Boom Boom Shrimp Tacos Recipe

Prep shrimp

Pat shrimp dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Make wet batter

In a shallow bowl whisk together the egg and buttermilk until combined.

Make dry mix

In another shallow bowl combine the flour, cornstarch, 1/2 tsp garlic powder, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Mix well.

Coat shrimp

Working in batches, dip each shrimp into the egg-buttermilk mixture, then dredge in the flour-cornstarch mixture, pressing to adhere. Place coated shrimp on a wire rack while you heat oil.

Fry shrimp

Heat 2 cups vegetable oil in a heavy skillet or medium pot over medium-high heat until it reaches 350°F (175°C) or until a small bit of batter sizzles and browns in 20–30 seconds. Fry shrimp in batches (don’t overcrowd) for 2–3 minutes per side or until golden and cooked through. Transfer to a paper towel-lined plate to drain and keep warm in a 200°F (95°C) oven if needed.

While shrimp fries, whisk together mayonnaise, ketchup, sriracha, sweet chili sauce, rice vinegar, honey, smoked paprika, and 1/4 tsp salt in a bowl until smooth. Taste and adjust heat with more sriracha or sweet with more honey if desired. Refrigerate until ready to toss with shrimp.

Prepare quick queso by cubing the processed cheese (or shredding cheddar) and placing it in a small saucepan with 1/4 cup milk over low heat. Stir frequently until smooth and creamy, 4–6 minutes. Stir in pickled jalapeños if using. Keep warm for serving alongside tacos.

Warm tortillas: heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side or wrap in foil and keep in a 200°F (95°C) oven for a few minutes.

Toss shrimp in sauce: place fried shrimp in a medium bowl, spoon about 3/4 cup of boom boom sauce over the shrimp (reserve extra for drizzling), and gently toss until shrimp are evenly coated. Adjust sauce quantity to taste.

Season cabbage and tomato: in a small bowl toss shredded cabbage and diced tomato with the remaining 1/4 tsp salt, 1/4 tsp black pepper and juice of half the lime (reserve half a lime for serving) to brighten the slaw.

Assemble tacos: lay a warm tortilla flat, place about 1/4 cup dressed cabbage, 3–4 boom boom shrimp (depending on size), a sprinkle of shredded pepper jack (about 2 tbsp), and a few diced tomato pieces. Drizzle additional boom boom sauce over the top and finish with a squeeze of lime and a sprinkle of chopped cilantro.

Serve: arrange 2 tacos per person (for 4 people total = 8 tortillas). Serve immediately with warm chips and queso on the side.