
Whisk it together, taste it, and then adjust. Want more heat? Add another half tablespoon of sriracha. Prefer it sweeter and milder? Bump up the sweet chili sauce. The best bang bang sauce is the one tuned to your palate.
Chef's Tip: Make the sauce up to three days ahead and keep it refrigerated. The flavors meld and deepen overnight, and having it ready means taco assembly takes under five minutes once your shrimp are fried.
Building the Perfect Mango Slaw
One of the things that elevates these fried shrimp tacos above the typical is the mango slaw. Fresh mango brings a tropical sweetness that plays beautifully against the spicy-creamy bang bang sauce. Tossed with shredded cabbage, cilantro, green onions, rice vinegar, and just a drizzle of sesame oil, this slaw has enough personality to hold its own without stealing the spotlight.
Do not skip the rice vinegar. That small amount of acidity is what keeps the slaw tasting fresh and lively rather than heavy. You can prep the slaw a few hours ahead, but add the mango right before serving so it stays bright and juicy.
Tips for the Crispiest Fried Shrimp
Getting that restaurant-quality crunch at home is totally achievable with a few key moves:
- Dry your shrimp thoroughly. Moisture is the enemy of a crispy crust. Pat them well with paper towels before you even start the breading station.
- Use panko, not regular breadcrumbs. Panko is coarser and airy, which means more texture and more crunch.
- Trust your thermometer. Oil at 350 degrees F is the sweet spot. Too cool and the shrimp absorb oil and turn greasy. Too hot and the breading burns before the shrimp cook through.
- Do not crowd the pan. Fry in small batches so the oil temperature stays consistent. Crowding causes steaming instead of frying.
Warning: Toss the shrimp in the bang bang sauce right before serving, not ahead of time. Even the crispiest crust will soften quickly once coated, so timing is everything.
Ready to bring these incredible boom boom shrimp tacos to life? Here is the full recipe with every detail you need:
Bang Bang Shrimp Tacos with Crispy Fried Shrimp and Mango Slaw
These Bang Bang Shrimp Tacos are loaded with golden fried shrimp tossed in a creamy, spicy-sweet bang bang sauce, piled into warm tortillas with fresh mango slaw. Ready in 35 minutes and guaranteed to steal the show.
Ingredients
- 1 lb large shrimp, peeled, deveined, tails removed
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 3/4 tsp salt, divided
- 2 cups vegetable oil, for frying
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 1 tbsp sriracha, adjust to taste
- 1 tbsp lime juice, freshly squeezed
- 1 tsp honey
- 8 small flour tortillas, 6-inch, warmed
- 1 fresh mango, peeled and diced
- 2 cups coleslaw mix, shredded cabbage and carrots
- 1/4 cup fresh cilantro, roughly chopped
- 3 green onions, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 lime wedges, for serving
Instruction
Make the bang bang sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth. Taste and adjust heat with more sriracha if desired. Set aside.
Make the mango slaw: In a medium bowl, toss the coleslaw mix, diced mango, cilantro, green onions, rice vinegar, sesame oil, and a pinch of salt. Toss well to combine and refrigerate until ready to serve.
Set up your breading station with three shallow bowls: one with flour mixed with garlic powder, paprika, and half the salt; one with beaten eggs; and one with panko breadcrumbs seasoned with the remaining salt.
Pat the shrimp dry with paper towels. Working in batches, dredge each shrimp in the seasoned flour, shaking off any excess, then dip into the egg, and finally press firmly into the panko breadcrumbs to coat.
Heat the vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350 degrees F (175 degrees C).
Fry the shrimp in batches of 8 to 10, being careful not to crowd the pan. Cook for 2 to 3 minutes, flipping once, until deeply golden and cooked through. Transfer to a paper towel-lined plate.
While the shrimp are still hot, toss them gently in three-quarters of the bang bang sauce until evenly coated, reserving the remaining sauce for drizzling.
Warm the tortillas directly over a gas flame for 15 to 20 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
Assemble the tacos: Layer a generous scoop of mango slaw into each tortilla, top with 3 to 4 bang bang shrimp, and drizzle with the reserved sauce. Serve immediately with lime wedges.
Equipment
- Large heavy-bottomed skillet or Dutch oven
- Instant-read or candy thermometer
- 3 shallow bowls for breading station
- Paper towel-lined plate
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Tongs
- Spider strainer or slotted spoon
Notes
Serving, Storing, and Variations
How To Serve Bang Bang Shrimp Tacos
Serve these tacos immediately after assembly with plenty of lime wedges on the side. They pair beautifully with a cold Mexican lager, a classic margarita, or a sparkling agua fresca. For a full spread, add a simple side of cilantro-lime rice or black beans.
Make It Lighter
Not in the mood to fry? The breaded shrimp air fry beautifully at 400 degrees F for 8 to 10 minutes, flipping halfway. You will lose a little bit of that deep golden color, but the crunch is still fantastic and the cleanup is a dream.
Make It Your Own
- Swap mango for pineapple or papaya in the slaw for a different tropical twist
- Use corn tortillas instead of flour for a gluten-friendly option
- Add sliced avocado or a spoonful of guacamole for extra creaminess
- Top with pickled jalapeños if you really want to turn up the heat
Storage
Store fried shrimp separately from the slaw and tortillas. Shrimp keep for up to 2 days in the fridge and reheat best in an air fryer. Assembled tacos do not store well, so build them fresh every time for the best experience.
