Boom Boom Shrimp (Crispy Battered Shrimp with Boom Boom Sauce)
Crispy golden battered shrimp tossed in a creamy, sweet-spicy Boom Boom sauce that is absolutely impossible to put down. This easy Boom Boom Shrimp recipe is ready in under 30 minutes and beats any restaurant version.
The Crispy, Saucy Shrimp Recipe You Will Make on Repeat
If you have ever ordered Boom Boom Shrimp at a restaurant and found yourself scraping the last drop of sauce off the plate, this recipe is for you. We are talking about perfectly battered shrimp fried to a shattering golden crisp, then tossed in a creamy, sweet, and fiery Boom Boom sauce that hits every single note at once. Sweet. Spicy. Tangy. Addictive.
This is the kind of appetizer that disappears in minutes. Whether you are setting it out for game day, serving it as a starter at a dinner party, or honestly just making it for yourself on a Tuesday night (no judgment here), this easy Boom Boom Shrimp recipe delivers every time.
What Makes Boom Boom Shrimp So Special?
At its core, this dish is all about the contrast between crispy battered shrimp and that luscious, punchy sauce. The shrimp themselves get a seasoned flour-and-cornstarch coating that fries up light and crunchy rather than thick and doughy. The real star, though, is the Boom Boom sauce.
The Boom Boom Shrimp sauce is a riff on classic yum yum shrimp vibes, but with more of a spicy kick. It starts with a base of full-fat mayonnaise, gets its sweetness from Thai sweet chili sauce, and picks up its signature heat from sriracha. A little honey rounds out the edges, and a touch of rice vinegar keeps the whole thing from feeling heavy. The result is a good sauce for fried shrimp that you will genuinely want to put on everything.
Chef's Tip: Make the Boom Boom sauce at least 30 minutes ahead if you can. Letting it sit in the fridge gives the garlic time to mellow and all the flavors a chance to come together beautifully.
The Right Tools Make All the Difference
For truly crispy batter shrimp recipes, a reliable thermometer and a good heavy-bottomed pot are non-negotiable. Oil temperature is everything here, and guessing will lead to greasy, soggy shrimp every time.
Breaking Down the Boom Boom Sauce Recipe
If you have ever searched for a Boom Boom Shrimp sauce recipe, you have probably seen a dozen versions floating around. Some use ketchup, some use different hot sauces, some add lime. Here is the combination that we keep coming back to:
- Mayonnaise: The creamy, rich base. Full-fat only.
- Thai sweet chili sauce: This is the ingredient that sets Boom Boom sauce apart from plain spicy mayo. It brings sweetness, a little heat, and a glossy texture.
- Sriracha: For that slow, building heat.
- Honey: Just a small amount to balance the vinegar.
- Rice vinegar: Lifts the whole sauce and adds brightness.
- Fresh garlic: Finely grated so it melts right into the sauce.
Whisk it all together, taste it, and adjust. Want more heat? Add sriracha. Prefer it sweeter? A little more honey does the trick. The sauce keeps in the fridge for up to five days, which means you can absolutely make a double batch and use it on Boom Boom Chicken, grain bowls, wraps, or roasted vegetables all week long.
Secrets to the Crispiest Battered Shrimp
A few small steps make the difference between shrimp that are truly crunchy and shrimp that go soft within minutes.
Dry the shrimp thoroughly. Moisture is the enemy of crisp batter. After peeling and deveining, press the shrimp firmly between layers of paper towels and let them sit for a few minutes.
Use cornstarch in the dredge. Mixing cornstarch into the flour creates a lighter, lacier coating that fries up with incredible crunch. This is the trick behind great restaurant-style battered shrimp.
Keep the oil at 375 degrees F. Too low and the shrimp absorb oil and come out greasy. Too high and the coating burns before the shrimp cook through.
Rest on a wire rack, not paper towels. Paper towels trap steam underneath the shrimp and make the bottoms go soft. A wire rack keeps airflow moving all around so every surface stays crisp.
Chef's Tip: Fry in small batches. Crowding the pot drops the oil temperature dramatically and leads to uneven, greasy results. Six to eight shrimp at a time is the sweet spot for most home setups.
From Boom Boom Shrimp to Boom Boom Chicken
One of the best things about this recipe is how easily it adapts. The Boom Boom Chicken variation is just as popular as the shrimp version. Use the same dredge and sauce with chicken tenders or bite-sized breast pieces, fry until cooked through, and toss in that glorious sauce. You can even bake or air fry the chicken if you prefer.
For a lighter take on yum yum shrimp, try the air fryer method listed in the FAQ below. You lose a little crunch compared to deep frying, but the flavor from the sauce more than makes up for it.
Ready to make the most craveable appetizer you have ever pulled out of your kitchen? Here is everything you need:
Boom Boom Shrimp (Crispy Battered Shrimp with Boom Boom Sauce)
Crispy golden battered shrimp tossed in a creamy, sweet-spicy Boom Boom sauce that is absolutely impossible to put down. This easy Boom Boom Shrimp recipe is ready in under 30 minutes and beats any restaurant version.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, tails on or off, patted very dry
- 3/4 cups all-purpose flour
- 1/4 cups cornstarch, the secret to extra crunch
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 large eggs, beaten
- 1/2 cups buttermilk, or whole milk with 1 tsp vinegar
- 3 cups vegetable oil, for frying, canola or peanut oil works great
- 1/2 cups mayonnaise, full-fat for best texture
- 3 tbsp Thai sweet chili sauce
- 1 tbsp sriracha, adjust to taste
- 1 tsp honey
- 1 tsp rice vinegar, or lime juice
- 1 clove garlic, finely grated or minced
Instruction
Make the Boom Boom sauce first: In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, honey, rice vinegar, and grated garlic until completely smooth. Taste and adjust heat with more sriracha if desired. Cover and refrigerate while you prepare the shrimp.
Pat the shrimp completely dry with paper towels. This is critical for a crispy crust, so do not skip this step.
In a shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper.
In a separate shallow bowl, whisk together the eggs and buttermilk.
Pour the vegetable oil into a heavy-bottomed pot or deep skillet and heat over medium-high heat until it reaches 375 degrees F (190 degrees C). Use a thermometer for accuracy.
Working in batches, dip each shrimp into the egg-buttermilk mixture, letting any excess drip off, then dredge in the seasoned flour mixture, pressing gently so the coating adheres all over.
Carefully lower the coated shrimp into the hot oil in a single layer, frying 6 to 8 at a time. Fry for 2 to 3 minutes, flipping once halfway through, until deeply golden and cooked through.
Remove shrimp with a spider strainer or slotted spoon and transfer to a wire rack set over a baking sheet. Do not pile them on paper towels or the bottoms will steam and go soggy.
Once all the shrimp are fried, transfer them to a large bowl. Drizzle about half of the Boom Boom sauce over the shrimp and toss gently to coat. Serve immediately with the remaining sauce on the side for dipping.
Garnish with sliced green onions and a sprinkle of sesame seeds if desired, and serve right away.
Equipment
- Heavy-bottomed pot or deep skillet
- Instant-read or candy thermometer
- Spider strainer or slotted spoon
- Wire rack and baking sheet
- Two shallow bowls for dredging
- Whisk
- Large mixing bowl
Notes
Serving, Storing, and Making It Your Own
Serve Boom Boom Shrimp immediately after tossing in the sauce for the best texture. Pile them onto a platter lined with lettuce cups, scatter over some sliced green onions and sesame seeds, and set out the extra sauce for dipping.
For a full meal, serve alongside steamed jasmine rice, a crisp slaw, or stuff them into warm flour tortillas for Boom Boom shrimp tacos. They are also incredible piled on top of a simple salad with an extra drizzle of the sauce as dressing.
Leftovers reheat beautifully in the air fryer or a hot oven. Just remember to store the sauce separately and add fresh after reheating so the shrimp stay as crispy as possible.
