Dynamite Shrimp Recipe
Choice of: Chipotle mayo, BBQ, Sweet chili
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Ingredients
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Shrimp
Batter
Sauce (choose one)
Finishing & Garnish
Method
Shrimp
Prepare shrimp
Pat shrimp dry with paper towels. Season with kosher salt, black pepper, and garlic powder, tossing lightly to coat evenly.
Heat oil
Pour oil into a heavy-bottomed skillet or medium saucepan to a depth of about 1 to 1 1/2 inches. Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise.
Batter & Frying
Make batter
In a medium bowl combine the flour, cornstarch and baking powder. Fold in the cold club soda (or cold water) and the lightly beaten egg white until just combined — the batter should be slightly thick but still pourable; do not overmix (a few small lumps are fine).
Coat shrimp
Working in batches, hold each shrimp by the tail (if tails are on) and dip into the batter to coat completely, letting excess drip off.
Fry shrimp
Carefully place battered shrimp in hot oil in a single layer, avoiding overcrowding. Fry for about 2 to 3 minutes, turning once if needed, until golden and crisp. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Maintain oil temperature between 325–350°F by adjusting heat.
Sauce (choose one)
Chipotle mayo
In a bowl combine 1 cup mayonnaise, 1 teaspoon minced adobo chipotle (or chipotle paste to taste) and 2 teaspoons lime juice. Taste and adjust heat/smoke by adding more chipotle if desired. Whisk until smooth.
BBQ
In a bowl combine 1 cup mayonnaise, 3 tablespoons of your favorite BBQ sauce and 1 teaspoon apple cider vinegar. Whisk until smooth and well combined; adjust BBQ amount for desired sweetness/smokiness.
Sweet chili
In a bowl combine 1 cup sweet chili sauce and 1 teaspoon lime juice. Taste and adjust acidity or sweetness as desired.
Finish & Serve
Toss shrimp with sauce
Place the hot, drained shrimp in a large bowl. Pour your chosen sauce over the shrimp (start with about 3/4 of the sauce and reserve the rest to serve on the side). Gently toss until each shrimp is evenly coated. Do not over-sauce — you want crisp texture with saucy coating.
Plate and garnish
Arrange shredded cabbage or lettuce on a serving platter if using. Pile sauced shrimp on top. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with lime wedges and reserved sauce for dipping.