Crispy Boom Boom Shrimp in 25 Minutes
Crispy fried shrimp tossed in a creamy, spicy, sweet chili sauce—this boom boom shrimp recipe gives you that restaurant flavor at home in under half an hour.
The sauce comes together in one bowl while the shrimp fry up in minutes, so the whole thing is on the table before you’d even get seated at the restaurant.
Why This Boom Boom Shrimp Works
The double coating of flour and cornstarch creates a shell that stays crunchy even under the sauce. It’s the same reason the appetizer is a crowd favorite—every bite gives you a loud crunch before the creamy, tangy heat kicks in.
The sauce hits that exact balance between sweet chili, garlicky heat, and a little sharpness from rice vinegar. You control the spice, so it can be as gentle or as fiery as your table wants.
Ingredients
- 1 lb large shrimp, peeled and deveined: tail on or off, whatever you prefer.
- 1/2 cup buttermilk: helps the coating stick; plain yogurt thinned with a splash of milk works too.
- 1/2 cup all-purpose flour: part of the double dredge that builds the crust.
- 1/2 cup cornstarch: keeps the coating light and extra crisp.
- 1 tsp garlic powder: goes right into the dry dredge.
- 1/2 tsp fine salt: plus a pinch more for the sauce if needed.
- 1/4 tsp cayenne pepper: wakes up the coating without making it hot.
- Vegetable oil, for frying: about 2 inches deep in a pot or dutch oven.
- 1/2 cup mayonnaise: full-fat gives the sauce its body.
- 3 tbsp Thai sweet chili sauce: the sweet, sticky backbone of boom boom sauce.
- 1 tbsp sriracha: adjust to your heat preference.
- 1 tsp rice vinegar: cuts through the richness.
Variations / Substitutions
- Swap the protein: boneless chicken thighs or firm tofu work the same way. Fry time may shift by a minute.
- Adjust the heat: use less sriracha for mild, or add a pinch of crushed red pepper for serious fire.
- Gluten-free: replace the flour with an equal amount of cornstarch or a 1-to-1 gluten-free blend.
- Use it as a taco filling: pile the sauced shrimp into warm flour tortillas with shredded cabbage and a squeeze of lime.
If you like this, you might also enjoy my Bang Bang Chicken.
How to Make Boom Boom Shrimp
Step 1: Mix the Boom Boom Sauce
Combine the 1/2 cup mayonnaise, 3 tbsp sweet chili sauce, 1 tbsp sriracha, and 1 tsp rice vinegar in a small bowl. Whisk until smooth, about 30 seconds.
The sauce should be creamy and evenly colored, pale orange with little flecks of chili. Taste it now and add an extra squeeze of sriracha if you want more heat.
Step 2: Dredge the Shrimp
Pat the shrimp dry. Pour the 1/2 cup buttermilk into a shallow bowl. In a second bowl, stir together the 1/2 cup flour, 1/2 cup cornstarch, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp cayenne.
Dip each shrimp in the buttermilk, let the excess drip off, then press it into the flour mixture so every curve is coated. The coating should look dry and powdery. Set the dredged shrimp on a wire rack while you heat the oil to 350°F (175°C).
Step 3: Fry the Shrimp
Pour 2 inches of vegetable oil into a deep pan or dutch oven and heat it to 350°F (175°C). Fry the shrimp in batches, about 6 to 8 pieces at a time, for 2 to 3 minutes per batch. They’re done when the coating is light golden brown and the shrimp turn opaque.
Lift them out with a spider or slotted spoon and let them drain on paper towels for just a minute. Frying in small batches keeps the oil hot so the coating stays light, never greasy.
Step 4: Toss and Serve
Drop the warm shrimp straight into the bowl of sauce and toss gently with a spoon until every piece is glossy and coated. Pile them onto a plate right away while they’re hot and crunchy.
The sauce will cling to every ridge and edge, giving you that signature tangy, spicy, sweet bite that disappears fast.
A Few Notes Before You Start
- A thermometer is your friend. If the oil drops below 325°F, the shrimp will soak up grease instead of frying crisp.
- Don’t skip resting the dredged shrimp on a rack. That few minutes lets the coating hydrate slightly and stick better during frying.
- Make extra sauce. A small dish on the side for dipping is never a bad idea, especially if you’re serving it as an appetizer.
- Use thawed, dry shrimp. Frozen shrimp will spit and drop the oil temperature, leaving the coating soggy.
Fry in batches so the oil temperature stays steady.
| Shrimp per batch | Fry time |
|---|---|
| 6 to 8 pieces | 2 to 3 minutes |
| 10 to 12 pieces | 3 to 4 minutes |
Keeping Crispy Shrimp Fresh
- Refrigerate: Store leftovers in a sealed container for up to 2 days. The coating will soften but the flavor stays.
- Reheating: Crisp them back up in a 375°F oven or air fryer for 3 to 4 minutes. A microwave will turn the coating chewy.
What to Serve with Boom Boom Shrimp
A bed of jasmine rice and steamed broccoli turn this appetizer into a full dinner. The rice soaks up any extra sauce, and the broccoli adds a clean, mild crunch. For a lighter plate, pile the shrimp over a bowl of shredded iceberg lettuce with thin slices of cucumber and a drizzle of extra chili sauce.
Frequently Asked Questions
Can I bake these instead of frying?
You can, but the crust won’t be as crisp. Bake dredged shrimp on a greased rack at 425°F for 8 to 10 minutes, then toss with sauce.
How far ahead can I make the sauce?
The sauce keeps well in the fridge for up to 3 days. Give it a stir before using and don’t toss shrimp in it until the last second.
Is boom boom shrimp spicy?
It has a warm, tingly heat, not a burn. If you’re feeding kids or anyone heat-sensitive, cut the sriracha in half and taste before adding more.
Can I use frozen shrimp?
Yes, thaw them completely first and pat them very dry. Any water left on the shrimp will thin the buttermilk and make the coating slide off.
Boom Boom Shrimp Recipe
Ingredients
Method
- Mix mayonnaise, sweet chili sauce, sriracha, and rice vinegar in a bowl until smooth.
- Pat shrimp dry. Put buttermilk in a shallow bowl. In another bowl, stir flour, cornstarch, garlic powder, salt, and cayenne. Dip shrimp in buttermilk, then press into the flour mixture. Set coated shrimp on a wire rack.
- Heat 2 inches of oil to 350°F (175°C). Fry shrimp in batches 2 to 3 minutes until golden and opaque. Drain on paper towels.
- Toss shrimp with the sauce until well coated and serve immediately.
