Boom Boom Shrimp Tacos Recipe

Prep shrimp

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

Make batter

In a medium bowl whisk together 3 tablespoons flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Add 1 egg and 1 cup very cold club soda (or iced water) and whisk until just combined; batter should be slightly thick but runny enough to coat shrimp. If too thick, add a tablespoon of cold water.

Heat oil

Pour about 1 cup vegetable oil into a large skillet so it reaches ~1/2 inch depth (or use a deep fryer to 350–360°F / 175–180°C). Heat over medium-high until oil registers 350°F or a drop of batter sizzles and floats immediately.

Fry shrimp

Working in batches to avoid crowding, dip each seasoned shrimp into the batter to coat, letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes per batch, turning once, until golden and crisp and shrimp are opaque. Remove with a slotted spoon to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 90°C) if needed while frying remaining shrimp.

In a bowl, whisk together 1 cup mayonnaise, 3 tablespoons sriracha, 2 tablespoons sweet chili sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon lime juice (if using). Taste and adjust heat or sweetness as desired. Refrigerate for at least 10 minutes to let flavors meld.

When shrimp are finished, toss the hot fried shrimp in a bowl with about 1/2 to 3/4 cup of the boom boom sauce (reserve some sauce for drizzling), gently tossing to coat each shrimp.

Warm the 8 tortillas on a dry skillet or in a hot oven for a few minutes until pliable.

Arrange a small handful (about 1/4 cup) of shredded cabbage across each tortilla to create a crunchy bed.

Place 3–4 sauced shrimp on top of the cabbage in each tortilla.

Sprinkle each taco with about 2 tablespoons shredded Monterey Jack cheese and a spoonful (~2 tablespoons) of diced tomato. Add chopped cilantro and pickled jalapeños if using.

Drizzle additional boom boom sauce over the tacos and squeeze a lime wedge over each before serving.

Make queso while shrimp fry: cut 8 oz processed cheese into cubes (or use shredded cheddar). In a small saucepan over low heat, combine cheese and 1 cup milk, stirring constantly until melted and smooth. Stir in 2 tablespoons diced green chiles and 1 teaspoon salt. Keep warm and serve with 3 cups tortilla chips.