Boom Boom Shrimp (Crispy Battered Shrimp with Boom Boom Sauce)
Crispy golden battered shrimp tossed in a creamy, sweet-spicy Boom Boom sauce that you will want to put on everything. This easy Boom Boom Shrimp recipe comes together in under 30 minutes and tastes better than any restaurant version.
The Crispy, Saucy Shrimp Recipe You Have Been Missing
If you have ever ordered Boom Boom Shrimp at a restaurant and immediately wondered how to recreate it at home, this is the recipe for you. We are talking about juicy, plump shrimp wrapped in a shatteringly crispy batter, then tossed in a creamy, sweet-heat sauce that is so good you will want to put it on absolutely everything. Boom Boom Shrimp is the kind of dish that disappears from the plate before you even sit down.
This recipe nails the exact texture and flavor you get at your favorite seafood spot, and once you see how simple the Boom Boom sauce is to make, you will never reach for a bottled version again. Whether you are serving it as an appetizer, building shrimp tacos, or piling it over a bowl of jasmine rice, this is one of those boom boom shrimp recipes that earns a permanent spot in your rotation.
What Makes Boom Boom Shrimp So Special
The magic here is really two things working in perfect harmony: the batter and the sauce.
The batter uses a combination of all-purpose flour and cornstarch, which is the classic trick for achieving that light, lacey crunch you get from good fried shrimp at a restaurant. The cornstarch inhibits gluten development and promotes browning, giving you a coating that stays crispy even after you toss it in sauce. Adding cold sparkling water to the batter keeps it airy and thin so it fries up like a delicate shell around each shrimp rather than a heavy, doughy coating.
The Boom Boom sauce is creamy mayonnaise-based with sweet chili sauce for that characteristic sweet stickiness, sriracha for heat, a touch of honey for balance, and a tiny splash of rice vinegar to brighten everything up. It is the kind of sauce that gets described as a good sauce for fried shrimp, and the description does not do it justice. It is closer to a revelation.
Chef's Tip: Make the Boom Boom sauce at least 30 minutes before you fry the shrimp. The flavors meld and deepen as it sits, and the difference between freshly made and rested sauce is noticeable.
The Right Tools Make a Real Difference
For the crispiest battered shrimp, a reliable instant-read thermometer is a genuine game-changer. Oil temperature is everything in frying, and even a 25-degree drop can mean the difference between golden and greasy. A sturdy spider strainer and a wire rack also make the frying process smooth and keep your shrimp crunchy from the moment they come out of the oil.
How to Make the Crispiest Boom Boom Shrimp Batter
This is a wet batter technique, meaning the shrimp go directly from the bowl of batter into the hot oil. There are a few rules that will make or break your results:
- Dry the shrimp completely. Pat them with paper towels until there is no visible moisture. Wet shrimp = batter that slides right off.
- Keep the sparkling water ice cold. Tuck the bottle in the freezer for 10 minutes before using it. Cold batter hits the hot oil and immediately puffs and crisps.
- Do not overmix. Stir the batter just until it comes together. Lumps are fine. Overworking it develops gluten and makes the coating tough and chewy.
- Fry in small batches. Crowding drops the oil temperature and turns your crispy shrimp into steam-cooked, soggy shrimp. Patience here is rewarded.
Warning: Always use a thermometer when deep frying. Oil that is too cool produces greasy, pale shrimp. Oil that is too hot burns the batter before the shrimp cooks through. Target 375 degrees F and maintain it between batches.
Boom Boom Shrimp vs. Yum Yum Shrimp: What Is the Difference?
A lot of people use yum yum shrimp and Boom Boom Shrimp interchangeably, and the sauces are definitely cousins. Yum yum sauce leans sweeter and milder, often made with mayo, ketchup or tomato paste, and butter. Boom Boom sauce is spicier and more complex, with the sweet chili sauce doing the heavy lifting on sweetness while sriracha brings real heat. Both are delicious on fried shrimp, but Boom Boom sauce has a bolder, more restaurant-forward flavor that most people find instantly addictive.
This same sauce works beautifully as a Boom Boom Chicken sauce too. Swap the shrimp for bite-sized chicken pieces, fry until cooked through, and toss in the sauce the same way. It is just as incredible and a great way to stretch this recipe for a crowd.
Ready to make the best battered shrimp of your life? 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 you will want to put on everything. This easy Boom Boom Shrimp recipe comes together in under 30 minutes and tastes better than any restaurant version.
Ingredients
- 1 1/2 lb large shrimp, peeled, deveined, tails on or off
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch, key for extra crunch
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 3/4 tsp salt
- 1/4 tsp black pepper
- 3/4 cup cold sparkling water, ice cold, this keeps the batter light
- 1 large egg, lightly beaten
- 3 cups vegetable oil, for frying, canola or peanut oil also work
- 1/2 cup mayonnaise, full fat for best flavor
- 3 tbsp sweet chili sauce
- 1 tbsp sriracha, adjust to taste
- 1 tsp honey
- 1 tsp rice vinegar
- 1 clove garlic, minced or pressed
Instruction
Make the Boom Boom sauce first so the flavors have time to meld. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and minced garlic until completely smooth. Taste and adjust the heat level by adding more sriracha if you like it spicier. Cover and refrigerate until ready to use.
Pat the shrimp thoroughly dry with paper towels. This step is non-negotiable. Moisture is the enemy of crispy batter, so take an extra minute here.
In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and black pepper.
Add the beaten egg and cold sparkling water to the dry ingredients and whisk just until a smooth batter forms. Do not overmix. A few small lumps are perfectly fine. The batter should be the consistency of thin pancake batter.
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 of 6 to 8 shrimp at a time, dip each shrimp into the batter, let any excess drip off, and carefully lower it into the hot oil. Fry for 2 to 3 minutes, turning once, until deeply golden and crispy. Do not crowd the pot or the temperature will drop and the shrimp will steam instead of fry.
Remove the fried shrimp with a spider strainer or slotted spoon and transfer to a wire rack set over a baking sheet. Do not put them on paper towels or they will lose their crunch on the bottom.
Once all the shrimp are fried, transfer them to a large bowl. Drizzle generously with the Boom Boom sauce and toss gently to coat every piece. Alternatively, serve the sauce on the side for dipping.
Serve immediately, garnished with thinly sliced green onions and a sprinkle of sesame seeds if desired.
Equipment
- Heavy-bottomed pot or deep skillet
- Instant-read thermometer or candy thermometer
- Spider strainer or slotted spoon
- Wire rack and baking sheet
- Two large mixing bowls
- Whisk
- Paper towels
Notes
Serving Ideas and Variations
Boom Boom Shrimp is endlessly versatile. Here are some of the best ways to serve it:
- As an appetizer: Pile onto a platter with extra Boom Boom sauce on the side for dipping and garnish with green onions and sesame seeds.
- Boom Boom Shrimp Tacos: Nestle the sauced shrimp into warm corn tortillas with shredded purple cabbage, sliced avocado, and a squeeze of lime. One of the best tacos you will ever eat.
- Shrimp Rice Bowls: Serve over steamed jasmine or coconut rice with cucumber slices and pickled red onion for a fast weeknight dinner.
- Lettuce Cups: Spoon into butter lettuce leaves with a little shredded carrot for a lighter, fresher presentation.
Adjusting the Heat Level
The Boom Boom sauce recipe here lands at a medium spice level that most people find very approachable. To turn it up, add more sriracha or a pinch of cayenne to the sauce. To cool it down, reduce the sriracha by half and bump up the sweet chili sauce slightly. The balance is easy to customize and the recipe is forgiving, so taste as you go and make it your own.
