Boom Boom Shrimp Tacos Recipe

Marinate

Place the cleaned shrimp in a medium bowl and pour the buttermilk over them. Toss to coat and refrigerate for 10–15 minutes while you prepare the dry coating.

Prepare coating

In a shallow bowl or pie plate, whisk together the flour, cornstarch, paprika, garlic powder, 1 tsp salt and 1/2 tsp black pepper until evenly combined.

Heat oil

Pour about 1"–1.5" of vegetable oil into a heavy skillet or Dutch oven (about 1 cup as listed) and heat over medium-high until it reaches 350°F (175°C) or until a pinch of flour sizzles and browns in about 10–15 seconds.

Coat and fry

Working in small batches to avoid crowding, shake excess buttermilk from the shrimp, dredge each shrimp in the flour mixture, pressing to adhere. Gently lower into the hot oil and fry 1.5–2 minutes per side until golden and crisp and the shrimp are opaque. Remove with a slotted spoon to a paper-towel-lined tray. Keep warm in a low oven (200°F/95°C) if necessary.

While shrimp are marinating or frying, whisk together mayonnaise, sriracha, sweet chili sauce, honey, lime juice, minced garlic, smoked paprika and 1/4 tsp salt in a small bowl until smooth. Taste and adjust heat or sweetness as desired. Refrigerate until ready to toss with shrimp.

Prep toppings

Toss shredded cabbage with 1/4 tsp salt and a squeeze of lime to soften slightly and season. Dice the tomato and shred the pepper jack if needed. Warm the tortillas on a dry skillet over medium heat for about 20–30 seconds per side or wrap in foil and heat in a 300°F oven for 8–10 minutes.

Toss shrimp in sauce

Place the hot fried shrimp in a bowl and add about 3–4 tablespoons of the boom boom sauce (reserve additional sauce for drizzling). Gently toss to coat each shrimp evenly. The heat from the shrimp will slightly thin the sauce for easy spreading.

Assemble tacos

Lay a warm tortilla flat. Add a small handful (about 1/4 cup) of seasoned shredded cabbage, place 3–4 sauced shrimp on top, sprinkle with shredded pepper jack and diced tomato, and finish with chopped cilantro and a drizzle of extra boom boom sauce or a squeeze of lime. Repeat for remaining tortillas.

Serve

Serve tacos immediately with lime wedges on the side and tortilla chips with queso and sliced jalapeño. If using jarred queso, warm it according to package directions before serving.

Place tortilla chips in a large bowl or basket. Warm the jarred queso in a small saucepan over low heat, stirring until smooth, or microwave in 30-second intervals until hot. Serve chips alongside tacos and top queso with sliced jalapeño if desired.