Wo-boom Boom Shrimp Recipe

Prep Shrimp

Rinse shrimp and pat dry with paper towels. Place shrimp in a medium bowl.

Add buttermilk, 1 tsp kosher salt, and 1/2 tsp black pepper to the shrimp. Toss to coat, cover, and refrigerate for 15–20 minutes. This tenderizes and helps the breading adhere.

Mix Dry Coating

In a shallow bowl or pie plate combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp paprika, 1/4 tsp cayenne pepper, and 1/2 tsp kosher salt. Whisk to evenly distribute spices.

Set up a breading station: marinated shrimp in one bowl (drain excess buttermilk slightly), the dry mix in another. Working in small batches, dredge each shrimp in the dry mix, pressing gently so the coating adheres. Place coated shrimp on a wire rack or plate while you heat the oil.

Heat Oil

Pour 2 cups vegetable oil into a medium, heavy-bottomed skillet or saucepan to a depth of about 1–1.5 inches. Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the flour mixture into the oil—if it sizzles and bubbles steadily, it's ready.

Fry shrimp in a single layer in small batches (about 6–8 pieces depending on pan size) for 1.5–2 minutes per side, or until golden and crisp. Avoid overcrowding. Use a slotted spoon to transfer shrimp to a paper-towel-lined plate to drain. Return oil to temperature between batches.

Make Sauce

While shrimp fry (or in advance), whisk together 1/2 cup mayonnaise, 2 tbsp sriracha, 1 tbsp sweet chili sauce, 1 tsp honey, 1 tsp rice vinegar, 1/2 tsp soy sauce, 1 tsp fresh lime juice, 1/2 tsp minced garlic, and 1/4 tsp sesame oil in a small bowl until smooth. Taste and adjust heat/sweetness: add more sriracha for spice or a bit more honey for sweetness.

Fold in half of the thinly sliced scallions (reserve the rest for garnish). If you prefer a thinner sauce for tossing, add 1–2 tsp water or additional rice vinegar to reach desired consistency.

Toss or Drizzle

Place hot drained shrimp in a large bowl. Add about half of the prepared Boom Boom sauce and gently toss to coat evenly. For a saucier result, add the remaining sauce a little at a time until desired coating is reached. Alternatively, arrange shrimp on a platter and drizzle sauce over each portion to keep extra sauce on the side.

Transfer shrimp to a serving plate, garnish with reserved scallions and toasted sesame seeds, and serve immediately with lime wedges on the side.