Boom Boom Shrimp Tacos are the weeknight dinner you didn’t know you were missing. Crispy breaded shrimp, creamy sweet-spicy sauce, and crunchy slaw come together in under 35 minutes. You’re going to want to add these to your regular rotation immediately. If you want to switch up your taco night, you should try my Chicken Picadillo Taco Salad or Egg and Sausage Tacos.
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Why this Recipe is a Keeper
These tacos check every box. They’re fast, flavorful, and seriously crowd-pleasing. Here’s why this boom boom shrimp recipe keeps landing on my dinner table:
- Ready in 35 Minutes: From fridge to table without any stress or complicated steps.
- That Sauce: The copycat Sheetz boom boom sauce is sweet, spicy, and completely addictive.
- Minimal Cleanup: You only need two bowls and a whisk.
- Family Approved: Even picky eaters love the crispy shrimp and creamy slaw combo.
What Exactly is Boom Boom Sauce?
Boom boom sauce is a creamy, sweet, and mildly spicy condiment that originated at Sheetz convenience stores. It’s become wildly popular because it works on just about everything.
This homemade version is made with mayonnaise, ketchup, sweet chili sauce, garlic powder, and sriracha. The sweet chili sauce brings a subtle sweetness, while the sriracha adds just enough heat to keep things interesting.
You can make it spicier by adding more sriracha, or dial it back by reducing it slightly. It comes together in about two minutes and stores well in the refrigerator, making it a great sauce to prep ahead.
What Reader’s Are Saying…
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“I know what we are having for dinner tonight!! Boom boom tacos 😁 We had it before and it is absolutely delicious. Thank you for sharing!”
~ Elena
Ingredient Notes
You only need a handful of simple ingredients to pull this boom boom shrimp recipe together. Here’s what to know before you shop:
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Frozen Breaded Shrimp: Any brand works here. Just follow the package directions for the crispiest results.
- Asian Coleslaw Mix: One standard package is exactly 2 cups. It adds crunch, color, and a fresh contrast to the rich sauce.
- Sweet Chili Sauce: This is the key to the boom boom sauce’s signature flavor. Find it in the Asian foods aisle of most grocery stores.
- Sriracha: Adjust the amount based on your heat preference. Start with ¾ teaspoon and taste from there.
- Soft Flour Taco Shells: These warm up beautifully in the microwave and hold all the fillings without tearing.
- Avocado: Sixteen slices means two per taco — creamy avocado balances the spice perfectly.
Variations and Substitutions
This boom boom shrimp recipe is flexible — it’s easy to swap ingredients based on what you have on hand. Here are some simple ideas to make it your own:
➡️ Swap the shrimp: Use fresh shrimp instead of frozen. Season and pan-fry or air-fry until golden and cooked through.
➡️ Use corn tortillas: Replace flour taco shells with corn tortillas for a gluten-friendlier option.
➡️ Reduce the heat: Cut the sriracha down to ¼ teaspoon for a milder boom boom sauce.
➡️ Add toppings: Try sliced tomato, green onion, fresh cilantro, or sesame seeds for extra texture and freshness.
➡️ Squeeze on lime: A fresh lime wedge adds brightness that really ties the whole taco together.
➡️ Skip the slaw mix: Use shredded green cabbage in place of the Asian coleslaw blend if that’s what you have.
Special Equipment To Make It Easier
You don’t need much to make these tacos happen. A couple of basic kitchen tools keep things simple:
- Mixing Bowls: One for the boom boom sauce, one for tossing the coleslaw. Having two on hand speeds things up.
- Whisk: Makes it easy to get the sauce smooth and fully combined in seconds.
How to Make this Boom Boom Shrimp Recipe
Here’s a quick look at how this boom boom shrimp recipe comes together:
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make the sauce. Whisk together mayonnaise, ketchup, sweet chili sauce, garlic powder, and sriracha. Refrigerate until ready to use.
- Cook the shrimp. Prepare frozen breaded shrimp according to the package directions.
- Toss the slaw. Combine the Asian coleslaw mix with a portion of the boom boom sauce in a large bowl.
- Warm the tortillas. Wrap taco shells in a damp paper towel and microwave on high for 30 seconds.
- Build the tacos. Layer slaw, a drizzle of sauce, avocado slices, shrimp, and another drizzle of boom boom sauce.
Prep Ahead and Short Cut Tips
A little planning makes taco night even easier. Here are ways to get ahead:
➡️ Make the boom boom sauce in advance: The sauce keeps well in the refrigerator for up to a week. Mix it the night before and you’re already halfway done.
➡️ Prep the coleslaw early: Toss the slaw with sauce up to a few hours ahead and store it covered in the refrigerator.
➡️ Slice the avocado fresh: Cut it right before serving to keep it from browning.
Alternate Cooking Methods
The frozen breaded shrimp in this recipe can be cooked a few different ways depending on your preference:
- Oven: Bake according to package directions, usually at 400°F, until golden and crispy.
- Air Fryer: Cook at 400°F for 8-10 minutes, flipping halfway through. The air fryer gives you extra-crispy shrimp with less oil.
- Stovetop: Pan-fry in a thin layer of oil over medium-high heat until golden on each side.
Can I Use Regular Coleslaw Mix Instead of Asian Coleslaw Mix?
Yes, absolutely. Regular green coleslaw mix works fine if you can’t find the Asian-style blend at your store. The flavor profile will be slightly different — the Asian coleslaw mix often includes red cabbage, carrots, and sometimes edamame or snap peas, which add extra color and texture.
Standard coleslaw mix gives you a more familiar cabbage-forward base. Either way, the boom boom sauce does the heavy lifting here, so the tacos will still taste amazing. Just make sure you’re using about 2 cups total.
How to Store, Reheat, and Use Leftovers
- Storing: Store the components separately for best results. Keep the boom boom sauce in an airtight container in the refrigerator for up to one week. Store leftover shrimp separately in an airtight container for up to 3 days. The dressed coleslaw is best eaten the same day.
- Reheating: Reheat shrimp in the oven at 375°F for about 8-10 minutes, or in the air fryer at 375°F for 4-5 minutes until crispy again. Avoid the microwave — it makes the breading soggy. Warm tortillas fresh before assembling.
- Using Leftovers: Leftover boom boom shrimp and sauce are incredibly versatile. Toss shrimp over a rice bowl with slaw and extra sauce, stuff them into a wrap with fresh veggies, or serve them as an appetizer with the sauce on the side for dipping.
Expert Tips for Making this Recipe
Follow these tips and your tacos will turn out perfectly every time:
➡️ Use a thermometer when frying fresh shrimp. Oil should be between 350-375°F for the crispiest results. Too cool and the shrimp absorbs oil; too hot and the breading burns.
➡️ Don’t overcook the shrimp. Shrimp cook fast — they’re done when the breading is golden and the interior reaches 145°F.
➡️ Refrigerate the sauce before serving. Even 15 minutes in the fridge lets the flavors meld and the sauce thicken slightly.
➡️ Warm your tortillas right before assembling. Wrap in a damp paper towel and microwave for 30 seconds — they’ll be soft, pliable, and ready to hold all your fillings.
➡️ Season your breading if frying from scratch. Add garlic powder, paprika, or your favorite spice blend to the breading for extra depth of flavor.
➡️ Top generously. Avocado, green onion, fresh cilantro, sesame seeds — pile them on. The more texture, the better the bite.
➡️ Add a squeeze of fresh lime. It brightens all the flavors and makes the whole taco pop.
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Easy Boom Boom Shrimp Tacos with Copycat Sauce
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Equipment
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Ingredients
Shrimp Tacos
- 10 ounces Frozen breaded shrimp
- 2 cups Asian coleslaw mix, 1 pacakge
- ¼ cup Boom Boom Sauce, recipe below, divided
- 16 Avocado slices
- 8 Soft flour taco shells
Boom Boom Sauce
- ¼ cup Mayonnaise
- 1 tablespoon Ketchup
- 1 tablespoon Sweet chili sauce
- 1 teaspoon Garlic powder
- ¾ teaspoon Sriracha
Instructions
Boom Boom Sauce
- Place all ingredients in a small bowl and stir to combine. Refrigerate until ready to use.
Shrimp Tacos
- Prepare shrimp according to package directions.
- In a large bowl, combine coleslaw mix and Boom Boom sauce.
- Warm taco shells by wrapping them in a damp paper towel and microwaving on high for 30 seconds.
- Place ¼ cup of coleslaw mixture on each taco shell.
- Drizzle with Boom Boom sauce.
- Top with avocado slices and cooked shrimp.
- Drizzle with more Boom Boom Sauce.
Christina’s Notes
- Season the Breading: Don’t be afraid to add spices to the breading mixture for extra flavor.
- Use a Thermometer: Ensure the oil is at the correct temperature (350-375°F/175-190°C) for frying.
- Don’t Overcook the Shrimp: Shrimp cook quickly, so be careful to not overcook them.
- Warm the Tortillas: Warm tortillas are more pliable and taste better.
- Fresh Lime: A squeeze of fresh lime juice adds brightness to the tacos.
- Toppings: Sliced Avocado, tomato, green onion, fresh herbs like cilantro, sesame seeds and a squeeze of lime are wonderful.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Delicious! These are a family favorite!
So simple and full of flavor. This shrimp taco sauce is a keeper.
This tasted so amazing! Thanks a lot for sharing this super easy to make shirmp tacos recipe! Fam really loves it! Will surely have this again! Highly recommended!
I know what we are having for dinner tonight!! Boom boom tacos 😁 We had it before and it is absolutely delicious. Thank you for sharing!
5 star+ this boom boom sauce is amazing!! Look forward to seeing more of your recipes. Other than shrimp, I used flank steak, broccoli slaw and boom boom
Thank you for your feedback I am going to have to try it with steak next time!
I loved the sound of the sauce..Boom boom…want to try..the tacos looks simply delicious
HOPE YOU’VE TRIED IT BY NOW, I’M MAKING MY 3 rd BATCH, SOOO YUMMERS, YOU CAN MAKE IT AS MILD OR AS HOT AS YOU WANT IT.
I LOVE IT, CAUSE IT’S EASY AND YUMMERS… ENJOY EVERYONE💚
I like the name Boom Boom for the sauce, and it is just perfect with shrimp tacos..thank you for sharing!