Pat shrimp dry with paper towels. If leaving tails on, lightly score the belly to keep them straight when frying. Place shrimp in a bowl and pour buttermilk over them; toss to coat and let sit for 10–15 minutes to tenderize and help batter adhere.

Make dredge

In a shallow bowl or wide plate, whisk together flour, cornstarch, breadcrumbs (if using), kosher salt, black pepper, garlic powder, and paprika until evenly combined.

Coat shrimp

Remove shrimp from buttermilk, letting excess drip off. One at a time, dredge shrimp thoroughly in the flour mixture, pressing lightly so a good coating adheres. Place coated shrimp on a wire rack and let rest 5 minutes (this helps the coating set).

Heat oil

Pour oil into a heavy skillet or wide, deep pan to reach about 1/2 inch depth (or use a deep fryer set to 350°F / 175°C). Heat over medium-high heat until oil registers 350°F on a thermometer or a pinch of flour sizzles and browns gently within a few seconds.

Fry shrimp

Fry coated shrimp in batches (do not overcrowd) 2–3 minutes per side, or until golden brown and cooked through (internal temp ~120–125°F). Use a slotted spoon or tongs to transfer shrimp to a paper towel–lined plate or wire rack. If desired, keep fried shrimp warm on a baking sheet in a 200°F oven while finishing remaining batches.

Boom Boom Sauce

Combine ingredients

In a medium bowl, combine mayonnaise, sriracha, sweet chili sauce, honey, rice vinegar, lime juice, minced garlic, and toasted sesame oil. Whisk until smooth. Taste and adjust: add more sriracha for heat, a touch more honey for sweetness, or a teaspoon more rice vinegar or lime juice for brightness. Season with salt and pepper to taste. Chill briefly if time allows (10–15 minutes) so flavors meld.

Assembly & Serve

Toss or drizzle

Place fried shrimp in a large bowl. Add about 3–4 tablespoons of the Boom Boom sauce and gently toss to coat each shrimp evenly. For a saucier presentation, add more sauce to taste, but avoid making the shrimp soggy—aim for glossy, well-coated pieces.

Plate and garnish

Arrange coated shrimp on a serving platter or individual plates. Sprinkle with sliced green onions, toasted sesame seeds, and microgreens or cilantro if using. Serve immediately with lime wedges on the side and extra Boom Boom sauce for dipping.