Boom Boom Shrimp

The Crispy, Saucy Shrimp Recipe You Will Make on Repeat

If you have ever ordered Boom Boom Shrimp at a restaurant and found yourself quietly plotting how to get more of that sauce, this recipe is for you. We are talking golden, shatteringly crispy battered shrimp tossed in a creamy, sweet-heat sauce that somehow manages to be bold and completely balanced at the same time. It is the kind of dish that disappears from the platter before you even sit down.

This is one of those boom boom shrimp recipes that feels way more impressive than the effort involved. The whole thing comes together in about 35 minutes, the ingredients are pantry-friendly, and the result tastes like something you ordered from a serious kitchen. Whether you are serving it as a party appetizer, a game-day snack, or piling it onto rice bowls for a weeknight dinner, this battered shrimp delivers every single time.

Before we get into it, two things genuinely make a difference in this recipe: a reliable deep-fry thermometer so your oil stays at the right temperature, and a good heavy-bottomed pan that holds heat evenly. Using quality mayonnaise for the boom boom shrimp sauce also pays off in a noticeably richer, creamier result.

What Makes Boom Boom Sauce So Good

Let's start with the star of the show. The boom boom shrimp sauce is a creamy, punchy blend of mayonnaise, sweet chili sauce, sriracha, a touch of honey, and a splash of rice vinegar. It hits every note you want: rich, tangy, sweet, and just spicy enough to keep you coming back for another piece.

The minced garlic is not optional. It adds a fresh, slightly sharp backbone that keeps the sauce from feeling flat or one-dimensional.

Chef's Tip: Make the sauce at least 15 minutes before you fry the shrimp. Letting it sit in the fridge gives the flavors time to come together and mellow beautifully. It also makes for a great yum yum shrimp-style dipping sauce on the side.

You can easily dial the heat up or down. More sriracha brings genuine fire, while scaling it back gives you something milder and sweeter that kids tend to love too. The base recipe lands in a crowd-pleasing middle ground.

Getting the Batter Right

Here is what separates good battered shrimp from truly great battered shrimp: the combination of flour, cornstarch, and panko breadcrumbs.

• Flour gives the batter structure and helps it grip the shrimp.
• Cornstarch is the crunch secret. It creates a lighter, crispier crust than flour alone.
• Panko breadcrumbs add that satisfying shatter when you bite in.

The other non-negotiable step is drying your shrimp completely. Wet shrimp equals soggy batter. Pat them dry like you mean it, then set them up for the classic three-step breading station: seasoned flour, egg-buttermilk wash, panko.

The seasoning in the flour itself matters a lot too. Smoked paprika, garlic powder, onion powder, salt, and pepper build real flavor into the crust so the shrimp taste good even before the sauce gets involved. Think of it as the batter shrimp base recipe that sets the whole dish up for success.

Frying Tips for Perfect Results

Oil temperature is everything. 350 degrees F is your target. Too cool and the shrimp absorb oil and turn greasy. Too hot and the crust burns before the shrimp cook through.

Fry in small batches of 6 to 8 shrimp at a time. Crowding the pan drops the oil temperature fast, which leads to steamed rather than fried shrimp. Give them space, let the oil recover between batches, and you will be rewarded with beautifully golden, crispy results every single time.

Chef's Tip: If you want to keep the first batch warm while you fry the rest, place the cooked shrimp on a wire rack set over a baking sheet in a 250 degree F oven. This keeps them hot and crispy without steaming them.

From Boom Boom Shrimp to Boom Boom Chicken

One of the best things about this recipe is how easily it adapts. The same batter and sauce work perfectly as Boom Boom Chicken using boneless, skinless chicken thighs cut into bite-sized pieces. The cook time extends to about 4 to 5 minutes per batch, but everything else stays exactly the same.

You can also serve the sauce as a dipping sauce alongside grilled shrimp skewers, drizzle it over fish tacos, or use it as a spread in a shrimp po'boy. Once you have a jar of boom boom shrimp sauce in your fridge, you will find yourself putting it on everything.

Ready to make the most addictive shrimp recipe in your rotation? Here is everything you need:

Boom Boom Shrimp

Crispy battered shrimp tossed in a creamy, sweet-spicy Boom Boom sauce that is impossibly addictive. This easy restaurant-style recipe comes together in under 30 minutes and delivers serious wow factor every single time.

Prep:15 mins

Cook:20 mins

Total:35 mins

Yield:4 servings

Cuisine:American

Yield: 4 servingsCalories: 480Protein: 24g

Carbs: 38gFat: 26gSat. Fat: 5gFiber: 1gSugar: 9gSodium: 740mg

Ingredients

Units

USM

Scale

1x2x3x

• 1 1/2 lb large shrimp, peeled, deveined, tails on or off
• 3/4 cups all-purpose flour
• 1/4 cups cornstarch, key for extra crunch
• 2 large eggs, beaten
• 1/2 cups buttermilk
• 1 cups panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1/4 tsp black pepper, freshly ground
• 3 cups vegetable oil, for frying, or enough to fill pan 2 inches deep
• 1/2 cups mayonnaise, full-fat preferred
• 3 tbsp sweet chili sauce
• 1 tbsp sriracha, adjust to taste
• 1 tsp honey
• 1 tsp rice vinegar
• 1 clove garlic, finely minced or grated
• 3 green onions, thinly sliced, for garnish
• 1 tsp sesame seeds, optional, for garnish

Instruction

1

Make the Boom Boom sauce first so the flavors have time to meld. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and minced garlic until completely smooth. Taste and adjust heat with more sriracha if desired. Cover and refrigerate until ready to use.

2

Pat the shrimp completely dry with paper towels. This is essential for the batter to stick and for maximum crunch.

3

Set up a three-station breading station. In the first bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. In the second bowl, whisk together the eggs and buttermilk. Pour the panko breadcrumbs into the third bowl.

4

Working one shrimp at a time, dredge it in the seasoned flour mixture and shake off any excess. Dip it into the egg and buttermilk mixture, letting the excess drip off. Press it firmly into the panko breadcrumbs, coating all sides well. Set the breaded shrimp on a wire rack or plate and repeat with the remaining shrimp.

5

Pour the vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350 degrees F (175 degrees C). Use a thermometer for accuracy.

6

Working in batches of 6 to 8 shrimp, carefully lower the shrimp into the hot oil. Fry for 2 to 3 minutes, turning once, until the crust is deep golden brown and the shrimp are cooked through. Do not crowd the pan or the oil temperature will drop and the shrimp will steam instead of fry.

7

Use a spider strainer or slotted spoon to transfer the fried shrimp to a paper towel-lined plate. Let the oil return to 350 degrees F between batches.

8

Once all the shrimp are fried, transfer them to a large bowl. Drizzle about two-thirds of the Boom Boom sauce over the shrimp and toss gently to coat. Reserve the remaining sauce for dipping.

9

Arrange on a serving platter, garnish with sliced green onions and sesame seeds, and serve immediately with the reserved dipping sauce on the side.

Equipment

• Large heavy-bottomed skillet or Dutch oven
• Instant-read or deep-fry thermometer
• Spider strainer or slotted spoon
• Three shallow bowls for breading station
• Wire rack
• Paper towels
• Medium mixing bowl for sauce

Notes

For the crispiest results, make sure your shrimp are thoroughly dry before breading. Leftover fried shrimp can be stored in an airtight container in the refrigerator for up to 2 days, but they are best eaten fresh. To reheat, spread on a baking sheet and bake at 400 degrees F for 6 to 8 minutes until hot and re-crisped. Avoid the microwave as it makes the batter soggy. The Boom Boom sauce can be made up to 5 days ahead and kept refrigerated. This recipe also works beautifully as Boom Boom Chicken using boneless chicken thighs cut into bite-sized pieces.

Pin This RecipePrint Recipe

Serving Suggestions and Variations

Boom Boom Shrimp is incredibly versatile. Here are a few ways to serve it beyond the classic platter:

• Boom Boom Shrimp Tacos: Pile into warm flour tortillas with shredded cabbage, avocado slices, and a drizzle of extra sauce.
• Rice Bowls: Serve over steamed jasmine rice with edamame and sliced cucumbers.
• Party Platter: Arrange on a platter with the dipping sauce in the center and garnish generously with green onions and sesame seeds.
• Lettuce Wraps: Spoon into butter lettuce cups with shredded carrots for a lighter option.

However you serve them, do it quickly. Battered shrimp are at their absolute best the moment they come out of the oil and meet that sauce.