Boom Boom Shrimp Recipe
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Why you’ll love this recipe
- This easy recipe is quick making it perfect for busy weeknights.
- Ready in under 10 minutes you could have this ready before the kids start to ask when dinner will be ready.
- The sauce is not super spicy making it perfect for kids to get some seafood in.
- Boom-Boom Shrimp is creamy and flavorful without the high-calorie batter.
What is Boom Boom Shrimp?
Boom Boom Shrimp is typically a tempura fried crispy shrimp covered in boom boom or bang bang sauce. The sauce consists mainly of mayonnaise and sweet chili sauce. I however have made the most macro-friendly I could by skipping the batter and going directly to a show-stopping sauce covering whole shrimp.
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.
Sweet Chili Sauce: any brand will work.
Ketchup: you can swap with sugar free, organic or any other favorite ketchup. We like True Made Foods Ketchup with added veggies and no added sugar. Got to add veggies wherever you can with small kids, right?
Sriracha: recipe calls for 1/4 – 1 Tbsp. of sriracha. This is personal preference as some people do not like spice. If making this for a group who does not like spice, example young kids, omit completely and add directly to your serving.
Peanut Butter Powder: the recipe calls for PB2 Peanut Butter Powdered. You can add your favorite peanut or nut butter here in place of powdered. I would suggest you omit 1 tbsp. of mayonnaise in place of 2 tbsp. peanut (or not) butter. The powered PB2 is a protein add with a little additional peanut flavor add. You can also omit completely if desired. Macros with change as nut butter vs. powdered are a big difference in calories.
How to make:
Defrost and clean shrimp:
If your shrimp is frozen place all the shrimp in a large mixing bowl and fill with room temp water. Let the shrimp defrost in the water. Shell and clean shrimp.
Cook shrimp:
Heat a pan over medium and spray with non stick cooking spray. Add shrimp to pan and cook until cooked through. Approx. 2-3 minutes each side. Once completely cooked, drain any excess liquid before adding the sauce.
Make the sauce:
In a separate medium bowl mix the boom boom sauce ingredients together and add directly to the pan of shrimp.
Simmer:
Cover the cooked shrimp with the boom boom sauce and let simmer for a few minutes to warm.
Serve
Serve alone, as a app, with your favorite rice or cauli rice, in tacos, lettuce wraps, burritos or add to a salad.
​Alternative cooking methods
There are many different ways to go about this recipe, next time you can even use the air fryer! 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 less thick sauce so you can use the excess as dipping sauce or extra for your rice side. Another option is slightly coating the shrimp in arrowroot powder or flour and giving it a crispy exterior like the traditional fried shrimp recipe.
How to serve Boom Boom Shrimp​
Serve alone as a snack or appetizer, over your favorite rice or cauli rice, in a salad, in tacos, burrito or lettuce wraps.
How to store this shrimp
If you have leftovers, call me, I’ll come pick them up! Seriously though, this is addicting, and you won’t be able to put it down. I do suggest always serving shrimp immediately as a personal preference. However, you can store this in a airtight container in the fridge for two days and reheat in the microwave.
If you like this recipe be sure to check out some of our other easy meals!
Boom Boom Shrimp
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Ingredients
- 2 lbs. jumbo shrimp, raw Frozen or fresh
- 3/4 cup light mayonnaise
- 1/2 cup (140g) Sweet Chili Sauce
- 1/4 cup (70g) Ketchup
- 1/4 – 1 Tbsp Sriracha (more or less to taste)
- 1/4 tsp. Â garlic powder
- 2 Tbsp. (13g) PB2 Peanut Butter Powdered
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.
- 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 all sauce ingredients together.When the shrimp are cooked through, drain any excess liquid from the pan before adding sauce.
- Add sauce directly to the pan and cook for a few minutes to warm the sauce and simmer. Serve immediately.
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.