This quick and creamy Boom Boom Shrimp recipe has become one of my go-to meals on those hectic weekdays when I want something bold and flavorful, but don’t feel like standing in front of the stove forever. There’s no breading involved, just tender seared shrimp tossed in a creamy, spicy-sweet sauce that hits all the right notes.
Whether I’m spooning it over warm rice, tucking it into lettuce wraps, or pairing it with crunchy veggies, this dish always finds a way to satisfy — and it only takes about 10 minutes!
Why I Keep Coming Back to This Shrimp Recipe
This shrimp dish is the kind of thing I whip up when I want something fast but still feel like I’m eating something really good. Here’s why it’s a regular at my place:
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It’s ready in under 15 minutes, start to finish. I mean, that’s less time than scrolling through takeout apps.
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Shrimp cooks super fast and is naturally high in protein — a win when I’m trying to eat a little cleaner.
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The sauce is one of those easy, throw-it-together kinds with mayo, sweet chili sauce, and a bit of heat.
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It’s super versatile — I’ve had it over white rice, inside tacos, with shredded cabbage, or just straight from the pan with a fork.
And if I have leftovers (rare, but it happens), they make killer lettuce wraps the next day.
Simple Ingredients with Big Flavor
Here’s what you’ll need to make this creamy Boom Boom Shrimp at home. I’ve added some of my own notes from making this way too often:
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Shrimp – I usually grab frozen peeled and deveined shrimp to skip the prep. Just run them under water to thaw.
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Mayonnaise – I personally like using an avocado oil-based mayo, but any kind will do. I’ve even tried it with vegan mayo and it was still great.
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Sweet Chili Sauce – Adds that lovely sticky sweetness. Any brand you like works here.
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Ketchup – It adds a touch of tang and a little more depth to the sauce. If you’re watching sugar, a no-sugar version works fine.
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Sriracha – Add as much or as little as your tastebuds can handle. I go for about 1 tsp for a nice kick.
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Garlic Powder – Just a little bump of flavor that blends into the sauce.
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Peanut Butter Powder (PB2) – Keeps the sauce creamy with a nutty background without making it too heavy. If you don’t have PB2, smooth peanut butter works just fine.
A Few Ways to Switch It Up
Once you’ve made this a few times, here are some ways to change things up depending on what you have in the fridge or what you’re craving:
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Add crunch: Coat the shrimp lightly with flour or arrowroot powder before cooking to give it a light crisp before tossing in the sauce.
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Make it a full meal: Toss in some sliced red bell pepper, red onion, or even black beans for more substance.
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Use it for bowls: Serve it over rice or noodles with cucumber, shredded cabbage, and avocado — so fresh and satisfying.
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Try lettuce wraps: This shrimp makes a great filling for lettuce cups. A squeeze of lime and some chopped peanuts on top — perfect for lunch!
Shrimp Without Fuss: My Method
I’ve made this so many times now that I barely glance at a recipe. Here’s how I do it:
Step 1: Thaw and Prep the Shrimp
If you’re using frozen shrimp (like I usually do), pop them in a bowl with cool water to thaw. Once thawed, pat them dry with paper towels so they sear better.
Step 2: Quick Cook on the Stove
Heat a nonstick pan over medium heat. A bit of oil or cooking spray is all you need. Drop in the shrimp and cook for about 2–3 minutes per side, just until they curl up and turn pink. Drain off any liquid in the pan before adding the sauce.
Step 3: Whip Up the Sauce
In a small bowl, mix together:
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3 tbsp mayo
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2 tbsp sweet chili sauce
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1 tbsp ketchup
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1 tsp sriracha (or more)
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1/2 tsp garlic powder
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1 tbsp peanut butter powder
Give it a good stir until smooth.
Step 4: Toss and Simmer
Add the sauce straight to the pan with the shrimp. Stir to coat everything, then let it simmer on low heat for 2–3 minutes to thicken slightly and soak up the flavor.
Real-Life Tip: Want It Crispy?
Sometimes, I want a bit more texture. When that craving hits, I lightly coat the shrimp in flour, pan-fry them with a splash of oil until golden, and then toss them in the sauce. The crispy edges hold onto that creamy, spicy-sweet sauce like a charm.
How I Usually Serve It
This is one of those dishes that can be dressed up or down depending on how fancy I’m feeling (or how empty my fridge is):
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Over rice with cucumber slices, shredded red cabbage, and avocado slices for a quick bowl.
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In lettuce cups with a sprinkle of sesame seeds and chopped scallions.
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Inside a tortilla for a quick shrimp taco moment — seriously good with pickled onions.
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With cold noodles like soba or rice noodles, tossed with a little sesame oil and lime.
Leftovers? Here’s What I Do
If you’ve got extra, here’s how I store it:
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Fridge: Keep it in an airtight container for up to 2 days.
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Reheat: Gently reheat in a pan over low heat. Add a splash of water if the sauce looks too thick.
Honestly though, cold boom boom shrimp in a lettuce wrap is underrated — give it a try.
Boom Boom Shrimp
This creamy Boom Boom Shrimp is one of those quick-fix dishes that feels a little fancy but takes barely any time at all. Sweet, spicy, and full of flavor, it’s perfect over rice, tucked into lettuce wraps, or eaten straight from the pan.
Ingredients
- 2 tablespoons powdered peanut butter (like PB2)
- ¾ cup light mayonnaise
- ½ cup sweet chili sauce
- ¼ cup ketchup
- ¼ to 1 tablespoon sriracha (adjust to your heat preference)
- ¼ teaspoon garlic powder
- 2 pounds jumbo shrimp, raw (frozen or fresh, peeled and deveined)
- Nonstick cooking spray
Instructions
- Start by thawing the shrimp if you're using frozen—just place them in a bowl of room temperature water and let them sit until fully defrosted. Once thawed, peel and remove the tails, then pat the shrimp dry with paper towels.
- Heat a large nonstick skillet over medium heat and give it a quick spray with cooking spray. Add the shrimp to the pan in a single layer and cook for about 3 minutes per side, or until they turn pink and are cooked through.
- While the shrimp cooks, whisk together the mayonnaise, sweet chili sauce, ketchup, sriracha, garlic powder, and powdered peanut butter in a bowl until smooth.
- Once the shrimp are done, drain off any extra liquid in the pan. Pour in the prepared sauce and let everything simmer together for a couple of minutes, just until the sauce is warm and coats the shrimp beautifully.
- Serve hot! These are especially great over rice, in lettuce wraps, or even as a bold appetizer.
Notes
- You’ll likely have extra sauce—don’t toss it! It’s great drizzled over rice bowls or veggies.
- For precise portions, weigh the total cooked dish and divide by 6.
- Adjust the spice level easily by increasing or reducing the sriracha.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 319Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 324mgSodium 1849mgCarbohydrates 20gFiber 0gSugar 15gProtein 36g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I make this ahead of time?
You can mix the sauce ahead and store it in the fridge for a couple of days. The shrimp cooks so fast, it’s best to make that fresh when you’re ready to eat.
Can I use cooked shrimp?
Yes, just warm them up gently in the pan and toss with the sauce. They’re already cooked, so don’t overdo it.
Is it spicy?
It has a little kick, but you can control the heat with the amount of sriracha. Start small and adjust to taste.
Do I have to use peanut butter powder?
Not at all. Regular creamy peanut butter works great too — just use a little less since it’s richer.
Try other Shrimp recipes:
