Boom Boom Shrimp Recipe
fried shrimp on lettuce with signature spicy boom boom sauce
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Ingredients
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Shrimp and Coating
Boom Boom Sauce
To Serve
Method
Shrimp and Coating
- 1
Prep shrimp
Pat shrimp very dry with paper towels. If shrimp are large, butterfly or cut in half lengthwise to make bite-size pieces. Season lightly with 1/4 tsp salt and a pinch of pepper.
- 2
Mix dry coating
In a shallow bowl or wide dish, whisk together flour, cornstarch, baking powder, 3/4 tsp kosher salt, 1/2 tsp black pepper, and garlic powder until evenly combined.
- 3
- 4
Heat oil
Pour oil into a heavy-bottomed skillet or Dutch oven to reach about 1 to 1 1/2 inches deep. Heat over medium-high until oil reaches 350°F (175°C) or a cube of bread browns in about 45 seconds.
- 5
Coat and fry shrimp
Working in batches of 8–10 shrimp (do not overcrowd), dip each shrimp into the egg wash, then dredge thoroughly in the flour mixture, pressing lightly so the coating adheres. Shake off excess, then carefully lower into hot oil. Fry until golden and crisp, about 2–3 minutes per batch depending on shrimp size. 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 while you finish remaining batches.
Boom Boom Sauce
- 6
While shrimp fry, make the sauce: in a medium bowl combine mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, soy sauce, minced garlic, juice of half a lemon, salt, and pepper. Whisk until smooth and emulsified. Taste and adjust heat or sweetness — add more Sriracha for heat or more honey/sweet chili for sweetness. Chill briefly if time allows (10–15 minutes) to let flavors meld.
- 7
If you prefer a thinner sauce for tossing, add 1–2 teaspoons of warm water and whisk to reach desired consistency.
Assembly and Serve
- 8
When all shrimp are fried and the sauce is ready, transfer warm shrimp to a large bowl. Spoon 3/4 of the boom boom sauce over the shrimp and gently toss to coat each piece evenly. Reserve the remaining sauce for drizzling or serving on the side.
- 9
Arrange butter lettuce leaves or romaine hearts on a platter. Divide sauced shrimp among the leaves, placing several shrimp on each leaf.
- 10
Garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately with lime wedges and extra sauce on the side.