Bang Bang Shrimp Tacos with Crispy Fried Shrimp and Mango Slaw

The Bang Bang Shrimp Tacos You Will Make on Repeat

If you have ever sat down at Bonefish Grill and ordered their famous Bang Bang Shrimp, you already know the obsession is real. Now imagine that same creamy, fiery, sweet-glazed shrimp tucked inside a warm tortilla with a bright mango slaw and sliced avocado. These Bang Bang Shrimp Tacos take everything that makes the original dish legendary and turn it into the best taco night you have ever had at home.

This recipe nails the Bonefish Bang Bang Shrimp Taco experience: crispy panko-breaded shrimp, a bold three-ingredient bang bang sauce, and a fresh mango slaw that cuts right through the richness. Whether you call them boom boom shrimp tacos, bam bam shrimp tacos, or dynamite shrimp tacos, the result is the same: a plate that disappears in minutes.

What Makes These Tacos So Addictive

The magic is all in the layers. You have got three distinct components, each doing serious work:

• The shrimp: A flour-cornstarch-panko crust gives you that shatteringly crispy shell that holds up under the sauce.
• The bang bang sauce: A creamy blend of mayonnaise, sweet chili sauce, sriracha, and a touch of honey. It is sweet, spicy, tangy, and utterly craveable.
• The mango slaw: Fresh mango, cabbage, cilantro, and red onion tossed in rice wine vinegar. It is the cool, bright counterpoint that keeps every bite balanced.

Together, these three elements make something that is so much greater than the sum of its parts.

Chef's Tip: The cornstarch in the dredge is non-negotiable. It is the reason restaurant-style fried shrimp stays crispy instead of turning chewy or soft. Do not skip it.

Ingredients and Tools Worth Having

For the best fried shrimp tacos with mango slaw, a few quality ingredients and the right equipment genuinely move the needle. A deep fry thermometer takes all the guesswork out of oil temperature, and good panko breadcrumbs give you that golden crunch you just cannot get from regular breadcrumbs.

How To Make Bang Bang Shrimp Tacos

This recipe follows a simple rhythm: make the sauce, make the slaw, fry the shrimp, assemble. Here is how each step works.

The Bang Bang Sauce

This is the soul of the recipe, and it comes together in two minutes. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and fresh lime juice. The ratio in this recipe gives you a sauce that is creamy and mildly spicy with a gentle sweetness. If you like it hotter, add an extra squeeze of sriracha. If you want more of a boom boom shrimp taco vibe (slightly sweeter, a little milder), dial back the sriracha and add a touch more honey.

Make it ahead: This sauce keeps beautifully in the fridge for up to a week. Make a double batch and use it as a dipping sauce, a burger spread, or a drizzle over rice bowls.

The Mango Slaw

This is not your average coleslaw. Julienned fresh mango adds natural sweetness and a tropical brightness that is the perfect foil for the rich, spicy shrimp. A splash of rice wine vinegar keeps it light and tangy without being heavy. Toss it together, refrigerate it while you fry the shrimp, and it is ready to go.

Getting the Shrimp Crispy

The three-bowl dredge is your best friend here. The flour-cornstarch mixture seals the moisture in, the egg acts as the glue, and the panko delivers that deep golden crunch. A few tips for success:

• Dry your shrimp thoroughly before dredging. Any surface moisture is the enemy of a crispy crust.
• Press the panko on firmly. Do not just roll the shrimp through it. Actually press it in.
• Do not crowd the pan. Fry in small batches. Overcrowding drops the oil temperature and steams the shrimp instead of frying it.
• Aim for 350 degrees F. This is the sweet spot for shrimp: hot enough to crisp the crust before the shrimp overcooks.

Chef's Tip: Toss the shrimp in the bang bang sauce while they are still hot. The warmth helps the sauce cling to every ridge of the panko crust for full flavor in every single bite.

Ready to make the best bang bang shrimp tacos of your life? Here is the full recipe:

Bang Bang Shrimp Tacos with Crispy Fried Shrimp and Mango Slaw

These Bang Bang Shrimp Tacos are loaded with crispy fried shrimp tossed in a creamy, spicy-sweet bang bang sauce, all tucked into warm tortillas with a bright mango slaw. Better than Bonefish Grill and ready in under 40 minutes.

Prep:20 mins

Cook:15 mins

Total:35 mins

Yield:4 servings

Cuisine:American

Yield: 4 servingsCalories: 520Protein: 28g

Carbs: 48gFat: 24gSat. Fat: 4gFiber: 3gSugar: 10gSodium: 890mg

Ingredients

Units

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• 1 1/2 lb large shrimp, peeled and deveined, fresh or thawed frozen, tails removed
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch, key for extra crispiness
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 2 cups vegetable oil, for frying
• 1/2 cup mayonnaise, full-fat recommended
• 1/4 cup sweet chili sauce
• 2 tbsp sriracha, adjust to taste
• 1 tbsp honey
• 1 tbsp lime juice, freshly squeezed
• 1 fresh mango, peeled and julienned or diced
• 2 cups coleslaw mix, store-bought or homemade shredded cabbage
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, roughly chopped
• 1 tbsp rice wine vinegar
• 8 small flour or corn tortillas, 6-inch, warmed
• 1 avocado, sliced, for serving
• 4 lime wedges, for serving

Instruction

1

Make the bang bang sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. Taste and adjust heat with more sriracha if desired. Set aside.

2

Make the mango slaw: In a large bowl, toss together the coleslaw mix, diced mango, red onion, cilantro, and rice wine vinegar. Season with a pinch of salt and toss to combine. Refrigerate until ready to serve.

3

Set up your dredging station: In one shallow bowl, combine flour, cornstarch, garlic powder, smoked paprika, 0.5 tsp salt, and black pepper. In a second bowl, beat the eggs. In a third bowl, add the panko breadcrumbs.

4

Pat the shrimp dry with paper towels and season lightly with the remaining 0.5 tsp salt. Working in batches, dredge each shrimp in the flour mixture, dip in the beaten egg, then press into the panko so it adheres on all sides.

5

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). You can test readiness by dropping a panko crumb in: it should sizzle immediately.

6

Fry the shrimp in batches of 8 to 10 at a time, being careful not to crowd the pan. Cook for 2 to 3 minutes per side until deeply golden and cooked through. Transfer to a paper towel-lined plate to drain.

7

While the shrimp are still warm, add them to a large bowl with about two-thirds of the bang bang sauce and toss gently until fully coated. Reserve the remaining sauce for drizzling.

8

Warm the tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.

9

Assemble the tacos: Layer each tortilla with a spoonful of mango slaw, 3 to 4 bang bang shrimp, a slice or two of avocado, and an extra drizzle of reserved sauce. Finish with fresh cilantro and a squeeze of lime.

Equipment

• Large heavy-bottomed skillet or Dutch oven
• Instant-read or clip-on deep fry thermometer
• 3 shallow bowls for dredging station
• Large mixing bowls
• Spider strainer or slotted spoon
• Paper towel-lined plate
• Tongs

Notes

Make-ahead tip: The bang bang sauce and mango slaw can both be made up to 24 hours in advance and stored separately in airtight containers in the refrigerator. Leftover fried shrimp reheat best in an air fryer at 375 degrees F for 3 to 4 minutes, which brings back most of the crunch. Avoid microwaving the shrimp as it turns the coating soggy. For a lighter version, the shrimp can be air-fried at 400 degrees F for 8 to 10 minutes, flipping once, with a light spray of cooking oil on each side.

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Serving, Storing, and Variations

How To Serve

Stack each warm tortilla with a generous spoonful of mango slaw, three or four bang bang shrimp, avocado slices, a drizzle of extra sauce, and a squeeze of lime. These tacos are best eaten immediately while the shrimp is still hot and crispy.

For a full spread, serve alongside cilantro lime rice, black beans, or a simple corn salsa.

Variations Worth Trying

• Air fryer version: Spray breaded shrimp with cooking oil and air fry at 400 degrees F for 8 to 10 minutes. A great option when you want the same crispy fried shrimp tacos without the deep fry.
• Grilled shrimp version: Skip the breading entirely. Marinate the shrimp in a little olive oil, garlic, and paprika, grill for 2 minutes per side, and toss in the sauce. Lighter, but still loaded with flavor.
• Pineapple slaw swap: Swap the mango for fresh pineapple chunks if mango is out of season. The tropical sweetness works just as beautifully.

Storing Leftovers

Store the shrimp, slaw, and sauce separately in airtight containers. The shrimp reheat best in an air fryer at 375 degrees F for 3 to 4 minutes. Avoid the microwave unless you are fine with a softer texture. The mango slaw stays fresh in the fridge for up to three days.