Boom Boom Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If tails are left on, remove any residual shell and devein if not already done. Season lightly with 1/2 tsp of the salt and 1/4 tsp of the black pepper.

Make wet rinse

In a medium bowl whisk the egg with the buttermilk until combined. This helps the flour mixture adhere.

Mix dry coating

In a shallow bowl or plate combine the all-purpose flour, cornstarch, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, and the garlic powder. Whisk to evenly distribute.

Coat shrimp

Working in batches to avoid overcrowding, dip 6–8 shrimp into the egg-buttermilk mixture, letting excess drip off, then dredge thoroughly in the flour-cornstarch mixture, pressing gently so it adheres. Place coated shrimp on a rack or tray while you heat the oil. Repeat until all shrimp are coated.

Heat oil

Pour about 1"–1.5" (approx 1 cup) of vegetable oil into a heavy skillet or sauté pan. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of coated flour sizzles and browns in ~30 seconds.

Fry shrimp

Fry shrimp in a single layer in batches (do not overcrowd) for 1.5–2.5 minutes per side, or until golden brown and cooked through (internal temperature ~120–130°F and shrimp are opaque and firm). Use a slotted spoon or tongs to transfer fried shrimp to a paper-towel-lined plate or rack to drain. If you want extra crispness, place fried shrimp on a baking sheet in a 200°F (95°C) oven while you finish remaining batches.

Make the sauce

In a medium bowl combine 1/2 cup mayonnaise, 3 tbsp Thai sweet chili sauce, 1 tbsp sriracha, 1 tsp soy sauce, 1 tsp rice vinegar or lime juice, 1 tsp honey (if using), 1 minced garlic clove, and 1/4 tsp sesame oil. Whisk until smooth and balanced. Taste and adjust: add more sriracha for heat, more sweet chili for sweetness, or a touch more vinegar for brightness.

Coat fried shrimp

Place the drained hot fried shrimp in a large bowl. Add about 3/4 of the prepared boom boom sauce and gently toss to coat each shrimp evenly. Add more sauce as needed, but avoid drowning the crisp exterior—use remaining sauce for serving on the side.

Plate and garnish

Transfer coated shrimp to a serving plate. Sprinkle thinly sliced green onions and toasted sesame seeds over the top. Serve immediately with extra sauce on the side and lemon or lime wedges if desired.

Storage

Leftover sauce: refrigerate in an airtight container for up to 5 days. Fried shrimp are best eaten immediately; if you must store, keep shrimp and sauce separate and refrigerate for up to 24 hours. Re-crisp shrimp in a 375°F (190°C) oven for 5–7 minutes before tossing with sauce.