Rinse and pat the shrimp dry with paper towels. Place shrimp in a bowl and toss with minced garlic, kosher salt, black pepper and lemon juice. Let marinate at room temperature for 10–15 minutes while you prepare the batter and sauce.

Boom Boom Sauce

Combine mayonnaise, Sriracha, sweet chili sauce, hot sauce, rice vinegar, honey (or sugar), paprika, garlic powder, salt and lime juice in a small bowl. Whisk until smooth and taste; adjust heat or sweetness to preference. Chill in refrigerator while frying so flavors meld.

Batter & Frying

Make Batter

In a medium bowl whisk together flour, cornstarch and baking powder. Add beaten egg and cold club soda (or cold water) and whisk until just combined; batter should be smooth and slightly thick but still pourable. If using breadcrumbs for extra crisp, place them in a shallow dish.

Heat Oil

Pour vegetable oil into a deep skillet or pot to 2–3 inches deep (or use a deep fryer). Heat oil to 350–360°F (175–180°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Coat Shrimp

Working in batches to avoid overcrowding, dip each marinated shrimp into the batter to coat evenly. For extra crisp, after battering, dredge shrimp lightly in breadcrumbs, shaking off excess.

Fry Shrimp

Carefully lower coated shrimp into hot oil in small batches. Fry for 1.5–2.5 minutes per batch, turning as needed, until golden brown and cooked through. Avoid overcrowding to maintain oil temperature. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels.

Finish & Serve

Place warm fried shrimp in a large bowl. Add 3/4 of the prepared boom boom sauce and gently toss to coat each shrimp evenly. Taste and add more sauce if desired — some prefer a light glaze while others like a heavier coating.

Transfer coated shrimp to a platter or individual plates on a bed of shredded lettuce or microgreens. Spoon any extra sauce alongside for dipping. Garnish with sliced scallions and toasted sesame seeds. Serve immediately with lemon or lime wedges for squeezing over.