Boom Boom Shrimp Tacos Recipe

Prep shrimp

Pat shrimp dry with paper towels. Transfer shrimp to a bowl and pour the buttermilk over them. Toss to coat and let sit 10 minutes while you prepare the dry mix.

Make dry mix

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

Heat oil

Pour neutral frying oil into a heavy-bottomed pot or deep skillet to reach about 2 inches deep (approximately 3–4 cups depending on vessel). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the flour mix into the oil — it should sizzle and bubble steadily without burning.

Coat & fry shrimp

Working in batches to avoid overcrowding, remove shrimp from buttermilk, letting excess drip off, then dredge each shrimp in the flour mixture, pressing lightly so a thin even coating forms. Shake off excess flour and gently lower into hot oil. Fry 2–3 minutes per batch until coating is golden brown and shrimp are opaque and firm. Use a slotted spoon to transfer fried shrimp to a wire rack or paper towel–lined tray to drain. Keep warm in a 200°F (95°C) oven if needed while frying remaining shrimp.

While shrimp rests in buttermilk or during frying, whisk together mayonnaise, gochujang (or Sriracha), sweet chili sauce, honey, rice vinegar, lime juice, and minced garlic in a bowl until smooth. Taste and adjust heat or sweetness: add more gochujang for spice or honey to mellow. If a thinner consistency is desired, thin with 1–2 teaspoons water or additional lime juice.

Reserve about 3 tablespoons of sauce for drizzling on the plate or dipping. Toss the remaining warm fried shrimp gently in a bowl with the boom boom sauce so each shrimp is lightly coated. (If you prefer the coating to stay crisp, drizzle sauce over assembled tacos instead of tossing.)

Prepare tortillas & cabbage

Warm tortillas in a dry skillet over medium heat, 20–30 seconds per side, or stack and wrap in foil and heat in a 300°F (150°C) oven 8–10 minutes. Toss sliced cabbage with a pinch of salt and a squeeze of lime if desired to soften and season slightly.

Assemble tacos

On each warmed tortilla, place about 2–3 tablespoons shredded cabbage, then 3–4 pieces of boom boom–coated shrimp (or fewer if large). Sprinkle each taco with shredded Monterey Jack cheese and a tablespoon of diced tomato. Drizzle reserved boom boom sauce over the top and finish with chopped cilantro and a lime wedge on the side.

Pour warmed queso into a small bowl for serving. Arrange tortilla chips alongside the tacos with the queso for dipping. Serve immediately so the shrimp remain crisp; provide extra lime wedges and hot sauce at the table.