Boom Boom Shrimp Tacos Recipe

Marinate

In a medium bowl combine the shrimp, buttermilk and 1 tsp hot sauce. Toss to coat and let sit for 10 minutes. This tenderizes and helps the coating adhere.

Prepare coating

In a shallow dish whisk together the flour, cornstarch, garlic powder, smoked paprika, 1 tsp salt and 1 tsp black pepper until evenly combined.

Heat oil

Pour vegetable oil into a heavy skillet (or pot) to reach about 1/2 inch depth. Heat over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds.

Dredge & Fry

Working in batches to avoid overcrowding, remove shrimp from the buttermilk, letting excess drip off. Dredge each shrimp in the flour mixture, pressing lightly to make the coating stick. Fry 5–6 shrimp at a time for 2–2.5 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer fried shrimp to a paper towel–lined tray to drain. Keep warm in a low oven (200°F/95°C) if necessary while finishing.

While the shrimp marinate, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, lime juice, minced garlic and 1 tsp salt in a small bowl until smooth. Taste and adjust heat or sweetness to preference. Refrigerate until ready to use.

Prep toppings

Warm tortillas briefly in a dry skillet over medium heat or wrap in foil and heat in a 300°F (150°C) oven for 5–8 minutes. Dice the tomato, shred the cabbage if not already shredded, and warm the queso according to package instructions. Toss cabbage with 1/2 tsp salt and 1/4 tsp black pepper to season lightly.

Assemble tacos

Spread about 1 tablespoon of boom boom sauce across each warmed tortilla. Place a small handful (3–4) of fried shrimp on top, then a pinch of shredded cabbage, a sprinkle of shredded Monterey Jack, and a few diced tomato pieces. Drizzle another 1/2–1 tsp of boom boom sauce over the top and garnish with chopped cilantro and a squeeze of lime. Repeat for remaining tortillas.

Serve with chips & queso

Serve tacos immediately with warmed tortilla chips and 1 cup of warmed queso on the side for dipping. Provide extra lime wedges and boom boom sauce on the table.