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!
- 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 ⅛ 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!
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.