Dynamite Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Season shrimp evenly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Set aside at room temperature while you make the batter.

Make batter

In a medium bowl whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch, and 1/2 teaspoon baking powder. In a separate small bowl whisk the large egg with 2/3 cup cold club soda (or very cold water) until combined. Pour the wet mixture into the dry ingredients and stir just until combined — the batter should be slightly lumpy and thin enough to coat shrimp lightly. Keep batter cold; place bowl over ice if your kitchen is warm.

Heat oil

Pour about 3 to 4 cups vegetable oil into a deep skillet or large pot to a depth of 1.5–2 inches. Heat until oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and float to the top immediately, browning slowly.

Fry shrimp

Working in small batches (4–6 shrimp depending on pot size), dip each seasoned shrimp into the batter to coat, allowing excess to drip off, then carefully add to the hot oil. Do not overcrowd. Fry until batter is crispy and golden, about 2 to 3 minutes per side (total 3–4 minutes) depending on shrimp size. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Keep fried shrimp warm in a low oven (200°F / 95°C) while frying remaining batches.

Make sauce

While shrimp are frying, whisk together 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1 teaspoon fresh lime juice, and 1/2 teaspoon sesame oil in a medium bowl until smooth and well combined. Taste and adjust heat/sweetness — add more sriracha for heat or more sweet chili sauce/honey to sweeten. Reserve 2 tablespoons of the sauce for serving if you want an extra dip on the side.

Toss shrimp in sauce

Place the hot, drained shrimp in a large mixing bowl. Pour the dynamite sauce over the shrimp and gently toss until each piece is evenly coated. Work quickly so the batter stays crisp but the sauce warms and clings to the shrimp.

Transfer sauced shrimp to a serving platter. Sprinkle with 1 teaspoon toasted sesame seeds (optional), 2 tablespoons thinly sliced green onions, and 2 tablespoons chopped cilantro if using. Serve immediately with lime wedges on the side and the reserved sauce for dipping.