Shrimps with a boom boom bang! If you are unfamiliar with the dish, it’s time to wise up! Boom boom shrimps have been banging since before you were born yo!
Crispy, zesty shrimp shimmy in a creamy, spicy sauce for a banging flavour explosion that will have you hooked!
Origin of Boom Boom shrimp
Many will argue that the origin of “Boom Boom Shrimp” is China; however, online sources provide evidence to the contrary. Known for its flavorful and slightly spicy profile, this popular Chinese-style dish was invented in the U.S. The name originated in Thailand and has to do with the sauce, which is spicy, but not too spicy.
Boom boom shrimp has gained global popularity and is celebrated for its unique combination of ingredients, often featuring a special Boom Boom Sauce made from mayo, sweet chili sauce, peanut butter, sriracha, ketchup, garlic powder, salt, and pepper.
Sound to good to be true? That’s because it is! But hey, you be the judge!
How To Make Banging Boom Boom Shrimp
Cuisine: Chinese, AmericanDifficulty: Easy2
servings20
minutesThis is a copycat recipe from drinksfeed.com that has been tweaked.
Ingredients
500g raw shrimp
1/2 cup mayo
1/4 cup Thai Sweet Chili Sauce
4-8 drops Sriracha Hot Sauce
1 teaspoon peanut butter
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup corn starch
2 eggs
6 tablespoons canola or vegetable oil
1/2 of a green onion, diced
Directions
- Toss the shrimp with salt, black pepper, and garlic powder together in a large bowl.
- Place cornstarch in a shallow dish.
- In another dish, lightly whisk two eggs together to create an egg wash.
- Dip each piece of shrimp in cornstarch to coat, then dip in the egg wash to coat.
- When all the shrimp have been coated in corn starch and dipped in egg, heat 6-8 tablespoons of oil in a large skillet on high heat. Once the oil is hot, carefully add the shrimp to the pan. Don’t overcrowd the pan.
- The shrimp cook fast! When the bottoms of the shrimp are crispy, flip the shrimp so that the other side can cook. This should only take about 30 seconds per side.
- Remove the cooked shrimp to a paper towel-lined plate.
- In a small bowl, whisk together the Thai Sweet Chili Sauce, Sriracha sauce, mayo, and peanut butter. When the mixture is smooth, carefully toss the shrimp in it. You may not need all of the sauce, it just depends on how “saucy” you want the shrimp. Munch away!
