Aug 26 2026
Restaurants›Walk-On's Sports Bistreaux - Lafayette Restaurant›Boom Boom Shrimp Tacos Recipe

Boom Boom Shrimp Tacos Recipe

Inspired by Walk-On's Sports Bistreaux - Lafayette Restaurant
Time50m
Serves4

fried shrimp, boom boom sauce, cabbage, jack, tomato, chips & queso

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Ingredients

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Shrimp & Coating

Boom Boom Sauce

Slaw & Toppings

Cheese & Extras

Method

Shrimp & Coating

  1. 1

    Prep shrimp

    Pat shrimp dry with paper towels. Place shrimp in a bowl and pour buttermilk over them. Cover and refrigerate for 15–30 minutes (this tenderizes and helps the coating adhere).

  2. 2

    Mix dry coating

    In a shallow bowl or wide plate, whisk together flour, cornstarch, kosher salt, black pepper, smoked paprika, and garlic powder until evenly combined.

  3. 3

    Bread the shrimp

    Remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the flour mixture, pressing to adhere a light, even coat. Place coated shrimp on a wire rack while you heat the oil.

  4. 4

    Heat oil

    In a heavy-bottomed skillet or Dutch oven, pour vegetable oil to a depth of about 1–1.5 inches (roughly 2–3 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds.

  5. 5

    Fry shrimp

    Fry shrimp in batches (do not overcrowd) 2–3 minutes per batch, turning once, until golden and crisp and the shrimp are opaque. Use a slotted spoon to transfer shrimp to a paper-towel-lined baking sheet. Keep warm in a 200°F (95°C) oven if needed while you finish remaining batches.

Boom Boom Sauce

  1. 6

    Make sauce

    In a small bowl, whisk together mayonnaise, sriracha, sweet chili sauce, lime juice, honey, rice vinegar, minced garlic, optional hot sauce, and a pinch of salt until smooth. Taste and adjust heat or sweetness as desired. Refrigerate until ready to assemble.

Slaw & Toppings

  1. 7

    Prepare slaw

    In a medium bowl combine green cabbage, red cabbage, sliced green onions, chopped cilantro, lime zest and the juice from the lime. Season with salt and black pepper and toss to coat evenly. Let sit 5–10 minutes to slightly soften.

  2. 8

    Warm tortillas & queso

    Warm tortillas in a dry skillet for 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Warm queso according to package or gently in a small pot over low heat, stirring frequently.

Assemble Tacos & Serve

  1. 9

    Toss shrimp in sauce

    Place fried shrimp in a bowl and drizzle 3–4 tablespoons of the boom boom sauce over them; gently toss to coat. Reserve additional sauce for drizzling at service.

  2. 10

    Build tacos

    Lay a warm tortilla flat. Add a small handful (about 1/4 cup) of slaw in the center, then 3–4 sauced shrimp, a sprinkle of shredded jack cheese and a spoonful (about 1–2 tablespoons) of diced tomato. Drizzle with extra boom boom sauce and add a squeeze of lime if desired.

  3. 11

    Serve with chips & queso

    Serve tacos immediately with warmed queso and tortilla chips on the side. Pass extra lime wedges and remaining sauce.

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