Make your favorite Boom Boom Shrimp at home with our popular Boom Boom Sauce! This shrimp recipe is the perfect balance of crunchy, savory, sweet, and spicy.
More shrimp recipes to check out: Honey Walnut Shrimp, Shrimp Francese, Coconut Shrimp and Lemon Garlic Shrimp.
Boom Boom Sauce
The basis of this recipe is the sauce! We created a copycat sauce of the popular Sheetz and Bonefish Grill Bang Bang shrimp.
Succulent shrimp is breaded with buttermilk and Panko, pan fried until crispy, then tossed with the flavorful shrimp sauce.
Bang Bang Sauce
While similar, the two sauces are different as explained in our post with the sauce recipe; mainly the inclusion of ketchup and garlic in this version and honey in the other.
Boom Boom Shrimp Recipe
The following shrimp sauce ingredients, if you’re not familiar with using, have some unique traits to keep in mind when shopping for them. For the full ingredient list, please reference the recipe card below.
Mayonnaise – Mayonnaise will greatly impact the final flavor, so use a brand you trust and enjoy.
Sweet Chili Sauce – Each brand of sweet chili sauce has their own unique recipes. Some brand are sweeter while some are spicier. If using it for the first time, taste it to see what you’re working with.
Sriracha – Compared to other Sriracha based sauces, this sauce is on the mild side; especially if you don’t make it in advance. To keep ultra mild, omit the Sriracha from the sauce.
Panko – Panko can be found in the international section of your grocery store. A small amount of stores will stock it near the breadcrumbs.
In the picture below you can see how large the Panko flakes are compared to breadcrumbs. Makes for a “crispier” shrimp. 
How to Make This Dish
Only 30 minutes stand between you and crispy fried shrimp smothered in a rich sauce! While it looks complicated, it’s actually an easy recipe to execute.
Make the Sauce – Throw all the ingredients in a bowl and stir away.
Pre-heat the Oil – Use a candy or oil thermometer to get the temp as close to 375°F as possible.
Prep The Shrimp – Make the wet brine and dry seasoning mix and coat the shrimp.
Fry the Shrimp – Cook the shrimp for only 2-3 minutes.
Grub Down – Transfer to a plate and drizzle with the sauce! Grub away!
Variations
Boom Boom Chicken
Omit the shrimp and replace it with diced chicken. You’ll need to add a few extra minutes when pan frying the protein.
Fried Shrimp Tacos
Stuff the fried shrimp inside a flour or corn tortilla and top with the shrimp sauce to create a fried shrimp taco recipe. Cabbage and green onions would make great taco toppings.
Extra Spicy Shrimp
Like some heat? Add a 1/2- 1 teaspoon of red pepper flakes or 1/8 tsp cayenne pepper to the sauce for an extra kick.
Side Dish Ideas
The sauce is not only ideal to make this shrimp dish, but it’s often used as a french fries sauce (often referred to as bomb sauce)! So why not serve some good stuff on the side to dip the extra sauce in? Here are some of our favorite side dishes:
Air Fryer Potato Wedges
Air Fried Frozen French Fries
Air Fryer Tater Tots
Air Fryer Artichoke
Sweet Potato Fries
Onion Rings
Expert Tips
- Butterfly the shrimp for maximum shrimp to sauce ratio. It does add a few minutes to the prep time, however.
- Make sure the shrimp is 100% dry before adding the batter. You’ll find the end results will suffer as the coating won’t stick.
- Do not overcrowd the pan. Fry in batches to avoid brining down the temperature of the oil thereby creating soggy shrimp.
- This recipe is best when enjoyed immediately. Ain’t nobody want soggy fried shrimp.
- Try and make the sauce about 2 hours before serving to allow the flavors to meld together.
- We don’t recommend freezing due to the mayonnaise.
Sheetz Boom Boom Sauce
If you love Sheetz version, you’ll love this copycat recipe! It’s as close to the real thing as you’re gonna get.
Drink Pairing Recommendations
This shrimp dish pairs nicely with some spectacular white wines.
Wines – Riesling, Sauvignon Blanc, or Pinot Grigio
Boom Boom Sauce Recipe
Boom Boom Shrimp
Servings: 4 servings
Calories: 970kcal
Cost: $20
SAUCE
SHRIMP
- 1 cup Canola or Vegetable Oil, + more, if needed
- 1 cup Buttermilk
- ¾ cup All-purpose Flour
- ½ cup Cornstarch
- 1 large Egg
- 1 cup Panko (*Note 2)
- ½ tsp Onion powder
- ¼ tsp Garlic Powder
- ½ tsp Dried Oregano
- ⅛ tsp Kosher Salt
- ⅛ tsp Black Pepper
- 1 lb Raw Shrimp, Medium-Large (De-veined and Shelled)
MAKE THE SAUCE
-
Add all the sauce ingredients to a small mixing bowl and mix to combine. Let sit for 2 hours before proceeding to let the flavors meld, if possible.
-
MAKE THE SHRIMP
-
Pre-heat the oil in a large skillet to 375°F.
-
In a large shallow bowl, whisk together the buttermilk, flour, cornstarch, and egg. Set aside.
-
In a second shallow bowl, combine the Panko, onion powder, garlic powder, oregano, salt and pepper.
-
One at a time, dip the shrimp in the buttermilk mixture. Immediately dip it into the Panko mixture, gently applying pressure to ensure the coating sticks to the shrimp. Repeat until all the shrimp have been coated.
-
Gently add the shrimp to the hot oil, frying until crispy and golden brown (approx. 2-3 minutes). As the shrimp cooks, flip them around a couple times to ensure even cooking. Work in batches if needed.
-
Transfer the shrimp to a paper towel lined plate to drain excess oil.
-
Transfer the shrimp to a serving plate or bowl, drizzle with the boom boom sauce and serve.
Note 1 – If the chili sauce is on the super sweet side, you can omit the brown sugar
Note 2 – You can replace with breadcrumbs if you prefer.
Note 3 – Do not use pre-cooked shrimp. It will overcook and become tough and rubbery.
Nutritional information does not reflect the residual oil or batter ingredients, hence the higher total numbers. Calculate, while making in your kitchen, if you need a truly accurate count.
Calories: 970kcal | Carbohydrates: 52g | Protein: 31g | Fat: 71g | Saturated Fat: 8g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 39g | Trans Fat: 0.3g | Cholesterol: 242mg | Sodium: 659mg | Potassium: 520mg | Fiber: 2g | Sugar: 8g | Vitamin A: 214IU | Vitamin C: 2mg | Calcium: 192mg | Iron: 3mg
Darcey Olson
Source link
