Wo-boom Boom Shrimp Recipe

Clean and season

Pat the shrimp dry with paper towels. If tails are on and you prefer them removed, trim now. Place shrimp in a bowl and season with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder; toss to coat evenly.

Make egg wash

In a shallow bowl whisk together 2 eggs and 1/2 cup buttermilk until homogenous.

Mix dry dredge

In a separate shallow bowl combine 3/4 cup all-purpose flour and 1/4 cup cornstarch. Whisk to remove lumps. This mixture gives a crisp, light crust.

Heat oil

Pour roughly 4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds.

Dredge and fry (in batches)

Working in small batches (to avoid crowding), dip seasoned shrimp into the egg/buttermilk mixture, letting excess drip off, then dredge in the flour/cornstarch mixture, pressing lightly to adhere. Shake off excess. Carefully lower shrimp into hot oil and fry 1 to 1 1/2 minutes per side until golden and just cooked through (internal temp ~120–130°F for shrimp). Remove with a slotted spoon to a paper towel–lined sheet to drain. Repeat with remaining shrimp.

Keep warm

If you’ll hold fried shrimp while finishing, keep them warm on a wire rack set over a baking sheet in a 200°F (95°C) oven for up to 15 minutes to preserve crispness.

Combine sauce ingredients

In a medium bowl whisk together 1/2 cup mayonnaise, 2 tbsp sriracha, 2 tbsp sweet chili sauce, 1 tbsp honey, 1 tbsp fresh lime juice, 1 tsp rice vinegar, 1 tsp minced garlic, 1/2 tsp soy sauce, 1/4 tsp sesame oil, and 1/2 tsp smoked paprika until smooth and emulsified. Taste and adjust heat or sweetness: add up to 1 more tbsp sriracha for more heat or 1 tsp more honey for sweetness.

Texture adjustment (optional)

If the sauce is thicker than you like for coating, thin with 1–2 tsp water or lime juice, stirring to desired consistency. The sauce should cling to the shrimp but still be pourable.

Toss shrimp in sauce

Place a small amount (about 1/3) of the boom sauce into a large mixing bowl. Add a single layer of fried shrimp and gently toss to coat. Add more sauce and shrimp in batches until all shrimp are evenly coated but not swimming in sauce. Reserve a little sauce for drizzling if desired.

Plate and garnish

Arrange coated shrimp on a serving platter. Sprinkle with 2 tbsp thinly sliced green onions and 1 tsp toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing.

Make-ahead and reheat note

Fried shrimp are best right after frying. If you must reheat, return to a 375°F (190°C) oven for 3–4 minutes on a wire rack to crisp, then toss briefly with warmed sauce.