You can make your favorite dishes at home if you have a Chinese food craving. This recipe for Dynamite Shrimp is a copycat from PF Chang’s. It’s crunchy and topped with that creamy and spicy sauce you know and love. It’s such an easy meal to make and it can be enjoyed anytime!
Crispy Fried Shrimp with Sriracha Aioli
The shrimp is battered and fried crispy, leaving you with a crunchy texture on the outside and juicy shrimp on the inside. Then it’s smothered in a spicy sauce that is sure to wake up your taste buds in the best way.
This recipe can be served as the main protein of your dinner, paired with noodles, rice, and veggies. You can also eat it as an appetizer as well. Sometimes I like to serve the sauce on the side, especially if my kids want to have some. They aren’t huge fans of spice just yet so this gives them a choice to dip a little and try it or skip it altogether. I don’t mind, that just means more spicy mayo for me!
Additionally if you are a fan of PF Chang’s restaurant food, you may also like this Mongolian Beef is sure to be a hit! Love this dish and want another recipe that is similar? Try our delicious Bang Bang Shrimp.
Watch The Recipe Video!
What You’ll Need to Make Dynamite Shrimp
There are not a lot of ingredients needed to make this shrimp recipe. I also like to use the base shrimp and switch up the sauces I use! Because the shrimp are so light and crunchy that they are even tasty when they’re plain.
For the Shrimp:
- Shrimp – Large shrimp works best.
- Rice flour
- Egg yolks – These must be cold.
- Club soda – This makes the batter airy and crispy like tempura.
For the Sriracha Aioli:
- Mayonnaise – For a creamy base.
- Sriracha – type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.
- Hot chili oil – This adds some extra heat.
- Garlic – you will need crushed garlic cloves.
- Lime juice – A little citrus to brighten the sauce.
- Coarse black pepper
How to Make This Dynamite Shrimp Recipe
You’ll notice that there aren’t a lot of steps involved in making copycat PF Chang’s dynamite shrimp. Once the shrimp are battered and fried, you mix the ingredients for the dynamite shrimp sauce and it’s all ready to eat.
- Dust the Shrimp. Dust the shrimp with cornstarch to start.
- Make the Aioli. Before cooking the shrimp, you will want to mix mayonnaise, sriracha, hot chili oil, garlic, lime juice, and black pepper in a medium bowl. Set aside.
- Prep the Wok. Add 2 inches of oil to the wok and heat at 350 degrees F. You can use vegetable oil or canola oil if you like.
- Make the Batter. Whisk the egg yolks and club soda in a small bowl. In another bowl, sift the rice flour. Use 4 chopsticks to mix the egg mixture into the flour. The batter will be a little bit lumpy but this is normal so do not overmix.
- Cook the Shrimp. Dip the shrimp into the batter and then directly into the hot oil. Then fry for about 2 minutes or until golden brown. Do this in batches to keep the oil from being crowded. After the shrimp is cooked place it on a paper towel-lined plate. Place the tempura batter in the refrigerator to keep it cold in between batches.
- Add to the Sauce. Afterwards toss the shrimp in the sriracha aioli and serve with your favorite side or topping.
And finally here are a couple of ways to serve these spicy shrimp.
- Chopped cabbage – A nice bed of chopped cabbage adds more texture.
- Crunchy noodles – The perfect topping for so many Chinese food dishes.
- Green onions – The flavor of fresh green onion adds a note of brightness.
- Rice – Try a simple white rice or this Easy Chicken Fried Rice.
- Appetizer – garnish and serve right out of the bowl with toothpicks.
- Tacos – we love this serving this in tacos because the shrimp already comes with a creamy sauce you can drizzle over the prepared tacos.
- Pasta – toss the this delicious shrimp with your favorite pasta.
- Rice Bowls – Serve shrimp over a bowl of cooked white rice, add the same toppings and drizzle with the sauce.
How to Store Leftovers
If you have any dynamite shrimp leftover, you can store them in the refrigerator for up to 5 days. You can use an airtight container or a large zip-top bag. I recommend reheating them in the oven or a skillet with a little bit of olive oil or avocado oil, because the microwave will make them mushy. You can also would make a little extra spicy mayo sauce to coat them in when they’re hot.
More Shrimp Recipes
Copycat PF Chang’s Dynamite Shrimp
- 1 lb Large shrimp peeled and deveined
- ½ cup cornstarch
- 2 cups rice flour
- 2 egg yolks cold
- 2 cups club soda cold
- cabbage chopped
- Crunchy noodles
- Green onions
- 1 cup mayonnaise
- 2 tbsp sriracha
- 1 tsp hot chili oil
- 3 garlic cloves crushed
- 1 tbsp lime juice
- ½ tsp coarse black pepper
- Dust shrimp with cornstarch
- Prepare aoili. Combine all ingredients in a mixing bowl and whisk. Set aside.
- Heat 2” of oil in a wok to 350*
- Once oil is hot, prepare tempura batter. In one bowl, Whisk to combine egg yolks and club soda. In a second bowl, sift the flour. Pour the liquid mixture into the flour and whisk using 4 chopsticks. Do not overmix. It’s ok if it is slightly lumpy.
- Dip the shrimp into the tempura batter and fry for 2 minutes, or until golden brown. Remove shrimp and place on a paper towel lined plate. Work in batches so as to not overcrowd the oil. Keep tempura batter cold between batches by placing it in the refrigerator.
- Toss shrimp in sriracha aoili. Serve on a bed of cabbage and top with green onions and crunchy noodles. Enjoy!