This delightfully tangy Dynamite Shrimp appetizer 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!
¼teaspoonground white pepper(or ground black pepper)
1lbshrimp(peeled and de-veined)
1 ½cupsseltzer water
canola oil(for frying)
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.
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.
I use the large size (30-count) raw shrimp when making this tasty appetizer.