Make your favorite Boom Boom Shrimp at home with our popular Boom Boom Sauce! This shrimp recipe is the perfect balance of crispy, savory, sweet and spicy.
Other shrimp recipes to try: Honey Walnut Shrimp, Hunan Shrimp, Francese Shrimp, Coconut Shrimp, and Lemon Garlic Shrimp.
Boom boom sauce
The basis of this recipe is the sauce! We created a copycat sauce of the popular Shrimp Sheetz and Bonefish Grill Bang Bang.
Succulent shrimp are breaded in buttermilk and panko, pan fried until crispy, then tossed with the flavorful shrimp sauce.
Bang bang sauce
Although similar, the two sauces are different, as explained in our sauce recipe post; mainly the inclusion of ketchup and garlic in this version and honey in the other.
Boom Boom Shrimp Recipe
The following shrimp sauce ingredients have some unique properties that are worth considering when shopping if you are unfamiliar with their uses. For the full ingredient list, see the recipe card below.
mayonnaise – Mayonnaise will greatly affect the final taste, so use a brand you trust and like.
Sweet Chili Sauce – Each brand of sweet chilli sauce has its own unique recipes. Some brands are sweeter while others are spicier. If this is your first time using it, give it a try to see what you work with.
sriracha – Compared to other Sriracha-based sauces, this sauce is on the mild side; especially if you don’t do it beforehand. To keep it ultra mild, omit the sriracha in the sauce.
Panko – You can find panko in the international section of your grocery store. A small number of stores will stock it near the breadcrumbs.
In the picture below you can see how big the panko flakes are compared to breadcrumbs. Makes for a “crunchier” shrimp. 
How to prepare this dish
Only 30 minutes stands between you and crispy seared shrimp smothered in a rich sauce! Although it looks complicated, it’s actually a simple recipe to do.
Make the sauce – Place all ingredients in a bowl and stir.
Preheat oil – Use a candy or oil thermometer to get the temperature as close to 375°F as possible.
Prepare shrimp – Make the wet brine and dry seasoning mix and brush over the shrimp.
Fry the shrimp – Cook the shrimp for only 2-3 minutes.
dig down – Place on a plate and drizzle with the sauce! dig away!
variations
Boom boom chicken
Omit the shrimp and substitute diced chicken. You’ll need to add a few extra minutes if you’re pan frying the protein.
Fried Shrimp Tacos
Stuff the fried shrimp in a flour or corn tortilla and top with the shrimp sauce to create a fried shrimp taco recipe. Cabbage and scallions would make great taco toppings.
Extra spicy shrimp
Like some warmth? For an extra kick, add 1/2-1 teaspoon red pepper flakes or 1/8 teaspoon cayenne pepper to the sauce.
Side dish ideas
Not only is the sauce ideal for preparing this shrimp dish, but it’s also often used as a french fries sauce (often called bomb sauce)! So why not serve something good on the side to dip in that extra sauce? Here are some of our favorite side dishes:
Air fryer potato wedges
Air Fried Frozen French Fries
Tater Tots Air Fryer
Artichoke Air Fryer
sweet potato fries
onion rings
expert tips
- Butterfly the shrimp for maximum shrimp-to-sauce ratio. However, it adds a few minutes to the prep time.
- Make sure the shrimp are 100% dry before adding the batter. You will find that the end result suffers as the coating does not adhere.
- Don’t overfill the pan. Fry in batches to avoid the temperature of the oil dropping, resulting in mushy shrimp.
- This recipe tastes best when enjoyed right away. Nobody wants mushy fried shrimp.
- Try to make the sauce about 2 hours before serving to allow the flavors to blend.
- We do not recommend freezing due to the mayonnaise.
Sheetz Boom Boom Sauce
If you love the Sheetz version, you’ll love this copycat recipe! It’s as close to reality as you can get.
Drink pairing recommendations
This shrimp dish pairs well with some spectacular white wines.
Cries – Riesling, Sauvignon Blanc or Pinot Grigio
Boom Boom Sauce Recipe
Servings: 4 portions
Calories: 970kcal
Costs: $20
MAKE THE SAUCE
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Place all the ingredients for the sauce in a small mixing bowl and mix together. Let it sit for 2 hours before continuing to blend the flavors if possible.
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MAKE THE SHRIMP
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Preheat the oil in a large skillet to 375°F.
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In a large shallow bowl, whisk together the buttermilk, flour, cornstarch, and egg. Put aside.
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In a second shallow bowl, mix together the panko, onion powder, garlic powder, oregano, salt, and pepper.
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One at a time, dip the shrimp into the buttermilk mixture. Immediately dip it into the panko mixture, applying gentle pressure to ensure the coating adheres to the shrimp. Repeat until all shrimp are coated.
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Gently toss the shrimp into the hot oil and fry until crisp and golden brown (about 2-3 minutes). While the shrimp are cooking, turn them a few times to ensure even cooking. If necessary, work in batches.
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Transfer the shrimp to a paper towel-lined plate to drain excess oil.
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Place the shrimp on a serving plate or bowl, drizzle with the boom boom sauce and serve.
NNote 1 – If the chili sauce is on the super sweet side, you can omit the brown sugar
Note 2 – You can also substitute breadcrumbs if you prefer.
Note 3 – Do not use pre-cooked shrimp. It overcooks and becomes chewy and rubbery.
The nutritional information does not reflect the remaining oil or dough ingredients, hence the higher totals. Calculate while you’re cooking in your kitchen when you need a really accurate count.
Calories: 970kcal | Carbohydrates: 52G | Protein: 31G | Fat: 71G | Saturated Fatty Acids: 8thG | Polyunsaturated fat: 23G | Monounsaturated fatty acids: 39G | Trans fats: 0.3G | Cholesterol: 242mg | Sodium: 659mg | Potassium: 520mg | Fiber: 2G | Sugar: 8thG | Vitamin A: 214ie | Vitamin C: 2mg | Calcium: 192mg | Iron: 3mg