A shrimp recipe perfect to serve as an appetizer or main course over steamed rice or noodles, couldn't be any more delicious and easy to make. This, right here is my latest inspired P.F. Chang Dynamite Shrimp recipe. It is ridiculously easy to make (seasoned, breaded then tossed) in a sweet and spicy Dynamite Sauce made with sriracha, sweet chili sauce, and mayonnaise. You can enjoy these delicious morsel in less than 30 minutes! 😋
So, if you love shrimp and the taste of sweet, and savory, with a hint of spice, then you will love this shrimp recipe. It's awesomely delicious, easy to make, and budget-friendly too! And check out my easy tips on how to make shrimp crispy.
And if you love the flavors of P.F. Chang's, be sure to check out my other copycat recipe: the Chicken Lettuce Wrap!
Jump to:
- What Is Dynamite Shrimp Made Of
- What Is The Best Size Shrimps To Use
- Shrimp Sizing Chart
- Easy Steps to Make Dynamite Shrimp
- Can I Make This Recipe In Advance
- Can I Reheat Shrimps
- How To Store Any Leftover Dynamite Shrimp
- Variations to the Dynamite Sauce (Sriracha Aioli)
- Can I Use Prawns Instead of Shrimp
- Can I Use Chicken Instead of Shrimp
- Top Tips
- FAQ About Dynamite Shrimps
- What Goes Well With Dynamite Shrimp
- 📖 Recipe Card
- 💬 Reviews
What Is Dynamite Shrimp Made Of
It is shrimp coated with flour and cornstarch batter, seasoned with soy and spices, and dipped in Dynamite Sauce made with sriracha, sweet chili sauce, and mayonnaise.
For the Dynamite Sauce (Sriracha Aioli)
- Sriracha Sauce
- Thai Sweet Chili Sauce you can find this at Trader Joe's.
- Mayonnaise
Seasoning for the Dynamite Shrimp
- Shrimp: cleaned and deveined. See how to devein shrimp for reference.
- Chili Powder
- Smoked Paprika: you can find this at Trader Joe's too.
- Salt: I especially love using Redmond Real Salt because of the taste and the purity of it. Read about Real Salt and their mission. And if you'd like to give them a try, use the coupon code "JOZmahal" to get 15% OFF your purchase. Win/Win.
- Soy Sauce: regular or low-sodium.
- Egg
- Sunflower Oil
Breading for the Dynamite Shrimp
- All Purpose Flour
- Cornstarch: helps to make the shrimp crispy.
- Garlic Salt: I especially love using Redmond Real Garlic Salt not only because it tastes so good, using pure and sustainable products is very important to me and my family, and their product checks all the boxes. Read about Real Salt and I think you would be impressed. And if you'd like to give them a try, use the coupon code "JOZmahal" to get 15% OFF your purchase.
*See the recipe card below this post for ingredient quantities and full written instructions on how to make P.F. Chang (inspired) Dynamite Shrimp.
What Is The Best Size Shrimps To Use
Any size shrimp on the chart below (medium, large, extra-large, or jumbo-size) will work well for this recipe because with deep-frying the breading to shrimp ratio will be perfectly balanced giving you a tender and succulent shrimp with just enough crispness. Whereas, smaller size shrimps will tend to be more crispy breading and not enough shrimp.
The chart below gives you an approximate idea of how many shrimps (according to size) come in a one-pound bag. The serving column gives you an idea of how many shrimps (per 3 oz. serving size) for each of your guests to enjoy.
Also check out the recipe card below, for which you can adjust the servings (+ or -).
Shrimp Sizing Chart
| COMMON SIZING TERM | SHRIMP COUNT PER POUND | APPROXIMATE COUNT PER 3 OZ. SERVING |
|---|---|---|
| Jumbo | 21/25 | 5 to 6 shrimps |
| Extra Large | 26/30 | 6 to 7 shrimps |
| Large | 31/35 | 8 to 9 shrimps |
| Medium | 36/40 | 9 to 10 shrimps |
Other shrimp recipes you may like: Caramelized Shrimp with 7UP and Garlic Butter Shrimp with Sprite. Both take less than 20 minutes to make!
Easy Steps to Make Dynamite Shrimp
STEP 1: Mix Sriracha, Thai Sweet Chili Sauce, and Mayonnaise.
STEP 2: Season the shrimp with chili powder, salt, smoked paprika, and soy sauce with an egg.
STEP 3: Mix all-purpose flour, cornstarch, and garlic salt.
STEP 4: Coat the shrimp thoroughly.
STEP 5: Lay the shrimp on a flat dish. This makes it easier to pick up and fry.
STEP 6: Deep fry the shrimp at 350°F (176.6 °C).
STEP 7: Pick up cooked shrimps with a slotted spoon and set them on a plate covered with a paper towel to absorb oil.
STEP 8: Coat Dynamite Shrimp with Dynamite Sauce and garnish with sliced green onion. Enjoy as-is or serve with fried rice or noodles.
*See the recipe card below this post for ingredient quantities and full written instructions on how to make P.F. Chang (inspired) Dynamite Shrimp.
Can I Make This Recipe In Advance
Yes! Here are a few things you can make in advance:
- The Sauce: Make the Sriracha Aioli and refrigerate until ready to use.
- The Breading: Pre-mix the breading and set it aside until ready to use.
- The Seasoning: Season the shrimps and bread them until ready to cook. Note that I don't recommend you keep the shrimps at this state for more than 24 hours. The protein will start to breakdown and the shrimp will turn mushy.
- The Garnish: You can rinse, prep, slice, then set aside, in the refrigerator, until ready to use.
Note: I don't recommend, you fry the shrimps ahead of time because you will lose the crispness. Unless you have an Air Fryer that you can use for reheating.
Can I Reheat Shrimps
You can reheat the cooked shrimp using an Air Fryer, Toaster Over, or in a Stove. Reheating the shrimps will not take a long time. So keep a close watch to prevent them from burning. I would not recommend using a microwave to reheat the shrimps, as they will become tough and rubbery.
How To Store Any Leftover Dynamite Shrimp
Store any leftover Dynamite Shrimp in a sealed container, and promptly place in the refrigerator for up to 4 days. Do not put any sauce on them as they will make the shrimp soggy.
Store leftover Sriracha Aioli (separate from the shrimps) in a sealed container. The sauce will keep well in the refrigerator for up to 7 days.
I do not recommend freezing any leftover shrimp. The breading once thawed, will become soggy and will not be as crisp once reheated.
Variations to the Dynamite Sauce (Sriracha Aioli)
- Mild - omit the sriracha when making the aioli and just use Thai Sweet Chili Sauce.
- Spicier - add more sriracha in the aioli per your preference.
- Kid friendly - mix catsup and mayonnaise for dipping sauce. Other alternatives are cocktail sauce, Thousand Island, French, or Ranch Dressing have also been tested and kid-approved!
Can I Use Prawns Instead of Shrimp
I've been asked if prawns can be used as a substitute and the answer is yes, you can make this recipe using prawns, and just call it Dynamite Prawns. 😉 Since prawns are bigger, it will be perfect for breading. Some even say that prawns taste a bit sweeter and are meatier than shrimps which have a more delicate texture. So go for it!
Can I Use Chicken Instead of Shrimp
Yes, you can substitute chicken for the shrimp. Cut chicken breasts or boneless chicken thighs in ½" square then season and coat with batter before deep frying. You may need to adjust the ingredients and cooking time.
And if you like chicken, be sure to also check out my other copycat P.F. Chang's Lettuce Wrap recipe on my website!
Top Tips
- Double up on the Dynamite Sauce and serve on a small dish per guests for dipping.
- You can also use some of the sauce to add flavor to steamed rice, noodles, and other cooked proteins.
- Shrimp with tails on is optional and will make for a better presentation and easy to pick-up and dip to the sauce.
- To save time get shrimps that have already been cleaned, deveined, and with shells removed.
- If using smaller sized-shrimps, note that cooking times will vary and may require lesser cooking time. You do not want to overcook shrimps for they will be tough.
- When breading the shrimp, be sure that the shrimp is completely moistened. This will allow the flour and cornstarch mixture to adhere to the shrimp thus creating a nice crisp coating on it.
FAQ About Dynamite Shrimps
Yes. While it won't be as creamy which is typical of aiolis, you can use Sriracha or Thai sweet chili sauce by itself, or blend them together to give a sweetness with the savory and spicy combination.
Yes. You can use frozen shrimp for this recipe. Once thawed, give them a quick rinse under cold running water then pat them completely dry with paper towels before seasoning and breading.
No. I do not recommend reheating shrimp in the microwave as they will become tough and rubbery.
Yes! Argentine Shrimp would be perfect for this recipe! They have a nice buttery, and sweet taste and are also succulent like lobsters. Argentine Shrimp would be perfect to use for this Dynamite Shrimp recipe.
What Goes Well With Dynamite Shrimp
📖 Recipe Card
Ingredients
For the Sriracha Aioli
- 3 tablespoon Sriracha
- 2 tablespoon Thai Sweet Chili Sauce
- ½ cup Mayonnaise
Seasoning for the Shrimp
- 1 pound Shrimp large 31/35 count
- 1 medium Egg
- ¼ teaspoon Chili Powder
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Salt
- 1 tablespoon Soy Sauce
- Sunflower Oil for deep frying
- 1 stalk Green onion sliced on a bias for garnish
Breading for the Shrimp
- ¼ cup All Purpose Flour
- ¼ cup Cornstarch
- 1 teaspoon Garlic Salt
Instructions
- In a bowl, whisk together the sriracha sauce, Thai sweet chili sauce, and mayonnaise. Set aside.3 tablespoon Sriracha, 2 tablespoon Thai Sweet Chili Sauce, ½ cup Mayonnaise
- In a separate bowl, whisk the egg, then add chili powder, smoked paprika, salt, and soy sauce. Toss in the shrimps so they're all evenly moistened.1 pound Shrimp, ¼ teaspoon Chili Powder, ½ teaspoon Smoked Paprika, ¼ teaspoon Salt, 1 medium Egg, 1 tablespoon Soy Sauce
- In another separate bowl, whisk together the flour, cornstarch, and garlic salt. Set aside.¼ cup All Purpose Flour, ¼ cup Cornstarch, 1 teaspoon Garlic Salt
- Toss the shrimp with the breading making sure they're all evenly coated.
- Place the shrimps on a flat baking sheet until ready to deep fry.
- Deep fry the shrimp at 350°F (176.6 °C) for a total of 3 to 4 minutes. I like to keep the oil at about 2" deep so the shrimp will be completely submerged when frying. That way I don't have to turn them halfway.Sunflower Oil
- Pick up cooked shrimps with slotted spoons and set on a clean plate covered with paper towels to help absorb excess oil from the shrimp.
- Divide up the shrimps in bowls and top with sauce. Garnish with sliced green onions.1 stalk Green onion
Notes
- How to serve: As an appetizer or main course with steamed rice or noodles.
- Make extra Dynamite Sauce: Serve as a dipping sauce for each guest. The sauce is also great to add flavor to steamed rice or noodles if served.
- Save time with prep-work: Purchase shrimp that have already been cleaned, deveined, and peeled. Have all your ingredients measured before cooking.
- Crisp coating on the shrimp: When seasoning the shrimp as in Step #2, be sure that the shrimp is completely moistened. This will allow the flour and cornstarch mixture to adhere to the shrimp thus creating a nice crisp coating on it.
- Want extra-crispy: Add about 2 tablespoons of Panko breadcrumbs to the breading (Step #3).
- Size matters: Use medium to larger-size shrimp to make one heck of a Dynamite Shrimp! See Shrimp Sizing Chart above.
Diana
One of the best copycat recipes I've found for Dynamite Shrimp and so easy to make too! I'll be making this again very soon. Thank you!
Les
This was so good! I love the crunch on the breading, not soggy at all. And the shrimp was so moist! I'm salivating writing this comment! Oh, and my kids LOVED it too. They even like the Dynamite Sauce. They want me to make it again!!!