Boom Boom Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If frozen, thaw completely and remove excess moisture. Season shrimp with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make wet dip

In a medium bowl whisk together the egg and buttermilk until combined.

Make dry mix

In a shallow bowl or dish combine the flour, cornstarch, remaining 1/2 tsp kosher salt, remaining 1/4 tsp black pepper, and garlic powder. Whisk to blend and break up lumps.

Coat shrimp

Working in batches, dip shrimp into the egg-buttermilk mixture, letting excess drip off, then dredge thoroughly in the flour-cornstarch mixture, pressing gently so the coating adheres. Place coated shrimp on a wire rack while heating oil.

Heat oil

Pour 1.5–2 cups neutral oil into a heavy skillet or Dutch oven to a depth of about 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 60 seconds.

Fry shrimp

Fry shrimp in small batches (do not overcrowd) 1.5–2.5 minutes per side until golden and crisp and internal temperature reaches 120–140°F. Use a slotted spoon to transfer fried shrimp to a paper towel-lined plate or wire rack to drain. Repeat with remaining shrimp. Keep warm in a low oven (200°F) if needed.

While shrimp is frying, make the sauce. In a medium bowl combine mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, minced garlic, sesame oil, and lime juice (if using). Whisk until smooth and well combined. Taste and adjust: add more sriracha for heat, more sweet chili for sweetness, or a pinch more salt if needed.

If you prefer a thinner sauce, whisk in 1–2 teaspoons warm water until you reach the desired consistency. Chill briefly if you want it firmer before tossing.

Place the warm fried shrimp in a large bowl. Add 3–4 tablespoons of the prepared boom boom sauce and toss gently to coat. Add more sauce, 1 tablespoon at a time, until shrimp are evenly coated but not soggy.

Transfer sauced shrimp to a serving platter or individual lettuce leaves. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with extra sauce on the side and steamed rice or as an appetizer.