Bermudas Boom Boom Shrimp Recipe 55 Recipes

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.

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.