Dynamite Shrimp with Spicy Mayo Sauce Recipe

Introduction

Dynamite Shrimp is a delightful dish featuring crispy battered shrimp coated in a spicy, creamy mayo sauce. Perfect as an appetizer or main course, it’s surprisingly easy to make at home and brings a flavorful Asian-inspired flair to your table.

Ingredients

• 1 1/2 cups flour
• 3/4 cup cornstarch
• 1 1/2 tablespoons baking powder
• 1 1/2 cups cold club soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper
• Canola oil for frying
• 1 pound shrimp, deveined and shells removed (21-25 count)
• 1 cup mayonnaise
• 1 tablespoon sugar
• 1 tablespoon sriracha

Instructions

1. Step 1: Heat a pot of canola oil to 375 degrees Fahrenheit, ensuring the oil is at least 3 inches deep for frying.
2. Step 2: In a bowl, mix together the flour, cornstarch, baking powder, kosher salt, and white pepper. Dredge the shrimp in the dry mixture and shake off the excess.
3. Step 3: Whisk the cold club soda into the remaining flour mixture until smooth to create the batter. Dip the dredged shrimp into this batter.
4. Step 4: Fry the shrimp immediately in the hot oil until golden brown and crispy, about 2 to 3 minutes. Remove and drain on paper towels.
5. Step 5: Whisk together the mayonnaise, sugar, and sriracha sauce. Toss the freshly fried shrimp in this spicy mayo sauce until well coated before serving.

Tips & Variations

• For extra heat, add minced garlic to the sauce or sprinkle cayenne pepper into the flour mixture.
• Try a spicy avocado sauce by mixing ½ cup mayonnaise with ½ cup pureed avocado for a creamy twist.
• Garnish with chopped chives or diced green onions for added color and flavor.
• Serve alongside sweet chili sauce to balance the spiciness with a touch of sweetness.
• Prep the dry flour mixture and sauce ahead of time to save cooking time on the day of serving.

Storage

Store Dynamite Shrimp in an airtight container in the refrigerator for 3 to 4 days. To reheat without losing crispiness, use a toaster oven to warm the shrimp and prepare a fresh batch of the spicy mayo sauce as it may become oily after storage. Freezing is not recommended since cooked shrimp can become rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can this recipe be made ahead of time?

Yes, you can prepare the dry flour mixture and the spicy mayo sauce ahead of time. Store them separately in airtight containers or plastic bags. When ready, simply dredge and fry the shrimp fresh for best results.

How can I keep the shrimp crispy when reheating?

To keep the shrimp crispy, reheat them in a toaster oven or an air fryer rather than a microwave. This helps restore the crunchiness. Also, consider making a fresh batch of the spicy mayo sauce to toss the shrimp in after reheating.

Dynamite Shrimp with Spicy Mayo Sauce Recipe

Print Recipe

★★★★★

4.8 from 286 reviews

Dynamite Shrimp features crispy battered and fried shrimp coated in a spicy, creamy mayo-based sauce. This American-inspired appetizer or main dish delivers a perfect balance of crunchy texture and bold heat, making it a popular choice at Japanese restaurants and perfect for home cooking. Serve alongside egg rolls, potstickers, or sweet and sour sauce for a delightful meal.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 5 servings 1x
• Category: Dinner
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Batter and Frying

• 1 1/2 cups flour
• 3/4 cup cornstarch
• 1 1/2 tablespoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1 1/2 cups cold club soda
• Canola oil for frying
• 1 pound shrimp, deveined and shells removed, 21-25 count

Spicy Mayo Sauce

• 1 cup mayonnaise
• 1 tablespoon sugar
• 1 tablespoon sriracha

Instructions

1. Heat Oil: Heat a pot of canola oil to 375 degrees Fahrenheit, ensuring there is at least 3 inches of oil for deep frying.
2. Prepare Dry Mixture and Dredge Shrimp: In a bowl, mix together the flour, cornstarch, baking powder, kosher salt, and white pepper. Dredge each shrimp in this dry mixture, then shake off any excess coating.
3. Make Batter and Fry Shrimp: Whisk the cold club soda into the remaining flour mixture to create a batter. Dip the dredged shrimp into the batter, then immediately carefully place them into the hot oil. Fry until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
4. Prepare Spicy Mayo Sauce: In a separate bowl, whisk together mayonnaise, sugar, and sriracha until smooth and combined.
5. Toss Shrimp in Sauce and Serve: Toss the freshly fried shrimp with the spicy mayo sauce until evenly coated. Serve immediately for best texture and flavor.

Notes

• Click on times in the instructions to start a kitchen timer while cooking.
• To prep ahead, mix and store dry flour mixture and sauce separately in the refrigerator; dredge and fry shrimp fresh when ready to serve.
• Store leftovers in the refrigerator for 3-4 days; reheat shrimp in a toaster oven to regain crispiness.
• Freezing is not recommended as shrimp can become rubbery.
• For extra heat, add minced garlic to the sauce or cayenne pepper to the flour mixture.
• Try a spicy avocado sauce by mixing ½ cup mayonnaise with ½ cup pureed avocado.
• Garnish with chopped chives or diced green onions and serve with sweet chili sauce to balance the spice.

Keywords: dynamite shrimp, fried shrimp, spicy shrimp appetizer, battered shrimp, shrimp recipe, Asian-inspired shrimp, mayo shrimp sauce