Dynamite Shrimp (Restaurant Copycat)

⏱️ 32 minutes👥 4 servings❤️ Taste: 10/10
Dynamite Shrimp (Restaurant Copycat)

Nutrition Facts

Calories
485
Protein
32g
Carbs
28g
Fiber
1g

Health Benefits

Gut Health4/10
Anti-Inflammatory5/10
Blood Sugar Control5/10

Ingredients

  • •- 1.5 lbs large shrimp (21-25 count), peeled and deveined
  • •- 3 cups vegetable oil for frying
  • •- ¾ cup panko breadcrumbs
  • •- ½ cup all-purpose flour
  • •- 2 large eggs, beaten
  • •- ½ cup mayonnaise
  • •- 3 tablespoons Sriracha sauce
  • •- 2 oz cream cheese, softened to room temperature
  • •- 2 cloves garlic, finely minced
  • •- 1 tablespoon fresh lime juice
  • •- 1 tablespoon honey
  • •- 1 teaspoon soy sauce
  • •- 2 scallions, thinly sliced
  • •- 2 tablespoons toasted sesame seeds
  • •- ½ teaspoon kosher salt
  • •- ¼ teaspoon black pepper

Instructions

  1. 1Pat shrimp completely dry using paper towels, removing all excess moisture. Butterfly each shrimp by slicing along the back without cutting all the way through, creating a fan shape when opened flat. Season both sides with salt and black pepper.
  2. 2Prepare your breading station with three shallow bowls: place flour in the first bowl, beaten eggs in the second bowl, and panko breadcrumbs in the third bowl. Arrange them in a line for efficient coating.
  3. 3Combine mayonnaise, Sriracha, softened cream cheese, minced garlic, lime juice, honey, and soy sauce in a medium mixing bowl. Whisk together until completely smooth and creamy, about 2 minutes. Set aside at room temperature to let flavors develop, at least 15 minutes.
  4. 4Heat vegetable oil in a large, deep skillet or Dutch oven to 365°F, using a thermometer to monitor temperature accurately. The oil should be at least 2 inches deep for proper frying.
  5. 5Working with one shrimp at a time, dredge in flour and shake off excess, dip into beaten egg allowing excess to drip off, then press firmly into panko breadcrumbs coating both sides thoroughly. Place breaded shrimp on a clean plate.
  6. 6Fry shrimp in batches of 4-5 pieces to avoid overcrowding, cooking until golden brown and crispy, about 2-3 minutes per side. Maintain oil temperature between 350-375°F throughout cooking. Transfer fried shrimp to a paper towel-lined plate to drain briefly.
  7. 7Place hot fried shrimp in a large mixing bowl. Pour the creamy spicy sauce over shrimp and toss gently until each piece is evenly coated, about 30 seconds.
  8. 8Transfer sauced shrimp to a serving platter immediately. Sprinkle generously with toasted sesame seeds and sliced scallions for restaurant-style presentation. Serve hot while coating remains crispy.