Wo-boom Boom Shrimp Recipe

Prep the shrimp

Pat the shrimp dry with paper towels. Place shrimp in a medium bowl and pour the buttermilk over them. Toss to coat, cover, and refrigerate for 15–30 minutes. This tenderizes the shrimp and helps the coating adhere.

Make the dry mix

In a shallow bowl or pie plate, whisk together the all-purpose flour, cornstarch, salt, black pepper, and garlic powder until evenly blended.

Heat the oil

Pour oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (about 2–3 cups depending on pot size). Heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture into the oil — it should sizzle and rise to the surface slowly.

Dredge and fry

Working in small batches to avoid crowding, remove shrimp from buttermilk letting excess drip off. Dredge each shrimp in the flour mixture, pressing lightly so a thin, even coating adheres. Shake off excess. Carefully add a few shrimp to the hot oil and fry until golden and crisp, about 1.5–2 minutes per side depending on size. Use a slotted spoon to transfer fried shrimp to a wire rack set over a baking sheet or paper towels to drain. Repeat with remaining shrimp, letting oil return to temperature between batches.

While shrimp rests, combine mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, lime juice, sesame oil, and minced garlic in a medium bowl. Whisk until smooth and taste; adjust heat or sweetness by adding more sriracha or honey as desired. If sauce is too thick, thin with 1–2 teaspoons water or extra lime juice to reach a pourable, coatable consistency.

Place shredded lettuce on a serving platter (optional) or line a bowl for serving. Transfer warm fried shrimp to a large mixing bowl. Pour about two-thirds of the Boom Sauce over the shrimp and gently toss to coat each piece evenly. Add more sauce to taste, but avoid over-saturating to keep shrimp crispy.

Arrange coated shrimp over the lettuce or serve on a platter. Drizzle any remaining sauce over the top or serve on the side. Garnish with sliced green onions and toasted sesame seeds. Serve immediately with lime wedges for squeezing over.