Bang Bang Shrimp Tacos with Crispy Fried Shrimp and Mango Slaw

The Taco Night Upgrade You Have Been Waiting For

If you have ever sat down at Bonefish Grill and found yourself unable to stop eating their famous bang bang shrimp, you already know exactly why this recipe exists. These Bang Bang Shrimp Tacos take everything incredible about that iconic appetizer, crispy golden shrimp drenched in a creamy, sweet, and spicy sauce, and wrap it all up in a warm tortilla with fresh mango slaw and sliced avocado. The result is the kind of taco that makes people push their chairs back and ask for the recipe before they have even finished eating.

Whether you 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 fresh toppings that cut right through the richness. This is weeknight dinner material that somehow feels like a restaurant splurge.

What Makes These Tacos Special

Three things set this recipe apart from a basic fried shrimp taco.

The breading. Using a combination of cornstarch and flour in the dredge, then finishing in panko breadcrumbs, gives you a crust that is genuinely crunchy. Not just crispy-for-a-minute crunchy. Actually, holds-up-under-sauce crunchy.

The bang bang sauce. This is not just spicy mayo. The balance of sweet chili sauce, sriracha, a touch of honey, and bright lime juice creates something with real depth. It clings to each shrimp beautifully and doubles as a drizzle for finishing.

The mango slaw. This is the move most people overlook. A quick mango slaw with lime and cilantro brings freshness, sweetness, and a little crunch that balances the richness of the fried shrimp and creamy sauce perfectly. A simple shrimp and fish taco sauce only gets you halfway there. The slaw carries the rest.

Getting the crunch right on fried shrimp comes down to your oil temperature and your breading setup. A reliable instant-read thermometer and a good heavy-bottomed pan make a noticeable difference in the final result.

How To Make Bang Bang Shrimp Tacos

Step 1: Start With the Sauce and Slaw

Both of these components get better as they sit, so make them first. The bang bang sauce comes together in under two minutes: just whisk mayonnaise, sweet chili sauce, sriracha, lime juice, and a small drizzle of honey until smooth. Taste it. Adjust the heat. Then refrigerate it.

For the mango slaw, toss your coleslaw mix with diced ripe mango, sliced red onion, cilantro, lime juice, and a pinch of salt. Ten minutes in the fridge is all it needs to turn from separate ingredients into something that tastes cohesive and bright.

Chef's Tip: The mango in this slaw is non-negotiable. It adds a tropical sweetness that balances the heat of the sauce and keeps the whole taco from feeling heavy. If your mango is not very ripe, a small drizzle of honey in the slaw will do the trick.

Step 2: Bread and Fry the Shrimp

Dry your shrimp thoroughly. This is the single most important step for getting the coating to stick and stay crispy. Set up three bowls: seasoned flour-cornstarch blend, beaten eggs, and panko breadcrumbs. Dredge, dip, press. Work in batches so your pan stays hot and you get even browning rather than steaming.

Fry at 350 degrees F for about 2 to 3 minutes per side until deeply golden. A wire rack keeps them crispy while you finish the rest.

Step 3: Toss, Build, and Serve

Once all your shrimp are fried, toss them in a generous amount of bang bang sauce while they are still hot. Warm your tortillas, layer on the slaw, pile on the shrimp, add avocado slices, and finish with one more drizzle of sauce. Squeeze a lime wedge over everything right before you eat.

Ready to make it? Here is the full step-by-step recipe:

Bang Bang Shrimp Tacos with Crispy Fried Shrimp and Mango Slaw

These Bang Bang Shrimp Tacos are loaded with crispy fried shrimp, creamy boom boom sauce, and a fresh mango slaw that takes every bite over the top. The best weeknight taco night upgrade you will ever make.

Prep:25 mins

Cook:15 mins

Total:40 mins

Yield:4 servings

Cuisine:American

Yield: 4 servingsCalories: 520Protein: 28g

Carbs: 48gFat: 24gSat. Fat: 4gFiber: 3gSugar: 9gSodium: 780mg

Ingredients

Units

USM

Scale

1x2x3x

• 1 1/4 lb large shrimp, peeled and deveined, tails removed, patted dry
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp black pepper, freshly ground
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 2 cups vegetable oil, for frying
• 1/2 cup mayonnaise, full-fat recommended
• 3 tbsp sweet chili sauce
• 1 tbsp sriracha, adjust to taste
• 1 tbsp lime juice, freshly squeezed
• 1 tsp honey
• 2 cups coleslaw mix, pre-shredded cabbage and carrot blend
• 1 ripe mango, peeled and diced small
• 1/4 cup fresh cilantro, roughly chopped
• 1/4 cup red onion, thinly sliced
• 2 tbsp lime juice, for the slaw
• 1/4 tsp salt, for the slaw
• 8 small flour or corn tortillas, warmed
• 1 avocado, sliced, for serving
• 4 lime wedges, for serving

Instruction

1

Make the bang bang sauce: Whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey in a small bowl until smooth. Taste and adjust heat with more sriracha if desired. Cover and refrigerate until ready to use.

2

Make the mango slaw: In a medium bowl, combine the coleslaw mix, diced mango, cilantro, red onion, lime juice, and salt. Toss well to coat. Refrigerate for at least 10 minutes to let the flavors meld.

3

Set up your breading station: Place the flour and cornstarch in one shallow bowl and whisk together with the garlic powder, smoked paprika, salt, and pepper. Pour the beaten eggs into a second shallow bowl. Place the panko breadcrumbs in a third bowl.

4

Bread the shrimp: Working one at a time, dredge each shrimp in the flour mixture and shake off the excess. Dip into the egg, letting any excess drip off, then press firmly into the panko so it sticks on all sides. Set breaded shrimp on a plate.

5

Fry the shrimp: 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). Working in batches of 6 to 8 shrimp, fry for 2 to 3 minutes per side until deeply golden and crispy. Do not crowd the pan. Transfer to a wire rack or paper-towel-lined plate.

6

Toss in sauce: Place the fried shrimp in a large bowl. Drizzle generously with the bang bang sauce and toss gently to coat every piece. Reserve a little sauce for drizzling on top.

7

Warm the tortillas: Heat tortillas directly over a gas flame for 20 to 30 seconds per side until lightly charred, or wrap in a damp paper towel and microwave for 30 seconds.

8

Assemble the tacos: Layer each tortilla with a spoonful of mango slaw, 3 to 4 sauced shrimp, a slice or two of avocado, and an extra drizzle of bang bang sauce. Serve immediately with lime wedges on the side.

Equipment

• Large heavy-bottomed skillet or Dutch oven
• Instant-read thermometer
• 3 shallow bowls for breading station
• Wire rack or paper-towel-lined plate
• Medium mixing bowls
• Whisk
• Tongs

Notes

For the crispiest shrimp, make sure they are completely dry before breading and do not skip the cornstarch in the dredge. It is the secret to that ultra-light, shattery crust. The bang bang sauce can be made up to 3 days ahead and stored in the fridge. Leftover shrimp are best re-crisped in an air fryer at 375 degrees F for 3 to 4 minutes rather than microwaved. Assembled tacos do not store well, so keep all components separate if you plan to eat in stages.

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Serving Ideas, Swaps, and Variations

Tortilla choice: Flour tortillas give you a soft, pillowy wrap that plays well with the saucy shrimp. Small corn tortillas add a slightly earthy flavor and are great for a gluten-friendly option. Either works.

Make it lighter: The air fryer version of this recipe is genuinely excellent. Spray the breaded shrimp with a light coat of cooking oil and cook at 400 degrees F for 8 to 10 minutes, flipping once. You get most of the crunch with a fraction of the oil.

Add more toppings: Thinly sliced jalapenos, pickled red onions, or a few dashes of hot sauce are all welcome here. A little crumbled cotija cheese on top adds a salty, creamy contrast that works beautifully with the sweet mango slaw.

Serving as an appetizer: Skip the tortillas entirely and serve the sauced shrimp on a platter with toothpicks. They disappear fast at parties, so consider doubling the batch.

Make-Ahead Tip: You can bread the shrimp and keep them on a baking sheet in the refrigerator uncovered for up to 2 hours before frying. This actually helps the coating adhere even better. The sauce and slaw can be made a full day ahead.

Whether you are putting together a casual weeknight dinner or hosting taco night for a crowd, this is the recipe that earns you compliments every single time. Once you make your own boom boom shrimp tacos at home, the restaurant version starts to feel like the lesser option.