Restaurant-level crispiness, a creamy kick, and flavors that impress every guest — made right in your own kitchen.
Boom Boom Shrimp is the kind of appetizer that disappears from the table before you even realize you wanted seconds. With its irresistibly crispy coating and creamy-spicy signature sauce, this dish has earned a spot on menus from casual seafood spots to upscale bistros.
The good news? You don’t have to wait for a restaurant visit to enjoy it. In this guide, I’ll walk you through not just the recipe, but the science, techniques, and chef’s secrets that turn ordinary fried shrimp into unforgettable Boom Boom Shrimp.
Why This Recipe Works
- Scientific approach to crispiness – Balancing moisture removal, oil temperature, and the Maillard reaction for golden perfection.
- Flavor architecture – The sauce is built on fat, acid, sweetness, and heat for a perfectly balanced bite.
- Versatile methods – Fry, bake, or air fry without sacrificing texture.
Ingredients Deep Dive
For the Shrimp (4 servings)
- 1 lb large shrimp – Peeled, deveined, tail removed. Tip: Look for 16–20 count per pound for the best bite size.
- ½ cup all-purpose flour – Base for the breading to stick.
- ¼ cup cornstarch – Adds lightness and crunch to the coating.
- 2 large eggs, beaten – Protein binder for breadcrumbs.
- 1 cup panko breadcrumbs – Japanese-style crumbs for maximum crisp.
- 1 tsp smoked paprika – Gentle heat and color.
- ½ tsp garlic powder – Layered savory flavor.
- ½ tsp kosher salt – Enhances natural shrimp sweetness.
- Freshly ground black pepper – For sharpness.
- Oil for frying – Peanut or canola oil for high smoke point.
For the Boom Boom Sauce
- ½ cup mayonnaise – Rich, creamy base.
- 2 tbsp sweet chili sauce – Sweetness and mild heat.
- 1–2 tsp sriracha – Adjustable heat level.
- ½ tsp garlic powder – Aromatic depth.
- 1 tsp lime juice – Balances the richness with acidity.
- (Optional) ½ tsp rice vinegar – Adds brightness without overpowering.
Step 1 – Choosing the Best Shrimp
The shrimp are the star — treat them as such.
- Fresh vs. Frozen: Fresh wild-caught shrimp have a firmer bite and more complex flavor, but high-quality frozen shrimp (IQF – individually quick frozen) work well if thawed properly in cold water.
- Avoiding Waterlogging: Excess water in shrimp dilutes flavor and ruins crispness. Pat them completely dry before seasoning.
Step 2 – Mastering the Breading Process
The perfect breading creates a thin, shatteringly crisp crust.
- Set up three shallow dishes:
- Dish 1: Flour + cornstarch + smoked paprika + garlic powder + salt + pepper.
- Dish 2: Beaten eggs.
- Dish 3: Panko breadcrumbs.
- Dredge shrimp in the flour mixture — shake off excess.
- Dip into beaten egg — let the excess drip away.
- Coat with panko — press gently to adhere without crushing the crumbs.
Pro Tip: Let breaded shrimp rest on a wire rack for 5 minutes before frying — this helps the coating bond.
Step 3 – Frying for Maximum Crunch
Oil Temperature Control
- Ideal: 350°F (175°C) — hot enough to crisp without burning.
- Too low: The coating absorbs oil → greasy shrimp.
- Too high: Coating browns before shrimp cooks.
Frying Technique
- Fry in small batches (6–8 shrimp) to maintain oil temperature.
- Cook for 2–3 minutes per side until golden.
- Remove to a wire rack over paper towels — this prevents steam from softening the crust.
Step 4 – Creating the Perfect Boom Boom Sauce
The sauce is where this dish gets its personality.
Flavor Balancing
- Creamy base (mayo) → coats the palate.
- Sweetness (sweet chili sauce) → balances spice.
- Heat (sriracha) → adjustable kick.
- Acid (lime juice, vinegar) → cuts through fat.
Method: Whisk all ingredients until smooth. Taste and adjust — more sriracha for heat, more lime for tang. Chill for at least 15 minutes to let flavors marry.
Step 5 – Serving & Presentation
Plating Like a Pro
- Arrange shrimp in a circular fan on a large platter lined with fresh romaine or butter lettuce.
- Place a small dipping bowl of Boom Boom sauce in the center.
- Garnish with chopped green onions, cilantro, or sesame seeds.
- Add lime wedges for a burst of freshness.
Optional Cooking Methods
Air Fryer Method
- Preheat to 375°F (190°C).
- Spray breaded shrimp lightly with oil.
- Air fry for 6–8 minutes, flipping halfway.
Oven-Baked Method
- Preheat to 425°F (220°C).
- Place shrimp on a wire rack over a baking sheet.
- Spray with oil. Bake 10–12 minutes, flipping once.
Pairing Ideas
- Drinks: Crisp Sauvignon Blanc, light beer, or a tropical mojito.
- Sides: Asian slaw with sesame dressing, coconut rice, or avocado mango salad.
- Full Meal: Serve as part of a seafood platter with calamari and garlic butter scallops.
Troubleshooting
- Breading falling off → Shrimp too wet or skipped flour step.
- Shrimp chewy → Overcooked; reduce frying time.
- Oil splatter → Shrimp too damp; pat thoroughly before breading.
Recipe Card
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4
Calories: ~425 per serving
Instructions:
- Pat shrimp dry; season with salt & pepper.
- Bread using flour mix → egg → panko.
- Fry at 350°F in batches until golden.
- Mix sauce ingredients; adjust seasoning.
- Serve immediately with sauce on side or tossed.
Nutrition (Per Serving)
- Calories: 425 kcal
- Protein: 24 g
- Fat: 26 g (Sat. Fat: 4 g)
- Carbs: 28 g (Fiber: 1 g, Sugars: 4 g)
- Cholesterol: 175 mg
- Sodium: 580 mg
Final Thoughts
With this guide, you’re not just following a recipe — you’re mastering the techniques behind it. By understanding ingredient quality, breading science, oil temperature, and flavor balance, you can make Boom Boom Shrimp that rivals or surpasses restaurant versions.
Serve it as a show-stopping appetizer, a light main with sides, or part of a seafood feast. However you plate it, be ready for one thing: there won’t be leftovers.