Boom Boom Shrimp Recipe
Crispy, house tempura-battered shrimp tossed in spicy boom boom sauce * sub grilled shrimp * sub blackened shrimp +1
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Ingredients
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Shrimp
Tempura Batter
Boom Boom Sauce
For Frying
Method
Shrimp Preparation
Season the Shrimp
In a bowl, season the peeled and deveined shrimp with salt and black pepper. Set aside to marinate for about 15 minutes.
Tempura Batter Preparation
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, and baking powder. In a separate bowl, whisk together the ice-cold water and egg. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. The batter should be slightly lumpy. Do not overmix.
Boom Boom Sauce Preparation
Prepare the Boom Boom Sauce
In a medium bowl, mix together the mayonnaise, sriracha sauce, sweet chili sauce, lemon juice, garlic powder, and salt to taste. Adjust the spice level by adding more sriracha if desired.
Frying the Shrimp
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Coat the Shrimp
Working in batches, dip each seasoned shrimp into the tempura batter, ensuring it is fully coated.
Fry the Shrimp
Carefully place the battered shrimp into the hot oil. Fry until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined plate.
Serving
Serve with Boom Boom Sauce
Toss the fried shrimp in the boom boom sauce until evenly coated. Serve immediately with extra sauce on the side for dipping.