Boom Boom Shrimp Recipe

When I need a weeknight meal that feels truly special, this easy boom boom shrimp recipe is my favorite solution. The combination of crispy, golden panko coating and the rich, sweet-spicy gochujang glaze makes this dish truly irresistible. We are skipping the boring, standard version and leveling up with a rich, spicy gochujang-honey glaze that’s perfect for a weeknight family meal or entertaining. This recipe is designed for maximum flavor impact with minimal fuss—just a quick dredge, a fast fry, and a toss in the delicious glaze. Forget takeout; this easy boom boom shrimp recipe will be your new go-to for satisfying comfort food in less than 30 minutes. The secret is the combination of crispy panko coating and the savory-spicy gochujang-based sauce, finished with a crunchy sesame garnish.

I often keep a jar of gochujang in the fridge just for this recipe, because it turns a boring weeknight meal into something special in less time than it takes to order takeout. The high-protein shrimp makes it a healthy eating option, especially when served over rice.

Ingredients

• 450 g (1 lb) large shrimp: Choose large shrimp (21/25 count per pound) that are peeled and deveined with the tails on for presentation and easy handling. Pat them very dry with paper towels to ensure the coating adheres well and fries up extra crispy. For best results, use fresh or thoroughly thawed large shrimp.
• For the Dredging Station: 120 g (1 cup) all-purpose flour, 2 large eggs, 150 g (1 ½ cups) panko breadcrumbs. Panko breadcrumbs are essential for the extra-crisp texture; avoid regular breadcrumbs here for the best results. Season the flour mixture with 5 g (1 tsp) onion powder, 3 g (½ tsp) garlic powder, 2 g (½ tsp) smoked paprika, 1 g (¼ tsp) black pepper, and 2 g (½ tsp) fine sea salt.
• For Frying: 700 mL (3 cups) vegetable oil. Any neutral oil with a high smoke point (like canola or peanut oil) works well for frying. Use a large heavy-bottomed pot or Dutch oven to maintain consistent heat throughout the frying process.
• For the Spicy Gochujang-Honey Glaze: 60 g (¼ cup) gochujang, 60 mL (¼ cup) honey, 30 mL (2 tbsp) rice vinegar, 30 mL (2 tbsp) soy sauce, 10 mL (2 tsp) sesame oil, 2 minced garlic cloves, 10 g (2 tsp) grated fresh ginger, 30 mL (2 tbsp) water. Gochujang is Korean chili paste; look for it in the international foods aisle. Fresh ginger adds a bright, zesty contrast to the rich gochujang and honey.
• For Garnish: 15 g (1 tbsp) white sesame seeds, 2 green onions (scallions), 15 g (¼ cup) fresh cilantro (optional). Toasting the sesame seeds activates their nutty flavor and creates a more vibrant crunch. Finely slice the green onions (green parts only) and chop the cilantro just before serving.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prepare the shrimp and dredging station: Pat the shrimp very dry with paper towels; season lightly with a pinch of salt and pepper. Set up three shallow dishes: one with the seasoned flour mix, one with the beaten eggs, and one with the panko breadcrumbs. Ensure the shrimp are thoroughly dry before starting the dredging process; excess moisture causes sogginess in the coating for this boom boom shrimp recipe.
2. Dredge each shrimp: First, coat the shrimp in the seasoned flour, shaking off the excess. Next, dip the flour-coated shrimp fully into the beaten egg, allowing any excess egg to drip off. Finally, thoroughly coat the shrimp in the panko breadcrumbs, pressing gently to ensure the crumbs adhere evenly to all sides. Place the coated shrimp on a wire rack to rest while preparing the oil (this helps the crust set).
3. Prepare the Gochujang-Honey Glaze: In a small saucepan, combine the gochujang, honey, rice vinegar, soy sauce, sesame oil, minced garlic, grated ginger, and water. Whisk thoroughly until the glaze base is smooth and all ingredients are incorporated. Bring to a gentle simmer over medium-low heat, stirring constantly, for 2-3 minutes until the glaze thickens slightly and becomes fragrant; remove from heat.
4. Fry the shrimp in batches: Heat the vegetable oil in a large heavy-bottomed pot to 175°C (350°F). Carefully fry the coated shrimp in batches, ensuring you do not overcrowd the pot; overcrowding lowers the oil temperature and results in soggy shrimp. Fry for 2-3 minutes per batch, turning halfway, until the panko is golden brown and the shrimp are cooked through and opaque. Use a slotted spoon to transfer fried shrimp to a wire rack set over paper towels to drain excess oil. If you notice the coating starting to brown too quickly before the shrimp are cooked through, lower the heat slightly and cook a little longer.
5. Coat the shrimp: Place the fried shrimp in a large bowl. Pour about two-thirds of the Gochujang-Honey Glaze over the warm shrimp and toss gently to coat evenly for this boom boom shrimp recipe. Reserve the remaining glaze for drizzling on top just before serving.
6. Prepare the sesame-scallion crunch and serve: In a small dry skillet, toast the sesame seeds over medium-low heat, stirring frequently, for 2-3 minutes until fragrant and lightly golden. Immediately transfer the seeds to a small bowl and combine them with the sliced green onions and chopped cilantro (if using). Arrange the glazed boom boom shrimp in a shallow bowl or on a plate, drizzle with the reserved glaze, and sprinkle generously with the sesame-scallion crunch. Serve immediately while hot to maintain the crispy texture of the panko coating in this delicious boom boom shrimp recipe.

Make It Lighter: Air Fryer Method

For a healthier, less messy alternative, you can cook the boom boom shrimp in an air fryer instead of deep frying. After dredging the shrimp, mist the coated pieces generously with cooking spray (olive oil or avocado oil works well). Place the shrimp in a single layer in the air fryer basket (work in batches if necessary) and cook at 400°F (200°C) for 8-10 minutes, flipping halfway through. The texture will be crispy but not as deeply crunchy as deep-fried shrimp; toss with the glaze immediately after cooking to ensure the sauce adheres well.

Easy Weeknight Serving Suggestions

This boom boom shrimp recipe makes an excellent centerpiece for a quick family dinner. Here are my favorite ways to serve it to make a complete meal:

• Steamed Rice or Quinoa: This is the ideal base to absorb the savory, spicy glaze, creating a full meal. Serve the boom boom shrimp over a bed of fluffy white rice or quick-cooking quinoa.
• Asian Cabbage Slaw: A crunchy, cool contrast to the hot, spicy shrimp. Toss shredded cabbage, carrots, and bell peppers in a light vinaigrette made with rice vinegar and sesame oil.
• Stir-fried Vegetables: Add some color and nutrition by serving with a quick stir-fry of broccoli, green beans, or snap peas. Toss the veggies in a wok with garlic and ginger for a complementary side.

Frequently Asked Questions

Q: Can I make the boom boom shrimp sauce less spicy?

A: Yes, reduce the amount of gochujang to 2 tablespoons and replace the difference with mayonnaise or a little extra honey. This keeps the sauce thick while significantly reducing the heat level for a milder flavor.

Q: How can I make sure my boom boom shrimp don’t get soggy?

A: Three key steps: pat the shrimp completely dry before dredging; avoid overcrowding the pot when frying (this lowers oil temperature); and serve immediately after tossing in the glaze. In my testing, I find that resting the coated shrimp for 10 minutes before frying helps set the crust, which also prevents sogginess.

Q: Can I make this with chicken instead of shrimp?

A: Yes, you can substitute 1 pound of boneless, skinless chicken breast or thigh cut into 1-inch pieces. Adjust the cooking time accordingly (fry for 4-6 minutes) to ensure the chicken is cooked through and opaque in the center.

Q: Can I prep boom boom shrimp ahead of time?

A: Prepare the sauce and the sesame-scallion crunch up to 2 days ahead and store them separately in the refrigerator. Dredge the shrimp, but fry just before serving for the best texture. The coating loses crispness if left sitting too long.

Q: What if I don’t have fresh ginger?

A: If you don’t have fresh ginger, you can use ½ teaspoon of ground ginger powder in the sauce mixture as a substitute. The fresh version provides a brighter flavor, but the powder still adds warmth.

Q: Why did my coating fall off the shrimp during frying?

A: This usually happens when the shrimp are not patted completely dry before dredging or if the oil temperature is too low. Ensure the panko is pressed firmly onto the shrimp during the dredging step for the best adhesion, especially for this boom boom shrimp recipe.

Conclusion

This easy boom boom shrimp recipe transforms a quick weeknight protein into a truly crave-worthy meal with its perfect balance of sweet, spicy, and savory flavors. The crispy panko texture combined with the vibrant gochujang glaze makes it infinitely better than any takeout version for healthy eating at home. Pin this recipe now and plan to make it this week for a dinner that the whole family will love; it’s a guaranteed crowd-pleaser.

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