Boom Boom Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If using frozen shrimp, fully thaw and pat dry. Place in a medium bowl.

In a shallow bowl combine the egg and milk (or buttermilk). Whisk until blended to make an egg wash.

In a second shallow bowl or rimmed plate combine the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. Mix well.

Working in batches to avoid overcrowding, dip each shrimp into the egg wash, then dredge thoroughly in the flour–cornstarch mixture, pressing lightly so a thin, even coating adheres. Shake off excess and set on a tray.

Heat a deep, heavy skillet or Dutch oven with vegetable oil to 350°F (175°C). If you don’t have a thermometer, test with one coated shrimp: oil should sizzle vigorously but not smoke.

Fry the shrimp in small batches (4–6 at a time depending on pan size) for 2–3 minutes until golden and crisp and the shrimp are opaque and cooked through. Maintain oil temperature between 325–350°F by adjusting heat.

Using a slotted spoon or spider, transfer fried shrimp to a paper towel–lined plate to drain. Lightly sprinkle with a pinch of salt while hot. If desired, toss very briefly with 1 tsp neutral oil to keep them shiny and prevent sogginess before saucing.

In a medium bowl combine the mayonnaise, sweet chili sauce, sriracha, hoisin sauce, lime juice, rice vinegar, minced garlic, and optional honey. Whisk until smooth and homogenous.

Taste and adjust seasoning: add more sriracha for heat, more sweet chili or honey for sweetness, or a squeeze more lime for brightness. Season with kosher salt and black pepper. Refrigerate until ready to use; sauce can be made up to 2 days ahead.

Place hot fried shrimp in a large bowl. Spoon 4–6 tablespoons of the boom boom sauce over the shrimp (reserve additional sauce for serving) and gently toss just until shrimp are evenly coated — do not overmix, or the coating will soften too quickly.

Arrange sauced shrimp on a serving plate, garnish with sliced scallions, toasted sesame seeds, and microgreens or cilantro if using. Serve immediately with lime wedges and remaining sauce on the side for dipping.