If there’s one dish that instantly transports me to the beach, it’s Boom Boom Shrimp! 🌊🍤 The first time I tried it, I was at a small seafood joint, and I’ve been obsessed ever since. The crispy, perfectly fried shrimp paired with a creamy, spicy Boom Boom sauce is a match made in heaven. I decided to recreate it at home, and let me tell you, it’s just as addictive! The best part? It’s super easy to make, and it’s one of those dishes that feels a little indulgent but not over the top. Now, it’s my go-to for dinner parties or just a cozy night in.
If you love a bit of crunch and crave a little heat, this recipe is perfect for you. It’s a combination of bold flavors and textures that are sure to impress. So, get ready to whip up something delicious and let’s dive into the recipe that will make your taste buds dance!
Why You’ll Love This Boom Boom Shrimp
Crispy Perfection: The shrimp are coated in a light batter that fries up to a crispy, golden brown. It’s the kind of crunch that makes every bite oh-so-satisfying. The secret? A touch of cornstarch in the batter for that extra crisp!
Bold, Creamy Sauce: The Boom Boom sauce is what sets this dish apart. It’s creamy with just the right amount of heat from sriracha and sweet chili sauce. You can adjust the spice level to your liking, making it versatile and perfect for everyone at the table.
Quick and Easy: You’ll have these shrimp on the table in less than 30 minutes! With minimal prep and quick frying time, it’s the ultimate recipe for busy weeknights or when you need to impress guests in a pinch.
Boom Boom Shrimp Recipe
Ingredients
- 1 pound jumbo shrimp (21-25 count, peeled and deveined, tails removed)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 cup club soda (cold)
- Canola oil for frying
For the Boom Boom Sauce:
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 2 tablespoons ketchup
- 1 teaspoon sriracha (adjust to taste)
- ½ teaspoon vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Substitutions
- You can substitute Greek yogurt for half the mayonnaise in the sauce for a lighter version.
- Panko breadcrumbs can be added for extra crunch.
- Adjust the heat level by using more or less sriracha depending on your spice preference.
Instructions
- Prepare the sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, ketchup, sriracha, vinegar, garlic powder, and salt. Chill in the fridge until you’re ready to enjoy it.
- Dry the shrimp: Pat the shrimp dry with paper towels to ensure the batter sticks well.
- Mix the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika. Slowly pour in the cold club soda, whisking until smooth.
- Fry the shrimp: Heat canola oil in a large skillet to 350°F. Dredge each shrimp in the batter, shaking off any excess. Fry the shrimp in batches, making sure not to overcrowd the pan, for about 2 minutes per side, until golden and crispy. Place the cooked shrimp on a cooling rack to drain any excess oil.
- Serve: Drizzle the Boom Boom sauce over the shrimp or serve it on the side for dipping. Garnish with chopped scallions or sesame seeds for extra flair.
Cooking Time:
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Yield: Serves 4
Let me tell you, the first time I made Boom Boom Shrimp at home, I felt like I had unlocked a new level of kitchen mastery. You know that feeling when something turns out just right, and you want to show it off to everyone? That’s what this recipe does. Picture this: you’ve got friends over, and you casually place a plate of crispy shrimp with that gorgeous Boom Boom sauce on the table. One bite, and suddenly everyone’s raving, asking for the recipe. It’s that kind of dish—the one you make to impress but don’t stress over. Plus, you’ll probably find yourself sneaking a shrimp or two before serving, because trust me, resisting is hard.
Helpful Tips
Pat the Shrimp Dry: One of the secrets to getting a perfectly crispy coating on your Boom Boom Shrimp is to make sure the shrimp are completely dry before dipping them in the batter. Any excess moisture can cause the batter to slide off, leaving you with unevenly coated shrimp.
Don’t Overcrowd the Pan: When frying the shrimp, give them plenty of room in the pan. Overcrowding lowers the oil’s temperature, which leads to soggy shrimp instead of that crave-worthy crispiness. Fry in batches if needed!
Use Cold Club Soda: The secret to a light and crispy batter lies in the cold club soda. It creates bubbles that make the coating airy and crunchy. Keep your club soda chilled until the moment you whisk it into the batter for the best results.
Health Benefits
Shrimp is a great source of lean protein, low in calories and high in essential nutrients like vitamin B12 and selenium. It’s also rich in antioxidants like astaxanthin, which may promote heart health and reduce inflammation. When paired with healthier sauce options like Greek yogurt instead of mayonnaise, Boom Boom Shrimp can be a balanced meal. Additionally, frying shrimp for a short period preserves its nutrients while still providing that irresistible crunch! For more information about the nutritional benefits of seafood, you can check out FDA’s advice on eating seafood.
Substitutions and Variations
- Spice Level: Want more heat? Add extra sriracha or even a dash of cayenne pepper to your Boom Boom sauce. For those who prefer a milder version, you can reduce the sriracha and increase the sweetness by adding more sweet chili sauce.
- Baking Instead of Frying: For a healthier twist, try baking the shrimp instead of frying. Coat the shrimp as usual, place them on a baking sheet, and bake at 400°F for about 10-12 minutes, flipping halfway through.
- Panko Crust: If you want extra crunch, add panko breadcrumbs to your batter. The panko adds a fantastic texture and golden color without making the shrimp too heavy.
- Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend, and use gluten-free panko if you want a crispy finish. This makes the recipe just as delicious but accessible for those with gluten sensitivities.
If you’re craving a fun dessert after enjoying Boom Boom Shrimp, check out my Raspberry Cream Cheese Coffee Cake. The sweet, tangy flavors of the cake offer a refreshing contrast to the spicy shrimp.
Frequently Asked Questions About Boom Boom Shrimp
1. Is frozen shrimp okay to use for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before using. This helps the batter stick properly and ensures a crispy result.
2. How can I store leftover Boom Boom Shrimp?
Leftover shrimp can be stored in an airtight container in the refrigerator for 1-2 days. To reheat, pop them in the oven at 350°F for 5-10 minutes to maintain their crispiness. Skip the microwave for reheating, since it can leave the shrimp soft and soggy.
3. Can I make the Boom Boom sauce in advance?
Yes! The Boom Boom sauce can be made up to 2 days ahead and stored in the fridge. Just give it a good stir before serving, and you’re good to go!
4. What can I serve with Boom Boom Shrimp?
Boom Boom Shrimp pairs perfectly with a side of jasmine rice, a crisp salad, or even wrapped in tortillas to make shrimp tacos. Don’t forget extra sauce on the side for dipping!
5. Is there a healthier version of Boom Boom Shrimp?
Yes, you can bake the shrimp instead of frying and substitute Greek yogurt for part of the mayonnaise in the sauce. You’ll still get all the flavors you love but with fewer calories and less fat.
6. What oil should I use for frying?
Canola oil or vegetable oil works great for frying Boom Boom Shrimp. They have high smoke points and neutral flavors, ensuring your shrimp fries up perfectly without tasting greasy.
7. Can I make this dish spicy or mild?
Boom Boom Shrimp is super versatile! For a spicier kick, increase the sriracha or add cayenne pepper to the sauce. To make it mild, reduce the sriracha and add more sweet chili sauce for balance.
Conclusion
I can’t wait for you to try this Boom Boom Shrimp recipe! It’s crispy, flavorful, and so easy to make that it’ll quickly become one of your favorite go-to dishes. Whether you’re serving it as an appetizer, turning it into tacos, or pairing it with rice, this dish is sure to impress. Don’t forget to experiment with the sauce to suit your spice level and feel free to bake the shrimp for a healthier option. If you love this recipe, share your experience in the comments or give it a star rating. And don’t forget to subscribe for more delicious recipes straight to your inbox!
PrintBoom Boom Shrimp
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Crispy, golden fried shrimp tossed in a creamy, spicy Boom Boom sauce. This delicious dish is quick, easy to make, and perfect for impressing guests or enjoying on a casual night in.
Ingredients
- 1 lb jumbo shrimp, peeled and deveined
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 cup cold club soda
- Canola oil for frying
For the Boom Boom Sauce:
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 2 tbsp ketchup
- 1 tsp sriracha
- ½ tsp vinegar
- ¼ tsp garlic powder
- ¼ tsp salt
Instructions
- In a small bowl, mix all sauce ingredients and refrigerate.
- Pat shrimp dry.
- Whisk flour, cornstarch, baking powder, and spices in a bowl. Add cold club soda and mix until smooth.
- Heat oil to 350°F. Coat shrimp in the batter and fry for 2 minutes per side until golden.
- Serve with the Boom Boom sauce on the side or drizzled on top.
Notes
For a healthier version, bake the shrimp at 400°F for 10-12 minutes. You can also adjust the spice level of the sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 shrimp
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 140mg
Keywords: Boom Boom Shrimp