Description
Dynamite Shrimp is a crispy and flavorful appetizer featuring large shrimp coated in a seasoned batter, deep-fried to golden perfection, and tossed in a creamy, spicy dynamite sauce. This Asian-inspired dish combines sweet chili sauce, sriracha, and a hint of lime for a perfect balance of heat and tanginess, garnished with fresh green onions and sesame seeds for added texture and flavor.
Ingredients
Scale
Shrimp and Coating
- 1 pound large shrimp, peeled and deveined with tails removed
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1/2 cup cold water
- Vegetable oil for frying (about 2 inches deep)
Dynamite Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon honey
- 1 teaspoon lime juice
Garnish
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- Prepare the Shrimp: Pat the shrimp dry thoroughly with paper towels to ensure the batter sticks well, then set them aside while you prepare the coating and sauce.
- Mix the Dry Ingredients: In a medium bowl, combine the all-purpose flour, cornstarch, garlic powder, salt, and black pepper, whisking them together evenly to form the seasoned flour mixture.
- Whisk the Wet Ingredients: In another bowl, beat the egg and cold water together until well blended to create the egg wash for dipping.
- Coat the Shrimp: Dip each shrimp first into the egg wash, then immediately dredge it in the seasoned flour mixture, making sure each shrimp is completely coated for maximum crispiness.
- Heat the Oil: In a deep skillet or pot, pour enough vegetable oil to a depth of about 2 inches and heat it to 350°F (175°C). Maintaining this temperature is key for crispy, evenly cooked shrimp.
- Fry the Shrimp: Fry the shrimp in batches to avoid overcrowding the pan. Cook each batch for 2 to 3 minutes until the shrimp turn golden brown and crispy on the outside.
- Drain Excess Oil: Use a slotted spoon to remove the shrimp and set them on a paper towel-lined plate to drain off excess oil and keep them crisp.
- Prepare the Dynamite Sauce: In a clean bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until the sauce is smooth and well combined.
- Toss with Sauce: Place the fried shrimp in a large bowl and gently toss with the dynamite sauce until each piece is evenly coated for full flavor.
- Garnish and Serve: Transfer the coated shrimp to a serving plate, and sprinkle with sliced green onions and sesame seeds. Serve immediately for the best texture and taste.
Notes
- Maintain a consistent oil temperature of 350°F to ensure the shrimp become extra crispy without absorbing too much oil.
- Adjust the amount of sriracha in the sauce to control the spiciness according to your preference.
- For a light appetizer variation, serve the dynamite shrimp over a bed of shredded lettuce or cabbage.
