Boom Boom Shrimp Tacos Recipe

Prep shrimp

Pat the shrimp dry with paper towels and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Keep chilled until batter is ready.

Make batter

In a medium bowl whisk together 3 tbs flour, 2 tbs cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Add 1 egg and 1/2 cup cold sparkling water; whisk until just combined. Batter should be slightly thick but fluid; add a splash more sparkling water if too thick.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or pot to create a 1 to 1.5-inch depth. Heat to 350°F (175°C) over medium-high heat. If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Fry shrimp

Working in batches to avoid crowding, dip shrimp into the batter, allowing excess to drip back into the bowl, then carefully lower into hot oil. Fry 2–3 minutes per batch until batter is golden and shrimp is opaque and cooked through. Remove with a slotted spoon to a paper-towel-lined tray. Keep warm on a sheet in a 200°F (95°C) oven while you finish remaining shrimp.

In a small bowl combine 3/4 cup mayonnaise, 2 tbs sriracha, 2 tbs sweet chili sauce, 1 tsp honey, 1 tbs lime juice, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp kosher salt. Whisk until smooth and taste; adjust heat with more sriracha or sweetness with more honey if desired. Reserve about 1/2 cup for drizzling and toss the rest with the fried shrimp as directed below.

Prepare tortillas and toppings

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. While warming, place 2 cups shredded cabbage, 1 cup shredded jack cheese, and diced tomato in separate bowls for assembly. Chop cilantro if using and cut limes into wedges.

Toss shrimp in sauce

Place the fried shrimp in a bowl and add about half of the prepared boom boom sauce (or to taste). Gently toss to coat evenly. Reserve remaining boom boom sauce for drizzling on the tacos.

Assemble tacos

Lay a warm tortilla flat, place about 1/4 cup shredded cabbage in the center, add 4–5 coated shrimp, sprinkle with 2 tbsp shredded jack cheese and some diced tomato, and drizzle with additional boom boom sauce. Garnish with chopped cilantro and pickled jalapeños if using. Squeeze a lime wedge over the top before serving.

Warm the queso according to package or recipe instructions and serve with 4 oz tortilla chips on the side. Offer extra boom boom sauce for dipping if desired.

Taste one assembled taco and adjust with a pinch of salt and black pepper if needed. Serve the tacos immediately while shrimp are hot and crispy.