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Crispy fried shrimp tossed in a creamy & spicy sauce! This Japanese-inspired dish is commonly found in PF Changs and is very popular. Usually served as a side dish or appetizer, these shrimps are surprisingly easy to make at home.
I’ve never been to a PF Changs (yes, I know, the horror), however, I’ve heard so much about how good their food is, especially the dynamite shrimp. There are many copycat recipes for a few of their dishes as well, so I decided to hop into that and try the recipes before I even go there. Makes no sense, right? Well, it does to me. I mean, how will you know if you like something without trying it first? Sometimes, dishes are easier to make at home than you would find in a restaurant.
I loved how these came out. The club soda that’s used to create the batter makes it airy—it’s comparable to a tempura batter. I had used 2 tbsp of sriracha because I felt it was the right amount of spicy. Use more or less, depending on how spicy you like it. This is something I would make again over and over. It almost makes me want to go to PF Changs!
How to make Dynamite Shrimp
This recipe is a Japanese appetizer that is commonly found at PF Changs, which is an Americanized Asian restaurant that’s found around America. These are so delicious and easy to make at home.
- Shrimp: I used extra large shrimp for this, but feel free to use large shrimp. Make sure they’re peeled and deveined. You want it to be at least 21-25 count.
- Club Soda: This is what makes the batter nice and airy. Seltzer might create a different texture, so don’t confuse the two!
- Flour, Cornstarch, Salt, White Pepper, Paprika, Chili Powder, Garlic Powder: The dry ingredients for dredging the shrimp.
- Mayonnaise, Sriracha, Sugar: The sauce ingredients for the dynamite shrimp. You can adjust the amount of sriracha that goes into it, depending on how spicy you like it.
- Canola or Vegetable Oil: The oil used for frying. Swap it out for avocado oil if you’re looking to cut the fat a bit.
Tips & FAQs
- Storage: Keep in the fridge in an airtight container for up to 4 days. Freezing is not recommended. The shrimp will become rubbery.
- Reheating: When you reheat these shrimps, they will become oily. I recommend reheating in a toaster oven to crisp them up again. The crispy texture will return, but it’ll still be oily. Make some more sauce and toss them in.
- Serve with white, brown, or fried rice. Try it with an Asian Slaw. You can have these as an appetizer, a side dish, or as a main dish. Serve this with a sweet chili sauce to cut down some of the spiciness, if it ends up being too spicy for you, or if someone can’t handle any spice at all.
- Variations:
- If you don’t have sriracha, then try it with a cayenne pepper sauce. The flavor will be different.
- Serve these fried shrimps with the sauce on the side instead of tossing it in.
- Add 1/4 tsp cayenne pepper for a spicy batter.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Dynamite Shrimp
Ingredients
- 1 lb shrimp, peeled and deveined, 21-25 ct
- 1 cup mayonnaise
- 1-3 tbsp sriracha
- 1 tbsp sugar
- 1 cup flour
- 1 cup cornstarch
- ¼ tsp chili powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp white pepper
- ½ tsp garlic powder
- 1 ½ cups club soda, chilled
- canola or veggie oil, for frying
Instructions
- Stir together mayo, sriracha, and sugar in a mixing bowl and set aside. Pat the shrimp dry.
- Pour the canola oil into a heavy-bottomed pot or Dutch oven so it’s at least 3 inches from the bottom. Heat it over high heat until 375F, then adjust the heat to maintain the temperature.
- Mix together the flour, cornstarch, salt, paprika, white pepper, garlic powder, and chili powder in a medium bowl. Dredge the shrimp and shake off the excess.
- Whisk the club soda into the dry ingredients, and dip the shrimp into it, letting any excess drip off.
- After dipping the shrimp into the batter, fry them immediately until golden brown, about 2-3 minutes and they have an internal temperature of 145F.
- Toss the fried shrimp into the mayo mixture and serve.
Notes
Storage: Keep in the fridge in an airtight container for up to 4 days. Freezing is not recommended. The shrimp will become rubbery.
- Reheating: I recommend reheating them in a toaster oven to crisp them up again. The crispy texture will return, but it’ll be oily. Make some more sauce and toss them in.
Serve with white, brown, or fried rice. Try it with an Asian Slaw. You can have these as an appetizer, a side dish, or as a main dish. Serve this with a sweet chili sauce to cut down some of the spiciness, if it ends up being too spicy for you, or if someone can’t handle any spice at all.
Variations:
- If you don’t have sriracha, then try it with a cayenne pepper sauce. The flavor will be different.
- Serve these fried shrimp with the sauce on the side instead of tossing it in.
- Add 1/4 tsp cayenne pepper for a spicy batter.
Nutrition Facts
Calories
400Fat (grams)
21 gSat. Fat (grams)
3 gCarbs (grams)
31 gSugar (grams)
2 gProtein (grams)
14 gSodium (milligrams)
828 mgCholesterol (grams)
154 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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