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.