Copycat Beef 'O' Brady's Boom Boom Shrimp Recipe
|
| Crunch into crispy shrimp drizzled with that creamy sweet-spicy boom boom sauce for a restaurant-style bite that tastes even better fresh at home. |
If you love crispy shrimp with a creamy, sweet, and spicy sauce, this copycat Beef 'O' Brady's Boom Boom Shrimp recipe is going to make your day. It has that crave-worthy mix of crunch, heat, and tang that keeps you reaching for just one more bite.
The best part? You do not need a restaurant fryer or fancy ingredients to make it at home. This version is simple, family-friendly, and easy enough for a weeknight treat or game day snack.
What Is Beef 'O' Brady's Boom Boom Shrimp?
Beef 'O' Brady's is known as a casual neighborhood sports pub with a family-friendly feel. It is one of those places where people gather for burgers, wings, appetizers, and big-screen games. The menu leans into comfort food, and dishes like Boom Boom Shrimp stand out because they are bold, fun, and easy to share.
Boom Boom Shrimp is the kind of appetizer people remember. Think bite-size shrimp coated in a light, golden crust, then tossed or drizzled with a creamy chili sauce that is sweet up front and spicy on the finish. It is crunchy on the outside, tender and juicy inside, and packed with flavor in every bite.
This is a copycat-style recipe inspired by the restaurant dish. We are not claiming to represent Beef 'O' Brady's or their exact proprietary recipe. We are simply recreating the flavors and texture many of us love.
Why You’ll Love This Copycat Boom Boom Shrimp
- Easy to make with basic pantry ingredients
- Crispy and creamy with the perfect sweet-spicy balance
- Great for parties, game day, or a fun dinner
- Restaurant-style results without leaving home
- Flexible cooking options including skillet, deep fry, and air fryer ideas
I love serving this on busy weekends when everyone wants something fun. It feels a little special, but it does not take much more effort than making chicken tenders. If you have ever wanted to make a restaurant appetizer at home, this is a great place to start.
Ingredients
Serves: 4 appetizer servings
Prep time: 20 minutes
Cook time: 10 minutes
Total time: about 30 minutes
For the shrimp:
- 1 pound medium shrimp, peeled and deveined, tails removed
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
For the boom boom sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon ketchup
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh lemon juice
Optional for serving:
- Sliced green onions
- Chopped parsley
- Lemon wedges
- Shredded lettuce or cabbage for plating
Approximate Nutrition Per Serving
These numbers are estimates and will vary depending on oil absorption and exact brands used.
- Calories: 430
- Protein: 24g
- Carbohydrates: 28g
- Fat: 24g
- Fiber: 1g
- Sugar: 7g
- Sodium: 760mg
How to Make Copycat Beef 'O' Brady's Boom Boom Shrimp
This recipe moves quickly once the shrimp hits the oil, so it helps to set everything up before you start cooking. Think of it like a little assembly line. A few minutes of prep makes the whole process easier.
Step 1: Pat the shrimp dry.
Take your peeled and deveined shrimp and blot them with paper towels. This helps the buttermilk stick better and keeps the coating from getting gummy. If the shrimp are frozen, make sure they are fully thawed first.
Step 2: Soak the shrimp in buttermilk.
Place the shrimp in a bowl and pour the buttermilk over them. Let them soak for 10 to 15 minutes. This gives the shrimp a nice flavor and helps the coating cling. While that happens, you can prep the sauce and flour mixture.
Step 3: Make the boom boom sauce.
In a medium bowl, stir together the mayonnaise, sweet chili sauce, sriracha, ketchup, honey, garlic powder, and lemon juice. Mix until smooth. Taste it and adjust if needed. Want it spicier? Add a little more sriracha. Want it sweeter? Add a touch more honey.
Step 4: Mix the coating.
In a shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. The cornstarch is one of the little tricks here. It helps create a light, crisp shell instead of a heavy breading.
Step 5: Heat the oil.
Pour about 2 inches of vegetable oil into a heavy pot or deep skillet. Heat it to 350°F. If you have a thermometer, use it. If not, drop in a small pinch of flour. It should sizzle right away but not burn.
Step 6: Dredge the shrimp.
Lift a few shrimp at a time from the buttermilk and let the excess drip off. Toss them in the flour mixture until fully coated. Press lightly so the coating sticks. Set them on a plate while you finish the batch.
Step 7: Fry in small batches.
Carefully place the coated shrimp into the hot oil. Do not crowd the pan. Fry for about 2 to 3 minutes, turning once if needed, until the shrimp are golden brown and cooked through.
Shrimp cook fast. They are done when the coating is crisp and the shrimp inside are opaque and curled into a loose C shape. Overcooked shrimp can turn rubbery, so keep a close eye on them.
Food safety tip: Shrimp should reach an internal temperature of 145°F.
Step 8: Drain the shrimp.
Use a slotted spoon to transfer the cooked shrimp to a plate lined with paper towels or a wire rack. Let them rest for a minute so excess oil can drain away.
Step 9: Sauce and serve.
You can either drizzle the boom boom sauce over the shrimp or toss the shrimp gently in the sauce right before serving. Drizzling keeps the coating a bit crunchier. Tossing gives you more flavor in every bite. Both are delicious.
Top with green onions or parsley if you like, and serve with lemon wedges on the side.
Tips for the Best Boom Boom Shrimp
- Use thawed shrimp only. Extra water causes splattering and soggy coating.
- Do not overcrowd the oil. Too many shrimp at once will drop the oil temperature.
- Keep the sauce separate until serving. This helps the shrimp stay crisp.
- Use cornstarch in the breading. It gives that light, restaurant-style crunch.
- Serve right away. This dish is at its best fresh and hot.
If you have ever wondered why restaurant fried shrimp tastes so crisp, the answer is usually heat control and timing. Hot oil and small batches make all the difference.
Easy Home Kitchen Shortcuts
Want to make this recipe even easier? Here are a few simple ideas.
Use pre-peeled shrimp.
This saves time and cuts down on prep.
Try an air fryer.
Lightly spray the coated shrimp with cooking spray. Air fry at 400°F for 7 to 9 minutes, flipping halfway through. Cook until golden and the shrimp reach 145°F. The texture will be a little different from deep frying, but still very tasty.
Buy bottled sweet chili sauce.
It is a great shortcut and gives the sauce its signature sweet-spicy base.
Make the sauce ahead.
You can stir the sauce together up to 2 days in advance and keep it covered in the fridge.
Serving Ideas
This copycat Boom Boom Shrimp recipe works as an appetizer, but it can also become a full meal.
- Serve over shredded lettuce for a shrimp appetizer platter
- Tuck into tortillas for boom boom shrimp tacos
- Add to a toasted hoagie roll for a spicy shrimp sandwich
- Serve with fries and celery for a sports bar-style dinner
- Pair with rice and cucumber salad for a lighter plate
I also love piling these on top of chopped romaine with extra sauce thinned into a dressing. It turns into a fun dinner salad that feels a little indulgent without being too heavy.
Allergy-Friendly and Diet Preference Swaps
This is where home cooking really shines. You can adjust the recipe to fit your needs without losing the spirit of the dish.
Gluten-Free
- Replace the all-purpose flour with a gluten-free 1-to-1 flour blend or rice flour
- Double-check that your sweet chili sauce, sriracha, and ketchup are gluten-free
- Use cornstarch as written for crispness
Dairy-Free
- Swap the buttermilk for unsweetened dairy-free milk mixed with 1 tablespoon lemon juice or vinegar
- Use a dairy-free mayo for the sauce if needed
Egg-Free
- Use an egg-free mayonnaise in the sauce
- The shrimp coating itself does not require egg, which makes this one easier to adapt
Lower-Spice Option
- Reduce the sriracha to 1 teaspoon or leave it out
- Add a little extra sweet chili sauce for flavor without as much heat
Extra-Spicy Option
- Add more sriracha or a pinch of cayenne to the sauce
- Dust the shrimp lightly with cayenne in the flour mixture
Paleo-Inspired
- Use tapioca starch or arrowroot instead of flour and cornstarch
- Use a paleo-friendly mayo
- Swap sweet chili sauce for a homemade mix of compliant hot sauce, a little honey, and garlic
- Pan-fry in avocado oil
Keto or Lower-Carb
- Use crushed pork rinds or almond flour for the coating
- Choose a low-sugar chili sauce or make your own spicy mayo-based sauce
- Skip the honey and ketchup in the sauce if needed
Vegetarian Twist
- Try the same coating and sauce on cauliflower florets or oyster mushrooms
- Air fry or shallow fry until crisp, then drizzle with the boom boom sauce
Shellfish Allergy Note
- If you have a shellfish allergy, do not substitute casually. Cross-contact is a serious issue.
- For a similar flavor profile, use bite-size chicken pieces in a separate, well-cleaned cooking setup if your kitchen is safe for that.
Storage and Reheating
Refrigerator: Store leftover shrimp and sauce separately in airtight containers for up to 2 days.
Reheating: Reheat the shrimp in an air fryer at 350°F for 3 to 4 minutes or in the oven at 375°F until hot and crisp again. Avoid the microwave if possible. It softens the coating.
Leftover sauce: Keep chilled and use within 3 days.
Food safety reminder: Refrigerate leftovers within 2 hours. Reheat leftovers to 165°F.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, but thaw them fully and pat them very dry before coating.
Can I make Boom Boom Shrimp ahead of time?
The sauce can be made ahead, but the shrimp are best cooked fresh for maximum crunch.
What size shrimp works best?
Medium or large shrimp work well. If they are very large, cut the cook time a little longer as needed, checking for 145°F inside.
Is boom boom sauce very spicy?
Usually it has a gentle kick more than a strong burn. You can easily adjust the heat level at home.
Final Thoughts
This Beef 'O' Brady's Boom Boom Shrimp copycat recipe brings that sports bar appetizer feel right into your kitchen. It is crunchy, saucy, a little messy in the best way, and perfect for sharing. Whether you make it for game day, a casual Friday dinner, or just because you are craving something fun, it is one of those recipes that disappears fast.
If you try it, I would love to hear how it turned out. Did you keep it classic, make it extra spicy, or try one of the allergy-friendly swaps? Leave a comment and share your version. And if you know someone who loves shrimp appetizers, send this recipe their way.
Disclaimer
This is a copycat recipe created for home cooks and is inspired by the flavors of Boom Boom Shrimp served at Beef 'O' Brady's. It is not the restaurant’s actual recipe, and no knowledge of any proprietary recipe is implied. We are not affiliated with, endorsed by, or representing Beef 'O' Brady's in any way.
Simply Copycat Recipes is also an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.
Comments
Post a Comment