Dynamite Shrimp

Dynamite Shrimp made with battered fried shrimp coated in a spicy mayo sauce is the PERFECT recipe to serve as an appetizer or the main course!

We’re adding another Asian shrimp dish to our recipe book, along with our favorite Bang Bang Shrimp, Shrimp Tempura, and Easy Shrimp Stir-Fry!

Dynamite Shrimp
DYNAMITE SHRIMP

Dynamite Shrimp is one of my favorite things to order when we go out to a Japanese restaurant, usually as a side dish or an appetizer. It’s surprisingly easy to make right at home! This shrimp is dredged in flour and then batter, then fried and coated with a spicy mayo sauce.

You can serve dynamite shrimp with a few more of my favorites, like Egg Rolls, Potstickers, Crab Rangoon, or Sweet and Sour Sauce!

HOW LONG DOES DYNAMITE SHRIMP KEEP?

This homemade shrimp recipe will keep in the refrigerator for for 3-4 days. Be careful not to overcook the shrimp when you reheat it.

Because this is a deep fried food that has been tossed in sauce the shrimp will be soggy and the sauce will have soaked into the breading. To reheat properly you should place the shrimp into a toaster oven to crisp then make an additional amount of topping.

It will be more oily due to the soaked in mayonnaise but the crispy texture should mostly return.

CAN YOU FREEZE DYNAMITE SHRIMP?

I do not recommend freezing dynamite shrimp, because cooked shrimp has a tendency to get rubbery when you do.

If you want to prep this recipe ahead, you can mix the flour together and seal it tightly in a plastic bag, and whisk together the sauce and store it in the refrigerator. Then all you have to do is dredge and fry the shrimp when you’re ready!

HOW TO MAKE BANG BANG SAUCE

  • 1 cup mayonnaise
  • 1 tablespoon sugar
  • 1 tablespoon sriracha
  1. Whisk well until combined and refrigerate for at least one hour.

Bang Bang sauce is made with only 3 ingredients, so it’s probably the easiest part of this dish. Simply whisk together the sugar, sriracha, and mayo until it’s well combined and refrigerate. You can serve this dish with extra bowls of sauce, too.

WHAT IS THE DIFFERENCE BETWEEN SHRIMP AND PRAWNS?

Technically, shrimp and prawns have a different amount of claws and a slightly different body shape. But when it comes to cooking, there’s not really a difference, and you can use either for a recipe like this.

Chinese Crispy Dynamite Shrimp

MORE CHINESE FOOD FAVORITES

TIPS FOR MAKING DYNAMITE SHRIMP

  • Add more ingredients like minced garlic to the sauce, or add cayenne pepper to the flour for more heat.
  • Add this on top of steamed rice for a shrimp bowl lunch or dinner!
  • Garnish with chopped chives or diced green onions for presentation.
  • Add a few tablespoons of panko breadcrumbs to the flour for an extra crispy texture.
  • Make this sauce with ½ cup mayonnaise, and ½ cup pureed avocado to add some healthy ingredients to the sauce.
  • If you don’t have sriracha, you can try adding hot sauce instead, even though the flavor will be slightly different.
  • Serve the shrimp with sweet chili sauce, because the sweetness will help cut down on some of the heat for anyone who doesn’t love spicy food.

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Dynamite Shrimp

Dynamite Shrimp made with battered fried shrimp coated in a spicy mayo sauce is the PERFECT recipe to serve as an appetizer or the main course!
Yield 8 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Japanese
Author Sabrina Snyder

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

  • Heat a pot of oil to 375 degrees, at least 3 inches high.
  • Mix together the flour, cornstarch, baking powder, salt and pepper then dredge the shrimp in it and dust off the excess amount.
  • Whisk the club soda into the flour mixture then dip the shrimp into it and fry them immediately until golden brown, about 2-3 minutes.
  • Whisk together the mayonnaise, sugar and sriracha and toss with the freshly fried shrimp before serving.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 386kcal | Carbohydrates: 31g | Protein: 14g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 154mg | Sodium: 828mg | Potassium: 303mg | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 3.5mg | Calcium: 190mg | Iron: 2.6mg
Keyword: dynamite shrimp

Spicy Dynamite Shrimp

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. You missed the most important sauce component. Sweet chili sauce. No chili sauce, it’s not dynamite shrimp.

    1. The sriracha, sugar and mayo mixture makes a sweet chili sauce…… It is clearly written in out ingredient list and directions.

  2. Amazing and so easy! We made this tonight and it was a HUGE hit with the entire family. We served ours in lettuce cups, perfect amount of heat and flavor with a nice cool crunch.

  3. My shrimp came out very fluffy and not crispy. I’m not sure what went wrong. Otherwise tasted great with the sauce.

    1. Did you check the temperature of your oil? It might not have been hot enough to create a crisp. I’m glad it still tasted great though.

  4. Hi:) I’m curious about something …
    You’ve used club soda and baking powder in this recipe while other recipes are mixing the shrimp with egg and then dredging it in a mix of flour and cornstarch. But they don’t use any baking powder and club soda.

    So I’m wondering what the difference will be between in the final result/taste between both the ways.

    Thanks so kuch!

    1. Yes, the first dredge is a dry mix, the second is a wet batter to give it that signature fried batter texture (think beer battered fish or onion rings)

  5. Just to make it clear, after dipping the shrimp into the soda + flour mixture , I should fry them immediately ? I don’t have to dip into dry flour mixture again before frying?