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Boom Boom Shrimp Tacos
Boom Boom Shrimp Tacos is a quick recipe that's a hit with seafood lovers. It's crunchy and is topped with a copycat Sheetz boom boom sauce that's sweet and spicy. If you love crispy shrimp, you will love this boom-boom shrimp.
Equipment
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
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- Season the Breading: Don't be afraid to add spices to the breading mixture for extra flavor.
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- Use a Thermometer: Ensure the oil is at the correct temperature (350-375°F/175-190°C) for frying.
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- Don't Overcook the Shrimp: Shrimp cook quickly, so be careful to not overcook them.
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- Warm the Tortillas: Warm tortillas are more pliable and taste better.
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- Balance the Flavors: Balance the richness of the boom boom sauce with fresh, crunchy vegetables.
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- Fresh Lime: A squeeze of fresh lime juice adds brightness to the tacos.
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- Toppings: Sliced Avocado, tomato, green onion, fresh herbs like cilantro, sesame seeds and a squeeze of lime are wonderful.
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- Serve this Recipe With: Serve boom boom shrimp with Mexican Rice and Beans, Jennifer Aniston Salad.