In a small mixing bowl, add 1/2 cup of mayo and 2 tbsp of sweet chili sauce.

Stir in  2 tbsp of ketchup and 1 tbsp of sriracha hot sauce for a sweet and spicy flavor.

Season the sauce with 1/2 tsp of garlic powder and 1/4 tsp of salt.

Add ¼ tsp of Black Peppe or cayenne pepper for extra heat.

Whisk to combine all the ingredients until smooth. Set the sauce aside for later use.

Grab a large mixing bowl and add 1 lb of peeled whole shrimp in it.

Pour 1 cup of buttermilk over the shrimp and let them soak for about 10 minutes.

Place a large, heavy-bottomed wok on the stove and pour cooking oil into it.

Heat the oil to 350 degrees Fahrenheit, ensuring it reaches the right temperature for frying. Continue with the next steps while the oil heats up.

In a separate bowl, prepare the batter for the shrimp by mixing 1 cup of flour with 2 tbsp of cornstarch.

Season the batter with 1 tsp of garlic powder, 1/2 tsp of paprika, 1/2 tsp of salt and black pepper.

Remove the shrimp from the buttermilk and let the excess liquid drip off.

Coat each shrimp in the flour mixture and press lightly to ensure the flour sticks.

Carefully add the coated shrimp in batches into the hot oil in the wok.

Fry the shrimp for 1-2 minutes until they turn opaque and reach an internal temperature of 145 degrees Fahrenheit. Flip the shrimp halfway through once one side is golden and crispy.

Once fried, remove the shrimp from the hot oil and transfer them to a plate lined with a paper towel.

Allow the fried shrimp to cool on the plate for 2 minutes.

Add the shrimp to a large bowl and toss with the boom boom sauce you prepared earlier.

Garnish the shrimp with chopped parsley or coriander leaves and sesame seeds.

You can also serve with extra boom boom sauce on the side for dipping sauce, and enjoy the boom boom shrimp while they are still hot and crispy!