Bermudas Boom Boom Shrimp Recipe 55

BOOM BOOM SHRIMP

Steps:

• To make the sauce:
• In a bowl, combine all ingredients and whisk until blended; refrigerate until ready to serve.
• To make the shrimp:
• Using three shallow bowls: Put flour into one and whisked egg in another. In the third, whisk together breadcrumbs and cornstarch.
• Dip a few shrimp at a time into flour to coat, then into the egg, then into the breadcrumb mixture. Coat shrimp well and shake off any excess.
• In a large, deep pot, heat the oil until it reaches 375°F.
• Fry shrimp in batches (about 6 at a time) until shrimp are golden brown, 2-3 minutes.
• Using a slotted spoon, scoop out shrimp and place on a paper towel-lined baking sheet to cool.
• After all shrimp are fried, transfer to a serving bowl and toss with the sauce.

BOOM BOOM SHRIMP

Steps:

• Pour canola oil in a large heavy bottomed skillet or saucepan to a depth of 3 inches. Heat over medium high to 375°F.
• Whisk together flour, cornstarch, baking powder, and salt in a medium bowl. Skewer 3 shrimp on each 6-inch skewer; then dredge shrimp in flour mixture. Set skewers aside. Whisk club soda into flour mixture, then dip skewers into wet batter. Working in batches, fry battered skewers 2-3 minutes or until golden. Serve with boom boom sauce.

BANG BANG SHRIMP

Steps:

• Cook the shrimp according to the package instructions.
• Meanwhile, combine the Thai chili sauce, mayonnaise, honey and sriracha in a bowl and whisk until fully combined.
• Toss the cooked shrimp in the mayo mixture while it's still hot. Put the lettuce leaves down on a plate and spoon the shrimp over the lettuce. Sprinkle with scallions and serve.

COPYCAT BANG BANG SHRIMP®

Steps:

• Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
• Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
• Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.

BERMUDA'S BOOM BOOM SHRIMP RECIPE - (5/5)

Steps:

• Mix cornstarch and bread crumbs. Dredge shrimp in mixture. Fry for 45-60 seconds in 350 degree fryer. Toss in chili garlic mayonnaise. Garnish with cilantro.