Pat the shrimp dry with paper towels. If tails are on and you prefer them off, remove tails. Lightly season the shrimp with 1/2 tsp salt and 1/4 tsp black pepper.

Set up breading station

Arrange three shallow bowls: 1) flour mixed with cornstarch, 1 tsp salt, 1/4 tsp black pepper and garlic powder; 2) beaten eggs mixed with 3 tablespoons cold water (whisk until uniform); 3) panko breadcrumbs in the third bowl.

Fry Shrimp

Heat oil

Pour vegetable oil into a deep pot or heavy skillet to a depth of about 2–3 inches (roughly 1 liter used here). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread or breadcrumb—if it browns in ~45 seconds, the oil is ready.

Bread the shrimp

Working in batches of 6–8 to avoid crowding, dredge each shrimp first in the flour mixture (shake off excess), then dip in the egg wash, then press into panko to coat evenly. Place breaded shrimp on a tray and let rest 3–5 minutes so the coating adheres.

Fry until golden

Fry shrimp in batches for 2½–3 minutes per batch, flipping once if necessary, until golden brown and cooked through (internal temp ~120–130°F). Maintain oil temperature ~325–350°F—if it drops, let it return to temperature between batches. Transfer fried shrimp to a wire rack or paper towel-lined tray to drain and keep warm.

Make Dynamite Sauce

While the shrimp fry or just after, combine 1/2 cup mayonnaise, 3 tablespoons sriracha, 2 tablespoons sweet chili sauce, 1 teaspoon gochujang, 1 teaspoon honey, 1 tablespoon fresh lime juice, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, and 1 teaspoon minced garlic in a bowl. Whisk until smooth and well emulsified. Taste and adjust heat or sweetness: add more sriracha for heat or more honey for sweetness. Stir in 1 tablespoon thinly sliced green onion. Refrigerate briefly if making ahead—sauce should be room temperature or slightly chilled when tossed with hot shrimp.

Toss & Serve

Place fried shrimp in a large mixing bowl. Add about 3/4 of the dynamite sauce and gently toss until each shrimp is evenly coated. Add more sauce if you prefer saucier shrimp, but avoid over-coating to keep breading crisp.

Arrange mixed baby greens or shredded cabbage on a serving platter (optional). Transfer sauced shrimp to the platter. Sprinkle toasted sesame seeds and the remaining sliced green onion over the shrimp. Serve immediately with lemon or lime wedges on the side for squeezing.

If serving family-style, pass extra dynamite sauce on the side for dipping.