Dynamite Shrimp Cocktail Recipe

Prep shrimp

Pat shrimp dry with paper towels. Season lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. If using tails-on, leave as is; if tails-off, make sure shrimp are evenly sized.

Make batter

In a bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder. Add the lightly beaten egg white and 1/2 cup cold club soda (or ice water) and stir briefly until just combined; batter should be slightly lumpy and cold. If batter is too thick, add up to 1 tbsp more cold water/club soda.

Coat shrimp

Dust the seasoned shrimp very lightly with an additional tablespoon of flour (optional) to help the batter adhere, then dip each shrimp into the batter to coat thoroughly, letting excess drip off.

Fry shrimp

Heat 2 cups vegetable oil in a heavy saucepan or deep fryer to 350°F (175°C). Fry shrimp in batches (do not overcrowd) for 2 to 3 minutes, until golden and crisp and shrimp are opaque. Use a slotted spoon to transfer to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if making ahead.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp gochujang, 1 tbsp honey (or sugar), 1 tsp rice vinegar, 1/2 tsp sesame oil, 1/2 tbsp fresh lime juice and 1/2 tsp grated garlic. Whisk until smooth and taste; adjust balance — more gochujang for heat, more honey for sweetness, or a splash more vinegar for brightness. If sauce is too thick for coating, thin with 1–2 tsp water.

Reserve about 2 tbsp of the sauce to serve as a dip; toss the remaining sauce with the warm fried shrimp until evenly coated (use a large bowl and gentle tossing so the shrimp remain crisp).

Arrange 4–6 butter lettuce leaves across 2 chilled cocktail glasses, shallow bowls, or a serving plate to form a bed for the shrimp cocktail. Divide sliced avocado and cucumber between the two portions, fanning avocado slices for presentation.

Place 6 coated shrimp on each serving (or 12 shrimp total divided). Nestle shrimp on the lettuce and avocado, leaving some crispy edges visible.

Spoon the reserved 2 tbsp sauce into a small ramekin for dipping or lightly drizzle additional sauce over the shrimp if desired.

Sprinkle 1 tsp togarashi evenly over both servings, then scatter 1 tsp toasted sesame seeds and 1 tbsp thinly sliced chives or scallions. Add microgreens or cilantro on top for color.

Finish with a light drizzle of 1/2 tsp sesame or neutral oil and a pinch (about 1/4 tsp) flaky sea salt over the avocado and shrimp. Serve with lime wedges on the side for squeezing.