Boom Boom Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If tails are on and you prefer them off, remove tails. Season shrimp lightly with 1/2 tsp of the salt and 1/4 tsp black pepper; set aside.

Make batter

In a medium bowl whisk together flour, cornstarch, baking powder, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper. In a separate small bowl beat the egg with cold water. Add the egg mixture to the dry ingredients and whisk just until combined — batter should be slightly thick and smooth; add an extra tablespoon of water if too thick.

Heat oil

Pour vegetable oil into a large skillet or deep pan to a depth of about 1 to 1 1/2 inches (about 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 30 seconds.

Fry shrimp

Working in batches so oil temperature stays steady, dip each shrimp into the batter to coat, letting excess drip off, then gently place into hot oil. Fry 2–3 minutes per batch until golden and crispy and shrimp are opaque and cooked through. Use a slotted spoon to transfer cooked shrimp to a wire rack or paper towel-lined plate. Repeat until all shrimp are fried.

Drain

Let shrimp rest for 1–2 minutes to drain and crisp; do not overcrowd the final serving vessel to keep shrimp crispy.

While the shrimp cook, combine mayonnaise, sweet chili sauce, sriracha, ketchup, rice vinegar, minced garlic, honey, sesame oil, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl. Whisk thoroughly until smooth and tasting balanced. Adjust heat or sweetness to preference by adding more sriracha or honey in 1/2 tsp increments.

Taste and refrigerate briefly if preparing ahead — sauce thickens slightly when chilled; if it becomes too thick, thin with 1/2 tsp water or rice vinegar.

Place warm fried shrimp in a large bowl. Spoon the boom boom sauce over the shrimp (about 3–4 tablespoons for a light coating, up to 1/2 cup for heavily sauced) and toss gently to coat each piece evenly. Alternatively, serve the sauce on the side for dipping.

Transfer coated shrimp to a serving plate. Sprinkle sliced green onions and toasted sesame seeds over the top. Serve immediately with lime wedges on the side to squeeze over if desired.