Boom Boom Shrimp Recipe

Prepare shrimp

Rinse shrimp and pat completely dry with paper towels. If tails are on and you prefer them off, remove them; otherwise leave tails for presentation. Place shrimp in a bowl and pour the buttermilk over them. Toss to coat and let sit 10 minutes while you prepare the dry mix.

Make dry mix

In a shallow bowl or wide dish combine the all-purpose flour, cornstarch, baking powder, fine salt, and black pepper. Whisk together until evenly mixed.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1.5–2 inches (enough for shallow-deep frying). Heat over medium-high until it reaches 350°F (175°C), or when a small pinch of flour sizzles and bubbles immediately.

Coat shrimp

Remove shrimp from buttermilk in batches, letting excess drip off. Dredge each shrimp in the flour mixture, pressing lightly so a good coating adheres. Place coated shrimp on a wire rack or tray while you fry (do not let them sit too long or the coating can absorb moisture).

Fry shrimp

Fry shrimp in batches (do not overcrowd) for about 1.5–2.5 minutes per side, until golden brown and cooked through (internal temp ~120–130°F and flesh opaque). Use a slotted spoon or spider to transfer shrimp to a paper towel–lined tray to drain. Keep fried shrimp warm on a baking sheet in a 200°F (95°C) oven if desired while finishing remaining batches.

While shrimp rests or fries, combine the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic powder, smoked paprika, lemon juice, and kosher salt in a bowl. Whisk until smooth and taste; adjust heat with more sriracha, sweetness with more honey, or acidity with more vinegar or lemon as needed. Chill briefly if made ahead — sauce should be creamy and slightly spicy-sweet.

In a large bowl, toss the drained fried shrimp with the boom boom sauce, using enough sauce to coat each shrimp lightly (you may reserve a little sauce for dipping). Gently toss so the coating remains crisp but is evenly sauced.

Transfer sauced shrimp to a serving plate. Sprinkle sliced green onions and toasted sesame seeds over the top. Serve immediately with lemon wedges and any reserved sauce on the side.