Boom Boom Shrimp Recipe

1. Prepare shrimp

Pat the shrimp dry with paper towels. Place shrimp in a medium bowl and pour the buttermilk over them; toss to coat and let sit 10 minutes at room temperature (this adds tenderness and helps coating adhere).

2. Make dry mix

In a shallow wide bowl or rimmed plate, whisk together the flour, cornstarch, baking powder, kosher salt, black pepper, garlic powder, and paprika until evenly combined.

3. Coat shrimp

Heat oil in a deep skillet or medium pot to 350°F (175°C) — enough oil so shrimp can float without touching the bottom (about 1½–2 cups depending on pan). Working in a single layer and not overcrowding, remove shrimp from buttermilk, letting excess drip off, then dredge thoroughly in the dry mix, pressing lightly so the flour adheres. Place coated shrimp on a wire rack or plate. Repeat for remaining shrimp.

4. Fry shrimp

When oil reaches 350°F (175°C), fry shrimp in batches of 6–8 (depending on pot size) for 1.75–2.5 minutes per batch, until golden and crisp and the shrimp are opaque and just cooked through. Use a slotted spoon to transfer shrimp to a paper towel-lined tray to drain. Keep fried shrimp warm in a 200°F (95°C) oven if desired while finishing remaining batches.

5. While shrimp are resting or frying, whisk together mayonnaise, sriracha, sweet chili sauce, rice vinegar, honey, lime juice, and minced garlic in a small bowl. Taste and adjust heat/sweetness: add more sriracha for heat or more sweet chili/honey for sweetness. If too thick, thin with 1–2 teaspoons of water until the sauce is a spoonable, slightly glossy consistency. Season with the 1/4 tsp kosher salt and stir to combine.

6. Transfer warm fried shrimp to a large bowl. Spoon about 3–4 tablespoons of boom boom sauce over the shrimp and gently toss to coat each piece evenly (reserve extra sauce for serving). Alternatively, serve sauce on the side for dipping.

7. Plate the shrimp, garnish with sliced green onions and toasted sesame seeds. Serve immediately with lemon or lime wedges alongside. Offer remaining sauce on the side.

8. Leftovers: store shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Re-crisp shrimp in a 375°F (190°C) oven for 6–8 minutes; reheat sauce gently, stirring before serving.