Boom Boom Shrimp Salad Recipe
SIX CRISPY JUMBO SHRIMP TOSSED IN BOOM BOOM SAUCE, ROMAINE, TOMATOES, BLUE CHEESE CRUMBLES, CUCUMBERS, CROUTONS
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Ingredients
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Crispy Boom Boom Shrimp
Boom Boom Sauce
Salad
Method
Crispy Boom Boom Shrimp
Prep shrimp and breading
Pat the jumbo shrimp dry with paper towels. Season shrimp lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper. In a shallow bowl whisk together 1 tablespoon flour and 1 tablespoon cornstarch. In a second bowl beat 1/2 large egg with 1 tablespoon milk. In a third shallow bowl place 3 tablespoons panko breadcrumbs.
Coat shrimp
Dredge each shrimp first in the flour/cornstarch mixture, shaking off excess, then dip into the egg mixture, then press into the panko to coat evenly. Set coated shrimp on a plate and let rest 5 minutes so coating adheres.
Fry shrimp
In a 10-12 inch skillet or small pot, heat 120 ml vegetable oil over medium-high until it reaches 175-180°C (350-360°F) or a test breadcrumb sizzles and browns in about 40–50 seconds. Carefully add shrimp in a single layer (work in batches if necessary). Fry 1 to 1 1/2 minutes per side until golden and crisp and shrimp are opaque. Remove to a paper towel-lined plate to drain.
Boom Boom Sauce
While shrimp fry, whisk together 1/4 cup mayonnaise, 1 tsp sriracha, 1 tsp sweet chili sauce, 1/4 tsp hot sauce (optional), 1/2 tsp honey, 1/2 tsp fresh lime juice, 1/8 tsp garlic powder, 1/8 tsp smoked paprika and a pinch (1/16 tsp) salt in a small bowl until smooth. Taste and adjust heat or sweetness as desired. Set aside 2 tablespoons of the sauce to drizzle over the finished salad and toss the remainder with the shrimp.
Tossing shrimp in sauce: Place the drained hot shrimp in a bowl, add the majority of the sauce (reserve 2 Tbsp for finishing), and gently toss so each shrimp is lightly coated. Do not oversaturate — you want a glossy, sticky coating. Keep coated shrimp warm while assembling the salad.
Salad Assembly
Prepare lettuce and vegetables: In a large bowl combine 3 cups chopped romaine, halved cherry tomatoes (6), and 1/2 sliced cucumber. Drizzle with 1 teaspoon olive oil and 1/2 teaspoon lemon juice or red wine vinegar. Season with a pinch of salt (1/16 tsp) and 1/16 tsp black pepper. Toss gently to combine.
Plate the salad: Transfer the dressed romaine mixture to a serving plate or shallow bowl. Sprinkle 2 tablespoons blue cheese crumbles evenly and scatter 1/4 cup croutons over the greens.