Crispy boom boom shrimp with a creamy and spicy mayo-based sauce comes together in only 30 minutes!
Why this recipe works
Batter dredged and deep fried to golden brown crispiness, this boom boom shrimp recipe comes out perfectly every time. Next up to the plate is the tangy sauce for drizzling or dunking – it’s truly a match made in harmony.
Much like bang bang shrimp, making boom boom shrimp is really easy. The two recipes are fairly similar with distinct differences that lie within the sauce ingredients. All you have to do here is dredge the shrimp, fry, and whisk together the sauce. Serve up these crispy bombshells as an appetizer or main course.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – We prefer to use grilling shrimp for many of our recipes because it’s hearty and doesn’t shrink as much as other varieties. However, jumbo shrimp can be used as well.
BREADING – A mixture of all purpose flour, cornstarch, and Cajun seasoning makes the coating crunchy and flavorful. Adding cornstarch to the flour mixture helps crisp up the shrimp even further. You can use store-bought seasoning such as Slap Ya Mama Cajun seasoning or opt for a homemade Cajun seasoning.
SAUCE – Homemade boom boom sauce is really easy to whip together with peanut butter, Asian sweet chili sauce, sriracha, ketchup, and mayonnaise. This sauce is sweet and tangy with a creamy base. I would say it leans on the milder side when it comes to heat as the mayo and ketchup balance the spiciness.
How to Make Boom Boom Shrimp
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Line a baking sheet with paper towels. Place a wire rack on top of the baking sheet.
- In a medium bowl, combine peanut butter, Asian sweet chili sauce, sriracha, ketchup, and mayonnaise. Set aside.
- Line up three breading trays next to each other. Put half of the flour in the first breading tray.
- In the second breading tray, make an egg wash by whisking together egg and water.
- In the third breading tray combine the remaining flour, the cornstarch, and Cajun seasoning.
- Pat the shrimp dry with paper towels. Dredge shrimp in the flour in the first tray.
- Dip dredged shrimp in the egg wash, turning to coat all sides.
- Lastly, coat the egg washed shrimp in the flour mixture of the third tray. Press gently to adhere and place all prepared shrimp on a tray or plate in a single layer.
- To the skillet, add enough cooking oil to come about 1/2-inch up the sides of the pan. Heat oil over medium-high until it reaches a temperature of 350 F.
- Add shrimp to the hot oil, being careful not to crowd. Cook for 2 minutes per side, turning once. Shrimp will be golden brown and crispy.
- Remove shrimp from skillet and place on wire rack to rest for 1-2 minutes.
- There are two ways to serve this dish. You can gently toss the breaded shrimp with the Boom Boom sauce you made in step 2, or you can drizzle the sauce on to the breaded shrimp.
Frequently Asked Questions & Expert Tips
Shrimp does not take long to cook, which also means it can easily be overcooked. The shrimp will curl and turn opaque with pink and orange hues when it is finished cooking. Overcooked shrimp are rubbery and tough in texture. It may be hard to tell because of the breading, just look for the classic relaxed “C” shape and a golden brown exterior.
Yes, though you’ll want to be sure to thaw them and pat them dry before beginning so the breading can stick. To thaw shrimp quickly, place them in a plastic bag and submerge them in a bowl of cold water.
As with most fried goodies, boom boom shrimp is best enjoyed right away for the best texture. However, you can store leftovers in an air-tight container kept in the refrigerator for 1-2 days. For best results, reheat in the oven at 350F for around 10 minutes, or in the air fryer using the reheat function.
Serving Suggestions
Serve boom boom shrimp over a bed of rice, served as an appetizer with sauce on the side for dipping, or wrapped in soft tortillas with shredded cabbage and boom boom sauce to make tacos. Optionally garnish with chopped peanuts, sliced green onions, and sesame seeds.
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Boom Boom Shrimp
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 Tablespoons peanut butter
- 2 Tablespoons Asian sweet chili sauce
- 2 Tablespoons sriracha
- 3 Tablespoons ketchup
- ¼ cup mayonnaise
- ½ cup all purpose flour
- 1 Tablespoon Slap Ya Mama Cajun seasoning
- 2 Tablespoons cornstarch
- 1 large egg
- 1 Tablespoon water
- 1 pound large raw grilling shrimp peeled and deveined
- oil such as vegetable, canola, or peanut oil for frying
Things You’ll Need
- Breading trays or plates
Before You Begin
- To thaw shrimp quickly, place them in a plastic bag and submerge them in a bowl of cold water.
- We prefer to use grilling shrimp for many of our recipes because it’s hearty and doesn’t shrink as much as other varieties. However, jumbo shrimp can be used as well.
Instructions
- Line a baking sheet with paper towels. Place a wire rack on top of the baking sheet.
- In a medium bowl, combine peanut butter, Asian sweet chili sauce, sriracha, ketchup, and mayonnaise. Set aside.
- Line up three breading trays next to each other. Put half of the flour in the first breading tray.
- In the second breading tray, make an egg wash by whisking together egg and water.
- In the third breading tray combine remaining flour, the cornstarch, and Cajun seasoning.
- Pat the shrimp dry with paper towels. Dredge shrimp in the flour in the first tray.
- Dip dredged shrimp in the egg wash, turning to coat all sides.
- Lastly, coat the egg washed shrimp in the flour mixture of the third tray. Press gently to adhere and place all prepared shrimp on a tray or plate in a single layer.
- To the skillet, add enough cooking oil to come about 1/2-inch up the sides of the pan. Heat oil over medium-high until it reaches a temperature of 350 F.
- Add shrimp to the hot oil, being careful not to crowd. Cook for 2 minutes per side, turning once. Shrimp will be golden brown and crispy.
- Remove shrimp from skillet and place on wire rack to rest for 1-2 minutes.
- There are two ways to serve this dish. You can gently toss the breaded shrimp with the Boom Boom sauce you made in step 2, or you can drizzle the sauce on to the breaded shrimp.
Expert Tips & FAQs
- Boom boom shrimp is best enjoyed right away for the best texture. However, you can store leftovers in an air-tight container kept in the refrigerator for 1-2 days. For best results, reheat in the oven at 350F for around 10 minutes, or in the air fryer using the reheat function.
Nutrition
Chef Antoine Davis
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