Boom Boom Shrimp

In this amazing Boom Boom Shrimp recipe, juicy shrimp is lightly fried until crispy, then coated in the most delicious sweet and spicy sauce. Not only is it exploding with flavor, but it’s also a quick, easy recipe that you can whip up in no time.

Why You’re Going to Love This Recipe

Imagine crispy shrimp coated in a creamy, tangy, sweet and spicy boom boom sauce – irresistible, right? I bet you can’t have just one!
Easy and quick: Even on a busy weeknight or when entertaining guests, you’ll be able to impress everyone by putting this amazing dish together in minutes.
Versatile: You can customize the level of spiciness or presentation to take it from appetizer to a well-rounded, delicious meal.

Gather Your Ingredients and Equipment

What you need to make Boom Boom Shrimp

Large raw shrimp: star of the recipe, succulent jumbo shrimp are the perfect vehicle for the crispy, seasoned coating and the spicy boom boom sauce (and if you love crispy shrimp, you must also try my crispy honey orange fried shrimp). Frozen shrimp work fine, just thaw in the fridge overnight or in a bowl of cool water for 30 minutes.
Buttermilk: A key ingredient in Southern-style cooking, buttermilk adds tang, acidity and tenderness to the shrimp. The lactic acid in buttermilk also helps to tenderize the protein and enhance the flavor. Plus, it’s a classic pairing with fried foods.
Canola or peanut oil: Choose a neutral oil with a high smoke point for frying the shrimp. Canola oil and peanut oil are both good choices because they have a mild taste, a high smoke point, and are relatively affordable.
Flour: The base of the dredging mixture, flour helps to coat the shrimp evenly and crisp up nicely in the hot oil. All-purpose flour is best for this recipe, although you can also use self-rising flour for a slightly puffier texture. I make my Boom Boom shrimp without cornstarch, although you can swap that in for the flour if you prefer a gluten-free version.
Onion powder: A subtle but essential flavor booster, onion powder adds a slightly sweet, pungent and savory note to the coating.
Garlic powder: Plenty of garlicky goodness.
Mayonnaise: The creamy base of the boom boom sauce, mayonnaise provides a smooth texture, a tangy flavor, and a richness that helps to balance out the heat.
Thai sweet chili sauce: ubiquitous condiment in Southeast Asian cooking, Thai sweet chili sauce is a sticky, sweet and slightly spicy sauce made from red chilies, garlic, vinegar and sugar (you must try my thai pork meatballs with sweet chili sauce!) . It adds sweetness, tang, and heat to the sauce, and complements the crunchy shrimp perfectly.
Sriracha hot sauce: Not for the faint of heart, Sriracha is a fiery chili sauce made from red chillies, vinegar and garlic. It adds a bold, complex and pungent heat to the boom boom sauce, and also has hints of sweetness, sourness and umami.
Ketchup: A classic condiment that adds a touch of sweetness, acidity and richness to the sauce. It also helps to balance out the spiciness of the other ingredients.
Cayenne: Optional but recommended if you want to dial up the spiciness of the sauce (Psst. if you love a sticky-spicy sauce, you must also try this delicious Chicken 65 recipe!). Cayenne powder is a type of chili pepper that has a bright red color, a medium-hot heat, and a slightly sweet flavor. A pinch is all you need to add some zing to the boom boom sauce.

The cooking tools and utensils you need

You’ll need a few key tools: a couple of bowls, a wok or Dutch oven for frying, and a cooking thermometer.

How To Make Boom Boom Shrimp: Step-by-Step Directions

For a fantastic presentation, you can serve Boom Boom Shrimp on a bed of lettuce, garnished with thinly sliced chives or scallions/green onions. Black pepper and/or sesame seeds also make a nice finishing touch.
To make it a complete meal, try pairing it with steamed rice, a fresh cucumber salad, some vegetable stir-fry, or even flour tortillas and slaw for a spicy shrimp taco.

Make Ahead and Storage Tips

You can make the boom boom sauce in advance and store it in the refrigerator for up to a week.
If you have any leftover shrimp, store it in an airtight container in the fridge for 1-2 days. I recommend reheating them in the oven or an air fryer to maintain their crispiness (speaking of crispy air fryer recipes, try my crispy air fryer eggplant recipe – it’s so good).

Make Boom Boom Shrimp in the Air Fryer instead

If you’d prefer to make boom boom shrimp in the air fryer, you’ll need to do an additional step to get the crispy exterior. Add to the ingredient list:

¾ cup panko bread crumbs 

¼ cup avocado oil (or vegetable oil)

Stir together panko and oil to evenly moisten and toss the shrimp in this mixture after dredging in the flour. Press it on to ensure it sticks to the batter, then arrange in the air fryer basket in a single layer (working in batches). Air fry at 400ºF for about 4 minutes or until opaque, flipping once.

FAQs

Other Shrimp Recipes You’ll Love

If you love Shrimp dishes as much as I do, I have some recommendations for you!

For a light and refreshing option, I highly recommend the Shrimp, Corn & Avocado Ceviche. It makes for a perfect appetizer or party dish and features a delicious combination of fresh shrimp, creamy avocado, sweet corn, lime juice, garlic, onion, and chile.

If you’re looking for something with a little more depth of flavor, you can’t go wrong with my Shrimp Korma recipe. This authentic Indian shrimp curry is easy to make and bursting with aromatic spices. For a bold and flavorful Caribbean-inspired dish, try my Jamaican Curry Shrimp.

Last Updated on April 22, 2023 by Jennifer Pallian BSc, RD