Crispy, golden brown fried shrimp that's bursting with flavor and covered in a delicious zesty sauce! Sound delicious? Then I suggest you make this Boom Boom Shrimp Recipe immediately! The crispy shrimp is packed with flavor in every bite and then drizzle in a homemade boom boom sauce for the ultimate appetizer, main course, or perfection addition to a salad!
For more shrimp recipes, try this shrimp remoulade, salt and pepper shrimp, and shrimp boil!
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Boom-Boom Shrimp is a sensational dish that combines the finest qualities of seafood, crunchiness, and a sauce that will make your taste buds sing. It's an easy recipe, perfect for just about any occasion!
The crispy exterior gives way to succulent shrimp, while the sauce tantalizes your taste buds with its creamy, zesty allure.
The Boom Boom Sauce envelops the shrimp with its velvety richness, complementing their natural sweetness with a delightful balance of tanginess and a subtle kick of heat. As you savor each morsel, the combination of textures and tastes will transport you to a world of culinary delight.
Whether you're enjoying Boom Boom Shrimp as an appetizer, a main course, or even as a delectable addition to a salad, this dish is sure to impress.
Why You'll Love this Recipe
- Bursting with flavor! The juicy shrimp are fried to perfection and drizzled in a homemade spicy sauce that really packs the flavor in every bite.
- Perfect finger food for parties, game night, or a Friday night in!
- Easy to make!
- Simple Ingredients!
What does boom boom shrimp taste like?
The shrimp itself provides a mild and slightly sweet taste with a delicate seafood flavor. The sauce, known as Boom Boom Sauce, adds a creamy richness and tanginess to the shrimp. It's a flavorful and enticing dish that brings together the best of seafood and a creamy zesty sauce.
Ingredients
(Exact amounts in the recipe card)
Large Shrimp - uOpt for fresh, high-quality shrimp that are firm and have a mild, sweet aroma. Larger shrimp tend to be easier to work with and offer a satisfying bite. It's also helpful if the shrimp comes deveined and is already peeling, however, if not, here's an article on how to peel and devein shrimp.
Boom Boom Sauce
For starters, we'll make the boom boom sauce that will serve as both a marinade and a dipping sauce. For this, you'll need:
- Mayonnaise
- Ketchup
- Sweet chili sauce
- Garlic powder
- Onion powder
- Sriracha
- Sugar (just a pinch)
- Buttermilk - for the marinade. If you don't have any buttermilk, here's how to make buttermilk at home with just two ingredients.
- Eggs - also for the marinade
The sauce will be divided into two parts. One bowl will be put aside for the dip. The other bowl with the remaining sauce will be used to marinate the shrimp - we'll be adding buttermilk and eggs to this bowl as well.
Boom Boom Shrimp
For the fried shrimp, we're using a flour mixture that consists of:
- all purpose flour
- cornstarch (to make the shrimp extra crispy)
- baking soda - this also helps make the shrimp beautifully golden brown and crispy
- garlic powder
- Vegetable oil or Canola oil (for frying)
Tips for Frying Shrimp
- Heat the oil to the right temperature: Use a deep fryer or a deep, heavy-bottomed pan filled with enough oil to fully submerge the shrimp. Heat the oil to around 350-375°F (175-190°C) for optimal frying. A thermometer can help you maintain the temperature throughout the cooking process.
- Coat the shrimp evenly: Dip each shrimp into the batter, allowing any excess to drip off. For an extra crispy texture, you can dip the shrimp in flour first, then in the batter. Ensure the shrimp is well-coated on all sides for consistent frying.
- Fry in small batches: Avoid overcrowding the frying pan, as it can lower the oil temperature and result in soggy shrimp. Fry the shrimp in small batches, allowing enough space for them to cook evenly. This way, the oil temperature stays constant, leading to crispier results.
- Fry until golden brown: Gently lower the coated shrimp into the hot oil using tongs or a slotted spoon. Fry them for approximately 2-3 minutes per side or until they turn a golden brown color. Be mindful not to overcook them to maintain their tender texture.
- Drain excess oil: Once the shrimp are cooked, transfer them to a plate lined with paper towels or a wire rack to drain any excess oil. This helps remove any residual grease and keeps the shrimp crispy.
How to make Boom Boom Shrimp
- Make the sauce by combining mayonnaise, ketchup, sweet chili sauce, sriracha, garlic powder, onion powder, sugar, salt, and pepper in a large bowl. Whisk together until combined. (Image #1)
- Remove ¾ cup of the sauce and place in a separate bowl. Set aside. Add 2 eggs and buttermilk to the remaining sauce. Submerge shrimp and allow it to sit for 10 minutes. (Image #2)
- Add oil to a large pot and begin preheating the oil to 350-375 degrees F.
- In a separate bowl, combine flour, cornstarch, baking soda, garlic powder, and salt. (Image #3)
- Remove shrimp from sauce, gently shaking off any excess sauce. Place shrimp into the flour mixture, fully submerging the shrimp and coating the shrimp entirely. Place the coated shrimp onto a wire rack and store in the refrigerator for 15 minutes. (Image #4)
- Place shrimp in the oil and fry for 2-3 minutes, until brown and crispy. Fry 3-4 at a time, be sure not to overcrowd the pot.
- Place fried shrimp onto a wire rack or paper towel to drain any excess grease. Allow the shrimp to cool for at least 10 minutes. Drizzle with ½ cup of boom boom sauce and use remaining ¼ cup as dip. Garnish with sliced green onions and a Squeeze lemon juice on top.
What to serve with Boom Boom Shrimp
This is my favorite part! Once you're finished cooking, you can serve up your boom boom shrimp in SO many different ways. You can use the shrimp and make a shrimp po'boy or turn into shrimp tacos. You can also serve alongside:
How to Store and Reheat Fried Shrimp
Store fried shrimp in an airtight container in the refrigerator for up to 3 days. I recommend storing without the boom boom sauce drizzled on top as this can make the shrimp soggy over time.
When you're ready to reheat, bake in the oven at 350 degrees F for about 5-10 minutes, or until they are heated through and the coating becomes crispy again. I also highly recommend using the air fryer to reheat the shrimp if you have one. Place the shrimp in the air fryer basket and heat for 3-5 minutes at 350 degrees F. This will make them nice and crispy again!
Recipe FAQs
No, boom boom shrimp is more zesty and tangy with a subtle hint of sweetness.
2-3 minutes, depending on the size of the shrimp.
No, this will cause the shrimp to be overcooked after you fry it which makes it rubbery and tough.
More Seafood Recipes
- Pan Seared Shrimp
- Garlic Butter Shrimp and Orzo
- Seafood Boil Recipe
- Pan Fried Crab Cakes
- Maine Lobster Rolls
- Cajun Pasta with Salmon
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Boom Boom Shrimp
Equipment
- Large Pot
- Mixing Bowls
- Tongs
- Wire Rack (optional)
Ingredients
Boom Boom Sauce
- 1 cup Mayo
- 4 tbsps Ketchup
- 3 tbsps Sweet Chili Sauce
- 1 tbsp Sriracha
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Sugar
- Salt and Pepper (to taste)
Boom Boom Shrimp
- 1 lb Shrimp (peeled and deveined)
- 2 Eggs
- ½ cup Buttermilk
- 1 cup All Purpose Flour
- 4 tbsps Cornstarch
- ¼ tsp Baking Soda
- 1 tbsp Garlic Powder
- ½ tsp Kosher Salt
- 1 tbsp Lemon Juice
- 4 cups Vegetable Oil
Directions
- Make the sauce by combining mayonnaise, ketchup, sweet chili sauce, sriracha, garlic powder, onion powder, sugar, salt, and pepper in a bowl. Whisk together until combined.
- Remove ¾ cup of the sauce and place in a separate bowl. Set aside. Add 2 eggs and buttermilk to the remaining sauce. Submerge shrimp and allow it to sit for 10 minutes.
- Add oil to a large pot and begin preheating the oil to 360-380 degrees F.
- In a separate bowl, combine flour, cornstarch, baking soda, garlic powder, and salt. Remove shrimp from sauce, gently shaking off any excess sauce. Place shrimp into the flour mixture, fully submerging the shrimp and coating the shrimp entirely.
- Place shrimp in the oil and fry for 2-3 minutes, until brown and crispy. Fry 3-4 at a time, be sure not to overcrowd the pot.
- Place fried shrimp onto a wire rack or paper towel to drain any excess grease. Allow the shrimp to cool for at least 10 minutes. Drizzle with ½ cup of boom boom sauce and use remaining ¼ cup as dip. Squeeze lemon juice on top.
Notes
- Heat the oil to the right temperature: Use a deep fryer or a deep, heavy-bottomed pan filled with enough oil to fully submerge the shrimp. Heat the oil to around 350-375°F (175-190°C) for optimal frying. A thermometer can help you maintain the temperature throughout the cooking process.
- Coat the shrimp evenly: Dip each shrimp into the batter, allowing any excess to drip off. For an extra crispy texture, you can dip the shrimp in flour first, then in the batter. Ensure the shrimp is well-coated on all sides for consistent frying.
- Fry in small batches: Avoid overcrowding the frying pan, as it can lower the oil temperature and result in soggy shrimp. Fry the shrimp in small batches, allowing enough space for them to cook evenly. This way, the oil temperature stays constant, leading to crispier results.
- Fry until golden brown: Gently lower the coated shrimp into the hot oil using tongs or a slotted spoon. Fry them for approximately 2-3 minutes per side or until they turn a golden brown color. Be mindful not to overcook them to maintain their tender texture.
- Drain excess oil: Once the shrimp are cooked, transfer them to a plate lined with paper towels or a wire rack to drain any excess oil. This helps remove any residual grease and keeps the shrimp crispy.
This was great!
Thank you!
This was a challenge for me because I've never been successful in deep frying anything 😶🌫️ but I really wanted to try it. The mayo based sauce was surprisingly good 😋 since I typically despise mayo lol. In terms of the shrimp 🍤, it came out good! 🤩I ate it with the boom boom sauce and I had some tostones (fried plantains) 🍌 that went well with the sauce (since it reminded me of Puerto Rican mayoketchup). For leftovers (since I made two lbs of 🍤 for just me 😉), I had it with rice 🍚 and even with pasta 🍝 and it tasted great in all of them. 😎
Thanks so much Ben!