Description
Dynamite Shrimp is a crispy, spicy appetizer featuring large shrimp marinated in buttermilk, fried to golden perfection, and tossed in a creamy, tangy sriracha mayonnaise sauce. Garnished with green onions and sesame seeds, this dish offers a flavorful kick perfect for sharing or serving over rice or salad.
Ingredients
Scale
Shrimp and Coating
- 1 lb large shrimp, peeled and deveined
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying (enough to deep fry)
Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
Garnish
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the Shrimp: Marinate the peeled and deveined large shrimp in 1/2 cup buttermilk for 15-20 minutes to tenderize and add moisture.
- Mix Dry Coating: In a separate bowl, combine 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, mixing thoroughly.
- Heat Oil: Pour enough oil into a deep skillet or fryer and heat it to 350°F (175°C) for optimal frying temperature.
- Fry the Shrimp: Remove shrimp from the buttermilk, dredge each piece in the flour and cornstarch mixture ensuring even coating, then carefully fry in hot oil in batches. Fry each side about 2-3 minutes until shrimp are golden brown and crispy. Drain fried shrimp on paper towels to remove excess oil.
- Prepare the Sauce: In a bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons sriracha sauce, 1 tablespoon honey, 1 tablespoon lime juice, and 1 teaspoon soy sauce until the sauce is smooth and creamy.
- Assemble the Dish: Toss the freshly fried shrimp in the prepared spicy sauce, making sure each piece is well coated.
- Garnish: Sprinkle chopped green onions and sesame seeds over the coated shrimp for added flavor and presentation.
- Serve: Serve immediately as an appetizer or over rice or salad for a delicious meal.
Notes
- Ensure oil temperature stays consistent at 350°F for best frying results.
- Do not overcrowd the fryer to keep shrimp crispy.
- For extra heat, increase sriracha sauce in the sauce mixture.
- Use fresh shrimp for best flavor and texture.
- The sauce can be made ahead and stored in the refrigerator for up to 2 days.
