Boom Boom Shrimp
Ingredients
- ⅓ cup good mayonnaise
- ¼ cup sweet chili sauce
- 1 tsp sriracha
- 1 tsp sesame tahini paste
- ¼ tsp sea salt
- ¼ tsp freshly ground pepper
- 1 pound fresh jumbo shrimp peeled, deveined, tails intact
- 1 ½ cups all-purpose flour
- ¾ cup cornstarch
- 1 ½ Tbsp baking powder
- ½ tsp sea salt
- 12 ounces club soda one can
- Vegetable oil for frying canola, sunflower, grapeseed, avocado, or peanut
Instructions
- All ingredients ready? Let's begin!
- In a medium mixing bowl, whisk together the mayonnaise, chili sauce, sriracha, tahini, salt, and pepper until well combined.
- Transfer the sauce to a jar with a lid and store in the refrigerator until ready to serve.
- In a deep pot, cast-iron skillet, or deep fryer, over medium-high heat warm about 2 inches deep of vegetable or seed oil. You want it to be around 340°F.
- While the oil is heating up, make the batter. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Whisk in the club soda until you have a smooth batter.
- Holding the shrimp by the tails, dip them in the batter – only enough to fit in a single layer in the pot with some space between each.
- Fry the shrimp for 3 to 4 minutes, turning over at 2 minutes, until the batter is golden brown and crisp. You will have to do this in batches so as not to crowd the pot.
- Remove the cooked shrimp to a paper towel-lined platter to drain.
- Serve the shrimp while warm and crunchy with boom boom sauce on the side.
Nutrition
Calories: 521kcal | Carbohydrates: 68g | Protein: 21g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 1881mg | Potassium: 194mg | Fiber: 2g | Sugar: 8g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 342mg | Iron: 3mg