Description
Dynamite Shrimp sizzles with zesty Korean-inspired flavors, delivering a spicy-sweet punch that dances across taste buds. Crispy, golden shrimp coated in a tangy sauce promises a restaurant-quality experience you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) shrimp, deveined and shells removed (21–25 count)
Dry Ingredients:
- 1 ½ cups (180 grams) flour
- ¾ cup (96 grams) cornstarch
- 1 ½ tablespoons (22.5 grams) baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- 1 tablespoon (12.5 grams) sugar
Wet Ingredients and Seasonings:
- 1 ½ cups (355 milliliters) cold club soda
- 1 cup (240 milliliters) mayonnaise
- 1 tablespoon (15 milliliters) sriracha
- Canola oil for frying
Instructions
- Prepare a deep pot with 3 inches (7.6 centimeters) of vegetable oil, gradually heating it to 375 degrees Fahrenheit (190 degrees Celsius) using a reliable cooking thermometer.
- In a spacious mixing bowl, meticulously combine all-purpose flour, cornstarch, baking powder, kosher salt, and freshly ground black pepper, ensuring thorough integration of dry ingredients.
- Carefully pat dry the raw shrimp using paper towels to remove excess moisture, which helps achieve a crispier coating.
- Gently dust each shrimp with the prepared flour mixture, delicately shaking off any surplus coating to prevent clumping.
- Introduce chilled club soda into the seasoned flour blend, whisking until a smooth, lump-free batter forms with a light, airy consistency.
- Immediately before frying, submerge each shrimp into the prepared batter, allowing excess to drip off for an even, delicate layer.
- Carefully lower battered shrimp into the hot oil, maintaining a consistent temperature, and fry for 2-3 minutes until they transform into a gorgeous golden-brown color with a crispy exterior.
- While shrimp are frying, rapidly whisk together mayonnaise, granulated sugar, and sriracha sauce in a separate bowl, creating a vibrant, spicy coating.
- Once shrimp are perfectly crisp, transfer them to a wire rack lined with paper towels to drain excess oil and maintain crunchiness.
- Immediately toss the hot, crispy shrimp in the zesty sriracha-mayonnaise sauce, ensuring each piece is generously and evenly coated for maximum flavor impact.
Notes
- Crispy shrimp demand precise oil temperature, so use a reliable thermometer to hit exactly 375 degrees.
- Club soda creates an incredibly light, airy batter that guarantees maximum crunchiness for your seafood.
- Shake excess flour thoroughly to prevent clumpy, uneven coating that could compromise the delicate texture.
- Ensure sauce ingredients are at room temperature for smoother blending and more balanced flavor profiles.
- Quick sauce tossing right after frying maintains the perfect balance between crispy exterior and spicy coating.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 25.5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 200 mg