Once hot, add shrimp in a single layer and cook for 3 minutes.
Heat oil in a skillet over medium-high temperature. Gently coat the shrimp in the cornstarch mixture. Mix together a bit of cornstarch, garlic powder and salt. If you’re making my homemade Boom Boom sauce – mix it together now and refrigerate while you’re preparing the shrimp. If your shrimp didn’t come already cleaned and deveined, you’ll want to start by removing any shell/tails, deveining your shrimp and gently rinsing. I like to use jumbo shrimp for this recipe. You can use my lower calorie Boom Boom sauce or a store-bought version to make this Boom Boom shrimp recipe. Boom Boom sauce has a few more ingredients to round out the flavor, include garlic, ketchup and chili-garlic sauce. Bang Bang sauce is a mayonnaise-based sauce made with sriracha, sweet chili, and rice vinegar.
While both sauces look the same, the taste profile is different. Is Boom Boom Shrimp the Same as Bang Bang Shrimp? I love serving them on a bed of greens, but Boom Boom shrimp would also be delicious folded into a tortilla taco-style or served over a bed of rice with some stir-fried broccoli. Boom Boom shrimp comes together quickly, and this easy dish looks impressive enough to serve to guests. My lightened-up recipe has all the flavor of the original dish, but with less sugar and fat. We never have leftovers when we make this dish. Crispy shrimp coated in a sweet, spicy and slightly garlicky cream sauce is both decadent and addicting. Boom Boom shrimp is one of my favorite appetizers.
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