Boom Boom Shrimp Recipe

We love to order Boom Boom Shrimp every single time we go out to eat and find it on a menu. The tempura-battered shrimp is crispy and served with a side of tangy chili sauce. You cannot beat this dish!

Ingredients

• 1/3 cup real mayonnaise
• 1/4 cup sweet chili sauce
• 1 teaspoon peanut butter
• 4-6 drops sriracha sauce, or more if desired
• 1lb large raw shrimp, peeled and deveined
• 1-1/2 cups all purpose flour
• 3/4 cup cornstarch
• 1-1/2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can, 12 oz, ginger ale or ginger beer
• vegetable oil for frying

How To Make Boom Boom Shrimp

In a small bowl, combine mayonnaise, sweet chili sauce, peanut butter, salt and pepper and sriracha sauce. Whisk well to mix evenly and set aside. 

In a large saucepan, heat vegetable oil to fry shrimp. Add a candy thermometer to the oil and heat to 330 degrees. 

In a large bowl, combine flour, cornstarch, baking powder, salt, and pepper. Mix well. 

When the oil has reached temperature, add ginger ale or ginger beer to the flour mixture and mix well. The mixture will bubble and froth, continue to mix until combined well. Dredge shrimp into the batter, coating on both sides and carefully place into oil.

Working in batches, place shrimp in frying pan and fry shrimp on both sides for about 2-3 minutes until shrimp is pink and breading begins to brown. Remove from pan and let stand to drain on paper towel. Repeat with the remaining shrimp until everything is cooked. 

Dredge one side of each bang bang shrimp into the sauce and serve, or serve boom-boom sauce on the side for dipping. 

This recipe serves 4.

Tips and Tricks for this Boom Boom Shrimp Recipe

• I used ginger beer vs ginger ale as that is what I had since I make Moscow mules with that. But you can substitute if need be.
• If you want to make your boom boom sauce spicer, be sure to add chili garlic sauce, red pepper flakes, and garlic powder to the mix.
• Top with toasted sesame oil for more flavor.
• Be sure to store any leftover shrimps in an airtight container. You can keep any leftover yum yum sauce with the shrimp. If you don’t want to keep the sauce, consider serving it with tartar sauce as an alternative dipping sauce.
• This recipe can be served as a main course or a side dish – up to you! Slice up some green onions to garnish, and make sure you have some french fries on hand for guests.
• If you don’t have vegetable oil, you can substitute it with canola oil or peanut oil.

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