I was so excited after a co-worker told me about this recipe by 40Aprons. This spicy shrimp recipe immediately registered as my kinda food! Since I didn’t have all the paleo-friendly ingredients on hand, I decided to make my own version with what I did have in my pantry. The final product was a truly scrumptious shrimp dish that makes a fun appetizer or even a quick weeknight dinner. One of my kids kept calling it “Boom Boom Shrimp” so I decided my version should pay homage to both versions.
Bang Boom Shrimp
- 1/4 cup mayonnaise
- 2 Tbsp ketchup
- 2 tsp Sriracha
- 2 tsp reduced-sodium soy sauce
- 1 tsp minced garlic or grated with a Microplane
- 1 large egg beaten
- 1 pound large raw shrimp peeled + deveined, rinsed + patted dry
- 2/3 cup all-purpose flour
- ½ cup cornstarch
- ¼ tsp kosher salt
- ½ cup canola oil
- Sesame seeds and chopped scallions for garnish
- Combine mayo, ketchup, Sriracha, soy sauce and garlic in a medium bowl and whisk to combine and set aside.
- Place beaten egg in a bowl. In a separate bowl, whisk together flour, cornstarch and salt.
- Working in batches, dredge the shrimp in egg wash, followed by flour mixture.
- Shake off excess flour and place shrimp on a plate or sheet pan.
- In a large skillet heat oil to 325 degrees F.
- Place 4 or 5 shrimp at a time in the skillet and cook for 2-3 minutes per side until golden brown and shrimp is opaque.
- Remove from oil and set on a paper towel-lined plate or sheet pan to drain.
- Repeat with remaining shrimp.
- Once all shrimp are cooked, add them to the bowl with the sauce and toss gently to coat. Pour on to a platter and garnish with sesame seeds and scallions. Serve immediately.