#Boom boom shrimp how to

Store any remaining boom boom sauce in an airtight container in the fridge for up to a week. Make the boom boom sauce and asian slaw ahead of time and store in the fridge until ready to make your tacos.

#Boom boom shrimp how to

Finally, drizzle remaining Boom Boom Sauce on top of shrimp Prep and Storage Tips for Boom Boom Shrimp Sauce HOW TO MAKE THIS RECIPE AHEAD OF TIME To assemble, first, place 1/4 cup of coleslaw mixture on each taco shell and then place shrimp.

Lastly, warm taco shells in microwave by wrapping them in a damp paper towel and microwaving on high for 30 seconds STEP 3: ASSEMBLE Then in a large bowl, combine coleslaw mix and Boom Boom sauce, then mix until well coated. STEP 1: HOW TO MAKE BOOM BOOM SAUCEįirst, place all the sauce ingredients in a bowl and whisk together. In the meantime, prepare shrimp according to package directions. These are the basic steps for making Boom Boom Sauce Shrimp Tacos. Please refer to the recipe card below for more detailed instructions. How to Make Boom Boom Sauce for Shrimp Tacos

Asian Coleslaw Mix – Find this in the produce section of the grocery store.Įquipment Needed for Boom Boom Sauce for Shrimp.

Frozen Breaded Shrimp – Cook until golden brown.

Adaptable: Can make it low-carb, use different vegetables, make it your own.

Easy Ingredients: All found in pantry or fridge.

30 Minute Meal: Quick and easy enough for any night of your busy week.

This recipe is great for taco tuesday or any day of the week, it is quick and so tempting. What We Love About This Boom Boom Sauce Recipe Walking Tacos | Indian Tacos | Sheet Pan Taco Pizza Garnish with green portions of green onions and squeeze lime wedges over bowl to taste.By subscribing, I consent to receiving emails. Plate dish as pictured on front of card, topping rice with vegetables and shrimp. olive oil.Īdd bok choy to hot pan and stir occasionally until starting to soften, 2-3 minutes.Īdd white portions of green onions and stir occasionally until softened, 1-2 minutes.Ĭombine boom boom sauce and lime juice in another mixing bowl. Return pan used to cook shrimp to medium-high heat and add 1 tsp. Transfer cooked shrimp to another mixing bowl and toss or gently combine with seasoning rub. If it doesn't brown, increase heat.Īdd shrimp to hot pan and cook undisturbed until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. If it browns immediately, turn heat down and let oil cool. Test oil temperature by adding a pinch of cornstarch to it. While oil heats, gently combine shrimp and cornstarch in a mixing bowl until coated. Place a medium non-stick pan over medium-high heat and add 4 Tbsp. Cut one half into wedges and juice the other half. Cut stems into 1/4' slices and coarsely chop leaves. Remove any discolored outer leaves from bok choy and trim ends. Trim and thinly slice green onions, keeping white and green portions separate. Stir in edamame and soy sauce until combined and heated through, 1-2 minutes. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Toss with seasoning rub.īring a small pot with rice and 11/2 cups water to a boil. Follow same instructions as shrimp in Step 3, tossing with cornstarch and frying, flipping occasionally, until chicken reaches minimum internal temperature, 5-7 minutes. If using chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice.

shrimp, follow same instructions as 8 oz. Steak and Pork 145° F (rest cooked meat, 3 minutes) | To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Ingredient(s) used more than once: green onions