This post may contain affiliate links.
These Boom Boom Shrimp Tacos will whisk you away to a tropical paradise – with crispy shrimp, a fruity salsa, and a sauce with a touch of heat, these tacos have it all! They’re perfect for taco night or an easy weeknight dinner!
Jump to Recipe
After a trip to Florida a couple years ago, I couldn’t wait to recreate the most delicious shrimp tacos we had at a restaurant. The flavors reminded me a lot of the bang bang shrimp at Bonefish Grill – but then topped with crisp cabbage, a deliciously spicy sauce and a flavorful mango salsa! Simply INCREDIBLE.
And my recreation of the dish is pretty much spot on – a great recipe for Taco Tuesdays or Friday meals during Lent! I think you’re going to LOVE it, so let’s bring the tropics home!
Ingredients Needed
- Tortillas – You can use flour tortillas but I much prefer the flavor and texture of corn tortillas in this recipe!
- Vegetable Oil
- Popcorn Shrimp – I love the convenience of popcorn shrimp in the recipe! You could also use breaded fish or make your own breaded fish (perfect for those days at the lake!!). You could also use large shrimp (breaded) instead of popcorn shrimp if you prefer!
- Cabbage – Green or purple cabbage will work great; you could also use a fresh bag of crunchy slaw if you’ve got that on hand!
- Mayonnaise – You can use light or regular mayonnaise. If you’re wanting to keep it a little more light, use half mayo and half plain greek yogurt.
- Sweet Chili Sauce – Sometimes called “sweet Thai chili sauce” this condiment is typically in the international section of the grocery store. You can also make your own.
- Cayenne Pepper – Can use more or less if you want more or less heat!
- Garlic – You can use minced garlic or replace it with 1/8 teaspoon garlic powder
- Sriracha – Feel free to vary the amount of sriracha for more or less heat!
- Mango – I love the flavor of fresh mango in this recipe!! If you don’t have any fresh mangos, you can thaw some frozen mango OR use fresh pineapple instead!
- Red Onion
- Cilantro – You’ve gotta go with fresh cilantro here!
- Lime Juice – I like to use fresh lime juice for this and serve the tacos with additional lime slices!
- Salt
How to Make Boom Boom Shrimp Tacos
Make the Sauce
I like to start with the simple sauce recipe so the flavors have a little time to meld together!!
To make it, you’ll whisk together mayo, Thai sweet chili sauce, spices and sriracha. Cover and refrigerate until ready to serve.
Make the Salsa
Combine the diced mango (or pineapple!), red onion, cilantro, lime juice and salt in a small bowl.
Keep in an airtight container in the fridge until it’s time to enjoy!
Cook the Shrimp
You’ll cook the shrimp according to the package instructions. Most instructions give you an option to cook them in the oven, in an air fryer or deep fry.
With my family of five, I find it easiest to dump the bag out on a baking sheet (in a single layer) and bake in a hot oven!
Warm the Tortillas
Corn tortillas must be cooked to reach the perfect texture! You’ll brush them with oil and cook them in a skillet on both sides until you get lovely little golden brown spots.
Once they’re cooked, cover with aluminum foil as warm taco shells are much more pliable.
Assemble the Tacos!
Grab a warm tortilla and fill it with crunchy shrimp, cabbage, salsa and the delicious sauce! I like to serve these with lime wedges and hot sauce! Bon appétit!
Recommended Shrimp Tacos Sides
- Chips and Guacamole
- Mexican Street Corn Salad
- Frozen Fruit Cups
- Margaritas and/or Daiquiris to drink!
- Fried Ice Cream Pie
Frequently Asked Questions
It’s all about the flavorful sauce that tops these tacos! Some call it “boom boom sauce” and others call it “bang bang sauce.” Either way, it’s a mayo based sauce with a little sweetness and some spice! So, call them what you want…..just know they’re GOOD. 😉
I recommend storing the sauce, salsa, cabbage, shrimp and tortillas all separate. Though it takes a few containers, it’ll keep the integrity of all the unique textures that make these tacos SO good!
When you’re ready to enjoy them next time, warm the tortillas by placing a couple on a microwave-safe plate, cover them with a damp paper towel and microwave for 15-30 seconds. The shrimp can be reheated in the air fryer, oven or microwave!
Not inherently, no. However, with a few changes, you can certainly make them gluten free! Start with a store-bought gluten free fried shrimp (I’ve seen them at Trader Joes!) or make your own! You’ll also need to make sure you find a sweet chili sauce that is gluten free.
Other Taco Recipes I Love
Boom Boom Shrimp Tacos
paradise – with crunchy shrimp, a fruity salsa, and a sauce with a touch of
heat, these tacos have it all!
Ingredients
Boom Boom Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon minced garlic
- 1 teaspoon sriracha
Mango Salsa
- 1 cup fresh diced mango
- 1/4 cup minced red onion
- 2 tablespoons chopped cilantro
- 1 tablespoons lime juice
- 1/2 teaspoon salt
Remaining Ingredients
- 3 cups frozen popcorn shrimp
- 8 corn tortillas
- 1 tablespoon vegetable oil
- 1 1/2 cups shredded purple cabbage
- Extra cilantro and lime if desired for garnish
Instructions
Make the Boom Boom Sauce
- Combine the mayonnaise, sweet chili sauce, cayenne, garlic and sriracha. Stir well and
refrigerate until the tacos are ready to serve.1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1/4 teaspoon cayenne pepper, 1/4 teaspoon minced garlic, 1 teaspoon sriracha
Make the Mango Salsa
- Combine the mango, onion, cilantro, lime, and salt. Stir well and refrigerate until the tacos are ready to serve.1 cup fresh diced mango, 1/4 cup minced red onion, 2 tablespoons chopped cilantro, 1 tablespoons lime juice, 1/2 teaspoon salt
Make the Boom Boom Shrimp Tacos!
- Prepare the shrimp according to the package’s instructions.3 cups frozen popcorn shrimp
- While the shrimp is baking, heat up the corn tortillas*, if desired. To do this, I use a kitchen brush to spread a little vegetable oil on both sides of each tortilla. Then, I heat a skillet on the stove on medium heat and let each tortilla cook for a minute or two, flipping the tortilla once it's turned a nice golden brown.8 corn tortillas, 1 tablespoon vegetable oil
- Build your taco: Grab a tortilla, add the shrimp (or fish), and top with cabbage, mango salsa, boom boom sauce, and extra cilantro and lime juice, if desired.1 1/2 cups shredded purple cabbage, Extra cilantro and lime
Notes
*This salsa could also be made with pineapple or peaches in place of the mango – experiment and see what you like!
*Not a huge fan of shrimp? Try fish sticks or baked fish instead. *We use about 1 tablespoon of the sauce on each taco. If you do the same, you’ll have some leftover.
Nutrition
We loved this recipe! I don’t get much fresh seafood out my way, so I typically have to order from a website far in advance (if any other landlocked chefs are reading this, this website has been useful: https://qualityseafooddelivery.com/). The Boom Boom Shrimp Tacos took a little more planning than a normal weekend dinner, but they were delicious! Thank you for sharing.