Shrimp Tacos {Bonefish Grill Copycat}

These Shrimp Tacos are Bonefish Grill Inspired! Soft tacos are filled with the bang-bang shrimps that they’re known for. 

I can eat so many of these in one sitting, they’re that delicious! They have the perfect hint of spiciness and yet are slightly sweet, which just creates a perfectly balanced sweet & spicy sauce. Of course, you can adjust the heat to your liking but the amount called for is perfect, it’s not too hot and not too mild. So you may want to double up on that sauce (it’s really that good!) Serve warm or even cold (they happen to be super tasty cold too) and enjoy! Comment and rate this recipe below I would love to hear your feedback!

Ingredients for Bonefish Grill Tacos (copycat):

How to make shrimp tacos:

• Rinse and pat dry thawed shrimp. Remove the tails from the shrimp.
• In a large ziploc bag combine the flour, cornstarch and salt; set aside.
• Pour 1/3 cup of buttermilk into a shallow bowl.
• Dip the shrimp into the buttermilk, then throw into the floured ziploc bag and close; shake to coat shrimp evenly.fHeat 1/3 cup of oil in a deep skillet over med-high heat and fry shrimp in batches a few minutes on each side until crispy. Shrimp cook very fast so like a minute on each side. Remove and place on paper towels.

• Finely dice the tomatoes and then finely shred the lettuce; set aside.

• To make the sauce combine the mayonnaise, sweet chili sauce and sriracha hot sauce. Stir well to combine.
• Add the breaded cooked shrimp to the sauce and toss to coat well.

• To assemble the tacos place the shrimp (about 4) in the center of each small flour tortilla and then top with lettuce, tomatoes and drizzle sour cream over the top, (I used a small ziploc bag for that). Serve.

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Shrimp Tacos {Bonefish Grill Copycat}

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 10 tacos

Author: Alyona's Cooking

These Shrimp Tacos are Bonefish Grill Inspired! Soft tacos are filled with the bang-bang shrimps that they're known for. 

Ingredients

• 1 lb large raw shrimp thawed
• 10 small flour tortillas
• 2 to matoes diced
• 3 cups shredded lettuce half of an iceberg lettuce
• 1/2 cup flour
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/3 cup buttermilk
• SAUCE FOR SHRIMPS:
• 1/4 cup mayo
• 1/4 cup Asian sweet chili sauce
• 1 tsp Sriracha hot sauce

Instructions

• Rinse and pat dry thawed shrimp. Remove the tails from the shrimp.
• In a large Ziploc bag combine the flour, cornstarch, and salt; set aside.
• Pour 1/3 cup of buttermilk into a shallow bowl.
• Dip the shrimp into the buttermilk, then throw into the floured Ziploc bag and close; shake to coat shrimp evenly.
• Heat 1/3 cup of oil in a deep skillet over med-high heat and fry shrimp in batches a few minutes on each side until crispy. Shrimp cook very fast so like a minute on each side. Remove and place on paper towels.
• Finely dice the tomatoes and then finely shred the lettuce; set aside.
• To make the sauce combine the mayonnaise, sweet chili sauce, and sriracha hot sauce. Stir well to combine.
• Add the breaded cooked shrimp to the sauce and toss to coat well.
• To assemble the tacos place the shrimp (about 4) in the center of each small flour tortilla and then top with lettuce, tomatoes, and drizzle sour cream over the top, (I used a small Ziploc bag for that). Serve.