Boom Boom Shrimp

Content… What’s In It? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions What to Serve More Sensational Shrimp Recipes to Try

What’s in Boom Boom Shrimp Sauce?

What is boom boom shrimp? Fried shrimp is taken to a whole new level by smothering it in an awesome sauce. Savory, sweet, garlicky, and spicy mayo-based sauce ramped up with sriracha and a touch of peanut butter for a Thai-inspired goodness. 😆

Recipe Ingredients

1. Boom Boom Sauce – Mayo, sweet chili sauce, sriracha, peanut butter, ketchup, garlic powder, salt, and pepper make a sauce worth scraping the plate for.
2. Shrimp – Large shrimp, peeled and deveined, make this recipe quicker than quick. Of course, you can use any size of shrimp you prefer. And if you have time, you can peel and devein them yourself. 
3. Breading Ingredients – Flour, cornstarch, baking powder, and a few basic seasonings coat the shrimp for a crispy outer layer. 
4. Eggs bind the flour and seasoning mixture so it sticks to the shrimp during the frying process. 

How to Make Boom Boom Shrimp

Make the Boom Boom Sauce

• Mix – In a medium bowl, combine all sauce ingredients: mayo, sweet chili sauce, peanut butter, sriracha, ketchup, garlic powder, salt, and pepper. (Photo 1)
• Chill – Whisk until thoroughly blended and refrigerate until ready to serve. (Photo 2)

Dredge and Fry the Shrimp

• Mix flour, cornstarch, baking powder, garlic powder, onion powder, Italian seasoning, salt, and pepper in a shallow bowl. Mix well to combine. (Photo 3)
• Beat Eggs – In a separate shallow bowl, beat eggs.
• Dredge a few shrimp at a time in the seasoned flour to coat, then dip them into the egg, then into the flour mixture again. (Photos 4-6)
• Coat shrimp well and shake off excess, place on the tray, and let them rest for a few minutes. Repeat the process with the rest of the shrimp.
• Heat Oil – Pour canola oil into a large heavy-bottomed skillet, saucepan, or wok to a depth of three inches. Heat over medium-high to 375°F/190℃ (an oil thermometer helps).
• Fry shrimp in batches (about 6 at a time) until they’re golden brown, 2–3 minutes. (Photo 7)
• Drain – Scoop out shrimp with a slotted spoon and drain the excess oil on a paper-towel-lined plate. Repeat the process with the remaining shrimp.
• Serve shrimp with Boom Boom sauce and top with chopped green onions. (Photo 8)

Recipe Variations

1. Sauce fanatic? I see you. Instead of serving the sauce on the side, toss the fried shrimp in it until fully coated in sticky, saucy goodness. 😋
2. Customize the sauce. Easily tailor boom boom sauce to your taste by adding spiciness like Creole seasoning or cayenne. Sweeten it with honey, up the tang with ACV, or increase the umami with Worcestershire sauce, etc.
3. Shrimp swap. Try boom boom chicken if you don’t have shrimp. Just cut some chicken breast into shrimp-sized pieces, dredge them, fry them, and douse them in sauce. Keep in mind you might need to fry chicken for a little longer than shrimp.
4. Skip frying. If you’re avoiding fried foods, season and grill the shrimp or air fry them instead. Then toss them in the delightful boom boom sauce as soon as they come off the grill or air fryer.

Tips and Tricks

1. Avoid overcrowding the pan when frying. Cook 5-6 shrimps at a time, depending on the pan’s size. Cooking too many at a time will cool the oil too fast and make it harder for the breading to crisp up.
2. Making these for a party? Try popping the fried shrimp on skewers, drizzling them with sauce, and sprinkling them with sesame seeds. It looks as gorgeous as it tastes! 😍
3. Invest in an oil thermometer. This has always been my top tip for frying foods to perfection. Not only is it an easy (and safe) way to ensure your oil is hot and ready to fry, but it also helps maintain the proper temp while frying.

Make-Ahead Instructions

Fried foods are best fresh, but you can make this dish ahead of time if you need to. Just let the shrimp cool and store them in the fridge for up to three days or freezer for up to three months. Make the boom boom sauce up to a week ahead and keep it in the refrigerator. I wouldn’t freeze the sauce.

Reheat them in an air fryer or a 400℉ (205℃) oven until just heated through to the crispiness back. And give the sauce a good whisk before serving.

Serving and Storage Instructions 

Serve boom boom shrimp fresh out of the fryer because they taste best while still hot and crispy!

Refrigerate leftover shrimp in an airtight container for up to 3 days. Reheat as instructed in the previous section.

What Goes With Boom Boom Shrimp

Boom boom shrimp goes beautifully with aromatic jasmine rice or coconut fried rice. I also like to do a side of stir-fried veggies and grilled pineapple. That way, you can drizzle the sauce over literally everything on your plate.

Make it an exciting homemade takeout night by adding pulled pork egg rolls and crab rangoon to the menu. 🤩

More Sensational Shrimp Recipes to Try

1. Coconut Shrimp
2. Mango Avocado Shrimp Salad
3. Shrimp Stir Fry
4. Marinated Grilled Shrimp
5. Bang Bang Shrimp Pasta