Crispy Boom Boom Shrimp with Spicy Sauce
A crispy, golden fried shrimp dish tossed in a creamy, spicy Boom Boom sauce. Perfect as an appetizer or served over pasta for a satisfying meal.
Equipment
- Mixing bowls
- Whisk
- Deep frying pan or pot
- Tongs
- Paper towels
- Wire rack
- Measuring cups and spoons
Ingredients
For the Shrimp:
- 22-23 shrimp deveined, peeled, and washed
- 1 cup buttermilk
- 1 egg
- 1 tablespoon hot sauce Sriracha
- ½ cup cornstarch
- 1 cup all-purpose flour add gradually
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Dry Coating:
- 1 cup panko breadcrumbs
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon oregano leaves
- ½ teaspoon basil leaves
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
For Frying:
- Cooking oil enough to almost submerge shrimp
- For the Boom Boom Sauce Homemade Alternative:
- ½ cup mayo
- 2 tablespoons sweet chili sauce
- 1 teaspoon lemon juice
- 1 teaspoon hot sauce Sriracha
For Serving:
- Linguine pasta
- Water for boiling
- Salt
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
Prepare the Shrimp:
- Pat dry the shrimp with paper towels.
- In a bowl, whisk together buttermilk, egg, and hot sauce.
- Add cornstarch, followed by gradually adding flour until the batter reaches the desired consistency (not too thick or thin).
- Season with black pepper and salt.
Prepare the Dry Coating:
- In another bowl, mix panko breadcrumbs with cayenne pepper, paprika, oregano, basil, salt, onion powder, garlic powder, and black pepper.
Coat the Shrimp:
- Dip each shrimp in the wet batter, ensuring full coverage.
- Transfer to the dry coating mixture and coat evenly.
- Place coated shrimp on a rack and let them sit for 10 minutes (important for texture).
Cook the Linguine:
- Boil water and add a generous amount of salt.
- Add olive oil, then cook linguine uncovered for 11-13 minutes or until desired tenderness.
- Reserve some pasta water before draining.
Fry the Shrimp:
- Heat oil in a deep pan or fryer (not too hot to avoid burning breadcrumbs).
- Fry shrimp for 3-4 minutes or until golden brown.
- Drain on a paper towel-lined plate.
Make the Boom Boom Sauce:
- In a bowl, mix mayo, sweet chili sauce, lemon juice, and hot sauce.
- Adjust seasoning if needed.
Combine & Serve:
- Add a bit of the reserved pasta water to the sauce to thin it out slightly.
- Toss the fried shrimp in the boom boom sauce.
- Serve over linguine and garnish with fresh parsley.
Enjoy!
- Listen to the crunch and savor the flavor-packed shrimp!
Notes
- Ensure the shrimp are fully dried before coating to help the batter stick.
- Allowing the battered shrimp to rest for 10 minutes before frying ensures a crispier texture.
- Don’t overheat the oil, as the breadcrumbs can burn quickly.
- If you don’t have store-bought Boom Boom sauce, the homemade version is just as good!