This is an appetizer that Connor’s parents introduced to me a couple years ago that I’ve been obsessed with since. This is a copycat version that I came up with to mimic The Black Whale’s dish in New Bedford named Boom Boom Shrimp. The creamy, sweet, and spicy sauce that coats crispy fried shrimp is perfect for the summer, and honestly, any type of year! I served my shrimp with homemade Twice Fried French Fries to make it a meal. You could serve this as an appetizer, or as meal like I did.
Serves: 2 +/- – Cooktime: 30 minutes +/-
- 1 Pound Extra Large Shrimp, Peeled & Deveined
- 3/4 Cup Flour
- 1 Cup Panko Crumbs, Crushed
- 1/2 Tablespoon Cajun Seasoning
- 1/2 Tablespoon Garlic Salt
- 1/2 Cup Buttermilk (to substitute: 1/2 cup whole milk, 1/2 tablespoon white vinegar)
- Canola Oil
- Chives, For Garnish
- 1/2 Cup Mayonnaise
- 1/4 Cup Thai Chili Sauce
- 1 Tablespoon Sriracha Sauce
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
1.) Peel and devein shrimp and pat dry. Place buttermilk into a bowl and add shrimp to soak for 5 minutes. If you don’t have buttermilk on hand, combine whole milk and vinegar and let sit for 5 minutes to make your own.
2.) Crush panko crumbs into uniform, crushed pieces. Add flour and panko to two separate bowls. Add Cajun seasoning and garlic salt to the panko crumbs and stir. Double dredge the shrimp by first dipping into flour, dipping back into buttermilk, and completely coating the shrimp in panko crumbs. Set aside and repeat until all shrimp are coated.
3.) Add 1″ oil into a large high-sided frypan (I used a 12″ cast iron). Heat oil to 350°F. You will need to cook the shrimp in 2 batches. Once the oil has come to temperature, add shrimp and cook for 90 seconds to 2 minutes on either side. Remove from oil and place on a baking rack over a baking sheet lined with paper towels to drip off any excess oil.
4.) In a small bowl, combine mayo, Thai chili sauce, sriracha, salt, and pepper. Dip both sides of shrimp into the sauce. Garnish with chives and serve immediately. Enjoy!