Boom Boom Salad Recipe
Toss salad, onions, tomatoes, cucumber, boom boom shrimp, sriracha aioli, green onions, furikake, tabayaki sauce
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Ingredients
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Salad Base
Boom Boom Shrimp
Sriracha Aioli
Garnishes
Method
Prepare the Salad Base
- 1
Wash and Chop Vegetables
Rinse the mixed salad greens under cold water and pat dry. Chop the cucumber, slice the cherry tomatoes in half, and thinly slice the red onion.
- 2
Combine Salad Ingredients
In a large salad bowl, combine the salad greens, chopped cucumber, halved cherry tomatoes, and sliced red onion. Toss gently to mix.
Prepare Boom Boom Shrimp
- 3
Coat the Shrimp
In a bowl, whisk the egg. In another bowl, add cornstarch. In a third bowl, place the panko breadcrumbs. Dip each shrimp first into the cornstarch, then the egg, and finally coat with panko breadcrumbs.
- 4
Fry the Shrimp
Heat oil in a pan over medium heat. Fry the coated shrimp until golden brown and cooked through, about 3-4 minutes per side. Remove from heat and toss with Boom Boom Sauce.
Make Sriracha Aioli
- 5
Combine Ingredients
In a small bowl, mix together the mayonnaise and sriracha sauce until well combined. Adjust the sriracha to taste based on your spice preference.
Assemble the Salad
- 6
Combine All Components
Pour the fried Boom Boom Shrimp over the salad base in the bowl. Drizzle the sriracha aioli on top.
- 7
Add Garnishes
Sprinkle chopped green onions, furikake, and tare sauce over the salad.
- 8
Toss and Serve
Toss the salad gently to combine all ingredients. Serve immediately.
