Boom Boom Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If shrimp are large, make a shallow cut on the underside to partially butterfly so they stay flat when frying. Season lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper.

Make batter

In a medium bowl whisk together flour, cornstarch, baking powder, remaining 1/2 tsp kosher salt, and 1/8 tsp black pepper. In a separate small bowl beat the egg and mix with cold club soda (or very cold water). Pour the wet mixture into the dry and stir just until combined — batter should be slightly lumpy and fairly thin. Chill 5 minutes if batter has warmed.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches (about 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Fry shrimp

Working in small batches (4–6 shrimp depending on pot size), dip each shrimp into the batter to coat evenly and carefully lower into hot oil. Fry until golden and crisp, about 1.5–2.5 minutes per side depending on size. Do not overcrowd. Use a slotted spoon to transfer shrimp to a wire rack set over a baking sheet or paper towels to drain. Keep fried shrimp warm in a low oven (200°F/95°C) while frying remaining batches.

While shrimp fry, combine mayonnaise, sweet chili sauce, Sriracha, ketchup, rice vinegar, honey, minced garlic, sesame oil, salt, and black pepper in a bowl. Whisk until smooth and taste; adjust heat or sweetness by adding more Sriracha or honey to preference. Refrigerate until ready to toss with shrimp.

Place warm fried shrimp in a large bowl. Spoon the Boom Boom sauce over the shrimp (start with about 3/4 of the sauce), and gently toss to coat each piece evenly. Add more sauce if you prefer heavier coating but reserve a little for serving.

Transfer shrimp to a serving platter. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with lime wedges on the side and remaining sauce for dipping.