Introduction

Dynamite Shrimp is a crispy and flavorful dish made from battered fried shrimp coated in a spicy mayo sauce. Perfect as an appetizer or main course, it’s surprisingly easy to prepare at home and pairs well with a variety of Asian-inspired sides.

Ingredients

1 1/2 cups flour
3/4 cup cornstarch
1 1/2 tablespoons baking powder
1 1/2 cups cold club soda
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
Canola oil for frying
1 pound shrimp, deveined and shells removed (21-25 count)
1 cup mayonnaise
1 tablespoon sugar
1 tablespoon sriracha

Instructions

Step 1: Heat a pot of canola oil to 375 degrees Fahrenheit, filling the pot at least 3 inches deep.
Step 2: In a bowl, mix together the flour, cornstarch, baking powder, kosher salt, and white pepper. Dredge the shrimp in this dry mixture and shake off any excess.
Step 3: Whisk the cold club soda into the flour mixture to create a batter, then dip each dredged shrimp into the batter.
Step 4: Immediately fry the shrimp in the hot oil until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Step 5: In a separate bowl, whisk together the mayonnaise, sugar, and sriracha to make the spicy mayo sauce.
Step 6: Toss the freshly fried shrimp with the spicy mayo sauce until well coated and serve immediately.

Tips & Variations

For extra heat, add minced garlic to the sauce or mix cayenne pepper into the flour mixture.
Try a creamy spicy avocado sauce by combining ½ cup mayonnaise with ½ cup pureed avocado instead of just mayo.
Garnish with chopped chives or diced green onions for a fresh presentation.
Serve with sweet chili sauce on the side to balance the spiciness for those who prefer milder flavors.

Storage

Store leftover Dynamite Shrimp in an airtight container in the refrigerator for 3-4 days. To reheat and maintain crispiness, warm the shrimp in a toaster oven and prepare a fresh batch of spicy mayo sauce if needed. Avoid freezing, as cooked shrimp can turn rubbery when frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can this be made ahead of time?

You can prepare the flour mixture in advance and store it sealed in a plastic bag, and whisk together the spicy mayo sauce to refrigerate. Just dredge and fry the shrimp fresh when ready to serve for the best texture.

How do I keep the shrimp crispy after frying?

Drain shrimp on paper towels immediately after frying to remove excess oil. When reheating leftovers, use a toaster oven rather than a microwave to help restore crispiness instead of making them soggy.

Dynamite Shrimp Recipe

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★★★★★

4.8 from 749 reviews

Dynamite Shrimp is a mouthwatering dish featuring crispy battered fried shrimp generously coated in a spicy, creamy mayo-based sauce. This vibrant appetizer or main course bursts with flavor and is perfect for fans of Asian-inspired cuisine. The shrimp is dredged in a seasoned flour and cornstarch mixture, dipped in a cold club soda batter for extra crispiness, then fried until golden. Tossed in a sweet and spicy sriracha mayo, this recipe is simple to make at home and sure to impress your guests.

Author: Dana
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 5 servings 1x
Category: Dinner
Method: Frying
Cuisine: American

Ingredients

Scale

Batter and Frying

1 1/2 cups flour
3/4 cup cornstarch
1 1/2 tablespoons baking powder
1 1/2 cups cold club soda
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
Canola oil for frying (enough to fill pot at least 3 inches deep)
1 pound shrimp, deveined and shells removed, 21-25 count

Spicy Mayo Sauce

1 cup mayonnaise
1 tablespoon sugar
1 tablespoon sriracha

Instructions

Heat Oil: Heat a deep pot with canola oil to 375°F (190°C), ensuring the oil is at least 3 inches deep for proper frying.
Prepare Dry Mix and Dredge Shrimp: In a bowl, combine flour, cornstarch, baking powder, kosher salt, and white pepper. Dredge the shrimp in this flour mixture, shaking off any excess coating.
Make Batter and Fry Shrimp: Whisk the cold club soda into the remaining flour mixture until smooth to create the batter. Dip each dredged shrimp into the batter, then immediately fry in the hot oil. Fry for about 2 to 3 minutes or until the shrimp turn golden brown and crisp. Remove and drain on paper towels.
Mix Spicy Mayo Sauce: In a separate bowl, whisk together the mayonnaise, sugar, and sriracha until well combined.
Toss and Serve: Toss the freshly fried shrimp in the spicy mayo sauce until fully coated. Serve immediately for best texture and flavor.

Notes

Clicking on times in the instructions can start a kitchen timer while cooking.
For prep ahead, mix dry ingredients and store in an airtight container; prepare sauce and refrigerate separately before frying shrimp fresh.
Store leftover shrimp in the refrigerator for 3-4 days; reheat in a toaster oven to regain crispness.
Freezing cooked Dynamite Shrimp is not recommended as shrimp becomes rubbery.
To increase heat, add minced garlic to the sauce or cayenne pepper to the flour mixture.
Try a spicy avocado sauce by mixing ½ cup mayonnaise with ½ cup pureed avocado.
Garnish with chopped chives or diced green onions and serve with sweet chili sauce for balanced flavors.

Keywords: Dynamite Shrimp, fried shrimp, spicy shrimp, appetizer, Asian inspired, crispy shrimp, sriracha mayo, homemade shrimp recipe