Boom Boom Shrimp

Make your favorite Boom Boom Shrimp at home with our popular Boom Boom Sauce! This shrimp recipe is the perfect balance of crunchy, sweet, savory and spicy.

Course Dinner, Lunch

Cuisine American

Keyword Copycat Recipes, Shrimp Recipes

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 970kcal

Author Darcey Olson

Cost $20

Ingredients

SAUCE

¼ cup Mayonnaise
1½ Tbsp Ketchup
1 Tbsp Sweet Chili Sauce
2½ tsp Worcestershire Sauce
1 tsp Garlic Powder
1-2 tsp Sriracha Sauce
⅛ tsp Brown Sugar *Note 1

SHRIMP

1 cup Canola or Vegetable Oil, + more, if needed
1 cup Buttermilk
¾ cup All-purpose Flour
½ cup Cornstarch
1 large Egg
1 cup Panko *Note 2
½ tsp Onion powder
¼ tsp Garlic Powder
½ tsp Dried Oregano
⅛ tsp Kosher Salt
⅛ tsp Black Pepper
1 lb Raw Shrimp, Medium-Large De-veined and Shelled

Instructions

MAKE THE SAUCE

Add all the sauce ingredients to a small mixing bowl and mix to combine. Let sit for 2 hours before proceeding to let the flavors meld, if possible.
MAKE THE SHRIMP
Pre-heat the oil in a large skillet to 375°F.
In a large shallow bowl, whisk together the buttermilk, flour, cornstarch, and egg. Set aside.
In a second shallow bowl, combine the Panko, onion powder, garlic powder, oregano, salt and pepper.
One at a time, dip the shrimp in the buttermilk mixture. Immediately dip it into the Panko mixture, gently applying pressure to ensure the coating sticks to the shrimp. Repeat until all the shrimp have been coated.
Gently add the shrimp to the hot oil, frying until crispy and golden brown (approx. 2-3 minutes). As the shrimp cooks, flip them around a couple times to ensure even cooking. Work in batches if needed.
Transfer the shrimp to a paper towel lined plate to drain excess oil.
Transfer the shrimp to a serving plate or bowl, drizzle with the boom boom sauce and serve.

Notes

For full notes and variations to the Boom Boom Sauce itself, visit the post dedicated to just the sauce.

Note 1 - If the chili sauce is on the super sweet side, you can omit the brown sugar

Note 2 - You can replace with breadcrumbs if you prefer.

Note 3 - Do not use pre-cooked shrimp. It will overcook and become tough and rubbery.

Nutritional information does not reflect the residual oil or batter ingredients, hence the higher total numbers. Calculate, while making in your kitchen, if you need a truly accurate count.

Nutrition