Wo-boom Boom Shrimp Tacos Recipe

Prep Shrimp

Pat the shrimp dry with paper towels. Place in a bowl and toss with kosher salt, black pepper, garlic powder, smoked paprika, lime juice and 1 tablespoon neutral oil. Let sit 10 minutes while you prepare the coating and sauce (do not marinate longer than 30 minutes or the acidity will start to cook the shrimp).

In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, baking powder, cornmeal or panko (if using) and 1/4 tsp black pepper until homogenous. Set aside.

In a small bowl combine mayonnaise, sriracha, sweet chili sauce, honey, rice vinegar, lime juice, minced garlic, smoked paprika and 1/4 tsp salt. Whisk until smooth and taste; adjust heat or sweetness to preference. Refrigerate until ready to use. Reserve 2 tablespoons of sauce for drizzling, and place the remainder into a serving bowl for tossed shrimp.

Make the quick slaw: in a medium bowl toss shredded green and red cabbage, carrot, cilantro, lime juice, olive oil, salt and pepper until evenly coated. Stir in sliced green onions. Taste and adjust seasoning. Keep chilled until assembly.

Heat a heavy skillet over medium heat and add about 1/2 to 3/4 cup vegetable oil to reach a 1/4-inch depth for shallow frying. Heat oil to 350°F (175°C) if you have a thermometer, or until a small pinch of coating sizzles on contact.

While the oil heats, lightly dust each marinated shrimp in the crisp coating, pressing to adhere. Shake off excess. Work in batches to avoid crowding.

Fry shrimp in a single layer for 1 to 1 1/2 minutes per side, until golden and crisp and the shrimp are cooked through (opaque and firm). Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp. If desired, toss the hot fried shrimp lightly in the reserved bowl of Boom Boom sauce so they are coated but not soggy; reserve additional sauce for drizzling.

Warm tortillas: heat in a dry skillet for 15–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 5–8 minutes.

Assemble tacos: place a small handful (about 1/4 cup) of slaw on each warmed tortilla, top with 3–4 boom-boom shrimp, add avocado slices and pickled jalapeños if using, and drizzle with additional Boom Boom sauce. Garnish with extra chopped cilantro and a squeeze of lime.

Serve immediately with lime wedges on the side.