Creamy Boom Boom Shrimp in 10 Minutes (no breading)
The boom boom sauce is an explosion of deliciousness from mayo, sweet chili sauce, sriracha and powdered peanut butter. It’s a mix of sweet, salty and savory and the perfect sauce combined with the shrimp.
Shrimp is great when eating a high protein diet, it cooks super fast and is a perfect lean protein. I always buy it pre-shelled and pre-deveined so there’s very little prep that goes into it. This boom boom shrimp is great because it can be served many different ways. I like to serve it over white rice with shredded cabbage, cucumbers and ripe avocados.
Save the leftovers and turn it into delicious lettuce wraps. If shrimps your protein bestie definitely try Creamy Curry Coconut Shrimp and Air Fryer Shrimp Tacos.
Why you’ll love this recipe
- Quick, easy and prefect for weeknights.
- 23 grams of protein per serving.
Ingredients and Substitutes:
These are the main ingredients and substitutions for this Boom Boom shrimp recipe. For the full details see the recipe card below.
- Shrimp: you can buy raw shrimp from the seafood counter or a 2 lbs. bag of frozen shrimp. My favorite frozen is Waterfront Bistro.
- Mayonnaise: you can swap light mayonnaise with any of your favorite non-dairy brands to make this dairy free. Avocado oil based mayo is my favorite!
- Sweet Chili Sauce: any brand will work.
- Ketchup: you can swap with sugar free, organic or any other favorite ketchup.
- Sriracha: recipe calls for 1/4 – 1 Tbsp. of sriracha so that you can adjust to heat preference!
- Peanut Butter Powder: PB2 Peanut Butter Powdered to keep the fat low where we can. You can add your favorite peanut or nut butter here in place of powdered.
Variations
- To make this a more traditional fried shrimp, slightly coat the shrimp in arrowroot powder or all purpose flour prior to cooking and then toss in the boom boom sauce. This will give the shrimp a crispy exterior.
- Toss the shrimp with red bell pepper, red onion and black beans for a full boom boom meal.
Dietary Modifications
- To make this dairy-free, use a dairy-free mayo.
- For gluten-free, make sure your chili sauce is free of gluten.
How to make boom boom shrimp (a visual step-by-step guide):
Step 1: defrost and clean shrimp
If your shrimp is frozen, place the shrimp in a large mixing bowl and fill with room temp water. Let the shrimp defrost in the water. Shell and clean shrimp. Pat the shrimp dry.
Step 2: cook shrimp
Heat a pan over medium and spray with non stick cooking spray. Add shrimp to pan (image 1) and cook until cooked through (image 2). Approx. 2-3 minutes each side. Once completely cooked, lower the heat to simmer, and drain any excess liquid before adding the sauce.
Step 3: add the sauce
In a separate bowl add the mayo, sweet chili sauce, ketchup, sriracha, garlic powder and PB2 (image 3). Mix until fully combined (image 4). Add the sauce directly to the pan of shrimp (image 5). Cover the cooked shrimp with the boom boom sauce and let simmer for a few minutes to warm (image 6), without burning the sauce.
Expert Tip!
Turn this into crispy shrimp by coating in all purpose flour, then cooking in a little canola oil, then tossing in your sauce.
Recipe FAQs
Add the shrimp to an air fryer basket and cook at 400 degrees Fahrenheit for 5-6 minutes shaking halfway through until no longer translucent. Remove from the air fryer basket and add to a large bowl. Cover the shrimp in the boom boom sauce and mix to evenly cover the shrimp. This method will result in a thinner sauce so use the excess as dipping sauce or to drizzle over your rice.
Serve alone as a snack or appetizer, over your favorite rice or cauli rice, in a salad, in tacos, burrito or lettuce wraps.
If you have leftovers, call me and tell me how you did that! Seriously, this shrimp is addicting and you won’t be able to put it down. That being said, I suggest serving shrimp immediately. However, you can store this in an airtight container in the fridge for two days and reheat in the microwave.
Check out some of our other easy meals!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Boom Boom Shrimp
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Ingredients
- 2 lbs. jumbo shrimp, raw Frozen or fresh
- 3/4 cup light mayonnaise
- 1/2 cup Sweet Chili Sauce 140g
- 1/4 cup Ketchup 70g
- 1/4 – 1 Tbsp Sriracha (more or less to taste)
- 1/4 tsp. garlic powder
- 2 Tbsp. PB2 Peanut Butter Powdered 13g
Instructions
- If using frozen shrimp – add the shrimp to a large bowl and fill with room temp water. Let shrimp defrost completely before cooking. Once defrosted remove shells and tails. Pat the shrimp dry.
- Heat a pan over medium and spray with nonstick spay. Add shelled and cleaned shrimp to pan and cook until cooked through. Approx. 3 minutes on each side.
- In a separate bowl mix the remaining ingredients together. When the shrimp are cooked through, drain any excess liquid from the pan before adding the sauce to the pan.
- Add sauce directly to the pan and cook for a few minutes to warm the sauce and simmer. Serve immediately.
- Serving size is roughly 6 shrimp per serving. I do suggest weighing your final and dividing by 6 for this one for the most accurate grams per serving.
Notes
- Nutrition information is an estimate and will change with any substitutions.
- You will have excess sauce. That has been taken into account, use it!
- For the most accurate serving weigh your final dish and divide by 6 servings.
So so good! Extremely quick and easy as well. I added the shrimp to a bowl of Jasmine rice with stir fried onions, carrots, and brocoli. A+
Thank you!!! So happy you loved it!
Frozen cooked or frozen raw for the shrimp?
Raw, you’ll cook it in step 2 🙂
Can you use greek yogurt instead of mayonnaise?
Sure! It will change the taste though.
Why can’t I find the serving size in this one? What is it?
Detailed in the notes.
Not gonna lie, I wasn’t hopeful about this recipe at first (due to my own mistake). I bought lower quality shrimp (frozen from Wal Mart), but this turned out SO amazing!!!! The flavors came together SO WELL!! It was also insanely quick to make. I will be making this again! Next time I will try it in a taco!
I cannot say enough good things about this recipe!! Super simple to make, lots of great flavor, and even our pickiest eater enjoyed the sauce! We usually put the shrimp over a mixture of rice/cauliflower rice to soak up more of the delicious sauce. You have to give this one a try!
Delicious and easy!
So good! We will make it again!!
what kind of ketchup do you use? regular or low sugar?
Regular ketchup has been included in the nutrition facts. Low sugar ketchup drops it approximately 17 calories per serving, predominately in carbs, depending on what brand you’re using.
The prep is amazingly simple, and the flavors all come together so well. I was hoping one of my kids wouldn’t like the sauce (their picky) so I’d have leftovers and it backfired 😂. I’ll be making this one again very soon.