Crispy Dynamite Shrimp Recipe (PF Chang's Copycat)

pf chang inspired cirpsy shrimp coated with Asian sauce, the dynamite shrimp served in a plate

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Crispy Dynamite Shrimp Recipe (PF Chang's Copycat)

Dynamite Shrimp: crispy fried shrimp tossed in creamy dynamite sauce made with mayo, sriracha, and sweet chili. A PF Chang's copycat ready in 25 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Main Course

Cuisine: American, Asian

Servings: Servings

Calories: 443kcal

Author: Sujatha Muralidhar

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.

Nutrition