Who doesn’t love fried shrimp? No one in my family turns shrimp down – especially boom boom shrimp. Honestly, I never have leftovers. Shrimp-based dinners are some of my favorites, and this one is no exception. As a busy mom, it’s always nice to have a meal up your sleeve with a delicious protein that cooks up quickly, like shrimp. And you can have this five-star meal on the table in under 30 minutes. 🙌
Recipe Ingredients
How to Make Boom Boom Shrimp
Make the Boom Boom Sauce
Mix – In a medium bowl, combine all sauce ingredients: mayo, sweet chili sauce, peanut butter, sriracha, ketchup, garlic powder, salt, and pepper. (Photo 1) Chill – Whisk until thoroughly blended and refrigerate until ready to serve. (Photo 2)
Dredge and Fry the Shrimp
Mix flour, cornstarch, baking powder, garlic powder, onion powder, Italian seasoning, salt, and pepper in a shallow bowl. Mix well to combine. (Photo 3) Beat Eggs – In a separate shallow bowl, beat eggs. Dredge a few shrimp at a time in the seasoned flour to coat, then dip them into the egg, then into the flour mixture again. (Photos 4-6) Coat shrimp well and shake off excess, place on the tray, and let them rest for a few minutes. Repeat the process with the rest of the shrimp. Heat Oil – Pour canola oil into a large heavy-bottomed skillet, saucepan, or wok to a depth of three inches. Heat over medium-high to 375°F/190℃ (an oil thermometer helps). Fry shrimp in batches (about 6 at a time) until they’re golden brown, 2–3 minutes. (Photo 7) Drain – Scoop out shrimp with a slotted spoon and drain the excess oil on a paper-towel-lined plate. Repeat the process with the remaining shrimp. Serve shrimp with Boom Boom sauce and top with chopped green onions. (Photo 8)
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Fried foods are best fresh, but you can make this dish ahead of time if you need to. Just let the shrimp cool and store them in the fridge for up to three days or freezer for up to three months. Make the boom boom sauce up to a week ahead and keep it in the refrigerator. I wouldn’t freeze the sauce. Reheat them in an air fryer or a 400℉ (205℃) oven until just heated through to the crispiness back. And give the sauce a good whisk before serving.
Serving and Storage Instructions
Serve boom boom shrimp fresh out of the fryer because they taste best while still hot and crispy! Refrigerate leftover shrimp in an airtight container for up to 3 days. Reheat as instructed in the previous section.
What Goes With Boom Boom Shrimp
Boom boom shrimp goes beautifully with aromatic jasmine rice or coconut fried rice. I also like to do a side of stir-fried veggies and grilled pineapple. That way, you can drizzle the sauce over literally everything on your plate. Make it an exciting homemade takeout night by adding pulled pork egg rolls and crab rangoon to the menu. 🤩
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