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Let me tell y’all something — this shrimp is trouble. Not the bad kind, but the can’t-stop-eating-it, forgot-what-I-was-supposed-to-be-doing kind.
I made this batch of dynamite shrimp last Tuesday “just to test it,” and I kid you not, my husband came into the kitchen, grabbed one off the plate, and stood there chewing in silence with this look in his eyes like what just happened? Next thing I know, he’s calling into his Zoom meeting five minutes late with sauce still on his chin.
So yes — this shrimp is a little dangerous. And no, I don’t feel bad about it.
Why You’ll Fall Head Over Heels for This Shrimp
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That crunch is something else — seriously crispy, even after saucing
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The sauce is creamy, spicy, sweet… like a flavor rollercoaster
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It’s easy to pull off on a random weeknight but still feels fancy enough for guests
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One batch won’t be enough — and that’s okay. That’s why we make extra.
Let’s Talk Ingredients (and What You Can Mess With)
I like a flexible recipe, so here’s the breakdown — plus what you can sub in if the pantry’s looking sad.
Shrimp
I go for the medium size — peeled, deveined, tails off. If you’re buying frozen, just thaw ’em well and pat them dry. Don’t skip the drying — nobody likes soggy shrimp.
Little tip: If you’re using small shrimp, just watch the fry time. They cook quick.
The Crunch Coat
We’re layering like it’s winter in Chicago.
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Flour + cornstarch — the cornstarch gives it that light, crisp bite
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Buttermilk + egg — helps everything stick like glue
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Panko — adds that loud, crackly crunch we all love
Out of buttermilk? Splash a little lemon juice into regular milk and let it sit for 5 minutes. Works just fine.
No panko? Use crushed cornflakes or even seasoned breadcrumbs. I’ve been there.
The Sauce (AKA The Reason You Keep Going Back)
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Mayo (Kewpie if you wanna feel extra)
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Sweet chili sauce (the kind with the little red flakes in it)
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Sriracha (start with less and add more — your mouth, your rules)
Whisk it all up in a bowl until it’s smooth and dreamy. Taste it. Now taste it again.
How to Make Dynamite Shrimp Without Losing Your Mind
Step 1: Dredging Station Time
Set up your bowls like this:
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Flour, cornstarch, onion + garlic powder, salt, pepper
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Buttermilk + egg (whisked together)
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Panko
And don’t skimp on the seasoning — bland breading is a crime.
Step 2: Dredge Like You Mean It
Toss your shrimp in the flour mixture first. Shake off the extra. Dunk into the buttermilk bath. Then straight into the panko. Press it on there — don’t be shy.
Want extra thick coating? Do it again. Flour → buttermilk → panko → repeat. That’s the crispy gold.
Step 3: Fry, Baby, Fry
Heat up your oil in a big ol’ skillet or saucepan. I test it by dropping a pinch of flour in — if it sizzles right away, you’re ready.
Work in batches — don’t overcrowd the pan. Fry ‘til golden, about 2–3 minutes a side. Set ‘em on a paper towel-lined plate and try not to eat one while your back’s turned. (Just kidding — go ahead.)
Step 4: Sauce ‘Em Up
While the shrimp are still warm and listening to jazz in the background, whisk up that sauce and toss them in. Be gentle. Like you’re folding socks or fluffing a baby’s hair.
Top with sliced green onions and a sprinkle of sesame seeds if you’re feelin’ fancy.
Variations (Because You Know We Can’t Leave Well Enough Alone)
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Taco night: Stuff ‘em in a warm tortilla with slaw and a drizzle of lime.
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Rice bowl: Serve over sticky rice with avocado, cucumbers, and a little soy drizzle.
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Cauliflower version: Yes, this works for veggies too. Just roast or fry and sauce the same way.
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No-fry method: Air fryer or bake at 425°F with a spritz of oil. Won’t be as crispy, but still hits the spot.
Leftovers? Rare, But Let’s Talk
Honestly, we rarely have any left — but just in case:
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Store shrimp and sauce separately, if possible.
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Reheat shrimp in the oven or air fryer so they crisp up again.
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Toss with fresh sauce right before serving.
Microwaving will make them sad and soft. And you deserve better than that.
Before You Go Preheat the Oil…
If you’ve never tried making something like this at home, let this be your sign. It’s one of those dishes that feels like cheating — like you ordered takeout but didn’t have to tip anybody.
Plus, the moment you toss those golden shrimp in that glossy sauce and taste the first bite? Pure joy. Like fireworks for your taste buds.
Try it. Then message me. I wanna hear all about your saucy shrimp adventures — or if your husband missed a meeting too.
Dynamite Shrimp
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup buttermilk
- 1 large egg
- 1 pound shrimp, peeled, deveined, and tails removed
- 1 cup panko breadcrumbs
- 1 to 1 1/2 cups neutral oil, for frying
- 1 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 to 2 tablespoons sriracha, or to your liking
- Scallions and sesame seeds, for garnish
Instructions
- In a bowl, whisk together flour, cornstarch, onion powder, garlic powder, salt, and pepper.
- In a separate bowl, whisk together buttermilk and egg until combined. Place the panko in a third bowl.
- Dredge the shrimp in the flour mixture, dip in the buttermilk mixture, then coat with panko. For extra crispy coating, repeat the dredging and dipping process.
- Heat oil in a skillet over medium-high heat until a bit of flour sizzles when added.
- Fry shrimp in batches, turning halfway through, until golden and crispy. Transfer to a paper towel-lined plate to drain.
- In a bowl, whisk together mayonnaise, sweet chili sauce, and sriracha to make the sauce.
- Toss warm fried shrimp in the sauce until coated. Garnish with scallions and sesame seeds. Serve immediately.
Notes