Dynamite Shrimp
Crispy golden shrimp tossed in a creamy, spicy dynamite sauce. This Dynamite Shrimp recipe comes together in 25 minutes and tastes better than your favorite takeout.
Why You Will Love This Dynamite Shrimp
If you have ever wondered what is dynamite shrimp made of, you are about to find out, and it is shockingly simple. This dish takes plump, juicy shrimp, coats them in a light crispy shell, and tosses them in a creamy, spicy dynamite sauce that clings to every ridge. It is the same crave-worthy appetizer you order at your favorite sushi spot or seafood restaurant, except now you can make it at home in about 25 minutes.
Some menus call this dragon shrimp, others just call it dynamite shrimps, but the idea is always the same: crunchy fried shrimp meeting a bold, creamy chili sauce that is sweet, spicy, and a little smoky all at once. Once you taste homemade dynamite sauce, you will understand why this is one of the most requested party appetizers out there.
Before we get cooking, the right tools and ingredients make a real difference here. A reliable thermometer keeps your frying oil at the correct temperature so the shrimp turn out crispy instead of greasy, and a good quality sriracha gives the sauce its signature kick without overwhelming heat.
What Is Dynamite Shrimp, Really
At its core, dynamite shrimp is crispy fried shrimp coated in a spicy mayo based sauce. The "dynamite" name comes from the punch of heat and flavor packed into that sauce, which usually combines:
- Mayonnaise for a rich, creamy base
- Sriracha or chili garlic sauce for heat
- A touch of sweetness from honey or sweet chili sauce
- Fresh garlic for depth
The shrimp themselves get a light cornstarch and egg coating, which fries up into a delicate, almost lacy crust that is sturdy enough to hold onto the sauce without going soggy.
Chef's Tip: Pat your shrimp completely dry before coating them. Any extra moisture will make the cornstarch clump and prevent that signature crispy texture.
How To Make Dynamite Sauce
The sauce is honestly the easiest part of this recipe, and it is where you can really make this dish your own. Whisk together mayonnaise, sriracha, sweet chili sauce, honey, and minced garlic until it is smooth and glossy. Taste as you go. If you like things spicier, add an extra splash of sriracha. If you prefer it milder, lean a little more on the sweet chili sauce and honey.
This dynamite sauce recipe is also incredibly versatile. It works beautifully on crispy fried shrimp, but it is just as good drizzled over roasted vegetables, grilled chicken, or even a sushi bowl.
Frying The Shrimp Just Right
Getting that perfect crunch comes down to two things: dry shrimp and the right oil temperature. Heat your oil to 350 degrees F and fry the shrimp in small batches so they do not crowd the pan and steam instead of crisp up.
Watch for a deep golden color, which usually takes about 2 to 3 minutes per side. Pull them out and let them rest briefly on paper towels to drain any excess oil before they meet the sauce.
Ready to make it? Here is the full step-by-step recipe:
Dynamite Shrimp
Crispy golden shrimp tossed in a creamy, spicy dynamite sauce. This Dynamite Shrimp recipe comes together in 25 minutes and tastes better than your favorite takeout.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails on or off
- 1/2 cup cornstarch, for coating
- 1/4 cup all-purpose flour
- 1 large eggs, beaten, for the batter
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper, freshly ground
- 2 cups vegetable oil, for frying
- 1/2 cup mayonnaise, full fat preferred
- 2 tbsp sriracha, adjust to taste
- 1 tbsp sweet chili sauce
- 1 tsp honey
- 1 clove garlic, minced, for the sauce
- 2 green onions, thinly sliced, for garnish
- 1 tsp sesame seeds, toasted, for garnish
Instruction
Pat the shrimp completely dry with paper towels and season lightly with salt and pepper.
In a shallow bowl, whisk together the cornstarch, flour, salt, and black pepper.
In a separate bowl, beat the egg. Dip each shrimp into the egg, then dredge through the cornstarch mixture, pressing gently so it sticks all over.
Heat the vegetable oil in a deep skillet or pot to 350 degrees F (175 degrees C).
Fry the shrimp in batches for 2 to 3 minutes per side, until golden brown and crispy. Transfer to a paper towel lined plate to drain.
While the shrimp fries, whisk together the mayonnaise, sriracha, sweet chili sauce, honey, and minced garlic in a large bowl until smooth.
Add the warm, crispy shrimp to the bowl with the dynamite sauce and toss gently until every piece is coated.
Transfer to a serving plate and garnish with sliced green onions and toasted sesame seeds. Serve immediately.
Equipment
- Deep skillet or heavy pot
- Candy or instant-read thermometer
- Mixing bowls
- Slotted spoon or spider strainer
- Paper towels
Notes
Serving And Storing Tips
Dynamite shrimp is best enjoyed fresh and warm, right after tossing in the sauce, while the coating is still crackly. Serve it as a standout appetizer at parties, piled over steamed rice for a quick dinner, or tucked into lettuce cups for something lighter.
If you are looking for a slightly lighter take, you can make a healthy dynamite shrimp version by baking or air frying the shrimp instead of deep frying, and swapping in light mayo for the sauce. You will still get that same bold, craveable flavor with less oil.
For leftovers, store any extra shrimp and sauce separately if possible, since the sauce will soften the crispy coating over time. A quick reheat in the air fryer brings back most of that crunch.
A Crowd-Pleasing Favorite
Whether you discovered this dish at a restaurant or are making it for the very first time tonight, this Delish-worthy dynamite shrimp recipe is the kind of appetizer that disappears within minutes of hitting the table. It is spicy, creamy, crunchy, and endlessly snackable, exactly what good takeout-style cooking at home should feel like.
