Boom Boom Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. Season lightly with 1 tsp kosher salt and 1 tsp black pepper. Place in a medium bowl and set aside.

Egg wash

In a shallow bowl, whisk the 2 eggs until combined. This will help the batter adhere.

Make batter

In a separate bowl combine 1 cup all-purpose flour, 1 cup cornstarch and 1/2 tsp baking powder. Slowly whisk in 3/4 cup cold water until a slightly thick, smooth batter forms — it should coat the back of a spoon but still be pourable. If batter becomes too thick add a tablespoon of cold water at a time.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep fryer. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter in — it should sizzle and rise immediately without burning.

Coat shrimp

Working in batches of 6–8 shrimp to avoid crowding, dip each seasoned shrimp first into the beaten eggs, letting excess drip off, then dredge in the batter so it is evenly coated.

Fry

Carefully lower the coated shrimp into the hot oil. Fry in batches for 2–3 minutes until golden and crisp. Do not overcrowd the pot. Use a slotted spoon to transfer cooked shrimp to a wire rack set over a baking sheet or to paper towels to drain. Keep finished shrimp warm in a 200°F (95°C) oven while frying remaining batches.

Mix sauce

While shrimp are frying, whisk together 1/2 cup mayonnaise, 3 tbsp sweet chili sauce, 1.5 tbsp Sriracha, 1 tsp rice vinegar, 1 tsp honey, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, 1 tsp fresh lime juice and 1/4 tsp salt in a small bowl until smooth and balanced. Taste and adjust heat or sweetness: add more Sriracha to increase heat or more sweet chili sauce/honey to increase sweetness.

Toss shrimp with sauce

Place the hot fried shrimp into a large bowl. Spoon the prepared boom boom sauce over the shrimp (start with about 3/4 of the sauce) and gently toss to coat evenly. Add more sauce to taste but avoid oversaturating so shrimp remain crisp.

Garnish and serve

Transfer the coated shrimp to a serving platter. Sprinkle with 2 tbsp thinly sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing, and reserved sauce for dipping if desired.