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Restaurants›The Brass Tap - Highland Village›6 Boom Boom Shrimp Recipe

6 Boom Boom Shrimp Recipe

Name: The Brass Tap - Highland Villages 6 Boom Boom Shrimp Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 lb large shrimp (16-20 count), peeled and deveined, tails on or off as preferred; 0.5 cups buttermilk; 0.75 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp paprika; 2 cups vegetable oil (for frying); 0.5 cups mayonnaise; 2 tbs sweet chili sauce; 1 tbs sriracha (adjust for heat); 1 tbs honey; 1 tsp rice vinegar; 1 tsp fresh lime juice; 0.5 tsp garlic, finely minced; 0.25 tsp kosher salt; 2 tbs green onions, thinly sliced; 1 tsp sesame seeds, toasted (optional); 4 wedges lemon or lime wedges; 2 cups prepared white rice or mixed greens (optional base)

Inspired by The Brass Tap - Highland Village

Time35m

Serves2

(565 CAL.)

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Ingredients

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Crispy Shrimp

1 lb large shrimp (16-20 count), peeled and deveined, tails on or off as preferred

1/2 cups Buttermilk

3/4 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Watkins paprika

2 cups vegetable oil (for frying)

Boom Boom Sauce

1/2 cups Mayonnaise

2 tbs sweet chili sauce

1 tbs sriracha (adjust for heat)

1 tbs Honey

1 tsp Rice vinegar

1 tsp Fresh lime juice

1/2 tsp garlic, finely minced

1/4 tsp kosher salt

Garnish & Serving

2 tbs green onions, thinly sliced

1 tsp sesame seeds, toasted (optional)

4 wedges lemon or lime wedges

2 cups prepared white rice or mixed greens (optional base)

Method

Crispy Shrimp

Prep Shrimp

Pat the shrimp dry with paper towels. Place shrimp in a bowl and pour the buttermilk over them; toss to coat. Let sit 10 minutes while you prepare the coating and sauce. Drying helps batter adhere, but the brief soak tenderizes and adds flavor.

Make Dry Coating

In a shallow bowl or plate, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika until evenly combined.

Heat Oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (approximately 2 cups). Heat over medium-high until the oil registers 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Coat and Fry

Working in batches of 6 or fewer shrimp to avoid overcrowding, remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the flour mixture, pressing lightly so the coating adheres fully. Shake off excess flour and carefully lower shrimp into hot oil. Fry until golden and crispy, about 2 to 3 minutes per side (total 3–5 minutes depending on size). Use a slotted spoon to transfer cooked shrimp to a wire rack set over a baking sheet or to paper towels to drain. Keep fried shrimp warm in a 200°F (95°C) oven while finishing remaining batches.

Boom Boom Sauce

While the shrimp are resting or frying, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, lime juice, minced garlic, and kosher salt in a small bowl until smooth. Taste and adjust: add more sriracha for heat, more honey for sweetness, or a squeeze more lime for brightness. Chill until ready to toss.

If you prefer a thinner sauce for tossing, whisk in 1–2 teaspoons of warm water until you reach the desired consistency.

Finish & Serve

Toss Shrimp in Sauce

Place warm fried shrimp in a large bowl. Spoon about 3/4 of the prepared Boom Boom sauce over the shrimp (reserve the rest for drizzling or serving). Toss gently but quickly until each shrimp is evenly coated. If serving over rice or greens, divide base among plates first and top with coated shrimp.

Garnish

Sprinkle sliced green onions and toasted sesame seeds over the sauced shrimp. Serve immediately with lemon or lime wedges and remaining sauce on the side.

Yield: Serves 2. Estimated calories per serving: approximately 565 kcal (based on 1 lb shrimp divided between 2 servings and the sauce).