Dynamite shrimp is a delightfully tangy appetizer that combines crispy batter-fried shrimp that's been tossed in a tangy sriracha mayo sauce! It's a combination that is well-loved at Japanese restaurants but that is incredibly easy to re-create at home for the whole family to enjoy! Skip the takeout and try my totally tasty dynamite shrimp recipe instead!
Best Dynamite Shrimp Recipe
You can order this spicy and flavorful shrimp appetizer at almost any Japanese restaurant, but my homemade copycat recipe is just as good and so incredibly easy! This recipe is very similar to my bang bang shrimp pasta, which is a bit sweeter because of the honey and chili sauce.
Either way, both names let you know that the taste of sriracha and mayonnaise together is powerful! The flavor really does explode in your mouth!
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Dynamite Shrimp was made popular in the US by P.F. Chang’s, but don’t you love it when you can easily replicate a yummy restaurant dish at home in just a few minutes? If the answer is YES and you love shrimp, this is your new favorite homemade appetizer!
🥘 Dynamite Shrimp Ingredients
All you need are a few pantry staple ingredients and the shrimp! No deep fryer is needed! You can easily fry up this flavorful shrimp appetizer in a frying pan.
Shrimp Batter
- All-Purpose Flour - 1½ cups of flour. The base and bulk of your batter.
- Cornstarch - ¾ cup of cornstarch. This is a commonly used thickening agent. When used in combination with flour, it is said to produce a more tender and flakier crust on fried foods.
- Baking Powder - 1½ teaspoons of baking powder. When mixed with salt, this makes fried foods crispy and crunchy.
- Salt - ¼ teaspoon salt makes the batter come together when fried and adds flavor.
- Ground White Pepper - ¼ teaspoon of ground white pepper. Black pepper can also be used.
- Shrimp - 1 pound of shrimp. Some say rock shrimp must be used with this recipe, but I have had great results with all kinds of shrimp. My favorite is large (30 count) raw shrimp that have been peeled and deveined.
- Seltzer Water - 1 ½ cups of seltzer water. You can also use plain water, but the bubbles in the seltzer create little pockets of air that expand when heated. This gives the battered shrimp a lighter texture. Club soda is another great option!
- Canola Oil - For frying. You can substitute any neutral-flavored oil, such as vegetable, soybean, or corn oil.
Dynamite Sauce
- Mayonnaise - 1 cup of mayonnaise. Any brand will do, but avoid Miracle Whip since it is already sweetened and will make your dynamite sauce too sweet. The best brands are Hellman's and Duke's for flavor!
- Sriracha - 1 tablespoon of Sriracha. You can substitute Sambal Oelek (chili paste) here, as it is a close cousin to classic Sriracha and similar in texture. In a pinch, crushed chili flakes or cayenne pepper will work also. However, you won’t have the thickness of the sauces that make the dynamite sauce consistency so perfect!
- Sugar - 1 tablespoon of granulated sugar. A tiny bit of sweetness really complements the spice!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Dynamite Shrimp
The dynamite sauce is the star of this recipe, yet it can easily be whipped up in a minute or two while the shrimp is frying! You'll need your measuring utensils, a frying pan, a whisk, and 2 mixing bowls to get started.
This makes 8 servings of dynamite shrimp when served as an appetizer.
Batter & Fry the Shrimp
- Heat the oil. Using a frying pan, wok, or Dutch Oven, heat up just enough oil at medium-high heat to cover and fry the shrimp (about ½ an inch). ¼ ½
- Mix the dry ingredients. Mix together all of your dry ingredients - including 1 ½ cups (187.5 grams) of all-purpose flour, ¾ cup (96 grams) of cornstarch, 1 ½ tablespoons (22 grams) of baking powder, ¼ teaspoon (1.23 grams) of ground white pepper, and ¼ teaspoon (1.23 grams) of salt.
- Coat the shrimp. Dredge your raw shrimp in the mixture and shake off any excess powder. Then, set the shrimp aside on a tray or cutting board.
- Whisk in seltzer water. Next, take 1 ½ cups (354.88 milliliters) of seltzer water and mix it into your dry ingredients. Whisk until smooth.
- Dip in batter. Take each shrimp and dip them individually into your batter, holding them over the bowl for a few seconds to let the excess batter drip off.
- Fry. Gently place the shrimp in the oil and fry until golden color, or until you can see that the shrimp is pink and cooked. *Leave space between your shrimp for even cooking.
- Work in batches. Cook the shrimp in small batches, depending on how large your pan is. Transfer the cooked shrimp onto a plate or tray lined with paper towels.
Finish With the Dynamite Sauce
- Make the sauce. All you do is combine 1 cup (224 grams) of mayonnaise, 1 tablespoon (14.79 grams) of sriracha, and 1 tablespoon (14.79 grams) of sugar in a bowl and stir until fully combined. *Ideally, combine the sauce before making the shrimp and refrigerate for at least 30 minutes to let things 'come together.'
- Toss and serve. Then, place the fried shrimp in a large bowl, toss with the dynamite sauce, and serve immediately - and that’s it!
🥗 What To Serve With Dynamite Shrimp
This easy shrimp recipe is typically an appetizer, but you could easily make a family meal out of it by using larger shrimp and doubling the sauce. Try serving it over some long-grain white rice or hibachi noodles to make it a meal! Enjoy!
💭 Angela's Tips & Recipe Notes
- If you want a simple garnish, black sesame seeds look great against the orange-colored sauce and give a little extra crunch. You can also serve the shrimp in individual small bowls on a bed of lettuce. Add some sliced green onions if you’re feeling fancy!
- If you are a lover of all things air-fried, you can try this recipe, but the homemade batter would make an incredible mess. To make Dynamite Shrimp with your air fryer, buy prepacked breaded shrimp, cook in the air fryer, and then toss with the sauce right before serving.
- Dynamite shrimp tastes best when served right away. The shrimp can become soggy if left to sit in the sauce for too long. I like to save a little sauce for dipping at the table!
🥡 Storing & Reheating
Once your shrimp is fully cooled, transfer it to an airtight container. The shrimp will keep for up to 3 - 4 days in the refrigerator.
Reheating Dynamite Shrimp
Reheating is best done quickly at a higher temperature. Because the shrimp has been fried and then sauced, it will be difficult to get a great crispy fried shrimp texture later.
Use a toaster oven or your oven broiler to bring the dynamite shrimp back to your preferred warmth. Watch the shrimp closely so that they don't end up overcooked and super hard!
Serve after tossing in leftover dynamite sauce for a light re-coating and you're good to go!
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❓ FAQ
You can! To save yourself some time, you can whip up the dynamite sauce and put it in an airtight container in the fridge until needed. You'll want to warm it slightly in the microwave to thin it out before tossing it with the shrimp.
There are 2 ways you can lessen the heat of your dynamite shrimp. First, reduce the amount of Sriracha used. Second, you can add more mayonnaise to mellow out the spiciness.
They won't be as crispy when baked, but they are still pretty tasty! Just bake them in a preheated oven at 400°F (200°C/Gas Mark 6) until they're golden and crispy.
🍜 🥢 😋 More Takeout Inspired Recipes
- Peanut Butter Chicken - A 15-minute recipe for peanut butter chicken that tastes even better than takeout!
- Kung Pao Shrimp - Succulent shrimp tossed in a bold and spicy kung pao sauce!
- Chicken Teriyaki Skewers - These grilled chicken teriyaki skewers are a summertime favorite!
- Cantonese Chow Mein - Crispy pan-fried noodles and veggies tossed in an umami stir-fry sauce!
- Tofu Stir-Fry - A delicious vegetarian stir fry with crispy tofu and plenty of tender veggies!
- Pineapple Chicken - A takeout classic featuring tender chicken and a delicious sweet and savory pineapple sauce!
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📋 Recipe
Dynamite Shrimp
Ingredients
Dredge & Shrimp Batter
- 1 ½ cups all-purpose flour
- ¾ cup cornstarch
- 1 ½ tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper (or ground black pepper)
- 1 lb shrimp (peeled and de-veined)
- 1 ½ cups seltzer water
- canola oil (for frying)
Dynamite Sauce
- 1 cup mayonnaise
- 1 tablespoon sriracha (or Sambal oelek)
- 1 tablespoon sugar
Instructions
Batter & Fry the Shrimp
- Heat your deep frying pan, Dutch Oven, or wok with enough oil to fry the shrimp in (about a ½-inch) over medium-high heat.
- Mix together the 1 ½ cups all-purpose flour, ¾ cup cornstarch, 1 ½ tablespoon baking powder, and ¼ teaspoon each of salt and ground white pepper (or ground black pepper). Dredge the shrimp in the dry mixture, dust off any excess, and set the shrimp aside on a cutting board, plate, or tray.
- Whisk the seltzer water into your dry dredge ingredients until the batter is smooth. Dip each shrimp individually, allowing the excess batter to drip off a bit, then place them into the heated oil. Fry until light golden brown and you can see the shrimp take on the pink 'cooked' color.
- Cook in batches if needed and transfer the cooked, battered shrimp to a paper towel-lined plate or tray.
Dynamite Sauce
- In a small bowl combine the 1 cup mayonnaise with 1 tablespoon each of sriracha sauce and sugar.
- Place the fried shrimp into a large bowl and add the sauce (I only use about ¾ of the sauce, reserving some for serving the appetizer). Toss until the shrimp are thoroughly coated and serve immediately.
Equipment You May Need
Notes
- If you want a simple garnish, black sesame seeds look great against the orange-colored sauce and give a little extra crunch. You can also serve the shrimp in individual small bowls on a bed of lettuce. Add some sliced green onions if you’re feeling fancy!
- If you are a lover of all things air-fried, you can try this recipe, but the homemade batter would make an incredible mess. To make Dynamite Shrimp with your air fryer, buy prepacked breaded shrimp, cook in the air fryer, and then toss with the sauce right before serving.
- Dynamite shrimp tastes best when served right away. The shrimp can become soggy if left to sit in the sauce for too long. I like to save a little sauce for dipping at the table!
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Sandy Fields says
Dynamite recipe!!! These shrimp are so good. Tasted amazing, thank you for all your hard work on making these recipes!
Angela @ BakeItWithLove.com says
Thank you Sandy!!
David B says
Amazing and really tasty shrimp, will make again!