Boom Boom Shrimp

5 from 2 votes

Boom boom shrimp is an easy homemade appetizer of fried shrimp tossed in delicious boom boom sauce. The batter is light and airy and the crunchy shrimp get coated in a slightly spicy, creamy, and sweet sauce. These tasty shrimp are great as an appetizer, or make them into a meal by adding them to steamed rice, a crusty roll, or a tortilla!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings:

Calories: 237kcal

Author: Callan Wenner

Equipment

Mixing bowls
Whisk
Heavy bottomed pot for frying
tongs
Spider or slotted metal spoon

Ingredients

Boom Boom Sauce

⅓ cup sweet chili sauce
½ tablespoon creamy peanut butter
2 teaspoons rice vinegar or lemon juice
¾ cup mayonnaise
2 tablespoons ketchup
1 tablespoon sriracha
scallions and peanuts for garnish

Shrimp

1 lb Shrimp 21-26, peeled (tails can be left on or removed)
1 ½ cups all-purpose flour
⅔ cup cornstarch
2 teaspoons baking powder
1½ teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
12 oz unflavored soda water
24 oz vegetable or canola oil for frying

US Customary - Metric

Instructions

Whisk together the sweet chili sauce, peanut butter, and vinegar until smooth. Add the mayonnaise, ketchup, and sriracha and whisk again. Taste to see if any salt is needed. Set aside.
⅓ cup sweet chili sauce, ½ tablespoon creamy peanut butter, 2 teaspoons rice vinegar, ¾ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon sriracha
Pat dry the shrimp with paper towels and set aside.
1 lb Shrimp
Add oil to a large pot (at least 2 inches deep) and turn to medium heat until the oil reaches 375℉.
24 oz vegetable or canola oil
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder and onion powder until combined. While whisking, drizzle in the soda water and mix until smooth and no lumps remain.
1 ½ cups all-purpose flour, ⅔ cup cornstarch, 2 teaspoons baking powder, 1½ teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 12 oz unflavored soda water
Add the shrimp to the batter and toss to coat completely.
Using a pair of tongs, lift the shrimp from the tail and let some batter fall off, then add to the oil and quickly continue with more shrimp, not overcrowding the pot (only 5-6 at a time).
Fry for 2-3 minutes until golden brown and crispy. Remove to a wire rack to drain excess grease (or add to a pan lined with paper towels). Repeat until all the shrimp are fried.
Add the fried shrimp to a platter and drizzle with boom boom sauce. Garnish with chopped peanuts and sliced scallions. Serve the extra sauce in a cup alongside the shrimp with lemon wedges.
scallions and peanuts

Video

Notes

This recipe produces enough batter and boom boom sauce for up to 2 pounds of shrimp.

The shrimp can become soggy with too much sauce added, so only add as much as needed. Alternatively, plate the shrimp without any sauce and set a bowl of boom boom sauce on the platter for people to dip on their own.

Nutrition