Boom Boom Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. If not already corkscrew or butterfly-cut, make a shallow lengthwise cut along the back and press gently to create a corkscrew or butterfly shape so the shrimp holds more sauce. Place shrimp in a bowl and pour buttermilk over them. Let sit 10 minutes while you mix dry ingredients.

Make breading

In a shallow bowl or wide plate, whisk together flour, cornstarch, breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper until evenly combined.

Coat shrimp

Working in batches, remove shrimp from buttermilk (let excess drip off) and dredge each piece thoroughly in the dry mixture, pressing gently so the coating adheres. Place coated shrimp on a wire rack or plate and let rest 5 minutes to set the crust.

Heat oil

Pour oil into a large heavy skillet or pot to a depth of about 1 to 1.5 inches (or use a deep fryer). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in 30–40 seconds.

Fry shrimp

Fry shrimp in batches (do not overcrowd) 2–3 minutes per batch, turning once, until golden brown and crisp and shrimp are opaque (internal temp ~135–140°F). Use a slotted spoon to transfer fried shrimp to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if needed between batches.

While shrimp rest or fry, make the sauce. In a medium bowl combine mayonnaise, sweet chili sauce, Sriracha, minced garlic, rice vinegar, lime juice, honey, and sesame oil. Whisk until smooth. Taste and adjust heat and sweetness—add more Sriracha for spice, more honey or sweet chili for sweetness, or a splash more vinegar/lime for brightness. Season with salt and black pepper. If you prefer a thinner sauce for tossing, whisk in 1–2 teaspoons of warm water.

Place warm fried shrimp in a large mixing bowl. Spoon 3/4 of the prepared Boom Boom sauce over the shrimp (reserve the rest for serving). Gently toss until shrimp are evenly coated with the creamy chili garlic sauce. Taste one shrimp and add a little more sauce if desired (be careful not to over-sauce and lose crispness).

Transfer coated shrimp to a serving platter. Sprinkle with sliced scallions, toasted sesame seeds, and chopped cilantro if using. Serve immediately with lime wedges and the reserved sauce on the side for dipping.

Leftovers: Keep fried shrimp and sauce separately in airtight containers in the refrigerator up to 2 days. Re-crisp shrimp briefly in a 350°F (175°C) oven for 4–6 minutes and reheat sauce gently before tossing.