Boom Boom Shrimp is a crowd-pleasing appetizer that combines crispy shrimp with a creamy, spicy sauce that packs a punch. Originating from Asian fusion cuisine, this dish has become a favorite in many restaurants and homes for its bold flavors and satisfying crunch. It’s perfect for parties, weeknight dinners, or whenever we want a little something special.
Ingredients
To make our delicious Boom Boom Shrimp, we need two main components: the crispy shrimp and the zesty Boom Boom sauce. Below are the carefully selected ingredients that deliver the signature crunch and bold flavors this dish is famous for.
For the Shrimp
We start with fresh shrimp and the coating that gives them their irresistible crispiness.
- 1 lb large shrimp, peeled and deveined (tails on for presentation)
- 1/2 cup all-purpose flour (for a light, crispy crust)
- 1/2 cup cornstarch (adds extra crunch)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (enhances savory flavor)
- 1 large egg, beaten (to bind the coating)
- 1 cup vegetable oil (for frying; use a neutral oil with a high smoke point)
For the Boom Boom Sauce
The creamy sauce is the heart of this dish with a spicy kick and tangy undertones.
| Ingredient | Quantity | Notes |
|---|---|---|
| 1/2 cup mayonnaise | Use full-fat for richness | |
| 2 tablespoons sweet chili sauce | Balances heat with sweetness | |
| 1 tablespoon sriracha sauce | Adjust for preferred spice level | |
| 1 teaspoon lime juice | Adds fresh acidity | |
| 1/2 teaspoon garlic powder | Enhances overall flavor | |
| Pinch of salt | To taste |
This combination of ingredients creates the perfect balance of crispy texture and creamy, spicy flavor that defines our Boom Boom Shrimp.
Equipment Needed
To create the perfect Boom Boom Shrimp, we need the right equipment to ensure each step is executed with precision. Here’s a detailed list of the essential tools:
- Deep Fryer or Heavy-Bottomed Pot
For frying the shrimp evenly and achieving that signature crispy texture, a deep fryer or a heavy-bottomed pot filled with vegetable oil is a must. The oil temperature should be maintained at 350°F (175°C) for optimal results.
- Thermometer
A reliable kitchen thermometer helps us monitor the oil temperature accurately, preventing undercooking or burning.
- Mixing Bowls
We use multiple bowls—one for the batter mix with flour, cornstarch, and spices, and another for the sauce ingredients.
- Whisk
A whisk is necessary to blend the Boom Boom sauce ingredients smoothly for that creamy, spicy consistency.
- Tongs or Slotted Spoon
Essential for safely lowering shrimp into hot oil and removing them without excess oil.
- Paper Towels or Wire Rack
We drain the fried shrimp on paper towels or a wire rack to keep them crisp and remove excess oil.
- Measuring Cups and Spoons
Precise measurement tools ensure consistency in both the batter and sauce.
- Serving Plate or Bowl
For presenting the Boom Boom Shrimp beautifully, we recommend a shallow bowl or large plate to toss the shrimp in sauce evenly.
| Equipment | Purpose |
|---|---|
| Deep Fryer / Pot | Fry shrimp to crispy perfection |
| Thermometer | Monitor and maintain oil temperature |
| Mixing Bowls | Mix batter and sauce ingredients |
| Whisk | Blend sauce ingredients smoothly |
| Tongs / Slotted Spoon | Handle shrimp safely during frying |
| Paper Towels / Wire Rack | Drain fried shrimp to remove excess oil |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Serving Plate / Bowl | Toss and present finished dish |
Having these equipment pieces ready ensures our Boom Boom Shrimp recipe flows smoothly from preparation to plating, guaranteeing crispy shrimp coated in that irresistible creamy, spicy sauce every time.
Prep Work
Before diving into cooking, proper Prep Work sets the foundation for perfectly crispy and flavorful Boom Boom Shrimp. We focus on preparing the shrimp and crafting the signature Boom Boom sauce with precision and care.
Preparing the Shrimp
- Select fresh, large shrimp that are peeled and deveined for the best texture.
- Pat dry the shrimp thoroughly with paper towels to ensure the batter adheres well and fries crisp.
- Season the shrimp lightly with salt, black pepper, and garlic powder for enhanced flavor.
- Set up the batter by whisking together:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- Beat one large egg in a separate bowl to bind the coating.
- Dip shrimp first into the beaten egg, then coat them evenly with the flour mixture.
- Arrange coated shrimp on a wire rack or plate, ready for frying.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Large shrimp | 1 pound, peeled and deveined | Main protein |
| All-purpose flour | 1 cup | Coating base |
| Cornstarch | ½ cup | Adds crispness |
| Salt | 1 teaspoon | Seasoning |
| Black pepper | ½ teaspoon | Seasoning |
| Garlic powder | 1 teaspoon | Adds aroma and flavor |
| Egg | 1 large, beaten | Binder for coating |
Making the Sauce
Our Boom Boom sauce delivers the iconic creamy, tangy, and spicy kick that defines this dish.
- Combine the following in a mixing bowl:
- ½ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 2 tablespoons sriracha (adjust heat level to your preference)
- 1 teaspoon lime juice freshly squeezed
- ½ teaspoon garlic powder
- Pinch of salt
- Whisk the ingredients vigorously until smoothly blended and creamy.
- Taste test and adjust sriracha or lime juice for the perfect balance of spice and tang.
- Chill the sauce for at least 10 minutes to meld the flavors before tossing with shrimp.
| Sauce Ingredient | Quantity | Flavor Contribution |
|---|---|---|
| Mayonnaise | ½ cup | Creamy base |
| Sweet chili sauce | 3 tablespoons | Sweetness and gentle heat |
| Sriracha | 2 tablespoons | Spicy kick |
| Lime juice | 1 teaspoon | Bright acidity |
| Garlic powder | ½ teaspoon | Savory depth |
| Salt | Pinch | Enhances all flavors |
By following these prep steps we ensure our Boom Boom Shrimp achieves its signature crunch and flavorful punch every single time.
Instructions
Let’s bring together our prep work and equipment to create crispy and flavorful Boom Boom Shrimp. Follow these steps carefully for perfectly cooked shrimp coated in that irresistible Boom Boom sauce.
Cooking the Shrimp
- Heat the oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain a steady temperature for even frying.
- Coat each shrimp thoroughly in the prepared batter, shaking off any excess to prevent clumping in the oil.
- Carefully lower the shrimp into the hot oil using tongs or a slotted spoon. Fry in small batches to avoid overcrowding, which can drop the oil temperature.
- Cook the shrimp for 2 to 3 minutes or until they turn golden brown and crispy. Stir gently to ensure uniform cooking.
- Remove the shrimp with a slotted spoon and place them on paper towels or a wire rack to drain excess oil.
- Repeat until all shrimp are cooked and crispy.
| Step | Details |
|---|---|
| Oil Temperature | 350°F (175°C) |
| Cooking Time per Batch | 2 to 3 minutes |
| Batch Size | Avoid overcrowding (4-5 shrimp) |
Tossing Shrimp in Boom Boom Sauce
- Transfer the hot shrimp into a large mixing bowl.
- Pour the chilled Boom Boom sauce over the shrimp. Use enough sauce to coat every piece lightly but thoroughly.
- Toss the shrimp gently using tongs or a spoon until every shrimp is evenly coated with the creamy, spicy sauce.
- Serve immediately on a serving plate or bowl. Garnish with chopped green onions or sesame seeds for extra flair.
“The secret to perfect Boom Boom Shrimp is maintaining that crispy texture while enveloping the shrimp in a smooth, richly spiced sauce.”
By following these instructions, we guarantee the perfect balance of crunch and flavor that makes Boom Boom Shrimp a show-stopping appetizer or weeknight favorite.
Serving Suggestions
To fully enjoy our Boom Boom Shrimp, we recommend serving it in ways that complement its bold, creamy, and spicy flavors while balancing its crispy texture. Here are our top tips for elevating the experience:
Pairing Ideas
- Serve Boom Boom Shrimp atop a bed of steamed jasmine rice or coconut rice. The fluffiness absorbs the sauce while mellowing the heat.
- Present alongside crisp, refreshing slaws such as a crunchy cabbage or carrot slaw dressed with lime vinaigrette to add acidity and contrast.
- Accompany with lightly sautéed or grilled vegetables, like asparagus or snap peas, to provide a green, fresh note.
Plating Tips
- Use a wide shallow bowl or a stylish platter to spread the shrimp out and highlight the golden crust.
- Garnish generously with thinly sliced green onions, toasted sesame seeds, and fresh cilantro to boost flavor and visual appeal.
- Add lime wedges on the side for guests to squeeze over for an extra zing.
Serving Temperature
- Serve immediately after tossing the shrimp in the Boom Boom sauce. This ensures the shrimp stay crispy and the sauce remains fresh and creamy.
- Avoid letting the shrimp sit too long with the sauce as the coating may soften.
| Serving Component | Description | Notes |
|---|---|---|
| Base | Jasmine rice or coconut rice | Absorbs sauce and balances spice |
| Side | Crisp slaw or sautéed vegetables | Adds freshness and texture |
| Garnish | Green onions, sesame seeds, cilantro, lime | Enhances flavor and presentation |
Beverage Pairings
- Pair with chilled white wine like Sauvignon Blanc or a crisp Riesling to complement the shrimp’s spiciness.
- For a non-alcoholic option, serve with sparkling water infused with lime or cucumber for a refreshing touch.
With these serving suggestions, our Boom Boom Shrimp transforms from a standout appetizer to a complete, memorable meal tailored to excite every sense.
Make-Ahead Tips
Preparing Boom Boom Shrimp ahead of time ensures a stress-free cooking experience while preserving its signature crunch and bold flavors. Here are our top strategies to maintain the crispy texture and vibrant sauce:
1. Prepare the Shrimp in Advance
- Clean and devein the shrimp, then pat them completely dry with paper towels.
- Coat the shrimp with the flour and cornstarch mixture and dip them in the beaten egg as outlined.
- Arrange the coated shrimp on a wire rack lined with parchment paper to prevent sticking.
- Cover loosely with plastic wrap and refrigerate for up to 24 hours before frying.
2. Make the Boom Boom Sauce Ahead
- Whisk together all the sauce ingredients: mayonnaise, sweet chili sauce, sriracha, lime juice, garlic powder, and salt.
- Transfer the sauce to an airtight container and refrigerate for at least 2 hours or overnight.
- Chilling allows the flavors to meld perfectly, enhancing the creamy, spicy, and tangy profile.
3. Frying and Serving on Demand
- Heat the oil to 350°F (175°C) just before cooking.
- Fry shrimp in small batches for 2 to 3 minutes until golden and crispy.
- Drain on paper towels or a wire rack immediately to maintain crunch.
- Toss shrimp in the chilled Boom Boom sauce right before serving for optimal texture and flavor.
4. Storing Leftovers
If you have leftover shrimp tossed in sauce:
- Store them in an airtight container in the refrigerator for up to 24 hours.
- Reheat briefly in a skillet over medium heat to restore some crispness but avoid sogginess by adding extra sauce afterward if needed.
| Step | Time Allowed | Storage Method | Notes |
|---|---|---|---|
| Coated shrimp (uncooked) | Up to 24 hours | Refrigerator, covered | Keep shrimp on wire rack, avoid sogginess |
| Boom Boom sauce | 2 hours to overnight | Airtight container | Flavors intensify with chilling |
| Cooked shrimp with sauce | Up to 24 hours | Airtight container | Best reheated gently, add fresh sauce if needed |
Pro Tip: Avoid tossing shrimp in the sauce until just before serving to keep the shrimp crispy and the sauce fresh-tasting.
Following these Make-Ahead Tips allows us to enjoy perfectly crispy, flavorful Boom Boom Shrimp any time, making it ideal for entertaining or quick weeknight meals.
Conclusion
Boom Boom Shrimp is a fantastic way to bring bold, crispy, and creamy flavors to your table with minimal effort. With the right ingredients and a few simple steps, we can create a dish that impresses every time. Whether it’s for a casual weeknight dinner or a festive gathering, this recipe delivers the perfect balance of heat and crunch.
By mastering this recipe and using our tips, we ensure every bite is packed with flavor and texture. It’s a versatile dish that pairs beautifully with a variety of sides and drinks, making it a go-to favorite in our kitchen. Let’s get cooking and enjoy this irresistible appetizer whenever the craving strikes.
Frequently Asked Questions
What is Boom Boom Shrimp?
Boom Boom Shrimp is a crispy fried shrimp appetizer coated in a creamy, spicy, and tangy sauce made from mayonnaise, sweet chili sauce, sriracha, lime juice, and seasonings. It’s popular in Asian fusion cuisine.
How do you make the shrimp crispy?
The shrimp are coated in a mixture of flour, cornstarch, salt, pepper, garlic powder, and beaten egg, then fried in oil heated to 350°F (175°C) until golden and crispy, usually 2-3 minutes per batch.
What ingredients are in Boom Boom sauce?
The sauce contains mayonnaise, sweet chili sauce, sriracha, lime juice, garlic powder, and salt, whisked together to create a creamy, spicy, and tangy flavor.
Can I prepare Boom Boom Shrimp ahead of time?
Yes, you can prep the shrimp and make the sauce in advance. Store separately and fry the shrimp just before serving to maintain crispiness and fresh flavor.
What equipment do I need to make Boom Boom Shrimp?
You’ll need a deep fryer or heavy pot, thermometer, mixing bowls, whisk, tongs or slotted spoon, paper towels or wire rack, measuring tools, and a serving dish.
What are good side dishes to serve with Boom Boom Shrimp?
Serve with steamed jasmine or coconut rice, fresh slaw, sautéed vegetables, and garnish with green onions, sesame seeds, cilantro, plus lime wedges on the side.
How can I adjust the spice level of the sauce?
Control the heat by adding more or less sriracha in the Boom Boom sauce to suit your taste preference.
What is the best way to serve Boom Boom Shrimp?
Serve in a wide shallow bowl, garnished with green onions, sesame seeds, and cilantro, alongside lime wedges and a chilled white wine or sparkling lime water.