Dynamite Shrimp
Crispy battered shrimp tossed in a creamy, spicy-sweet dynamite sauce. This restaurant-style appetizer comes together in under 35 minutes and beats takeout every time.
Crispy, Spicy, Irresistible Dynamite Shrimp
If you have ever ordered dynamite shrimps at your favorite Asian fusion restaurant and wondered how something so crispy, creamy, and spicy could come together so perfectly, this recipe is about to become your new obsession. Dynamite shrimp is the kind of appetizer that disappears within minutes of hitting the table, and once you see how simple it is to make at home, takeout may never get your shrimp order again.
So what is dynamite shrimp, exactly? It is golden, crunchy battered shrimp tossed in a creamy, spicy, slightly sweet sauce built on mayonnaise and sriracha. Some menus call it dragon shrimp, but the idea is the same everywhere: crispy seafood meeting a bold, punchy sauce that coats every bite without making it soggy.
Before we get cooking, the right tools and ingredients make a real difference here. A reliable thermometer keeps your frying oil at the perfect temperature, a sturdy mixing bowl makes tossing the shrimp in sauce effortless, and good quality sriracha and sweet chili sauce are what really give this dynamite sauce its signature flavor. These are the products that genuinely help this recipe shine:
What Is Dynamite Shrimp Made Of?
At its core, dynamite shrimp is built from two simple components. The first is the shrimp itself, peeled, deveined, and coated in a light, crisp batter made from flour, cornstarch, egg, and ice water. The second is the dynamite sauce, a creamy blend of mayonnaise, sriracha, sweet chili sauce, and a touch of honey for balance. Toss the two together and you get that addictive contrast of crunchy exterior and silky, spicy coating.
Chef's Tip: Keep your batter ice cold right up until the moment you fry. Cold batter hitting hot oil is what creates that signature light, crisp shell instead of a heavy, doughy coating.
How to Make Dynamite Sauce
The sauce is honestly the easiest part of this whole dynamite sauce recipe, and it is also where you can make it your own. Here is how to make dynamite sauce in under five minutes:
- Whisk mayonnaise with sriracha until smooth and pale orange.
- Stir in sweet chili sauce for a touch of sweetness and depth.
- Add a spoonful of honey to round out the heat.
- Finish with a pinch of garlic powder for savory backbone.
Want a milder version? Cut the sriracha in half and add an extra spoonful of sweet chili sauce. Want it fierier? Add a splash more sriracha or a dash of chili oil right before tossing.
If you are aiming for a healthy dynamite shrimp version, swap half the mayonnaise for plain Greek yogurt. You still get that creamy texture, but with less fat and a pleasant tang that plays beautifully against the sweetness of the sauce.
Frying the Shrimp to Crispy Perfection
The key to any great delish dynamite shrimp recipe is texture. You want a shell that shatters slightly when you bite in, not something heavy or greasy. A few things help guarantee that:
- Pat the shrimp completely dry before battering, since excess moisture leads to soggy results.
- Fry in small batches so the oil temperature does not drop.
- Drain on paper towels immediately after frying, never let fried shrimp sit in a pile.
Once your shrimp are golden and crisp, toss them into the sauce right away while they are still hot. The warmth helps the sauce cling evenly to every piece.
Ready to make it? Here is the full step-by-step recipe:
Dynamite Shrimp
Crispy battered shrimp tossed in a creamy, spicy-sweet dynamite sauce. This restaurant-style appetizer comes together in under 35 minutes and beats takeout every time.
Ingredients
- 1 lb shrimp, peeled and deveined, tails on or off
- 1/2 cup cornstarch, for the crispy coating
- 1/2 cup all-purpose flour, for the batter
- 1 large egg, lightly beaten
- 1/2 cup ice water, very cold, for a crisp batter
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper, freshly ground
- 2 cups vegetable oil, for frying, plus more as needed
- 1/2 cup mayonnaise, full-fat works best for a creamy sauce
- 2 tbsp sriracha, adjust to your heat preference
- 2 tbsp sweet chili sauce, Thai-style
- 1 tbsp honey, or brown sugar as a substitute
- 1/2 tsp garlic powder
- 2 green onions, thinly sliced, for garnish
- 1 tsp sesame seeds, toasted, for garnish
Instruction
Pat the shrimp completely dry with paper towels. This helps the batter stick and keeps the oil from spattering.
In a medium bowl, whisk together the flour, cornstarch, salt, and black pepper. Add the egg and ice water and whisk just until combined into a thin, lump-free batter. Do not overmix.
Heat the vegetable oil in a deep pot or heavy skillet to 350 degrees F (175 degrees C). Use a thermometer for accuracy if you have one.
Working in small batches, dip each shrimp into the batter, letting excess drip off, then carefully lower it into the hot oil.
Fry the shrimp for 2 to 3 minutes per batch, until golden brown and crisp. Use a slotted spoon to transfer them to a paper towel lined plate to drain.
While the shrimp fry, whisk together the mayonnaise, sriracha, sweet chili sauce, honey, and garlic powder in a large bowl until smooth.
Once all the shrimp are fried, add them to the bowl with the sauce and gently toss until every piece is coated.
Transfer to a serving plate and garnish with sliced green onions and toasted sesame seeds. Serve immediately while hot and crisp.
Equipment
- Large mixing bowl
- Whisk
- Deep pot or heavy skillet
- Cooking thermometer
- Slotted spoon
- Paper towels
- Tongs
Notes
Serving and Storing Your Dynamite Shrimp
Dynamite shrimp shines as an appetizer, but it also works beautifully spooned over steamed rice for a quick dinner, or tucked into lettuce cups for a lighter bite. Garnish with sliced green onions and a sprinkle of toasted sesame seeds for the classic restaurant presentation.
This dish is at its absolute best fresh out of the fryer, since the sauce will soften that crispy coating the longer it sits. If you do have leftovers, store them in an airtight container in the fridge and reheat briefly in an air fryer or hot oven rather than the microwave, which will leave the shrimp rubbery instead of crisp.
However you serve it, this dynamite shrimp recipe proves that the bold, craveable flavor of your favorite restaurant appetizer is entirely doable in your own kitchen, no special equipment or hard to find ingredients required.
