Dynamite Shrimp (PF Chang’s Inspired)
Dynamite shrimp, made with a crunchy batter, and smothered in creamy spiciness and a bold flavor.
I like a lot of P.F. Chang recipes, and sometimes I try to replicate them at home.
It is always fun to work out how certain restaurants make their foods, and this recipe has all the right components for a Japanese inspired dish.
I have not had this particular combination in Japan, but I have had all of the various flavors in other dishes there.
Even if this is not 100% an authentic Japanese dish, it is a total winner in my book, proving that innovation between cultures can be a good thing.
What is Dynamite Shrimp?
Dynamite shrimp is a very tasty appetizer, a side dish that is coated in batter, deep fried, and then enveloped in a spicy mayo sauce.
This Japanese inspired dish combines flavors from Japan that are constructed mostly for an American palate.
It is extravagant in its flavor, and gorgeous in its presentation, cementing its place as a very popular dish in the States.
Giving the shrimp a nice crisp batter is important for combining it with the velvety flavor of the luscious sauce that goes with it.
How to Make Dynamite Sauce
Sometimes referred to as bang bang sauce, although, typically a bang bang sauce is more of a sweet chili thai sauce.
Dynamite sauce is made from three ingredients, mayonnaise, sugar, and hot sauce, whisked together to create this iconic, and well loved dressing.
The type of hot sauce is up to you and your heat tolerance.
Whether Sriracha, Tabasco, or Pepper Palace Hottest Sauce, they will all work.
How to Make Dynamite Shrimp
Follow these guidelines for a perfect experience making the perfect recipe.
Make the dynamite sauce first by whisking together the sugar, mayonnaise and the hot sauce of your choice.
Mix the cornstarch, flour, baking powder, salt and white pepper in a shallow bowl for the dredge.
Once you have dredged the shrimp in the flour, coating them very well, set them aside on a parchment paper lined tray.
Pour the beer into what is left of the flour mixture and mix well making sure there are no lumps, add additional liquid if necessary.
Dip the shrimp into the now wet batter, coat each shrimp very well, and fry until golden brown.
When the shrimp, coated fully, is cooked, usually in 3 to 5 minutes, it comes out perfectly crispy.
Remove from the hot oil, and allow it to rest on a pan lined with paper towels.
Allow excess oil to be soaked up by the paper towels.
While still hot, toss the dynamite sauce in a bowl with the cooked shrimp.
Stir until the shrimp has a thick coating of the dynamite dressing sauce, serve immediately and enjoy!
You may even think you are at a Japanese restaurant!
How to Defrost Shrimp Safely
The safest way to thaw frozen shrimp is to leave them in the fridge to gradually defrost for 12 hours.
If you are in a hurry, there is another method that is just as safe.
This is to place the frozen shrimp in a bowl and fill the bowl with cold water.
Allow a trickle of cold water into the bowl with the excess running over the bowl.
Your shrimp should be thawed in about 15 to 20 minutes, but make sure you don’t leave your shrimp at room temperature for too long.
Tips for Making
- Must be fully thawed before you fry the shrimp, so that they will be cooked through safely.
- Let your beer warm up to room temperature before you mix it into the dry ingredients.
- After tossing the cooked shrimp in the sauce, allow the shrimp to rest for no more than two minutes before serving.
Dynamite Shrimp Recipe
For the Shrimp
- 1 lb Shrimp
- 1½ cup Flour
- ¾ cup Cornstarch
- 1½ tbsp Baking Powder
- ½ tsp Salt
- ¼ tsp White Pepper
- 1½ cups Beer
- Vegetable Oil for deep frying
For the Sauce
- 1 cup Mayonnaise
- 1 tbsp Sugar
- 1 tbsp Hot Sauce
For the Sauce
- Whisk together in a mixing bowl the mayonnaise, sugar and hot sauce.Set the sauce aside.
For the Shrimp
- In a shallow bowl, mix together the flour, cornstarch, baking powder, salt and pepper.
- Dredge the shrimp through the dry mixture, coating well.
- Place coated shrimp on a tray lined with parchment paper, and set aside.
- Add the beer to the dry mixture and whisk well to create a batter consistency, add water if too thick.
- Heat vegetable oil to 350ºF (175ºC).
- Dip and coat shrimp in the batter.
- Fry the battered shrimp in the hot oil 3 to 5 minutes until golden brown.
- Remove shrimp and place on paper towels to remove excess oil.
- Toss the shrimp with the sauce until well coated.
- Let sit for two minutes, and serve.