You've probably heard of Bang Bang or Lava Lava Shrimp, depending on if you've been to Bonefish or Margaritaville. But the Cocoa Beach Pier is taking the popular appetizer one step further by incorporating two rock star and totally complimentary sauces.
Chef Amanda Davenport, a former "Hell's Kitchen" contestant, praises her "special sauce" that she uses to "spicen it up."
"And then we finish it to cool it down with a cilantro cream," she explained.
The first step is this tempting trio is to simply season the shrimp with salt and pepper. Dredge 'em in buttermilk and then coat in a breading, which is lighter than usual.
"It's like a flour and cornmeal mixture," Chef explained. "It's not all one."
After you fry the shrimp, dunk them in that sauce No. 1 that puts the "wham bam" in the title. Look for a boom boom sauce (Ken's has one) in the store, which'll hit you with flavors of cayenne and chipotle.
Build your warmed soft taco shells with your favorite toppings, including a sour cream-based cilantro cream, which has cilantro, lemon juice and cumin.
So let's cook, folks! Here are your ingredients:
Wham Bam Shrimp Tacos
Cocoa Beach Pier - Chef Amanda Davenport
3 flour tortillas
6 oz. 41/50 white shrimp
2 oz. Boom Boom sauce (special sauce)
Buttermilk for dipping of shrimp
Flour blend w/salt and pepper for crusting of shrimp
0.5 oz. shredded lettuce
0.5 oz. shredded cheese
1 oz. pico de gallo (chopped tomato, chopped red onion, cilantro, cumin, salt, pepper, lime juice)
1 oz. cilantro creme (sour cream, cilantro, garlic, salt and pepper)
Suggested pairing: Cocoa Beach Pier's signature sidewinder fries