Boom Boom Shrimp Tacos Recipe

Marinate

Pat shrimp dry with paper towels. Place shrimp in a bowl and pour 1/2 cup buttermilk over them. Toss to coat and let sit 10 minutes at room temperature (or refrigerate up to 30 minutes).

Prepare coating

In a shallow bowl or wide dish whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal (if using), 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1 tsp kosher salt and 1/2 tsp black pepper. Mix until uniform.

Heat oil

Pour about 1 cup vegetable oil into a 10-inch skillet (or use a heavy-bottomed pot) to create a 1/2- to 3/4-inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles immediately when dropped in.

Dredge & Fry

Remove shrimp from buttermilk, let excess drip off then dredge in the flour mixture, pressing gently so each shrimp is well coated. Shake off excess. Fry shrimp in batches (do not overcrowd) for 1.5–2.5 minutes per side, until golden brown and just cooked through. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate. Repeat with remaining shrimp.

Season after frying

While still hot, lightly sprinkle fried shrimp with a pinch of salt and extra smoked paprika if desired.

While shrimp are marinating/frying, make the sauce. In a small bowl combine 1/2 cup mayonnaise, 2 tbsp sweet chili sauce, 1 tbsp sriracha, 1 tsp rice vinegar, 1/2 tsp honey, 1 tsp fresh lime juice, 1/2 tsp minced garlic, 1/4 tsp smoked paprika and 1/4 tsp salt. Whisk until smooth and taste; adjust heat with more sriracha or sweetness with more honey. Refrigerate until ready to use.

If you prefer a thinner sauce for drizzling, stir in 1–2 tsp water or lime juice to reach desired consistency.

Warm tortillas: stack tortillas and heat in a dry skillet over medium heat 20–30 seconds per side until pliable, or wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes.

Build each taco: place about 2–3 tablespoons shredded cabbage across the center of a warm tortilla. Add 3–4 fried shrimp (depending on size) on top of the cabbage. Drizzle 1–1.5 tablespoons boom boom sauce over the shrimp. Sprinkle with 2 tablespoons shredded pepper jack cheese and a spoonful (about 1 tbsp) diced tomato. Garnish with a pinch of chopped cilantro and squeeze a lime wedge over the top.

Serve immediately while shrimp are hot and crispy.

Warm queso: heat 1 cup prepared queso in a small saucepan over low heat until warmed through, stirring occasionally, or microwave in 20-second bursts stirring between until hot.

Serve chips on a platter with warm queso and optional pickled jalapeños on the side for guests to add to their chips or tacos.