Wo-boom Boom Shrimp Recipe

Clean and season

Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with kosher salt, black pepper, soy sauce, and rice wine until evenly coated. Let sit 5–10 minutes while you prepare the batter and sauce (this adds a little seasoning without cooking the shrimp).

In a medium bowl combine mayonnaise, sweet chili sauce, sriracha, lime juice, honey, rice vinegar, minced garlic, sesame oil, salt, and black pepper. Whisk until smooth and taste; adjust heat with more sriracha or sweetness with more honey if desired. Refrigerate until ready to use. (Sauce can be made ahead and stored up to 3 days.)

Make the batter

In a large mixing bowl whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, and cayenne. Gradually pour the cold club soda into the dry ingredients and stir gently until just combined — the batter should be slightly lumpy and thick enough to coat shrimp; add a tablespoon more soda if too thick.

Heat oil

Pour oil into a heavy-bottomed pot or deep pan to a depth of about 2 inches. Heat over medium-high heat until oil reaches 350°F (175°C) or a piece of batter sizzles and browns within 30–45 seconds. Maintain temperature between 340–360°F while frying.

Coat and fry shrimp

Working in batches of 6–8 shrimp (do not overcrowd), dip each seasoned shrimp into the batter, letting excess drip back into the bowl. Carefully lower into hot oil. Fry until golden brown and crisp, about 2–3 minutes depending on shrimp size. Use a slotted spoon to transfer fried shrimp to a wire rack set over a baking sheet or to paper towels to drain. Keep finished shrimp warm in a 200°F (95°C) oven if frying multiple batches.

Place warm fried shrimp in a large bowl. Spoon 3/4 of the prepared boom boom sauce over the shrimp (reserve some sauce for drizzling), then gently toss so each shrimp is evenly coated but still crisp. Taste and add more sauce if you prefer a saucier finish.

Transfer tossed shrimp to a serving platter. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with remaining sauce on the side and lime wedges if using.