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boom boom shrimp recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A crispy panko-coated shrimp dish featuring a rich, sweet-spicy gochujang-honey glaze, perfect for a fast weeknight meal or entertaining.
Ingredients
- 450 g (1 lb) large shrimp, peeled and deveined with tails on
- 120 g (1 cup) all-purpose flour
- 2 large eggs, beaten
- 150 g (1.5 cups) panko breadcrumbs
- 5 g (1 tsp) onion powder
- 3 g (0.5 tsp) garlic powder
- 2 g (0.5 tsp) smoked paprika
- 1 g (0.25 tsp) black pepper
- 2 g (0.5 tsp) fine sea salt
- 700 mL (3 cups) vegetable oil, for frying
- 60 g (0.25 cup) gochujang
- 60 mL (0.25 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
- 15 g (1 tbsp) white sesame seeds
- 2 green onions (scallions), sliced
- 15 g (0.25 cup) fresh cilantro, optional
Instructions
- Prepare Shrimp and Dredging Station: Pat the shrimp very dry; season lightly with a pinch of salt and pepper. Set up three shallow dishes: one with a mix of flour, onion powder, garlic powder, smoked paprika, black pepper, and salt; one with beaten eggs; and one with panko breadcrumbs.
- Dredge the Shrimp: First, coat each shrimp in the seasoned flour, shaking off the excess. Next, dip the shrimp fully into the beaten egg, allowing excess egg to drip off. Finally, thoroughly coat the shrimp in the panko breadcrumbs, pressing gently to ensure adherence. Place the coated shrimp on a wire rack to rest while preparing the oil.
- Prepare 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 smooth. Bring to a gentle simmer over medium-low heat, stirring constantly for 2-3 minutes until the glaze thickens slightly; remove from heat.
- Fry 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 for 2-3 minutes per batch, turning halfway, until golden brown and cooked through. Transfer fried shrimp to a wire rack set over paper towels to drain excess oil.
- Coat the Shrimp: Place the warm fried shrimp in a large bowl. Pour about two-thirds of the Gochujang-Honey Glaze over the shrimp and toss gently to coat evenly. Reserve the remaining glaze for drizzling.
- Garnish and Serve: In a small dry skillet, toast the sesame seeds over medium-low heat for 2-3 minutes until fragrant. Combine toasted sesame seeds with sliced green onions and chopped cilantro (if using). Arrange the glazed shrimp on a plate, drizzle with reserved glaze, and sprinkle generously with the sesame-scallion mixture. Serve immediately while hot.
Notes
To achieve extra crispy results, pat the shrimp very dry before dredging. For the best coating, rest the breaded shrimp on a wire rack for a few minutes before frying. Avoid overcrowding the pot while frying, as this lowers the oil temperature and leads to soggy shrimp. Use panko breadcrumbs for maximum crunch; regular breadcrumbs will not yield the same texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 150 g
- Calories: 450 calories
- Sugar: 12 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 180 mg