Super Easy Boom Boom Shrimp Recipe (Sweet & Spicy!)

closeup of tempura shrimp in serving bowl on countertop.

5 from 3 votes

Super Easy Boom Boom Shrimp Recipe (Sweet & Spicy!)

Boom Boom Shrimp starts with succulent shrimp then fries it up tempura style for a light and crispy exterior, all smothered in a spicy Boom Boom sauce. This Southern favorite is next level and works great as an appetizer, main dish, or even as a salad topper.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, main dish

Cuisine: Asian

Servings:

Calories: 650kcal

Author: Sarah Jenkins

Ingredients

For The Shrimp Tempura

1 lb whole shrimp peeled, tails removed
2 cups peanut oil
1 ½ cups water, with ice
2 cups all purpose flour
2 egg yolks

For The Boom Boom Sauce

¾ cup mayo
3 tablespoon sweet chili sauce
2 tablespoon sriracha sauce
1 tablespoon ketchup
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon salt
¼ teaspoon cayenne pepper

Instructions

Make the Boom Boom Sauce. Combine all the ingredients for the sauce in a medium-sized bowl and mix well. Set aside while you fry the shrimp.
Heat the oil. Heat the peanut oil in a high-sided pot or fryer until 350 degrees.
Make the ice water. Combine 1 ½ cups water with ice and let sit for 2 minutes.
Make the shrimp batter. In a medium bowl, add 1 cup flour, 2 egg yolks, and 1 ½ cups ice water from the ice water mixture above.
Fry. Place the remaining cup of flour in a shallow bowl. Dredge each shrimp piece in the flour, then dip it into the batter. Add the shrimp to the hot oil and fry for about 3 minutes, flipping halfway through. (Work in batches if you need to - don’t crowd the pan.)
Remove the shrimp from the oil and place on a plate lined with paper towels. All the shrimp to cool for 2 minutes, then add to a large bowl and toss with the boom boom sauce.
Serve and enjoy!

Notes

If you want to make the sauce ahead of time, that's fine, but try to wait until just before serving before making the shrimp and tossing it with the sauce. Otherwise, the shrimp can get a bit soggy after sitting in the sauce for a bit.

When frying the shrimp, work in batches and don't crowd the pan to ensure that your shrimp that your shrimp heat all the way through and the tempura batter becomes nice and crispy.

Store leftovers in an airtight container for 1-2 days. Reheat in an airfryer, or place shrimp on a sheet pan and heat for 20-30 minutes at 385 until they crisp up again.

Nutrition