This Dynamite Shrimp is crispy on the outside and coated in a creamy, spicy dynamite sauce. It's my homemade version of P.F. Chang's famous appetizer, ready in 25 minutes for quick dinners or last-minute cravings.
What Is Dynamite Shrimp?
Dynamite shrimp is deep-fried, battered shrimp coated in creamy, spicy dynamite sauce. The popular restaurant chain P.F. Chang's made it famous in the United States, and you'll also find it on many Asian fusion and sushi restaurant menus.
⭐Dynamite Shrimp Recipe: A Quick Look
- What it is: Crispy fried shrimp tossed in creamy dynamite sauce.
- Time & Yield: 25 minutes total | Serves 4
- Taste & Texture: Crunchy shrimp coated in creamy Kewpie mayo sauce. Spicy, tangy, slightly sweet.
- Heat Level🌶: Moderate heat from sriracha.
- How To Make: Coat the shrimp, fry until crispy, then toss in the creamy dynamite sauce and serve right away.
⭐Why You'll Love This Recipe
Hi, PF Chang's is one of our absolute favorite restaurants. We enjoy celebrating our special occasions there, even though it's an hour-and-a-half drive.
But whenever those cravings hit in between, I try to recreate our favorite dishes from their menu at home using ingredients I already have in my pantry.
This dynamite shrimp recipe is one of those experiments that's always a hit. The sauce is creamy yet sharp, and it clings to every piece of shrimp.
The best part is how little it takes. The sauce comes together in a bowl with a whisk, no cooking at all. If you're like me and have a soft spot for spicy shrimp recipes, this one belongs in your regular rotation.
Ingredients & Substitutions
For The Crispy Shrimp
- Shrimp: I use wild-caught, deveined, frozen shrimp. Use your favorite kind, just make sure they're cleaned and deveined properly. Large shrimp work best here, but medium-sized shrimp are fine too. I go with wild-caught over farm-raised for that clean, natural flavor.
- Cornstarch: This gives the shrimp that light, crispy coating. It's the secret to the extra crunch.
- All-purpose flour: It helps lock in the flavors and adds structure to the coating.
- Egg: Whisk it first to coat the shrimp evenly. The egg helps the flour and cornstarch grip, which gives you a thicker, sturdier crust.
- Oil for deep frying: I used avocado oil today, but feel free to use any neutral-flavored cooking oil you have.
For The Dynamite Sauce
- Mayonnaise: This is the base of the whole sauce. Japanese Kewpie mayo is richer and tangier than regular mayo. You can use regular mayo, or Greek yogurt for a lighter version.
- Sriracha Sauce: Adds bold heat and depth. This is where the spicy magic happens.
- Thai Sweet Chili Sauce: Brings sweetness and mild heat with a hint of tang.
- Light Soy Sauce: A small amount goes a long way. It adds savory depth without darkening the sauce.
- Rice Vinegar: Cuts through the richness of the mayo. Apple cider vinegar works too.
- Green Onions: I add them for color, crunch, and a hint of sharpness.
How To Make Dynamite Shrimp
- Step 1. In a bowl, whisk together the mayonnaise, Sriracha, sweet chili sauce, soy sauce, and rice vinegar until smooth and creamy. Set aside.
- Step 2. In a separate bowl, whisk the egg with the cornstarch, flour, salt, and black pepper until smooth. Add the shrimp and mix until evenly coated. Stir in a little more flour if the coating feels too thin.
- Step 3. Heat the avocado oil in a deep pan over medium-high heat. Once hot, fry the shrimp in batches for 2-3 minutes per side, or until golden and crispy. Drain on a wire rack or paper towels.
- Step 4. Add the fried shrimp to the dynamite sauce and gently toss to coat. Garnish with green onions and serve immediately over lettuce or rice, or as an appetizer.
Expert Tips For Crispy Dynamite Shrimp
- Toss the shrimp while they're still hot. Don't wait for them to cool. Hot, crispy shrimp against a cool, creamy sauce is what makes this dish work.
- Sauce right before serving. The coating turns soft the moment it meets the sauce. Toss the fried shrimp with the sauce when you're ready to serve.
- Serve the sauce on the side for a crowd. Put the shrimp on a platter and the dynamite sauce in a bowl next to it. The shrimp stay crispy while people graze.
♨️How To Adjust The Heat Level
- Mild: Cut the sriracha down to 1 tablespoon. The sweet chili sauce keeps plenty of flavor without much burn.
- Medium: Make it exactly as written. This is how we eat it at home, with a noticeable kick that doesn't take over.
- Hot: Add an extra tablespoon of sriracha, or stir in 2 teaspoons of gochujang. Both bring real heat, and the sweet chili sauce rounds it out.
The Leftovers & Meal Prep
- Refrigerator: Leftover shrimp keeps for up to 2 days in a covered container. The coating softens, so expect a change in texture.
- The sauce: Dynamite sauce keeps for up to a week in the fridge on its own. I often make a double batch just for this reason.
- Reheating: Warm the shrimp in a hot oven or air fryer to bring back some crunch. A microwave makes it soggy.
- Freezer: I don't recommend freezing this dish. The sauce separates, and the coating loses its crunch completely.
- Meal Prep: If you have leftovers (rare in our home!), put them to work. They're great in a sushi bowl, tucked into tacos, or tossed into a salad.
Frequently Asked Questions
This shrimp is best served with rice, a crunchy Asian-style slaw, and edamame. Pair it with a glass of iced tea for a full restaurant-style meal at home.
They're close cousins. Both are creamy mayo-based sauces with sriracha and sweet chili. Bang Bang sauce usually leans sweeter, while dynamite sauce leans spicier and a bit more savory. You can taste the difference in my bang bang salmon bites.
Dynamite shrimp's creamy sauce is built on mayonnaise. Volcano shrimp has no mayo. Its glossy, spicy sauce is cooked in a saucepan with brown sugar until it thickens.
Yes, baking works if you're avoiding deep-frying. Coat the shrimp with the batter, place them on a parchment-lined baking sheet, and bake at 400°F for about 20 minutes, flipping halfway. The air fryer gives an even crispier result.
No. Toss them while they're still hot. The contrast between hot, crispy shrimp and cool, creamy sauce is what makes this dish work. Waiting only softens the coating.
📖 Recipe
Crispy Dynamite Shrimp Recipe (PF Chang's Copycat)
Ingredients
For the Shrimp:
- 1 lb shrimp peeled and deveined
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 egg beaten
- ½ teaspoon salt
- ¾ teaspoon ground black pepper
- 1½ cups avocado oil for deep frying
- 2 tablespoon green onion for garnish
For the Dynamite Sauce:
- 6 tablespoon Kewpie mayonnaise
- 2 tablespoon Sriracha sauce
- 2 tablespoon Thai sweet chili sauce
- 1 teaspoon light soy sauce
- 2 teaspoon rice vinegar
Instructions
- In a bowl, mix together the mayonnaise, Sriracha, sweet chili sauce, soy sauce, and rice vinegar. Whisk until smooth and creamy. Set aside.
- In a separate bowl, whisk the egg with the cornstarch, flour, salt, and ground black pepper until smooth. Add the shrimp and mix until evenly coated. Stir in more flour if needed.
- Heat the avocado oil in a deep pan over medium-high heat.
- Once hot, fry the shrimp in batches for 2-3 minutes per side, or until golden and crispy. Don't crowd the pan. Drain on a wire rack or paper towels for a minute.
- Add the fried shrimp to the dynamite sauce and gently toss to coat.
- Garnish with green onion and serve immediately over lettuce, rice, or as an appetizer.
Notes
- For the best flavor, use wild-caught shrimp. Medium or large shrimp both work, and frozen shrimp is fine. Just thaw and pat dry before coating.
- Adjust the heat by reducing or increasing the Sriracha. Sweet chili sauce adds mild heat and balances the spice.
- No Kewpie mayo? Use regular mayo or Greek yogurt for a lighter option.
- No rice vinegar? Apple cider vinegar works fine.
- Fry in small batches. Crowding the pan lowers the oil temperature, softening the coating.
- Best served fresh. Leftovers keep 2 days in the fridge. Avoid freezing. Reheat in an oven or air fryer, but the crispiness will soften.
