Quick & Easy Boom Boom Shrimp (No Deep Frying!)

Most versions of this takeout classic are heavy, battered grease bombs, but we are fixing that today! We are skipping the deep fryer entirely for a cleaner, pan-seared boom boom shrimp recipe that gets its crunch from a lovely toasted panko topping. It’s lighter, faster & just as good as my Honey Soy Prawn Salad.

Why you’ll love this recipe

If you are wondering what is boom boom shrimp usually, it’s often a heavy fried dish, but my version is fresh, cool and crispy. Here is why you’ll be obsessed with this boom boom shrimp:

• No deep frying: By pan-searing, you get that juicy shrimp flavour without the sogginess of a heavy batter. It changes how to make boom boom shrimp from a chore into a 12-minute breeeeze!! My Prawn and Chorizo Pasta takes about the same amount of time.
• Temperature twist: This dish is unique because we serve the creamy shrimp cool, but top it with hot panko that’s picked up all the smoky bits from the pan. The contrast between the cool sauce and warm crunch is honestly unbeatable. 
• Versatile: It works perfectly as a light appetizer in lettuce cups or bulked up for dinner. And you can tweak the heat levels easily to suit your mood.

If you have leftover shrimp, you could make Creamy Shrimp and Corn Pasta (Orzo), Prawn Rice (Simple & One Pot), and Easy Frozen Shrimp in Air Fryer.

Ingredients for Boom Boom Shrimp

To make this recipe for boom boom shrimp you’ll need:

• Raw shrimp: I always start with raw prawns and sear them on high heat to keep them tender and juicy. Using pre-cooked shrimp often leads to a rubbery boomboom shrimp texture that we want to avoid.
• Sweet chilli sauce: This provides the sugary backbone that balances the spicy sriracha and creamy mayo. It’s a staple I use all the time, so if you’ve got any leftovers, try this Easy Sweet Chilli Chicken.
• Panko breadcrumbs: Instead of breading the shrimp, we toast panko separately with smoked paprika. This gives you total control over the crunch without the mess of a fryer, similar to my super crispy Chicken Katsu Curry.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

• Vegetarian swap: You can swap the prawns for crispy tofu cubes or cauliflower for a delicious veggie boom boom shrimp. I love using cauliflower as a meaty sub in my Crispy Baked Buffalo Cauliflower Bites.
• Extra heat: If you want a fiery boom boom sauce shrimp, swap the smoked paprika for 1 tsp cayenne pepper or double the sriracha, or pair it with my One-Pan Cajun Dirty Rice.
• Chicken twist: Not a fan of seafood? Boom shrimp sauce is amazinggg on diced chicken breast. Just pan-fry the chicken pieces until cooked through and toss them in the sauce exactly the same way.
• Make it lighter: To make this a bit healthier, swap half the mayonnaise for Greek yogurt. It adds a nice tang and cuts the calories while keeping that creamy texture we love.

How to make Boom Boom Shrimp

Step 1: Coat the raw shrimp thoroughly with smoked paprika, garlic powder, onion powder, salt, and pepper.

Step 2: Fry shrimp in a pan with avocado oil over high heat (2 mins/side). Remove shrimp, then add panko breadcrumbs to the residual oil in the hot pan.

Step 3: Toast the breadcrumbs for a couple of minutes, stirring often, until they are golden brown.

Step 4: In a mixing bowl, combine the sweet chili sauce, mayonnaise, sriracha, and pepper.

Step 5: Stir the slightly cooled shrimp into the sauce. Serve topped with the toasted crumbs and fresh chives.

 

Love seafood? Consider making Crispy Pan-Fried Salmon Bites, Fish Risotto, or Fish Burrito Bowl.

Serving Suggestions

If you want a more filling dinner, pile the boom boom shrimp over some one-pan Cajun dirty rice to soak up all that extra spicy sauce. They’re also sooooo good with a scoop of Mexican street corn off the cob if you want a tangy side, or you can literally just toss them over a simple rocket salad and let the spicy mayo act as your dressing, or try the 10-minute Jennifer Aniston salad for something super filling.

Leftover Storage and Reheat Instructions

Refrigerator: Store the boom boom shrimp in an airtight container for up to 2 days. Keep the panko topping in a separate dry container so it stays crisp.

Freezer: I wouldn’t freeze it. The mayo sauce will separate and the shrimp texture will get weird and rubbery.

Reheat: This dish is meant to be eaten cool! If you reheat the shrimp, the sauce will melt and split, so just enjoy it chilled or over something like my Rice With Chicken Broth and Butter.

Boom Boom Shrimp FAQs

For a more filling meal, try serving Healthy Noodle Bowls (10 Minute Meal Prep),Roasted Mediterranean Vegetables, or Spicy Tomato Rice topped with Halloumi with your shrimp.