Spice Up Your Dinner with Delicious Boom Boom Shrimp
Are you looking for a flavorful and exciting dish to add to your dinner repertoire? Look no further than Boom Boom Shrimp! This mouthwatering dish is packed with bold flavors and a little kick of heat, making it a crowd-pleaser for any occasion. Whether you’re a seafood lover or simply want to shake things up in the kitchen, learning how to cook Boom Boom Shrimp will take your culinary skills to the next level.
Gather Your Ingredients
Before we dive into the cooking process, let’s go over the ingredients you’ll need to make this delectable dish:
- 1 pound of shrimp, peeled and deveined
- ½(adjust to your preferred level of spiciness)
- 2 cloves of garlic, minced
- 1 tablespoon of lime juice
- ¼ cup of all-purpose flour
- 2 eggs, beaten
- 1 cup of breadcrumbs
- Oil for frying
- Salt and pepper to taste
- Optional garnish: chopped green onions and sesame seeds
Prepare and Coat the Shrimp
Start by patting the shrimp dry with a paper towel and season them with salt and pepper to taste. In separate bowls, set up your dredging station. Fill one bowl with flour, one with beaten eggs, and the last one with breadcrumbs. Taking one shrimp at a time, dip it into the flour, shaking off any excess, then coat it in the beaten eggs, and finally, roll it in the breadcrumbs to get a nice, even coating. Repeat this process with all the shrimp.
Fry to Perfection
In a deep frying pan or pot, heat enough oil to submerge the shrimp. Once the oil reaches around 350 degrees Fahrenheit, carefully add the breaded shrimp in batches, making sure not to overcrowd the pan. Fry them for about 2-3 minutes per side or until they turn golden brown and crispy. Use a slotted spoon or tongs to transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
Make the Boom Boom Sauce
While the shrimp are resting, let’s whip up the Boom Boom sauce. In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha sauce, minced garlic, and lime juice. Mix everything together until well combined, and feel free to adjust the spice level by adding more sriracha if desired.
Time to Serve
Once the sauce is ready and the shrimp have drained, serve the Boom Boom shrimp on a platter or individual plates. Drizzle the Boom Boom sauce over the shrimp or serve it on the side as a dipping sauce. If desired, garnish with chopped green onions and sesame seeds for added flavor and presentation.
Boom Boom Shrimp is best enjoyed fresh and hot, but they can also be served at room temperature for a party or gathering. Whether it’s a weeknight dinner or a special occasion, this dish will impress your taste buds and your guests.
So, what are you waiting for? Put on your apron, gather the ingredients, and get ready to cook up some tantalizing Boom Boom Shrimp. Your taste buds will thank you!
– Shrimp (peeled and deveined)
– Mayonnaise
– Sweet chili sauce
– Sriracha sauce
– Garlic (minced)
– Lemon juice
– Salt and pepper
– Flour (for coating)
– Oil (for frying)
1. In a bowl, combine mayonnaise, sweet chili sauce, sriracha sauce, minced garlic, lemon juice, salt, and pepper.
2. Add the shrimp to the bowl and mix well, ensuring each shrimp is coated with the marinade.
3. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
1. Remove the marinated shrimp from the refrigerator.
2. In a separate bowl, pour some flour.
3. Take each shrimp, one at a time, and coat it lightly with flour, shaking off any excess.
4. Set the coated shrimp aside on a plate or tray, repeat until all shrimp are coated.
1. Heat oil in a deep skillet or pan over medium-high heat until it reaches 350°F (175°C).
2. Carefully place the coated shrimp into the hot oil, ensuring they are not overcrowded.
3. Fry the shrimp for 2-3 minutes on each side, or until they turn golden brown and crispy.
4. Use a slotted spoon or tongs to remove the shrimp from the oil and transfer them to a paper towel-lined plate to drain excess oil.
1. Preheat your oven to 425°F (220°C).
2. Place the coated shrimp on a baking sheet lined with parchment paper.
3. Bake for 10-12 minutes, turning the shrimp halfway through, until they are crispy and cooked through.
– Serve the shrimp over a bed of rice or noodles with stir-fried vegetables.
– Make a shrimp po’ boy sandwich with lettuce, tomato, and a drizzle of the Boom Boom sauce.
– Serve as an appetizer with a side of creamy coleslaw or a fresh green salad.
– Fresh shrimp
– Flour or cornstarch
– Eggs
– Panko breadcrumbs
– Mayonnaise
– Sweet chili sauce
– Garlic powder
– Paprika
– Cayenne pepper
– Salt
– Vegetable oil for frying
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