Wo-boom Boom Shrimp Tacos Recipe

Marinate shrimp

Place the peeled, deveined shrimp in a bowl and pour the buttermilk over them. Toss to coat, cover, and refrigerate for 10–15 minutes while you prepare other components. This tenderizes and helps the batter adhere.

Prepare dry mix

In a shallow bowl or wide dish combine the all-purpose flour, cornstarch, baking powder, kosher salt, black pepper, and garlic powder. Whisk until evenly blended.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high until a thermometer reads 350°F (175°C) or until a small pinch of batter sizzles and rises immediately.

Dredge and fry shrimp

Working in batches to avoid overcrowding, remove 4–6 shrimp from the buttermilk, letting excess drip off. Dredge each shrimp in the dry mix, pressing lightly so the coating adheres. Shake off excess. Carefully add to hot oil and fry 1.5–2.5 minutes per side until golden and crisp and the shrimp are opaque (internal temp ~120–135°F). Remove to a wire rack or paper towel-lined plate to drain. Repeat with remaining shrimp.

While shrimp marinates, whisk together mayonnaise, sweet chili sauce, sriracha, soy sauce, lime juice, honey, and smoked paprika in a small bowl until smooth. Taste and adjust heat or sweetness: add more sriracha for heat or more honey for sweetness. Cover and refrigerate until ready to use.

Quick pickle jalapeños

Combine 1/4 cup rice vinegar, 1/4 cup water, 1 tsp sugar and 1/4 tsp salt in a small heatproof jar or bowl. Stir to dissolve the sugar and salt, then add sliced jalapeños. Let sit at room temperature for at least 10 minutes (longer for more pickling). Refrigerate if preparing ahead.

Make slaw

In a medium bowl combine shredded green and red cabbage, grated carrot, chopped cilantro, 2 tablespoons lime mayonnaise and 1 teaspoon rice vinegar. Add 1/4 teaspoon salt, then toss everything until evenly coated. Taste and adjust lime mayo or salt as needed. Chill briefly if desired.

Warm tortillas

Warm tortillas on a hot dry skillet or comal for about 20–30 seconds per side, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Lightly brush or spray each warmed tortilla with the neutral oil if you want a slightly toasted surface.

Assemble tacos

Lay a warm tortilla flat. Spoon a small handful (about 2–3 tablespoons) of the slaw onto the center. Place 2–3 pieces of fried shrimp on top. Drizzle 1–1.5 tablespoons of Boom Boom sauce over the shrimp. Add a few pickled jalapeño slices, a sprinkle of cilantro leaves and a pinch of toasted sesame seeds if using. Squeeze a little lime over the top.

Serve

Serve immediately while shrimp are hot and crispy. Leftover sauce and slaw can be refrigerated (sauce up to 5 days, slaw 2–3 days).