Method

Crispy Shrimp

Prepare shrimp

Pat shrimp dry with paper towels; season lightly with 1/2 tsp salt and 1/4 tsp black pepper (from the ingredient pool). Set aside in a bowl.

Make batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper. In a separate small bowl, beat 1 large egg with 1/2 cup cold water. Pour the wet into the dry and stir just until combined; batter should be slightly lumpy and thick enough to coat shrimp. If too thick, add a tablespoon of cold water.

Heat oil

Pour about 1 1/2–2 cups vegetable oil into a heavy skillet or Dutch oven to reach a 1–1.5 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Fry shrimp

Working in batches (do not overcrowd), dredge shrimp briefly in batter, letting excess drip off, and carefully lower into hot oil. Fry until golden and crisp, about 2–3 minutes per batch for small shrimp. Use a slotted spoon to transfer fried shrimp to a paper-towel-lined tray to drain. Maintain oil temperature between 325–350°F; adjust heat as needed.

Keep warm

If making ahead, place fried shrimp on a wire rack set over a baking sheet and keep in a 200°F (95°C) oven to stay crisp while finishing remaining batches.

Boom Boom Sauce

While shrimp fry, combine 1/2 cup mayonnaise, 2 tbs sweet chili sauce, 1 tbs Sriracha (or to taste), 1 tsp rice vinegar, 1 tsp honey, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, 1/2 tbs fresh lime juice, and 1/4 tsp salt in a bowl. Whisk until smooth and taste; adjust heat or sweetness by adding more Sriracha or honey as desired. Refrigerate until ready to toss with shrimp.

Assembly & Garnish

Toss shrimp in sauce

Place warm fried shrimp in a medium bowl. Spoon about 3–4 tbs of boom boom sauce over shrimp (reserve some sauce for spreading on buns). Gently toss to coat evenly — do not oversaturate or shrimp will lose crispness.

Prep buns

Split mini brioche buns or slider rolls and toast lightly. Spread a thin layer (about 1 tsp) of reserved boom boom sauce on the bottom half of each bun.

Assemble bites: divide shredded cabbage among the 12 buns (about 1–2 tbs each) as a crisp bed. Top each with 3–4 coated shrimp (depending on shrimp size). Sprinkle with sliced scallions and sesame seeds. Serve immediately with lime wedges for squeezing.

Serving suggestion: Serve extra boom boom sauce on the side for dipping and keep fried shrimp warm until ready to assemble to preserve crisp texture.

Boom Boom Shrimp Bites Recipe