Boom Boom Shrimp
Crispy battered shrimp tossed in a creamy, spicy Boom Boom sauce that's sweet, tangy, and irresistibly addictive in under 30 minutes.
Why You'll Love This Boom Boom Shrimp
If you have ever wondered what makes restaurant style battered shrimp so addictive, the secret is all in the sauce. This Boom Boom Shrimp recipe takes crispy, golden fried shrimp and tosses it in a creamy, sweet, and spicy boom boom shrimp sauce that tastes like something straight out of a seafood shack. It comes together in under 30 minutes, uses ingredients you likely already have, and works just as well as a weeknight appetizer or a party-ready platter.
What sets this apart from other battered shrimp recipes is the balance. The shrimp stay juicy inside a crunchy shell, and the sauce brings just enough heat to keep things interesting without overwhelming the natural sweetness of the seafood. If you have searched for yum yum shrimp or a good sauce for fried shrimp, this boom boom version checks every box.
Before we get cooking, the right tools and ingredients make a real difference here. A good heavy bottomed pot or deep skillet keeps your oil temperature steady, and a reliable thermometer prevents soggy or burnt batter, both of which can make or break crispy fried shrimp.
The Secret to That Boom Boom Shrimp Sauce
The sauce is really what turns ordinary battered shrimp into boom boom shrimp. It is a simple blend of mayonnaise, sweet chili sauce, and sriracha, brightened with a splash of rice vinegar and a touch of honey. The result is creamy, a little sweet, a little tangy, and just spicy enough to make you reach for another piece.
- Mayonnaise gives the sauce its rich, creamy base
- Sweet chili sauce adds sweetness and a sticky texture that clings to the shrimp
- Sriracha brings the heat, and you can adjust it up or down
- Rice vinegar and honey round out the flavor so nothing tastes flat
Chef's Tip: Make the boom boom shrimp sauce first and let it sit in the fridge while you bread and fry the shrimp. Those few extra minutes let the flavors meld together, and a cold sauce against hot, crispy shrimp is genuinely one of the best contrasts in cooking.
Getting That Crispy, Crunchy Batter
A lot of battered shrimp recipes go straight from wet batter to hot oil, but soaking the shrimp in buttermilk first does two things: it tenderizes the shrimp slightly and helps the flour coating cling on tightly. From there, a seasoned flour and cornstarch mixture creates a light, crisp shell, and an optional panko coating takes the crunch factor even further if you want something closer to a tempura style crust.
If you are scaling this recipe up for a party, this same breading method works beautifully on chicken if you want to make boom boom chicken alongside your shrimp. Same sauce, same crunch, just a different protein, and it is a great way to please a crowd with mixed preferences.
Ready to make it? Here is the full step by step recipe:
Boom Boom Shrimp
Crispy battered shrimp tossed in a creamy, spicy Boom Boom sauce that's sweet, tangy, and irresistibly addictive in under 30 minutes.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails on or off
- 1/2 cup buttermilk, or regular milk with a splash of lemon juice
- 3/4 cup all-purpose flour, for the batter
- 1/4 cup cornstarch, helps create extra crispiness
- 1 cup panko breadcrumbs, for coating, optional but adds crunch
- 1 tsp garlic powder
- 1 tsp paprika, smoked or sweet, your preference
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper, freshly cracked
- 2 cups vegetable oil, for frying, or as needed
- 1/2 cup mayonnaise, for the boom boom sauce
- 1/4 cup sweet chili sauce, Thai-style, for sweetness
- 1 tbsp sriracha, more or less to taste
- 1 tsp rice vinegar, for brightness
- 1 tsp honey, optional, for a touch of extra sweetness
- 2 green onions, thinly sliced, for garnish
Instruction
In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth. Cover and refrigerate the boom boom sauce while you prepare the shrimp.
Pat the shrimp dry with paper towels, then place them in a bowl with the buttermilk. Let them soak for 10 minutes while you set up your breading station.
In a shallow dish, whisk together the flour, cornstarch, garlic powder, paprika, salt, and black pepper. If using panko for extra crunch, place it in a separate shallow dish.
Heat the vegetable oil in a deep skillet or heavy pot to 350 degrees F (175 degrees C).
Remove the shrimp from the buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing gently so the coating sticks. For extra crunch, dip the floured shrimp back into the buttermilk and then into the panko.
Working in batches, fry the shrimp for 2 to 3 minutes per side, until golden brown and crispy. Avoid overcrowding the pot.
Transfer the cooked shrimp to a paper towel lined plate to drain briefly.
While still warm, toss the shrimp gently in the boom boom sauce until evenly coated, or serve the sauce on the side for dipping.
Garnish with sliced green onions and serve immediately.
Equipment
- Deep skillet or heavy pot
- Instant-read or candy thermometer
- Shallow dishes for breading
- Mixing bowls
- Slotted spoon or spider strainer
- Paper towels
Notes
Serving, Storing, and Reheating Boom Boom Shrimp
This dish shines as a stand alone appetizer with toothpicks for easy snacking, but it also works beautifully spooned over rice, tucked into tacos, or piled on a bed of shredded lettuce for a lighter boom boom shrimp bowl. A sprinkle of sliced green onions and a few sesame seeds on top makes it look just as good as it tastes.
If you somehow have leftovers, store the shrimp and sauce in separate airtight containers in the fridge. The shrimp will lose some crunch overnight, but a quick reheat in the air fryer or a hot oven brings most of that crispiness right back. Avoid the microwave here, since it will turn your crispy batter soft and a little rubbery.
Chef's Tip: Toss the shrimp in the sauce right before serving rather than letting them sit coated for too long. This keeps the coating crisp instead of letting the sauce soften it.
Frequently Asked Questions
People searching for boom boom shrimp recipe easy often want to know how far ahead they can prep, which substitutions work, and how long this keeps in the fridge. The quick answers: the sauce keeps well for days, the shrimp fries up fast even from a cold start, and the same method adapts easily to other proteins like chicken. Once you have made this once, it becomes one of those recipes you will keep coming back to anytime a craving for crispy, spicy, saucy shrimp hits.
