Boom Boom Shrimp
***Best results from Deep Fry. However, if you don’t like to Deep Fry you can always Pan Fry or Air Fry.
Ingredients: 6 -12 thawed shrimp, 1 raw egg, 1/8th cup of milk, 1 cup of flour, and a generous amount of KABOOM COATING MIX.
Instructions: Instructions: In a bowl combine the egg and milk to create an egg wash. In another bowl gently dredge shrimp in flour. Shake off excess flour and then dip the shrimp into the egg wash. Proceed to the next bowl containing the KABOOM COATING MIX and coat the shrimp thoroughly. Then let rest on plate and refrigerate for 20 minutes.
Deep Fry: Set deep fryer temperature to 375F. Carefully place shrimp in oil gently facing away from you. Cook for 2 ½ - 4 minutes or until golden brown or an internal temperature of at least 120F.
Get that shrimp booming by tossing Boom Boom Shrimp in a bowl with Buffalo Hot Sauce.
Our absolute favourite is homemade seafood sauce. To make: (2tbsp of horseradish, 4tbsp of ketchup.) Stir ingredients together in a small dish and “Boom” you are ready for your Boom Boom Shrimp.