Dynamite Shrimp

Crispy panko-coated shrimp are fried until golden, tossed in creamy sweet chili-sriracha sauce, and finished with scallions and sesame seeds.

Print Recipe Pin Recipe

Want This Recipe Later?

We'll send this recipe straight to your inbox.

Prep Time 25

Cook Time 10

Total Time 35

Course Appetizer, Main

Cuisine Asian-Inspired, Fusion

Servings servings

Calories 1100 kcal

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

Double-dipping in the flour and buttermilk makes for a thicker, crunchier coating. Serve with extra sauce on the side for dipping.

Nutrition