Uncle Bo's Dynamite Shrimp Recipe

In a medium bowl combine mayonnaise, Sriracha, sweet chili sauce, minced garlic, lemon juice, rice vinegar and honey. Whisk until smooth and homogenous.

Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust heat or sweetness—add more Sriracha for heat or a little more honey/sweet chili for sweetness.

Cover and refrigerate the sauce for at least 20 minutes to allow flavors to meld while you prepare the shrimp (sauce can be made up to 2 days ahead).

Pat the shrimp dry with paper towels. If tails are left on, dab thoroughly between shells to ensure the coating adheres.

Season Flour

In a shallow bowl, whisk together the all-purpose flour with 1/2 teaspoon of the salt, 1/2 teaspoon of the black pepper, and 1/2 teaspoon garlic powder.

Egg Wash

In a second shallow bowl, whisk the egg and milk until smooth.

Panko-Parmesan Mixture

In a third bowl, combine panko breadcrumbs, grated Parmesan, remaining 1/2 teaspoon garlic powder, and remaining 1/2 teaspoon salt and pepper. Toss to combine.

Working in batches, dredge each shrimp first in the seasoned flour (shake off excess), then dip into the egg wash, and finally press into the panko-Parmesan mixture so the crumbs adhere well. Place coated shrimp on a wire rack or sheet pan while heating oil.

Heat Oil

Pour vegetable oil into a large skillet to a depth of about 1/4 to 1/2 inch (enough for shallow frying). Heat over medium-high until oil reaches 350°F (175°C) or a bubble test with a small breadcrumb shows steady bubbling and immediate sizzle.

Fry the shrimp in a single layer in batches (do not overcrowd). Cook 1 to 2 minutes per side, until the coating is golden brown and shrimp are opaque and just cooked through (internal temperature about 120–130°F for large shrimp). Remove with a slotted spoon or tongs and drain on a wire rack or paper towels.

If desired, keep cooked shrimp warm on a baking sheet in a 200°F (95°C) oven while finishing remaining batches.

Place the warm fried shrimp in a large bowl. Spoon 3/4 of the garlic chili aioli over the shrimp and gently toss to coat each piece evenly. Add more sauce to taste — you want a glossy, well-coated finish but not soggy.

Transfer shrimp to a serving platter. Sprinkle extra grated Parmesan and chopped parsley or chives over the top. Serve immediately with lemon wedges and the remaining aioli on the side for dipping.

Leftovers: store shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp briefly in a 350°F (175°C) oven for 5–7 minutes to crisp the coating before tossing with sauce.