Bang Bang Shrimp Taco Boats
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I am a total sucker for Bang Bang shrimp from Bonefish Grill, so I decided to create Bang Bang Shrimp Taco Boats that I can throw together at home easily!
I live under a rock. Not really because you’ve obviously seen pictures of my house. BUT, it wasn’t until about 3-4 months ago that I had my visit to Bonefish Grill. Honestly, that visit didn’t go so well and I probably wouldn’t have gone back had I not tried the Bonefish Grill bang bang shrimp {and thanks to some very helpful managers who made up for the issues}.
Seriously, those shrimp were amazing. The next time, we got the appetizer AND I ordered the Bang Bang Shrimp Tacos. Delicious. Well, I can’t eat out all the time so that meant I needed to find a way to recreate my favorite dish at home. Good thing I like to cook 🙂
Have you ever had the bang bang shrimp from Bonefish grill menu? Maybe you are late to the party like I always seems to be? What is your favorite restaurant food that you would love to recreate {or maybe have already recreated} at home?
If you love Bang Bang Shrimp Taco Boats, you’ll love these other great taco recipes:
Essential items for this recipe:
- Mixing bowls
- Large pan
Ingredients
- 1/2 lb Shrimp peeled and deveined (I use the 20-30 count size)
- 4 tbsp Canola or Vegetable Oil
- 1 cup Cornstarch
- 1/4 cup Mayonnaise
- 1/4 cup Low Fat Greek Yogurt
- 1/4 cup Thai Sweet Chili Sauce
- 4-6 drops Sriracha
- Shredded Lettuce or Cole Slaw Mix
- Tortilla Boats you can use regular tortillas if you want
- 3 tbsp Tex-Mex Ranch Dressing optional
Instructions
- Put cornstarch in a large bowl and add shrimp; toss until shrimp are covered.
- In a large pan, heat oil over medium-high heat. Make sure the oil is hot before adding shrimp. Then, add the shrimp in batches to avoid overcrowding the pan and reducing the heat. Cook until the shrimp are done (about 1 - 1 1/2 minutes per side).
- In a medium bowl, combine mayonnaise, yogurt, Thai chili sauce and Sriracha. Stir to combine.
- Toss shrimp in the sauce mixture. In a tortilla boat, add coleslaw mixture or lettuce. Top with shrimp and, if desired, drizzle with Tex-mex ranch dressing.
Ingredients
- 1/2 lb shrimp peeled and deveined {I use the 20-30 count size}
- 4 Tbsp canola or vegetable oil
- 1 cup cornstarch
- 1/4 cup mayonnaise
- 1/4 cup low fat Greek yogurt
- 1/4 cup Thai sweet chili sauce
- 4-6 drops of Sriracha
- shredded lettuce or cole slaw mix
- tortillas "boats" {you can use regular tortillas if you want}
- 3 Tbsp Tex-mex ranch dressing {optional}
Instructions
- Put cornstarch in a large bowl and add shrimp; toss until shrimp are covered.
- In a large pan, heat oil over medium-high heat. Make sure the oil is hot before adding shrimp. Then, add the shrimp in batches to avoid overcrowding the pan and reducing the heat. Cook until the shrimp are done (about 1 - 1 1/2 minutes per side).
- In a medium bowl, combine mayonnaise, yogurt, Thai chile sauce and Sriracha. Stir to combine.
- Toss shrimp in the sauce mixture. In a tortilla boat, add coleslaw mixture or lettuce. Top with shrimp and, if desired, drizzle with Tex-mex ranch dressing.
