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5 from 4 votes

Boom Boom Shrimp

By Britney
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 4
boom boom shrimp in a basket covered in boom boom sauce.
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Boom Boom Shrimp is crispy fried shrimp that's covered in a delicious zesty sauce that's packed with flavor in every bite!

Equipment

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Ingredients 

Boom Boom Sauce

  • 1 cup Mayo
  • 4 tbsps Ketchup
  • 3 tbsps Sweet Chili Sauce
  • 1 tbsp Sriracha
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Sugar
  • Salt and Pepper , (to taste)

Boom Boom Shrimp

  • 1 lb Shrimp, (peeled and deveined)
  • 2 Eggs
  • 1/2 cup Buttermilk
  • 1 cup All Purpose Flour
  • 4 tbsps Cornstarch 
  • 1/4 tsp Baking Soda
  • 1 tbsp Garlic Powder
  • 1/2 tsp Kosher Salt
  • 1 tbsp Lemon Juice
  • 4 cups Vegetable Oil

Instructions 

  • 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 3/4 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 1/2 cup of boom boom sauce and use remaining 1/4 cup as dip. Squeeze lemon juice on top.

Notes

Tips for Frying Shrimp
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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:

Nutrition

Calories: 362kcal, Carbohydrates: 23g, Protein: 16g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 146mg, Sodium: 632mg, Potassium: 248mg, Fiber: 1g, Sugar: 6g, Vitamin A: 144IU, Vitamin C: 2mg, Calcium: 67mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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