This Dynamite Shrimp is deliciously creamy and crispy, infused with a zesty Asian-style sauce. It’s a homemade version of P.F. Chang’s famous dynamite shrimp, great for quick dinners or satisfying last-minute cravings.
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(like this volcano shrimp and this honey Sriracha sauce).
This dynamite shrimp recipe is one of those experiments that’s always a hit—the sauce is so flavorful and finger-licking delicious.
I’ve used gochujang sauce in this recipe. If you’re like me and have a soft spot for Asian-inspired recipes, it’s worth keeping a few sauces on hand so you can whip up something special anytime.
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Why You'll Love This Recipe
⭐️It’s quick, no mess, and totally worth it.
⭐️It’s foolproof—you’ll get perfect results every single time.
⭐️It’s pure comfort food. That restaurant-style flavor is made right at home.
Ingredients
- Shrimp: I’ve used wild-caught, deveined, frozen shrimp. Feel free to use your favorite kind, but make sure they’re cleaned and deveined properly. I’ve used large shrimp here, but medium or small shrimp will work fine for this recipe. I always go with wild-caught shrimp over farm-raised for that clean, natural flavor.
- Cornstarch: This gives the shrimp that light, crispy coating. It’s the secret to that extra crunch.
- All-purpose flour: It helps lock in all the flavors and adds structure to the coating.
- Buttermilk: I’ve used buttermilk to marinate the shrimp—it helps tenderize and add flavor. You can substitute it with an egg. Both work well.
- Oil for deep frying: I used avocado oil today, but feel free to use any neutral-flavored cooking oil you already have in your kitchen.
- Mayonnaise: I prefer Japanese Kewpie mayonnaise for its rich, umami-packed flavor. However, you can substitute it with regular mayo or even Greek yogurt for a lighter option.
- 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.
- Gochujang (Korean Chili Paste): This is the secret punch! It gives the sauce an intense umami flavor.
- Soy Sauce: I used light soy sauce.
- Rice Vinegar: This is Asian-style rice vinegar, but you can substitute it with apple cider vinegar.
- Green Onions: I added the garnish for its color, crunch, and a hint of sharpness.
How To Make Dynamite Shrimp
- In a bowl, whisk together mayonnaise, Sriracha, sweet chili sauce, Gochujang, soy sauce, and vinegar until smooth. Set aside.
- Combine shrimp, buttermilk, cornstarch, flour, salt, and ground black pepper in another bowl. Mix until the shrimp are evenly coated. Add a little extra flour if the coating feels too thin.
- Heat 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 paper towels.
- Add the fried shrimp to the prepared sauce and gently toss to coat. Serve immediately over lettuce, rice, or as an appetizer.
♨️How To Adjust The Heat Level
This dynamite shrimp has a noticeable kick with bold, layered flavors that stand out in every bite.
I’ve used a combination of Sriracha sauce, gochujang, and sweet chili sauce to bring the heat and flavor.
The gochujang and Sriracha sauce add intense heat, so if you prefer a milder version, just reduce the amount of these two sauces. Note that Thai sweet chili sauce also brings a mild heat.
Like a hot version? Add a little more. The sweet chili sauce has a gentle warmth and sweetness, so it helps round out the heat beautifully.
The Leftovers
- If you have leftovers (rare in our home!), you can repurpose them. They’re great in a sushi bowl, tucked into tacos, or tossed into a fresh salad for a spicy twist.
- That said, this dynamite shrimp is best enjoyed after it’s made. The crispy texture and saucy coating taste best while it's still fresh or for about an hour after cooking, but after that, the crispiness starts to soften, and the sauce turns a bit soggy.
- You can refrigerate leftovers for up to 2 days. Just keep in mind that the texture will change.
- I don’t recommend freezing this dish, though. The sauce can separate, and the coating loses its crunch completely.
FAQ
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-on Asian-style restaurant experience right at home.
Kewpie mayo is a Japanese-style mayonnaise with a slightly sweeter and tangier flavor. You can easily make a substitute at home by mixing regular mayonnaise with a splash of rice vinegar.
Yes, baking is a good alternative if you’re avoiding deep-frying. Just 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 through. You can also try making them in the air fryer for a crispier texture.
Gochujang is a Korean paste known for its deep umami flavor and moderate heat. You can skip it and use extra Sriracha sauce instead, but I recommend trying it if you can—it adds a unique punch to the sauce.
More Shrimp Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Dynamite Shrimp
Ingredients
For the Shrimp:
- ½ lb shrimp peeled and deveined
- 2 tablespoon cornstarch
- 2 tablespoon all-purpose flour
- 2 tablespoon buttermilk
- ¼ teaspoon Salt
- ½ teaspoon ground black pepper
- 1 cup avocado oil (for deep frying)
- 1 tablespoon green onion optional (for garnish)
For the Dynamite Sauce:
- 3 tablespoon Japanese Kewpie mayonnaise (regular mayo or Greek yogurt)
- 1 tablespoon Sriracha sauce
- 1 tablespoon Thai sweet chili sauce
- 1 teaspoon Gochujang (Korean chili paste)
- ½ teaspoon light soy sauce (or ¼ teaspoon dark soy sauce)
- 1 teaspoon rice vinegar (or apple cider vinegar)
Instructions
- In a bowl, mix together mayonnaise, Sriracha, sweet chili sauce, Gochujang, soy sauce, and vinegar. Whisk until smooth. Set aside.
- In a separate bowl, add the shrimp, buttermilk, cornstarch, flour, salt, and ground black pepper. Mix until shrimp are evenly coated. And stir in more flour if needed.
- Heat avocado oil in a deep pan over medium-high heat.
- Once hot, fry shrimp in batches for 2–3 minutes per side or until golden and crispy. Drain on paper towels.
- Add fried shrimp to the 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 work best, and frozen shrimp is fine—just thaw and pat dry before marinating.
- Adjust the heat by reducing or increasing Sriracha and gochujang; sweet chili sauce adds mild heat and balances the spice.
- If you don't have Kewpie mayo, substitute it with regular mayo plus a splash of rice vinegar, or use Greek yogurt as a lighter option.
- Best served fresh, but leftovers in the fridge for 2 days; avoid freezing. Reheat gently, but note that the crispiness will soften.
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