Boom Boom Shrimp Recipe

by Kristen Espino on Jun 11, 2024 (updated Jan 21, 2026)

Spice up your dinner with this irresistible Boom Boom Shrimp Recipe. Crispy, succulent shrimp tossed in a bold and flavorful sauce that’s guaranteed to make your taste bud’s dance.

Perfect for gatherings or as a crowd-pleasing appetizer, these shrimp deliver an explosion of flavors with every bite. Say hello to your new favorite party dish!

Boom boom shrimp recipe with sweet chili sauce and green onions.

This Boom Boom Shrimp Recipe features restaurant-style fried shrimp, all smothered in a luscious Asian-inspired sauce that’s both sweet and spicy. Ideal for busy weeknights, or last-minute gatherings, it’s a dish that’s as easy to make as it is satisfying to eat.

Looking for more recipes with an Asian flare, then try my Easy Garlic Chili Oil Noodles, Spicy Salmon Sushi Bake, and Crab Rangoon Egg Rolls.

Why You’ll Love This Recipe

Flavor explosion- This recipe delivers an explosion of bold, mouthwatering flavors that will leave you wanting more.
Quick and effortless- Ready in just 30 minutes, which makes it perfect for busy weeknights or when you’re short on time.
Versatile- Enjoy it as a delicious appetizer, a flavorful addition to salads, or as a tasty main course.
Great for entertaining- Whether you’re hosting a party or a family dinner, this dish is sure to impress everyone with its delicious taste.

Ingredient Notes

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

Shrimp- Peeled and deveined. Fresh or frozen shrimp, typically 16 to 20 count. You can leave the tails on or off.
Buttermilk- Used to marinate the shrimp, tenderizing them and adding a slight tang.
Cornstarch- For coating the shrimp, which helps them achieve a crispy texture when fried.
Garlic powder- Adds an extra layer of flavor to the shrimp.
Oil- Use a neutral oil like Avocado, grapeseed oil, canola or vegetable oil.
Japanese mayo- Also known as Kewpie mayo. You can find it in most asian markets. I’ve also seen it at Costco and Target. Look for the clear plastic bottle with the red cap.
Sweet chili sauce- I use Mae Ploy in this recipe. You can find it in most Asian markets or in the Asian foods section at many grocery stores.
Sriracha- A type of hot sauce made from a paste of chili peppers, vinegar, garlic, sugar and salt. Originating from Thailand, you can find it in most grocery stores or Asian markets.
Lime juice- Freshly squeezed lime juice adds a bright, acidic note that balances the richness of the mayonnaise.

Substitutions

Japanese mayo- If you can’t find Kewpie mayo, feel free to use regular mayonnaise.
Sriracha- Substitute with any hot sauce or chili paste.
Buttermilk- Milk mixed with 1 tablespoon of lemon juice or vinegar per cup, or plain yogurt thinned with a bit of milk.
Cornstarch- Potato starch or tapioca starch can be substituted.

Boom boom shrimp recipe with creamy chili sauce, lime and green onions.

Step By Step Instructions

STEP 1: Prepare shrimp. Peel and devein the shrimp, if needed. Rinse and pat dry with paper towels.

STEP 2: Tenderize and marinate. Place the shrimp in a bowl and cover with buttermilk. Ensure all the shrimp is submerged. Let them marinate in the refrigerator for at least 30 minutes.

Marinated shrimp dredged in corn starch, garlic powder, salt and pepper.

STEP 3: Make the sauce. In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, and lime juice. Then, whisk until smooth.

STEP 4: Prepare the coating. In a separate bowl, mix the cornstarch, salt, pepper, and garlic powder.

STEP 5: Dredge shrimp. In a large skillet, add oil. Heat oil on medium heat to 350℉ on a digital instant read thermometer. As the oil is heating, remove shrimp from the buttermilk and dredge each shrimp in cornstarch mixture until well coated. Then, shake off any excess cornstarch.

STEP 6: Fry shrimp. Once the oil is hot, carefully place the coated shrimp in the hot oil in batches, ensuring they are not crowded. Then, fry for 2 to 3 minutes or until golden brown and crispy.

Mayo, sriracha, sweet chili sauce and lime juice.

Fried shrimp drizzled with creamy chili sauce.

STEP 7: Drain. Remove the shrimp using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

STEP 8: Coat. Transfer crispy shrimp to a large bowl. Drizzle the sauce over the shrimp. Then, gently toss to coat.

STEP 9: Garnish. Sprinkle chopped green onions on top. Serve with lime wedges and extra sauce on the side.

Expert Tips

Patience with marinating. Allow the shrimp to marinate in the buttermilk for at least 30 minutes. This helps tenderize the shrimp by breaking down proteins and softening their texture due to its acidic nature. It also helps the shrimp retain moisture, making them juicier and more flavorful when cooked.

Consistent coating. Ensure each shrimp is evenly coated with the cornstarch mixture. Press the coating gently onto the shrimp to help it adhere better.

Hot oil. Maintain the oil temperature around 350℉. If the oil is not hot enough, the shrimp will absorb more oil and become greasy.

Don’t overcrowd. Fry the shrimp in batches, leaving enough space between each piece. Overcrowding the pan can lower the oil temperature and make the shrimp soggy.

Drain well. After frying, place the shrimp on a wire rack set over a baking sheet or on paper towels to drain the excess oil and keep them crispy.

Serve immediately. This shrimp is best enjoyed fresh and hot. Serve immediately after frying to maintain its crispiness.

Fried Boom boom shrimp recipe with sweet chili sauce.

FAQ

Can I make these shrimp ahead of time?

While the shrimp are best enjoyed fresh, you can peel and devein them in advance and keep them refrigerated until ready to use. Additionally, you can make the sauce ahead of time and store in the refrigerator. Preparing these components in advance will help save time when you’re ready to cook.

How do I prevent my shrimp from becoming soggy?

To prevent the shrimp from becoming soggy, make sure the oil is heated to the correct temperature. Then, fry in small batches and do not overcrowd the pan. This will ensure your shrimp is crispy every time!

What other proteins can I use instead of shrimp?

You can use various proteins to make this shrimp recipe. Boneless, skinless chicken breasts or thighs, a firm white fish such as cod, extra-firm tofu can be cubed and used as a vegetarian alternative.

Can I make the shrimp without marinating in buttermilk?

While marinating the shrimp in buttermilk helps tenderize them, you can skip this step if you’re short on time. However, marinating does enhance the flavor and texture of the shrimp, so it’s recommended if possible.

How do I know when the shrimp are cooked through?

Cooking time typically ranges from 2-3 minutes per side, depending on the size of the shrimp and the cooking method. Avoid overcooking, as they can become tough and rubbery.

Boom boom shrimp recipe with creamy chili sauce and green onions.

Storing and Reheating

To store this Boom Boom Shrimp Recipe, allow the shrimp to cool completely at room temperature. Place the shrimp in an airtight container to maintain freshness. Refrigerate for 2-3 days.

Reheating

When you’re ready to reheat, preheat oven to 350℉. Place shrimp on a baking sheet lined with parchment paper or aluminum foil. Then, heat shrimp in the oven for 10-12 minutes, or until they are crispy and thoroughly heated.

Check them halfway through and flip if necessary to ensure both sides are evenly crispy and warmed through.

Helpful Tools and Equipment

Mixing bowls- For marinating the shrimp and mixing and coating.
Whisk: To blend the sauce ingredients smoothly.
Spider strainer- Allows you to easily remove the fried shrimp from the hot oil while draining excess oil efficiently.
Candy thermometer- Helps you accurately monitor the oil temperature to ensure it stays at the ideal frying temperature.
Skillet- Use a deep skillet to ensure even cooking and prevent splattering.

More Mouthwatering Appetizer Recipes

Tater Tots Poutine

Hot Honey Brussels Sprouts

Burrata Cheese Caprese Salad

Creamy Jalapeno Corn

Pair This Boom Boom Shrimp Recipe With:

After trying out this recipe, I’d love to hear your feedback. Please consider leaving a star review on the recipe card below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!