Pat shrimp dry with paper towels. Place in a bowl and pour buttermilk over shrimp, tossing to coat. Let sit 10–15 minutes while you prepare dredge and sauce.

Make Dredge

In a shallow bowl combine all-purpose flour, cornstarch, bread crumbs, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper. Whisk to combine and break up any lumps in the crumbs.

Heat Oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (about 3/4–1 cup depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of dredge sizzles and browns in about 10 seconds.

Dredge & Fry

Remove shrimp from buttermilk, letting excess drip off. One at a time, dredge shrimp in the flour-crumb mixture, pressing lightly so crumbs adhere. Shake off excess. Fry shrimp in batches—do not overcrowd—3–4 minutes per side until golden and crispy and internal temperature reaches 120–130°F and shrimp are opaque. Transfer to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if desired while frying remaining shrimp.

Boom Boom Sauce

While shrimp macerates, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, lime juice, minced garlic, and kosher salt in a small bowl until smooth and homogenous. Taste and adjust heat/sweetness—add more sriracha for heat or more honey for sweetness. Refrigerate until ready to use.

Tacos & Assembly

Prep Tortillas & Slaw

Warm tortillas in a dry skillet over medium for 20–30 seconds per side or wrap stack in foil and heat in a 300°F oven for 5–8 minutes. Toss green and red cabbage with julienned carrot, a pinch of salt, a squeeze of lime, and half of the chopped cilantro. Taste and adjust seasoning.

Dress Shrimp

Place fried shrimp in a bowl and gently toss with about 3 tablespoons of the Boom Boom sauce (reserve remaining sauce for drizzling). You want a light, glossy coating — add more sauce to taste but avoid making shrimp soggy.

Assemble Tacos

Place a small handful of slaw in the center of each warmed tortilla. Top with 3–4 coated shrimp, drizzle with additional Boom Boom sauce as desired, sprinkle with sliced green onion, chopped cilantro, and pickled jalapeños if using. Finish with a squeeze of lime.

Serve

Serve immediately while shrimp are hot and crunchy. Provide extra lime wedges and remaining Boom Boom sauce on the side.