Go Back

Dynamite Shrimps



    For the Sauce

    • 1/2 cup mayonnaise
    • 1 tablespoon plus 1 teaspoon Asian chili sauce such as sriracha
    • 2 teaspoons honey
    • Kosher salt

    For the Shrimp

    • Vegetable oil for frying
    • 2 large eggs
    • 3/4 cup all-purpose flour
    • 1/2 cup cornstarch
    • Kosher salt and freshly ground pepper
    • 500 grams medium large shrimp peeled and deveined
    • Iceberg lettuce leaves for serving
    • Thinly sliced green onions for garnish



      Make the sauce

      • Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

      Prepare the shrimp

      • Heat about 2 inches of vegetable oil in a heavy-bottomed pot.
      • Marinate the shrimp in 1/2 tsp pepper powder, a pinch of turmeric powder, chilly powder or cajun spice (your choice) and salt.
      • Whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
      • Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust.
      • Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
      • Toss the shrimp with the prepared sauce.
      • Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with green onions.


      ✔️ Add Sriracha according to your personal preference. If you want it more spicy add more. If you cant find Sriracha add sweet chilly sauce.
      ✔️ Serve immediately.