Fishing With Dynamite Shrimp Cocktail Recipe

Prep shrimp

Rinse and pat the shrimp dry with paper towels. If tails are on, leave them for presentation. Place shrimp in a shallow bowl and pour buttermilk over them; toss to coat and let sit while you prepare the dredge (10–15 minutes).

Make dredge

In a medium bowl combine all-purpose flour, cornstarch, breadcrumbs, smoked paprika, garlic powder, kosher salt, and black pepper. Stir until evenly mixed.

Coat shrimp

Heat a wide skillet over medium-high and add vegetable oil to come about 1/4" up the side (about 3/4 to 1 cup depending on skillet). Place a wire rack or paper towels on a tray to drain cooked shrimp. Remove shrimp from buttermilk in batches, letting excess drip, then dredge thoroughly in the flour mixture, pressing to adhere. Set coated shrimp on a tray while you finish coating the rest.

Fry shrimp

When oil registers 350°F (175°C) or a small pinch of coating sizzles immediately, add shrimp in a single layer without crowding (work in batches). Fry 2–3 minutes per side until golden brown and crisp and the shrimp are opaque. Use tongs to turn. Transfer to the rack to drain.

Finish

While still hot, toss the fried shrimp very lightly with 1 teaspoon neutral oil (this helps keep the coating crisp). Keep warm in a low oven (200°F / 95°C) on the rack while you assemble the cocktail.

In a small bowl whisk together mayonnaise, Sriracha, sweet chili sauce, honey, lime juice, soy sauce, sesame oil, and minced garlic until smooth and glossy. Taste and adjust: add more Sriracha for heat, more honey for sweetness, or more lime for brightness. Refrigerate until needed.

Prepare serving bowl

Pile crushed ice into a large serving bowl or individual cocktail glasses. Spoon shredded cabbage over the ice to form a bed; this keeps shrimp elevated and crisp.

Assemble shrimp

Place 6–8 warm fried shrimp on top of the cabbage bed per serving. Drizzle 1–2 tablespoons of the dynamite sauce over the shrimp (or toss shrimp lightly in sauce if you prefer fully coated). Reserve extra sauce in a small ramekin so guests can add more.

Garnish and serve

Scatter thinly sliced green onion greens and cilantro over the shrimp, sprinkle toasted sesame seeds, and tuck lime wedges at the side. Serve immediately with cocktail sauce on the side for dipping and extra dynamite sauce.