Boom Boom Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If tails are on and you prefer them off, remove now. Season shrimp lightly with 1/2 tsp of the salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.

Make dry mix

In a shallow bowl or plate combine the all-purpose flour (3 tbs), cornstarch (3 tbs), remaining salt (1/2 tsp), remaining black pepper (1/4 tsp) and remaining garlic powder (1/4 tsp). Mix to combine.

Set up dredging station

Place the lightly beaten eggs (2) in another shallow bowl. If using panko for extra crunch, place panko (1/2 cup) in a third shallow bowl or add 2 tbs of panko to the dry mix and stir.

Dredge the shrimp

Working in batches to avoid crowding, first dredge each shrimp in the flour-cornstarch mix, then dip into beaten egg, then return to the flour mix (or into the panko bowl) for a double-coat. Shake off excess and set on a tray while you heat the oil.

Heat oil & fry

Pour vegetable oil (about 700 ml) into a deep skillet or pot to a depth of 2–3 inches and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately and brown slowly. Fry shrimp in small batches (4–6 at a time) until golden and crisp, about 2 to 3 minutes per side depending on size. Remove with a slotted spoon to a paper-towel-lined tray to drain. Keep warm in a 200°F (95°C) oven if frying all batches takes time.

While shrimp are drying, prepare the boom boom sauce. In a medium bowl combine mayonnaise (3/4 cup), sriracha (2 tbs), sweet chili sauce (1 tbs), gochujang (1 tsp, optional), honey (1 tsp), rice vinegar (1 tsp), soy sauce (1/2 tsp), lemon juice (1 tsp) and minced garlic (1 clove). Whisk until smooth and taste; adjust heat or sweetness to preference by adding more sriracha or honey. If you prefer a thinner sauce to toss the shrimp in, whisk in 1–2 tsp water or mayonnaise until you reach desired consistency.

If you want extra crunch, reserve 2 tablespoons of the prepared sauce to toss with 1–2 tbs panko just before serving and sprinkle over the finished shrimp.

Toss or coat shrimp: Place the fried shrimp in a large bowl. Add about three-quarters of the boom boom sauce and gently toss to coat each shrimp evenly. Reserve remaining sauce for dipping. If you prefer the shrimp saucier, add more sauce to taste.

Plate and garnish: Transfer sauced shrimp to a serving plate. Sprinkle with thinly sliced green onions (2 stalks) and toasted sesame seeds (1 tsp). If reserved, sprinkle the panko-sauce mixture over the top for extra crunch. Serve immediately with lime wedges (2) on the side and remaining sauce for dipping.