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A plate of lettuce leaves topped with Boom Boom Shrimp coated in a creamy orange sauce, garnished with chopped herbs and crispy breadcrumbs, served on a green tiled surface.
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5 from 3 votes

Easiest Boom Boom Shrimp

This boom boom shrimp recipe skips the deep fryer for pan-seared prawns in a creamy, spicy sauce, topped with toasted panko. So good!
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Main, Side
Cuisine: Asian
Servings: 4
Calories: 180kcal
Author: Mimi Harrison

Ingredients

  • 400 g raw shrimp
  • 1 tbsp Sweet chilli sauce
  • 3 tbsp mayonnaise
  • 2 tsp sriracha
  • Top with chives

Cupboard Essentials

  • Avocado oil spray
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 tbsp panko breadcrumbs, crisped to top
Metric - US Standard

Instructions

  • Coat the raw shrimp in the smoked paprika, garlic powder, onion powder and a pinch of salt and pepper.
  • Preheat a pan over a high heat and coat with a light layer of avocado oil, add the prawns and fry for 2 minutes on each side.
  • In a mixing bowl, combine the sweet chilli sauce, mayonnaise, sriracha and chives.
  • Set the cooked prawns aside and add the panko breadcrumbs into the pan. Toast them for a couple of minutes, or until golden brown.
  • Stir the prawns (now cool) into the boom boom sauce and serve as desired- I love to have them in lettuce cups! Top with your paprikaey breadcrumbs and fresh chives. Enjoy!

Notes

  • Let the shrimp cool completely before tossing them in the boom boom shrimp sauce or the mayo will get warm and split. 
  • Sear the shrimp on high heat very quickly as this locks in the juices and gives you the best texture.
  • Toast your panko right before serving the boom boom shrimp so it hits the table warm and crispy. 

Nutrition

Calories: 180kcal | Carbohydrates: 5g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g