Dynamite Shrimp
This isn’t your typical quick weeknight meal. Dynamite Shrimp brings bold, restaurant-style flavor right to your kitchen — crispy, golden shrimp coated in a creamy sauce with just the right amount of heat.
The key is in the coating. A mix of seasoned flour, buttermilk, and panko creates a thick, crunchy crust that fries up beautifully. Once cooked, the shrimp are tossed in a simple sauce made with mayonnaise, sweet chili sauce, and sriracha — smooth, slightly sweet, and a little spicy.
Finished with scallions and sesame seeds, this dish works great for gatherings, snacks, or even as a main dish with rice. However you serve it, it’s sure to stand out.
Dynamite Shrimp
Ingredients
For the Shrimp
- All-purpose flour – ¾ cup
- Cornstarch – ½ cup
- Onion powder – 1 tablespoon
- Garlic powder – 1 tablespoon
- Salt – 2 teaspoons
- Black pepper – 1 teaspoon
- Buttermilk – 1 cup
- Egg – 1 large
- Shrimp (peeled, deveined, tails removed) – 1 pound
- Panko breadcrumbs – 1 cup
- Neutral oil (for frying) – 1 to 1½ cups
For the Sauce
- Mayonnaise – 1 cup
- Sweet chili sauce – ¼ cup
- Sriracha – 1 to 2 tablespoons (to taste)
- Scallions and sesame seeds – for garnish
Instructions
- In a bowl, mix flour, cornstarch, onion powder, garlic powder, salt, and pepper.
- In a separate bowl, whisk together buttermilk and egg. Place panko in a third bowl.
- Coat shrimp in the flour mixture, dip into the buttermilk mixture, then coat with panko. For extra crunch, repeat the steps.
- Heat oil and fry shrimp in batches until golden, turning once. Drain on paper towels.
- In a bowl, mix mayonnaise, sweet chili sauce, and sriracha until smooth.
- Gently toss the shrimp in the sauce.
- Top with scallions and sesame seeds, then serve immediately.
✨ Tip: Coating the shrimp twice gives them extra crunch, and tossing them gently helps keep the coating crisp.
