Boom Boom Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If tails are on and you prefer them off, remove tails. Lightly season the shrimp with 1/4 tsp salt and 1/8 tsp black pepper; set aside.

Make batter

In a medium bowl whisk together the flour, cornstarch, baking powder, remaining 3/4 tsp salt, and remaining 3/8 tsp black pepper until evenly combined. In a separate small bowl beat the egg with the cold water. Pour the wet into the dry and stir briefly until just combined — batter should be slightly lumpy and fairly thick but loose enough to coat shrimp. If batter is too thick, add up to 1–2 tbsp more cold water.

Heat oil

Pour 3–4 cups vegetable oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and float steadily.

Fry shrimp

Working in small batches (3–6 shrimp depending on pot size), dip each shrimp into the batter to coat fully, letting excess drip off briefly. Carefully lower into hot oil and fry until golden and crisp, about 2–3 minutes per batch depending on shrimp size. Do not overcrowd. Use a slotted spoon to transfer fried shrimp to a paper towel–lined tray to drain. Keep cooked shrimp warm in a low oven (200°F/95°C) while finishing remaining batches.

While shrimp fry, whisk together mayonnaise, sweet chili sauce, sriracha, hoisin, rice vinegar, soy sauce, minced garlic, lemon juice, honey (or sugar), toasted sesame oil and 1/8 tsp salt in a medium bowl until smooth and glossy. Taste and adjust heat or sweetness — add more sriracha for spice or more sweet chili/honey for sweetness. Refrigerate until ready to toss.

When all shrimp are fried and still warm, place them in a large bowl. Spoon about 3/4 of the prepared boom boom sauce over the shrimp (reserve some for serving) and toss gently but quickly to coat evenly. If you prefer a lighter coating, use less sauce.

Transfer coated shrimp to a serving plate. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with remaining sauce on the side and lime wedges for squeezing.