Boom Boom Shrimp

This boom boom shrimp recipe is the perfect combination of creamy spicy and crunchy. Fried shrimp are coated in a smooth boom boom sauce for an explosion of flavors.

Spicy Boom Boom Shrimp

Just wait until you try Boom Boom shrimp!

This delectable recipe features succulent shrimp coated with crispy batter and fried to golden perfection. It’s then tossed with the creamy, spicy and rich boom boom sauce bringing the whole dish to the next level.

Every single bite of this dish leaves you wanting more. You will even wonder how it came out of your kitchen.

Not to mention, it’s super easy to make and uses only pantry staples ingredients.

Pair this dish with a bold Cauliflower Soup Ina Garten,  steamed white rice, or a fresh Farro salad!

How To Make It

Preparing The Two Mixtures

Add 2 eggs to a medium-sized bowl. Season with pepper and salt.

Whisk until well combined.

In a separate bowl, add the cornstarch and all-purpose flour. Whisk until fully combined.

You should have three bowls: one with the shrimp, another with the egg wash, and one last with the flour mixture.

Coating The Shrimp

Dip the shrimp into the egg wash. Then, dip it into the flour mixture.

Repeat this coating process for the remaining shrimp, until they are all coated.

Frying The Shrimp

Fill the skillet or deep pan with oil. Heat oil. Add your shrimp to the oil. Fry the shrimp and flip halfway through cooking.

Cook shrimp until you get a crispy batter and golden brown color. Drain any excess oil on a paper towel lined plate.

Combining With The Sauce

Add the deep-fried shrimp to a bowl and coat it in the boom boom sauce. Or add the sauce to the shrimp as a dipping bowl.

Serve the shrimp right away. Sprinkle with sesame seeds.

Pro Tips

• Choose large shrimp: I’ve used small shrimp for this recipe. Bigger sizes are often more suitable for this kind of dish, especially if you intend to serve it on its own.


• Use frozen shrimp: I’ve also used fresh shrimp. But if you don’t have access to them, frozen shrimp will work too! Simply make sure to pat them dry after thawing them, or the batter won’t stick.


• Make it crispier: Double-dip in the flour and egg mixture for a crispier result. You can also add ½ cup of panko breadcrumbs to the dry mixture. Some like to add club soda to the egg mixture or baking powder to the flour mixture. I’m not particularly a fan of this method. But if you feel adventurous, add ½ cup of club soda to the eggs and ½ teaspoon per cup of flour.

Storing and Freezing

• In The Fridge: Store boom boom shrimp in the refrigerator for 3-5 days.


• In The Freezer: Freeze the shrimp without the sauce for three months. If you coated the shrimp with the sauce, the USDA doesn’t recommend freezing. The mayonnaise-based sauce doesn’t freeze well, because the mayo separates when it thaws.

Reheating Boom Boom Shrimp

Since the shrimp is coated with sauce, you should pan-fry the shrimp to reheat it. Simply keep in mind they will not be as crispy as the fresh version.

Try These Next!

• Shrimp Chimichanga


• Subway Seafood Sensation Recipe


• Fried Mahi Mahi Recipe


• Barefoot Contessa Crab Cakes Recipe


• Lobster Garlic Noodles Yard House

Have You Tried This Boom Boom Shrimp Recipe?

Let me know in the comments section! Don’t hesitate to leave a review as well ⭐⭐⭐⭐⭐