Boom Boom Shrimp
Boom boom shrimp (also known as Bang Bang Shrimp) is a delicious battered shrimp recipe with a sweet chili sauce coating. Incredibly tasty and moreish, you'll keep going back for more!
Video
Equipment
Ingredients
- 1 lb Large Shrimp peeled and deveined
- 1-½ Cups All Purpose Flour
- ¾ Cup Cornstarch
- 1-½ Tablespoons Baking Powder
- ½ Teaspoon Sea Salt
- 1 12oz Can Ginger Ale
- Peanut Oil for frying
Boom Boom Sauce
- ⅓ Cup Mayonnaise
- ¼ Cup Sweet Chili Sauce
- 1 Teaspoon Peanut Butter
- 4-6 Drops Sriracha Sauce
- ¼ Teaspoon Salt/Pepper each
Instructions
- Place a large pot of peanut oil to heat up.
- In a large mixing bowl add the flour, cornstarch, baking powder and salt and mix well with a whisk.
- Once the oil has reached 330°F add the ginger ale to the mixing bowl with the flour. Stir with whisk.
- Dredge the shrimp in the batter then drop one by one into the batter, working quickly but being careful not to burn your fingers. Only do batches of about 8-10.
- Cook for 3 minutes then remove immediately and place on paper towels to drain. Repeat with the remaining Shrimp.
- In a small mixing bowl add the mayonnaise, sweet chili sauce, peanut butter, sriracha sauce and salt and pepper. Mix well then either spoon it over the shrimp or add as a dipping bowl.
Notes
If you cook more than 8-10 shrimp at one time you'll have a problem with the earlier shrimp being more cooked than the latter. This will help with an even cook.
If you prefer to use a fork to lower the shrimp into the grease go ahead, I like to use my hands because I like the batter to stay on the shrimp better.
If you like a spicier sauce feel free to add more sriracha.
Nutrition
Serving: 1g | Calories: 695kcal | Carbohydrates: 93g | Protein: 33g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Cholesterol: 247mg | Sodium: 2545mg | Fiber: 2g | Sugar: 18g
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