Shake up dinnertime with this dynamite shrimp! It’s fried to golden-brown, crispy perfection and tossed in a creamy, spicy sauce. Your family will be begging for seconds!
Deep-fried, grilled, pan-fried, shrimp is the best no matter how it’s cooked! If you love this dynamic shrimp, you’ll also have to try this Hawaiian-style garlic shrimp, honey walnut shrimp, or sweet and sour shrimp!
Dynamite Shrimp Recipe
Look out, because this dynamite shrimp is an absolute flavor bomb that you’re bound to fall in love with! It’s all about juicy shrimp coated in a crispy, seasoned batter and fried until golden and irresistible. But the real magic lies in the dynamite sauce – a mix of sriracha mayo, sweet chili sauce, and honey that gives the dish its sweet and spicy kick! Every bite is a burst of deliciousness, and you won’t be able to resist going back for more.
Whether you’re throwing a party with your friends and family or just want to jazz up dinnertime, dynamite shrimp is a winner. The shrimp is crispy on the outside and juicy on the inside, and that spicy mayo sauce is pure magic. Sweet and spicy like no other! Even people who are on the fence about shrimp will be convinced after trying this tasty dish. Prepare to be amazed!
Everything You’ll Need
Get ready to meet the fantastic ingredients that will make dynamite shrimp your new obsession. From plump, juicy shrimp to the sassy kick of sriracha sauce, this recipe is about to rock your world. Note: exact measurements are in the recipe card below.
- Shrimp: I used large shrimp that had already been peeled and deveined for easy prep.
- All-Purpose Flour: Flour is the essential ingredient for creating a light and crispy tempura batter that coats the shrimp, giving it the perfect crunch.
- Cornstarch: Working alongside the flour, cornstarch contributes to the shrimp’s crispy coating, adding an extra layer of crunchiness.
- Cold Water: The cold water in the batter works its magic, creating a light and airy texture.
- Club Soda: Club soda is the bubbly addition that adds fizziness to the batter. It makes it even lighter and ensures the shrimp turn out nice and crispy.
- Egg: The egg binds all the ingredients together, providing structure to the batter and helping it stick to the shrimp.
- Vegetable Oil: Used for frying the shrimp to golden perfection.
For the Dynamite Sauce:
- Mayonnaise: Forms the creamy and rich base, adding a luscious texture to the sauce.
- Sweet Chili Sauce: Brings a delightful sweetness with a touch of heat, creating a tangy and satisfying flavor.
- Honey: Balances the flavors and also adds a hint of richness as a natural sweetener.
- Sriracha Sauce: The star of the show, sriracha adds the fiery kick that makes this dish truly dynamite!
Let’s Make Dynamite Shrimp
Now that you have your ingredients ready, let’s jump into making the most crispy, flavorful shrimp. It’s so delicious, you won’t want takeout again! Also, dynamite shrimp only takes 20 minutes from start to finish. It’s great for busy families!
- Heat Oil: Heat vegetable oil in a skillet over high heat. A deep fryer can also be used.
- Devein: Remove the shell and devein the shrimp while leaving the tails on. Then pat the shrimp dry with paper towels.
- Flour Mixture: Sift together the flour and cornstarch in a medium bowl and then set aside.
- Mix Wet Ingredients: In another bowl, whisk together the cold water, cold club soda, and 1 egg.
- Combine: Then add the liquid mixture to the flour mixture. Stir with a fork and just until combined. It’s ok if the shrimp batter is lumpy.
- Coat and Fry: Quickly working while the batter is still chilled, dip the shrimp into the batter then place in the pot of oil. Cook each shrimp tempura until golden in color.
- Cool: Remove from hot skillet and transfer to a plate lined with paper towels.
- Repeat: Repeat the steps until all the shrimp is cooked.
To Make the Sauce:
- Combine Ingredients: Add the mayonnaise, sweet chili sauce, honey, and sriracha sauce in a small bowl. Then whisk to combine.
- Toss: Add the cooked shrimp to a large bowl and pour the dynamite shrimp sauce over it. Gently toss to coat. Garnish with red pepper flakes if desired and enjoy!
Dive into these simple tricks that guarantee crispy, flavorful perfection every time. Get ready to create some seriously delicious magic with this dynamite shrimp!
- Pat Shrimp Dry: Pat the shrimp dry with paper towels before coating in the batter to help the batter stick better and ensure a crispier texture.
- Chill Your Batter: Keep the batter chilled by placing it in the fridge while prepping the shrimp to maintain its chilliness and achieve a light and airy tempura coating.
- Fry in Batches: Fry the shrimp in batches to avoid overcrowding the skillet or fryer, ensuring even cooking and maintaining that perfect crunch.
- Test Your Oil: Test the oil temperature by dropping a small amount of batter into the oil. If it sizzles and floats to the top immediately, it’s ready for frying.
- Mix Gently: Gently toss the shrimp with the dynamite sauce to ensure every piece gets evenly coated. You don’t want to be too heavy handed and damage that crispy coating.
- Adjust Spice: Feel free to customize the spice level by adjusting the amount of sriracha sauce in the dynamite sauce to suit your heat preference, making it milder or spicier according to your taste.
Storing Leftover Dynamite Shrimp
Dynamite shrimp is best served fresh and hot. But hey, I get it – sometimes there’s just too much deliciousness to finish in one go. If you find yourself with leftovers, don’t worry! Store them in an airtight container in the fridge. When you’re ready for more, simply reheat in the oven for 10 minutes at 350 degrees Fahrenheit. This will bring back that crispy texture so you can enjoy the dynamite experience all over again!
Heat vegetable oil in a skillet over high heat. A deep fryer can also be used.
Remove the shell and devein the shrimp while leaving the tails on. Pat the shrimp dry with paper towels.
Sift together the flour and cornstarch in a medium bowl and set aside.
In another bowl, whisk together the cold water, cold club soda, and 1 egg.
Add the liquid mixture to the flour mixture. Stir with a fork and just until combined. It’s ok if the batter is lumpy.
Quickly working while the batter is still chilled, dip the shrimp into the batter then place in the pot of oil. Cook each shrimp tempura until golden in color.
Remove from hot skillet and transfer to a plate lined with paper towels.
Repeat the steps until all the shrimp is cooked.
Add the mayonnaise, sweet chili sauce, honey, and sriacha sauce in a small bowl. Whisk to combine.
Add the cooked shrimp to a large bowl and pour the sauce over the shrimp.
Gently toss to coat the shrimp. Garnish with red pepper flakes and enjoy!
Calories317kcal (16%)Carbohydrates40g (13%)Protein4g (8%)Fat15g (23%)Saturated Fat3g (15%)Polyunsaturated Fat9gMonounsaturated Fat4gTrans Fat0.04gCholesterol49mg (16%)Sodium354mg (15%)Potassium55mg (2%)Fiber1g (4%)Sugar15g (17%)Vitamin A77IU (2%)Vitamin C2mg (2%)Calcium14mg (1%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.