Pat the shrimp dry with paper towels. If tails are on and you prefer them removed, trim tails leaving a neat presentation. Season shrimp lightly with 3/4 tsp kosher salt and 1/4 tsp black pepper (reserve remaining salt/pepper for the dredge).

Set up dredging stations

In three shallow bowls or rimmed trays arrange: (1) flour mixed with cornstarch and 1/4 tsp garlic powder and remaining 1/4 tsp kosher salt; (2) eggs whisked with cold water until smooth; (3) a mixture of panko and fine breadcrumbs with remaining 1/4 tsp garlic powder and remaining 1/4 tsp black pepper. Keep bowls spaced for easy coating.

Bread the shrimp

Working in small batches, dredge each shrimp in the flour mixture, shake off excess, dip into the egg wash, then press into the panko mixture until well coated. Place breaded shrimp on a wire rack and let rest 5–10 minutes to set the coating; this helps prevent the coating from falling off in the oil.

Heat the oil

Pour vegetable oil into a deep, heavy pot or Dutch oven to a depth of about 2 inches (approximately 1 to 1 1/4 cups depending on pan). Heat the oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping one small breadcrumb into the oil — it should sizzle and turn golden in ~30 seconds.

Fry the shrimp

Fry breaded shrimp in batches of 6–8, careful not to crowd, for 2 to 2 1/2 minutes per side (about 3–4 minutes total) until golden brown and internal temperature reaches 120–125°F and shrimp are opaque. Use a slotted spoon or spider to transfer shrimp to a paper-towel-lined tray or wire rack to drain. Keep finished shrimp warm in a low oven (200°F / 95°C) on a baking sheet while frying remaining batches.

Dynamite Sauce (in-house)

While shrimp are resting or frying, make the dynamite sauce. In a small bowl combine 1/2 cup mayonnaise, 2 tbsp sriracha, 1 tbsp gochujang (or sambal), 1 tsp honey, 1 tsp rice vinegar, 1/4 tsp toasted sesame oil, 1/2 tsp fresh lime juice, and 1/4 tsp fine sea salt. Whisk until smooth and taste; adjust heat with more sriracha or gochujang, and sweetness with more honey if desired. Chill briefly if time allows so flavors meld.

Reserve about 2–3 tablespoons of sauce for drizzling per serving and keep the rest for dipping. If you prefer a thinner sauce to glaze the shrimp more easily, stir in 1–2 teaspoons of warm water to reach desired consistency.

Assembly & Garnish

If using, arrange microgreens or shredded lettuce on serving plates as a bed. Place warm fried shrimp on top.

Drizzle about 2–3 tbsp dynamite sauce over each portion of shrimp or serve sauce on the side for dipping. Sprinkle sliced green onions and toasted sesame seeds over the sauced shrimp. Serve immediately with lemon or lime wedges to squeeze over just before eating.

Leftover sauce: store in an airtight container refrigerated up to 4 days. Leftover cooked shrimp are best eaten the same day but can be kept refrigerated up to 24 hours and reheated briefly in a hot oven to retain crispness.