Boom Boom Shrimp

Servings: servings (about 24 shrimp total)

Calories: 402cal

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.

Author: Chef Antoine Davis

5 from 2 votes

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.

Course: Appetizer, Dinner

Cuisine: American

Prep Time25

Cook Time4

Total Time29