Boom Boom Shrimp

Quick, easy, and irresistible, this one has it all. With perfectly crispy fried shrimp and a mind-blowing sweet and spicy sauce, there's no way you won't be going back for seconds. Boom boom shrimp is the bomb!

Course Appetizer, Main

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 532kcal

Author Imma

Ingredients

Boom Boom Sauce

½ cup (120ml) mayonnaise
¼ cup (60ml) sweet chili sauce
1 tablespoon (15g) peanut butter
1 tablespoon (15ml) sriracha sauce
2 tablespoons (30ml) ketchup
½ teaspoon (1g) garlic powder
¼ teaspoon (1.5g) salt
¼ teaspoon (1g) black pepper

Boom Boom Shrimp

1 pound (450g)large shrimp, peeled and deveined
1 cup (120g) all-purpose flour
½ cup (80g) cornstarch
2 teaspoons (10g) baking powder
1 teaspoon (2g) garlic powder
1 teaspoon (2g) onion powder
1 teaspoon (2g) Italian seasoning
½ teaspoon (3g) salt
¼ teaspoon (1g) black pepper
2 eggs
canola oil for frying (peanut oil also works well)

Instructions

Boom Boom Sauce

In a medium bowl, combine sauce ingredients: mayo, sweet chili sauce, peanut butter, sriracha, ketchup, garlic powder, salt, and pepper.
Whisk until fully blended and refrigerate until ready to serve.

Boom Boom Shrimp

Mix flour, cornstarch, baking powder, garlic powder, onion powder, Italian seasoning, salt, and pepper in a shallow bowl. Mix well to combine.
In a separate shallow bowl, beat eggs.
Arrange the bowls with the flour mixture and beaten eggs and a tray to receive the breaded shrimp.
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. 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.
Pour canola oil into a large heavy-bottomed skillet or saucepan to a depth of three inches. Heat over medium-high to 375°F (190℃); an instant-read thermometer really helps.
Fry shrimp in batches (about 6 at a time) until they're golden brown, 2–3 minutes. Scoop out shrimp with a slotted spoon and transfer them to a paper-towel-lined plate to drain excess oil and cool. Repeat the process with the remaining shrimp.
Serve shrimp with boom boom sauce and top with chopped green onions. Or you can toss the shrimp in the Boom Boom sauce if desired.

Notes

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.
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!
An oil thermometer has always been my top tip for frying foods to perfection. It is an easy (and safe) way to ensure your oil is hot and ready to fry, and it also helps maintain the proper temp while frying.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition