Quick & Easy Boom Boom Shrimp Recipe

Juicy shrimp are lightly fried until crispy in this incredible Boom Boom Shrimp recipe, and then they are covered in the most sweet and spicy sauce. It's great on its own or mixed into bowls of lettuce wraps for a quick lunch or on weeknights.

The sauce, which is created with peanut butter, mayonnaise, and sweet chilli sauce, is my favorite component of this Asian-inspired meal, which is also known as Bang Bang Shrimp.

Coated and perfectly crispy, the juicy shrimp is deep-fried! The shrimp are then covered in the velvety richness of the Boom Boom Sauce, which balances their inherent sweetness with a hint of fire.

Jump to:

• Why You'll Love This Recipe
• Main Ingredients
• How to Make The Boom Boom Shrimp
• Variations and Substitutions
• Storage
• Frequently Asked Questions
• What to serve with this Boom Boom Shrimp
• More Tasty Weeknight Meals
• Recipe
• Quick & Easy Boom Boom Shrimp Recipe
• 💬 Comments

Why You'll Love This Recipe

I adore these crispy, succulent shrimp. This is the reason.

• Flavorful to the core! The homemade spicy sauce that is drizzled over the perfectly cooked, succulent shrimp adds a burst of flavor to every bite.
• Simple. Before tossing the shrimp in a whisked sauce, prepare the breading station.
• This is about as simple as it gets!
• Homemade. This implies that if you want to, you may increase the amount of mayo, add more spiciness, or just eat more.

Main Ingredients

These are the main ingredients to make this recipe.

• Shrimp. Succulent jumbo shrimp, the recipe's star, are the ideal vehicle for the spicy boom boom sauce and the crispy, seasoned coating. Thaw frozen shrimp in a basin of cool water for 30 minutes or in the refrigerator overnight.
• Vegetable oil. Perfect for frying shrimp, giving them a crispy, golden brown finish. A good alternative is canola oil, particularly if you have it on hand.
• Egg yolk. This will serve as the batter for the tempura shrimp.Flour, the foundation of the dredging mixture, aids in evenly coating the shrimp and ensuring they crisp up well in the hot oil.
• Flour. Although self-rising flour can be used for a little puffier texture, all-purpose flour works best for this recipe.

• Mayonnaise. To make this dairy-free, you can use any of your preferred non-dairy brands in place of light mayonnaise. My favorite mayo is made with avocado oil!
• Ketchup. For color, tang, and sweetness.
• Sriracha Sauce. Made with vinegar, garlic, and red chillies, Sriracha is a hot chili sauce that isn't for the faint of heart. Along with subtle notes of sweetness, sourness, and umami, it gives the boom boom sauce a strong, multifaceted, and spicy kick.
• Onion Powder. To add even more umami taste, I prefer to use onion powder.
• Garlic Powder. This complements the spicy Sriracha so nicely.
• Salt and Pepper. I prefer to use fresh black pepper to taste and Kosher salt.

How to Make The Boom Boom Shrimp

1. In a large bowl, mix together all the ingredients for the boom boom sauce.
2. Using paper towels, pat dry the shrimp and place them aside.
3. Fill a big saucepan with oil, then heat it to 375°F over medium heat.
4. Prepare the ice water. Put ice and water together and leave for two minutes.

2. Combine the flour, salt, and beaten eggs in a large mixing basin. Whisk the mixture well after adding the chilled water.

4. Sprinkle the shrimp with flour and place them on a paper plate to rest. The shrimp are then dipped in batter and dropped into the oil one at a time.

5. After three minutes of cooking, remove right away and drain on paper towels. Continue with the leftover shrimp.

6. Give the shrimp ten minutes or more to cool. Add the boom boom sauce to the hot fried shrimp.
7. Serve right away. Serve the shrimp with lemon wedges and the remaining sauce in a cup.

Variations and Substitutions

• Substitute shrimp. If you're not a huge seafood enthusiast, simply substitute little bits of chicken for the shrimp while keeping the rest of the dish the same. It will undoubtedly taste equally fantastic.
• Different spices. You can add spicy seasonings like cajun or cayenne, sweet ingredients like honey, tart citrus or vinegar, or anything else you desire, including Worcestershire sauce, to make the Boom Boom Sauce your own.
• Air fry. Place the shrimp in an air fryer basket and cook, shaking halfway through, at 400 degrees Fahrenheit for 5 to 6 minutes, or until they are no longer transparent. Transfer to a large bowl after removing from the air fryer basket. Pour the boom boom sauce over the shrimp and stir to coat them evenly. Use the extra sauce as dipping sauce or to sprinkle over your rice because this way will make the sauce thinner.

Storage

Once prepared, the boom boom shrimp are best consumed warm or hot. For an extra day, keep it covered in the refrigerator. Turn regularly and reheat on a sheet pan in a 375°F oven until hot and starting to crisp up.

Keep in mind that they won't crisp up as quickly as they did when they were first fried. The best way to keep and reheat shrimp is without sauce.

Frequently Asked Questions

What to serve with this Boom Boom Shrimp

• Boom Boom Shrimp can be served over a bed of lettuce with thinly sliced chives or scallions/green onions for a visually stunning appearance. Sesame seeds and/or black pepper are also excellent finishing touches.
• Try serving it with some veggie stir-fry, a fresh cucumber salad, this simple sushi rice dish, or even flour tortillas and slaw for a spicy shrimp taco to make it a whole meal.

If you tried this Quick & Easy Boom Boom Shrimp Recipe or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!

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