Boom Boom Shrimp
Crispy battered shrimp tossed in a creamy, spicy Boom Boom sauce that's sweet, tangy, and impossible to stop eating. Ready in just 30 minutes!
Crispy, Spicy, Sweet: Why Boom Boom Shrimp Belongs on Your Table
If you have ever wondered what makes restaurant style battered shrimp so addictive, the answer is almost always the sauce. This Boom Boom Shrimp recipe takes crispy fried shrimp and tosses it in a creamy, spicy, slightly sweet sauce that hits every craving at once. It is the kind of appetizer that disappears within minutes of hitting the table, and once you taste that glossy Boom Boom Shrimp Sauce, you will understand why.
This dish takes inspiration from popular Boom Boom Shrimp Recipes served at seafood chain restaurants, but it is easy enough to make at home with simple pantry staples. Think of it as a cousin to Boom Boom Chicken, just swapped for tender, juicy shrimp with a crunchy golden crust.
Before we get cooking, the right tools and ingredients make a real difference here. A reliable thermometer keeps your frying oil at the perfect temperature, and a good quality sriracha or sweet chili sauce gives the Boom Boom Shrimp Sauce its signature kick. These are the products that genuinely help this recipe shine:
What Makes This the Good Sauce For Fried Shrimp
The magic of Yum Yum Shrimp style sauces, and Boom Boom sauce in particular, comes down to balance. You want creamy mayonnaise as the base, a touch of sweetness from honey and sweet chili sauce, and just enough heat from sriracha to make things interesting without overwhelming the shrimp itself.
- Mayonnaise gives the sauce its rich, velvety texture.
- Sweet chili sauce adds fruity sweetness and a glossy finish.
- Sriracha brings the heat, and you can dial it up or down depending on your spice tolerance.
- A splash of rice vinegar brightens everything so the sauce never feels heavy.
Chef's Tip: Make the sauce first and let it sit in the fridge while you fry the shrimp. Those few minutes of resting time let the flavors meld together into something way more cohesive than a sauce mixed and used immediately.
Getting That Perfect Battered Shrimp Crunch
The secret to truly crispy Battered Shrimp lies in two things, a buttermilk soak and a cornstarch boosted flour coating. The buttermilk tenderizes the shrimp slightly and helps the dry coating cling on tightly, while the cornstarch creates that light, shatter crisp texture you want in good fried shrimp.
When it is time to fry, do not rush. Working in small batches keeps your oil temperature steady, which is the single biggest factor separating soggy shrimp from genuinely crispy shrimp. A thermometer is worth the investment here, since guessing at oil temperature is the most common reason fried foods turn out greasy instead of crunchy.
Ready to make it? Here is the full step-by-step recipe:
Boom Boom Shrimp
Crispy battered shrimp tossed in a creamy, spicy Boom Boom sauce that's sweet, tangy, and impossible to stop eating. Ready in just 30 minutes!
Ingredients
- 1 lb large shrimp, peeled, deveined, tails removed
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1/4 cup cornstarch, for extra crispiness
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 cups vegetable oil, for frying
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 1 tbsp sriracha, adjust to taste
- 1 tsp honey
- 1/2 tsp rice vinegar
- 2 green onions, thinly sliced, for garnish
Instruction
Pat the shrimp dry with paper towels, then place them in a bowl with the buttermilk and let them soak for 10 minutes.
In a separate bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and black pepper.
Heat the vegetable oil in a deep skillet or pot to 350 degrees F (175 degrees C).
Remove the shrimp from the buttermilk, letting excess drip off, then dredge each piece thoroughly in the flour mixture, pressing gently so the coating sticks.
Fry the shrimp in batches for 2 to 3 minutes per side, until golden brown and crisp. Avoid overcrowding the pot.
Transfer the fried shrimp to a paper towel lined plate to drain.
While the shrimp fries, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a large bowl to make the Boom Boom sauce.
Once all the shrimp are fried, toss them in the bowl with the Boom Boom sauce until evenly coated, or drizzle the sauce over the top if you prefer extra crunch.
Garnish with sliced green onions and serve immediately.
Equipment
- Deep skillet or pot
- Candy or instant-read thermometer
- Mixing bowls
- Tongs
- Paper towels
- Whisk
Notes
Serving Suggestions and Easy Variations
This Boom Boom Shrimp Recipe Easy version is fantastic served straight away as a party appetizer, piled over a bed of shredded lettuce for a quick taco filling, or tucked into a soft bun for a knockout sandwich. A sprinkle of fresh green onions and a few sesame seeds make it look just as good as it tastes.
If shrimp is not on the menu, this same Boom Boom sauce works beautifully on crispy chicken bites too, basically turning into homemade Boom Boom Chicken with almost zero extra effort. It is one of those sauces worth keeping in your back pocket for weeknight dinners.
Storage and Reheating
Leftovers are honestly still good the next day, though the coating softens a bit in the fridge. To bring back some crunch, reheat the shrimp in an air fryer or a 375 degree oven for about 5 minutes rather than the microwave, which tends to make the coating chewy.
Pro tip: if you are meal prepping, store the fried shrimp and the sauce separately, then toss them together right before serving so the shrimp stays as crisp as possible.
Final Thoughts
Whether you are making this for a casual weeknight snack or serving it up at a get together, Boom Boom Shrimp delivers big flavor without a lot of fuss. Once you try this sweet, spicy, creamy combination, it is easy to see why it has become such a beloved favorite far beyond restaurant menus.
