Boom Boom Shrimp

5 from 3 votes

Create restaurant-quality appetizers at home! This boom boom shrimp is an amazing option that is easily pan fried to perfection.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Asian

Servings:

Calories: 475kcal

In a small bowl, whisk together mayonnaise, chili sauce, ketchup, sriracha sauce, vinegar, garlic powder, and salt. Cover and refrigerate until ready to serve.
¼ teaspoon garlic powder, ½ cup mayonnaise, 2 tablespoons sweet chili sauce, 2 tablespoons ketchup, 1 teaspoon sriracha sauce, ½ teaspoon vinegar, 1 teaspoon salt
Dry shrimp with paper towels.
1 pound jumbo shrimp
In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika. Add club soda and whisk together until no lumps remain. Stir in shrimp so the shrimp is completely coated by the batter.
1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon baking powder, ½ teaspoon pepper, ¼ teaspoon paprika, 1 cup club soda, ¼ teaspoon salt, ¼ teaspoon garlic powder
In a heavy-bottomed large skillet, pour canola oil until about an inch high and heat to 350 degrees.
Canola oil for panfrying
When the oil is hot, moving quickly, using tongs, remove shrimp one at a time from the marinade, and shake gently to remove excess batter. Place shrimp into the hot pan without overcrowding and cook for 1-2 minutes on each side until light golden brown.
Transfer to a cooling rack placed over a cookie sheet lined with paper towels or to a paper towel-lined plate. Finish cooking all of the shrimp.
Place shrimp on a platter and drizzle sauce over the shrimp. Serve any remaining sauce with the shrimp.
Garnish with scallions if desired and serve immediately.
Scallions

You can increase the sriracha up to 2 tablespoons in the sauce if you love spice!
Frozen shrimp is a great option, but make sure it's completely thawed before using.