Boom Boom Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If tails are on and you prefer them removed, gently remove tails. Season the shrimp lightly with 1/2 tsp of the salt and 1/4 tsp of the black pepper.

Set up breading stations

In a shallow bowl combine the all-purpose flour, cornstarch, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, and garlic powder. In a second bowl whisk the eggs with the milk until smooth. In a third shallow bowl place the breadcrumbs (or panko).

Bread the shrimp (hand-bread)

Working one at a time, dredge each shrimp in the flour mixture, shaking off excess, dip into the egg wash coating fully, then press into breadcrumbs to adhere. Place each breaded shrimp on a wire rack or a baking sheet lined with parchment. Repeat until all 8 shrimp are breaded. For extra-crispy, double-dip: after breadcrumbs, dip quickly back in egg and re-coat with breadcrumbs.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or sauté pan to a depth of about 1/2 inch (about 2 cups). Heat over medium-high until oil reaches 350°F (175°C) or when a small breadcrumb dropped in the oil sizzles and browns within 30–45 seconds.

Fry the shrimp

Fry the breaded shrimp in batches so they don’t crowd the pan (2–4 at a time depending on pan size). Cook 1.5–2 minutes per side until golden brown and crisp and shrimp are opaque and firm. Use a slotted spoon or tongs to transfer fried shrimp to a paper towel–lined plate or wire rack to drain. Keep warm in a low oven (200°F/95°C) if desired while finishing remaining shrimp.

Make the sauce

While the shrimp are frying (or beforehand), whisk together mayonnaise, sriracha, sweet chili sauce, rice vinegar, honey, soy sauce, lime juice, grated garlic, smoked paprika, toasted sesame oil, and 1/8 tsp salt in a medium bowl until smooth and glossy. Taste and adjust heat or sweetness by adding more sriracha or honey as desired. Chill briefly if you prefer a firmer sauce.

Coat the shrimp

Place the hot fried shrimp in a large bowl. Spoon about half of the sauce over the shrimp and gently toss to coat evenly. Add more sauce a tablespoon at a time until the shrimp are coated to your liking (reserve some sauce for serving if desired). Toss gently to avoid breaking the breading.

Arrange the coated shrimp on a serving plate or individual plates. Sprinkle with chopped chives or green onions and toasted sesame seeds. Serve immediately with lemon or lime wedges and any remaining sauce on the side for dipping.