Start by patting the shrimp dry with paper towels. This is essential for getting that crispy texture. If your shrimp have shells, make sure to remove them.

In a medium mixing bowl, combine the all-purpose flour and cornstarch. This blend helps create an ultra-crispy coating. Whisk in the egg yolks, then gradually pour in the sparkling water while still whisking. The batter should be smooth yet thick. It should cling nicely to the shrimp.

In a deep pot or large frying pan, heat the vegetable oil over medium-high heat. You want the oil hot enough for frying, around 350°F (175°C). To test this, drop a small amount of batter into the oil. If it bubbles and rises, you’re ready to go!

Dunk each shrimp into the batter, allowing excess to drip off. Carefully place them into the hot oil, a few at a time to avoid overcrowding. Fry for about 2-3 minutes or until golden brown. Once cooked, use a slotted spoon to transfer them onto paper towels to drain excess oil.

While the shrimp are frying, let's prepare the sauce! In a bowl, mix together the smoked paprika, sea salt, onion powder, garlic powder, ketchup, sriracha, sweet chili sauce, and mayonnaise. Stir until everything is well combined. Adjust the heat to your preference by adding more sriracha if you’re feeling adventurous.

In a large bowl, toss the fried shrimp with the Boom Boom sauce. Make sure each piece is generously coated. Set aside or serve directly on the plate!