Dynamite Shrimp

by Sabrina Snyder

Published on Last updated

43 Comments

5 from 9 votes
5 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Dynamite Shrimp made with battered fried shrimp coated in a spicy mayo sauce is the PERFECT recipe to serve as an appetizer or a main course!

I’m adding another Asian Shrimp Dish to our recipe book, along with my other favorites Bang Bang Shrimp and Shrimp Tempura!

crispy fried shrimp in a bowl

Sabrina’s Dynamite Shrimp Recipe

Dynamite Shrimp is one of my favorite things to order when we go out to a Japanese restaurant. However, it’s surprisingly easy to make right at home! All you have to do is dredge the shrimp in flour and then batter, then fry and coat with a spicy mayo sauce. You can serve it with a few more of my favorites, like Egg Rolls, Potstickers, Crab Rangoon, or Sweet and Sour Sauce!

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Dinner, then Dessert

Dynamite Shrimp Recipe

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 5 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
crispy fried shrimp in a bowl
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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: 603kcal | Carbohydrates: 50g | Protein: 23g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 165mg | Sodium: 1093mg | Potassium: 295mg | Fiber: 1g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 283mg | Iron: 3mg

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Table of contents

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Can this be made ahead of time?

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 Store

  • Store: 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.
  • Reheat: Deep fried food like this will likely become soggy in storage. 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.
  • Freeze: I do not recommend freezing Dynamite Shrimp, because cooked shrimp has a tendency to get rubbery when you do.

Variations

  • Extra heat: Add more ingredients like minced garlic to the sauce, or add cayenne pepper to the flour for more heat.
  • Spicy avocado sauce: Make this sauce with ½ cup mayonnaise, and ½ cup pureed avocado to add some healthy ingredients to the sauce.
  • Add-ons: Garnish with chopped chives or diced green onions for presentation. 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.

More Delicious Shrimp Recipes

Spicy Dynamite Shrimp

the following photos were used in previous versions of this post

side-by-side photo of finished shrimp
Garnished shrimp with slaw on the side
Serving bowl of shrimp and slaw
Chinese crispy shrimp with vegetable slaw

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

See more posts by Sabrina

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. You can use plain water, but the bubbles in the seltzer create little pockets of air that expand when heated. This gives the battered shrimp a lighter texture. Would club soda be an option you’d be open to trying?

      Reply

  2. The recipe is missing the “Dynamite” ! other than that it’s perfect, the best out there. Thank You.

    Reply

  3. I’m not a huge fan of the sauce, but the shrimp were amazing thank you! My picky eater even loved them and said that they were the best shrimp that she’s had in years!

    Reply

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

    Reply

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

      Reply

  6. 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.

    Reply

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

    Reply

    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.

      Reply

  11. 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!

    Reply

    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)

      Reply

  18. 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?

    Reply