Dynamite Shrimp Recipe

If you’ve ever had that irresistible craving for spicy, crispy, saucy seafood, Dynamite Shrimp is your answer. This dish is everything you want in a crowd-pleasing appetizer: plump shrimp enveloped in a perfectly crunchy coating, tossed in a creamy Sriracha-infused sauce that packs a pleasant punch, then scattered with vibrant green onions and nutty sesame seeds. Dynamite Shrimp is simultaneously comforting and exciting, making it just as perfect for game-day gatherings as for an at-home sushi night. Whether you serve it up as a starter, pile it into tacos, or spoon it over a fluffy bed of rice, you’ll quickly see why this recipe is a staple in my kitchen.

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Ingredients You’ll Need

The magic of Dynamite Shrimp lies in a handful of everyday ingredients combined just-so. Each element plays an essential role, from the shrimp’s juicy bite to the fiery, creamy sauce and the extra toothsome crust.

• Shrimp: Large, peeled and deveined shrimp are best—they cook quickly and soak up that addictively spicy sauce.
• Buttermilk: Tenderizes the shrimp and helps the coating adhere, giving you that crave-able crunch.
• Cornstarch: Adds lightness and an extra-crispy finish to the breadcrumb coating.
• All-purpose flour: Balances the cornstarch and helps form the perfect dredging mix.
• Garlic powder: Infuses the coating with a subtle, savory background flavor.
• Salt: Enhances the natural sweetness of the shrimp and ties the crust together.
• Black pepper: Gives a gentle kick that complements the spicy sauce.
• Vegetable oil: Use a neutral oil with a high smoke point for frying—think canola or peanut if you like.
• Mayonnaise: Forms the base of the Dynamite Shrimp sauce, making it luscious and creamy.
• Sriracha: Delivers heat and that iconic tangy, garlicky flavor—adjust to suit your spice preferences.
• Honey: Balances out the heat with a pop of sweetness in the sauce.
• Rice vinegar: Brightens up the sauce and brings all the flavors together.
• Green onion: Sliced thin for garnish; they add fresh color and subtle bite.
• Sesame seeds: Optional, but absolutely recommended for a toasty crunch and extra flair.

How to Make Dynamite Shrimp

Step 1: Mix Up the Sauce

Start by making the creamy, spicy backbone of the dish: the famous Dynamite Shrimp sauce. In a medium bowl, whisk together mayonnaise, Sriracha, honey, and a splash of rice vinegar. Don’t be afraid to taste and tweak the Sriracha here—it’s your chance to dial the heat up or down. Once it’s smooth, set the bowl aside so those flavors meld while you prep the shrimp.

Step 2: Marinate the Shrimp

Drop your shrimp right into a bowl of cool buttermilk and let them hang out for at least 10 minutes. The buttermilk works quietly in the background, tenderizing the shrimp and helping every nook and cranny grab onto the flour mixture later. This step can’t be rushed; trust me, it’s the secret to restaurant-worthy results.

Step 3: Make the Crispy Coating

While the shrimp are soaking, stir together cornstarch, all-purpose flour, garlic powder, salt, and pepper in a shallow dish. This blend guarantees a crispy, golden-brown crust that won’t overpower the shrimp itself. Make sure it’s evenly mixed to avoid patches that cook up unevenly!

Step 4: Heat the Oil

Pour a couple of inches of vegetable oil into a sturdy, deep skillet or a heavy-bottomed pot. Heat it over medium-high until shimmering—350°F is the sweet spot for bite-sized shrimp that cook quickly but stay juicy inside. If you don’t have a thermometer, drop in a tiny bit of the flour mixture; when it sizzles happily, you’re good to go.

Step 5: Coat and Fry the Shrimp

Lift the shrimp out of the buttermilk, letting any excess drip off, then dredge each piece in the flour-cornstarch mixture. Shake off any extra coating for an even result. Fry the shrimp in batches, being careful not to crowd the pan. In just 2 to 3 minutes they’ll puff up, turn gold, and get incredibly crispy. Immediately transfer each batch to a paper towel-lined plate so they stay perfectly crunchy.

Step 6: Toss in Sauce

While the shrimp are hot and still crackling, gently toss them in the reserved Dynamite Shrimp sauce until every morsel is luxuriously coated. The heat from the shrimp thickens the sauce and makes it cling magically to each bite.

Step 7: Garnish and Serve

Pile the sauced shrimp onto a platter (or individual bowls if you’re feeling fancy). Sprinkle with thinly sliced green onions and a healthy pinch of sesame seeds for an elegant finish. The contrast of bright green and snappy sesame seeds is as pleasing to the eye as it is to the palate.

How to Serve Dynamite Shrimp

Garnishes

Classic garnishes for Dynamite Shrimp include a shower of fresh green onions and a sprinkle of sesame seeds. They brighten and balance the rich, spicy shrimp. For extra color and zing, try a twist of lime or even a little extra Sriracha drizzled artfully on top.

Side Dishes

Dynamite Shrimp is super versatile—it’s a knockout appetizer but also amazing over sticky jasmine rice, nestled into taco shells, or spooned atop a crisp Asian slaw. Pair it with steamed broccoli, pickled vegetables, or a bright cucumber salad to cut through the richness and keep things fresh.

Creative Ways to Present

If you want to impress, serve your Dynamite Shrimp in fun single-serving cups, lettuce wraps, or on a big platter as part of a sushi night spread. Another showstopping idea: pile them on top of avocado toast crostini for a fusion brunch, or thread onto skewers for easy party bites.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Dynamite Shrimp, keep them crisp by storing the shrimp and sauce separately whenever possible. Store cooked shrimp in an airtight container in the refrigerator for up to two days; the sauce can hang out for three to four days.

Freezing

While freshly made Dynamite Shrimp offers unbeatable crunch, you can freeze cooked (but un-sauced) shrimp for up to one month. Freeze in a single layer before transferring to a freezer bag so they don’t stick together. Defrost in the fridge overnight before reheating.

Reheating

To re-crisp, warm the shrimp in a 375°F oven or air fryer for about 5 minutes, then toss with sauce just before serving. Avoid microwaving, as it can make the coating soggy. If you have leftover sauced shrimp, a quick oven reheat is still your best bet for bringing back that crispy edge.

FAQs

Can I use frozen shrimp for Dynamite Shrimp?

Absolutely! Just make sure they are thawed completely and patted dry before marinating in buttermilk to ensure the coating sticks well and fries up crisp.

How spicy is the sauce?

This Dynamite Shrimp recipe packs a pleasant, approachable heat thanks to Sriracha, but you can easily adjust the spice level to your liking. Simply add a little less Sriracha for mild, or go wild if you love some fire!

Is there a substitute for buttermilk?

If you don’t have buttermilk, whisk together 1/2 cup milk with 1 teaspoon lemon juice or white vinegar. Let it sit for 5 minutes, then use as directed—it mimics the tang and tenderizing power of buttermilk perfectly.

Can I make Dynamite Shrimp gluten-free?

Definitely! Swap the all-purpose flour for your favorite gluten-free blend and double-check your cornstarch is certified gluten-free. The rest of the ingredients are naturally gluten-free and you’ll still get that signature crunch.

What else can I use Dynamite Shrimp sauce on?

Don’t limit yourself! This dreamy sauce is fantastic drizzled over roasted veggies, seared salmon, crispy tofu, or even used as a bold salad dressing. It’s a secret weapon you’ll want to keep in your fridge.

Final Thoughts

Every bite of Dynamite Shrimp is a celebration of crunch, spice, and impossible-to-resist flavor. Whether you’re sharing it around a table of friends or sneaking extra bites straight from the kitchen, this dish is pure joy. Try it soon—you just might find it becomes your new favorite way to enjoy shrimp!

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