Boom Boom Shrimp Recipe

Name: Happy Sushi SFs Boom Boom Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 6 pieces large shrimp (peeled, deveined, tails on); 0.5 cups buttermilk; 0.5 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp baking powder; 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.25 tsp paprika; 2 cups vegetable oil (for frying); 0.5 cups mayonnaise; 2 tbs sweet chili sauce; 1 tbs sriracha; 1 tsp rice vinegar; 1 tsp honey; 1 tsp garlic (minced); 0.25 tsp sesame oil; 0.5 tbs lime juice; 0.125 tsp salt; 1 tbs scallions (thinly sliced); 0.5 tsp sesame seeds (toasted); 1 piece lime wedges

Inspired by Happy Sushi SF

Time30m

Serves1

6 pieces.

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Ingredients

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Crispy shrimp

6 pieces large shrimp (peeled, deveined, tails on)

1/2 cups Buttermilk

1/2 cups 00 bread flour

1/4 cups Cornstarch

1/2 tsp Baking powder

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp Watkins paprika

2 cups vegetable oil (for frying)

Boom Boom sauce

1/2 cups Mayonnaise

2 tbs sweet chili sauce

1 tbs sriracha

1 tsp Rice vinegar

1 tsp Honey

1 tsp Garlic (minced)

1/4 tsp Toasted sesame oil

1/2 tbs ReaLime juice

1/8 tsp Celtic sea salt

Garnish & serve

1 tbs scallions (thinly sliced)

1/2 tsp sesame seeds (toasted)

1 piece Lime wedges

Method

Crispy shrimp

Prep shrimp

Pat the 6 large shrimp dry with paper towels, leaving tails on for presentation. Place shrimp in a bowl and pour 1/2 cup buttermilk over them; toss to coat and let sit while you mix the coating (5–10 minutes).

Make coating

In a shallow bowl or plate, whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp paprika until evenly combined.

Heat oil

Pour about 2 cups vegetable oil into a medium skillet or pot (oil should be about 1 to 1.5 inches deep). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~40–60 seconds.

Coat and fry

Working one at a time, remove shrimp from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing lightly so the coating adheres. Shake off excess. Fry shrimp in batches (do not overcrowd) for 2 to 2 1/2 minutes per side, until golden and crisp and the shrimp are opaque and cooked through. Use a slotted spoon to transfer fried shrimp to a paper towel–lined plate to drain. Keep warm.

Boom Boom sauce

While shrimp rest or just before frying finishes, combine 1/2 cup mayonnaise, 2 tbsp sweet chili sauce, 1 tbsp sriracha, 1 tsp rice vinegar, 1 tsp honey, 1 tsp minced garlic, 1/4 tsp sesame oil, 1/2 tbsp lime juice, and 1/8 tsp salt in a small bowl. Whisk until smooth and balanced. Taste and adjust heat or sweetness: add more sriracha for heat or more sweet chili/honey for sweetness.

If you prefer a thinner sauce for tossing, whisk in 1–2 tsp warm water or additional lime juice to reach desired consistency.

Assemble & serve

Place the fried shrimp in a medium bowl. Spoon 3 to 4 tablespoons of the Boom Boom sauce over the shrimp (reserve any extra for dipping) and gently toss until each shrimp is evenly coated but not soggy.

Transfer shrimp to a serving plate. Sprinkle with 1 tablespoon thinly sliced scallions and 1/2 teaspoon toasted sesame seeds. Serve immediately with a lime wedge on the side for squeezing.