Tacos filled with copycat Bonefish Grill’s popular spicy shrimp.
Life as a military spouse has taught me some important lessons.
One must always be creative.
Marta Rivera
We were living in Germany when I fell in love withBonefish GrillsBang Bang Shrimp.
I first tried it on a visit back to the States, but guess what Germany doesnt have?
What Is Bang Bang Shrimp?
Marta Rivera
To make this easy and time-friendly, I buy them peeled and deveined with tails removed.
Fiddling with shrimp tails gets in the way when youre trying to enjoy these tasty tacos.
The crispy shrimp is tossed in this creamy sauce just before serving.
Marta Rivera
you could adjust the heat by reducing (or increasing!)
the amount of sriracha in the mixture.
How To Get Extra-Crispy Shrimp
You cant get around frying for the crispiest version of this shrimp.
Marta Rivera
Keep it covered in the refrigerator until ready to use.
This way youre not left with tepid shrimp after tossing them in the cold-from-the-fridge sauce.
Letting my crew customize their tacos is always a hit.
Marta Rivera
Other Great Taco Recipes to Try!
Store the fried shrimp and the sauce separately.
Store up to two days in the refrigerator until ready to use.
Marta Rivera
In a separate bowl, marinate the shrimp in the buttermilk for 20 minutes.
Combine the flour, cornstarch, salt, and pepper in a medium bowl.
Set up a draining station as well by lining another sheet pan with a thick layer of paper towels.
Marta Rivera
Set the oven to 200F.
Heat over medium-high heat until the oil reaches 350F.
(This will take about 20 minutes.)
Marta Rivera
Fry for 4 to 4 1/2 minutes, or until the shrimp are golden brown.
Remove the shrimp from the oil with a slotted spoon and place them on your draining rack/pan.
Place the cooked shrimp in the warm oven.
Marta Rivera
Continue frying the remaining shrimp in batches.
Remember to let the oil come back up to 350F in between batches.
Once all of the shrimp has been fried, toss it all in 1 cup of the sauce.
Marta Rivera
Reserve the remaining sauce for drizzling on top of the tacos.
Garnish the tacos with sliced radishes, jalapenos, green onions, and the chopped cilantro, then serve.
These tacos are best enjoyed right away.
Marta Rivera
