Boom Boom Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season lightly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder; toss to coat evenly.

Batter setup

In a medium bowl, whisk together 1 egg and 1/2 cup buttermilk until combined. In a separate shallow bowl, combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 tsp baking powder. Mix to aerate and remove lumps.

Coat shrimp

Dip each seasoned shrimp into the egg-buttermilk mixture, letting excess drip off, then dredge in the flour-cornstarch mixture until well coated. Place coated shrimp on a wire rack while you heat the oil. (For extra crispness, double-dip: return shrimp to wet mixture and then again to dry mixture.)

Heat oil

Pour 3 cups neutral oil into a deep, heavy skillet or Dutch oven to a depth of about 1.5 inches. Heat over medium-high heat until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and brown within 45–60 seconds.

Fry shrimp

Working in batches (do not overcrowd), carefully add coated shrimp to the hot oil and fry until golden and crisp, about 2 to 3 minutes per side (total 3–4 minutes depending on size). Use a slotted spoon or spider to transfer shrimp to a paper towel-lined tray to drain. Keep fried shrimp warm in a low oven (200°F/95°C) while finishing remaining batches.

Prepare garnish

While shrimp are frying, thinly slice 2 green onion stalks on the bias and measure out 1 tsp toasted sesame seeds.

Make sauce

In a medium bowl, whisk together 1/2 cup mayonnaise, 3 tbs sweet chili sauce, 1 tbs sriracha (or to taste), 1 tbs honey, 1 tsp rice vinegar, 1 tsp fresh lime juice, 1 minced garlic clove, 1/2 tsp sesame oil, and 1/4 tsp salt until smooth and glossy. Taste and adjust sweetness or heat as desired. If the sauce is very thick, thin with 1–2 tsp water to reach a pourable consistency.

Combine shrimp and sauce

Place the fried shrimp in a large mixing bowl. Pour about two-thirds of the boom boom sauce over the shrimp and toss gently to coat each piece evenly. Add more sauce if you prefer saucier shrimp, but be careful not to make them soggy—toss just until coated.

Plate and finish

Arrange shredded lettuce or steamed rice (optional) on serving plates if using. Pile the sauced shrimp on top. Drizzle remaining sauce over the shrimp, sprinkle with sliced green onions and toasted sesame seeds. Serve immediately while hot and crispy.