Dynamite Shrimp Tempura (Restaurant Copycat)

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

Nutrition Facts

Calories
485
Protein
28g
Carbs
38g
Fiber
2g

Health Benefits

Gut Health4/10
Anti-Inflammatory5/10
Blood Sugar Control4/10

Ingredients

  • •- 1.5 lbs large shrimp (16-20 count), peeled and deveined with tails on
  • •- 1 cup all-purpose flour
  • •- ¾ cup cornstarch
  • •- 1 large egg yolk
  • •- 1 cup ice-cold club soda
  • •- ½ teaspoon kosher salt
  • •- ¼ teaspoon white pepper
  • •- 3 quarts vegetable oil (for deep frying)
  • •- ¾ cup mayonnaise
  • •- 3 tablespoons sriracha sauce
  • •- 3 cloves garlic, finely minced
  • •- 2 tablespoons toasted sesame seeds
  • •- 3 stalks green onions, thinly sliced on the bias

Instructions

  1. 1Prepare the dynamite sauce by whisking together mayonnaise, sriracha, and minced garlic in a large mixing bowl until completely smooth. Set aside at room temperature for quick tossing later.
  2. 2Pat shrimp completely dry using paper towels, removing all moisture to prevent dangerous oil splattering during frying. Place dried shrimp on a clean plate and keep refrigerated.
  3. 3Create the tempura batter by placing a large metal bowl in the freezer for 10 minutes to chill. Combine all-purpose flour, cornstarch, salt, and white pepper in the chilled bowl, whisking briefly to blend the dry ingredients.
  4. 4Add the egg yolk to the dry mixture, then pour in ice-cold club soda all at once. Stir gently with chopsticks or a fork for only 5-6 strokes, leaving plenty of lumps visible—overmixing destroys the crispy texture you want. Place the bowl over another bowl filled with ice to keep batter ice-cold throughout frying.
  5. 5Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to exactly 365°F, monitoring with a deep-fry thermometer for accuracy.
  6. 6Working with 4-5 shrimp at a time, hold each shrimp by the tail and dip into the ice-cold batter, coating completely while letting excess drip back into bowl. Carefully lower battered shrimp into hot oil, releasing away from your body to avoid splashing.
  7. 7Fry each batch until golden brown and crispy, approximately 2-3 minutes per batch, turning once halfway through for even coloring. Remove with a wire skimmer or slotted spoon, allowing oil to drain briefly.
  8. 8Transfer hot, freshly-fried shrimp immediately into the bowl with dynamite sauce, tossing gently but thoroughly to coat every piece while still piping hot—this ensures maximum sauce adhesion.
  9. 9Arrange sauced shrimp on a rectangular serving platter in a single layer. Sprinkle generously with toasted sesame seeds and scatter sliced scallions over the top for restaurant-style presentation.
  10. 10Serve immediately while the coating maintains its signature crunch against the creamy, spicy sauce.