Go Back
–+ servings
pf chang inspired cirpsy shrimp coated with Asian sauce, the dynamite shrimp served in a plate
Print

Dynamite Shrimp

Delicious dynamite shrimp tossed in a spicy Asian sauce—PF Chang’s copycat made in 25 mins with pantry staples. Perfect for weeknight dinners!
Course Appetizer, Main Course
Cuisine Asian, Fusion
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 592kcal
Author Sujatha Muralidhar

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.

Nutrition

Calories: 592kcal | Carbohydrates: 8g | Protein: 1g | Fat: 63g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 40g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 702mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 0.3mg