Boom Bang Shrimp
Well butter my biscuit and call me saucy, y'all-we need to talk about Boom Boom Shrimp. Not just talk.
Testify. Because this shrimp ain't just shrimp-it's a crispy, creamy, spicy revelation. The kind of dish that makes grown folks dance in the kitchen like they just got proposed to. And honestly? They kinda did. By flavor.
Now, let me set the scene.
It all started on a Tuesday. The kind of day where dinner time sneaks up on you like a toddler with scissors-sudden, chaotic, and slightly terrifying. I opened the fridge, gave it that look (you know the one), and saw some lonely shrimp just waiting for their time to shine. And oh, honey... did they shine.
Enter: the Boom Boom. That sauce? It's got more attitude than my Aunt Teisha at Thanksgiving drinking Tequila.
Creamy mayo, a kick of sriracha, a splash of sweet chili sauce-like a spicy hug wrapped in a crispy panko breading. And when you drizzle (okay, drench) it over those golden shrimp? Boom. Bang.
So, if you've got 20 minutes and a craving for something that'll make you feel like you run a Michelin-star kitchen, this one's for you, honey.
Boom Bang Shrimp
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Author
Hannah Taylor
Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
Boom Bang Shrimp Honey!
Ingredients
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1 Pound Shrimp
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1 Cup Buttermilk
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1 Egg
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¼ Cup Cornstarch
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1 Cup Flour
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1 Cup Panko
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1 Tbsp Onion Powder
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1 Tbsp Garlic Powder
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1 or 2 Tbsp Chef Pauls Seasoning or any kind of seafood seasoning you like
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1 or 2 Cups of Oil
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¼ Cup Mayo
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¼ Cup Sweet Chili Sauce
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Eyeball the Sriracha
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1 Tbsp Honey
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Green Onions for garnish
Directions
Let’s make the sauce, In a bowl, whisk together the mayo, sweet chili sauce, sriracha and honey. Taste it. Do a little shoulder shimmy. Set aside.
Soak the shrimp in buttermilk/egg mixture for about 10 minutes (this makes 'em tender and helps the coating stick).
In a shallow bowl, mix the cornstarch, flour, garlic powder, salt, and pepper. Take the shrimp out of the milk and toss them in the flour mixture until fully coated.
Heat about 1-2 inches of oil in a skillet over medium-high heat (around 350°F if you're using a thermometer). Fry shrimp in batches for 2-3 minutes per side until golden and crispy. Drain on a paper towel.
You can toss the crispy shrimp in the sauce to coat fully, or plate them up and drizzle that Boom Boom Sauce all over like you mean it.
Serve over lettuce, in tacos, or straight out of the bowl while dancing in your kitchen. No judgment here. Kisses!
