There is something about crispy fried shrimp tossed in a creamy, spicy sauce that makes it almost impossible to stop at one bite. Dynamite shrimp combines a light, crunchy coating with a sweet-and-spicy mayo sauce, creating a dish that works just as well for a casual dinner as it does for a party appetizer.

The shrimp are coated in a simple batter made with flour, cornstarch, baking powder, and cold club soda. Frying them until golden brown gives the shrimp a delicate crunch, while the Sriracha mayo adds plenty of flavor without requiring a long list of ingredients. Best of all, the whole recipe comes together in about 25 minutes.

Ingredients You’ll Need

<b3>For the crispy shrimp:</b3>

- 1 1/2 cups all-purpose flour

- 3/4 cup cornstarch

- 1 1/2 tablespoons baking powder

- 1 1/2 cups cold club soda

- 1/2 teaspoon kosher salt

- 1/4 teaspoon white pepper

- Canola oil, for frying

- 1 pound shrimp, deveined and shells removed, preferably 21–25 count

<b3>For the spicy mayo sauce:</b3>

- 1 cup mayonnaise

- 1 tablespoon sugar

- 1 tablespoon Sriracha

How to Make Dynamite Shrimp

Prepare the frying oil

- Pour enough canola oil into a deep, heavy bowl to reach at least 3 inches high. Heat the oil to 375°F (190°C). Using a thermometer is helpful because the correct temperature keeps the shrimp crisp without making them greasy.

- While the oil heats, prepare the shrimp and batter.

Make the dry mixture

- In a large bowl, whisk together the flour, cornstarch, baking powder, kosher salt, and white pepper. Make sure the ingredients are evenly distributed so the shrimp receive an even coating.

- The combination of flour and cornstarch is important here. The flour provides structure, while the cornstarch helps create a lighter, crispier exterior.

Coat the shrimp

- Add the cleaned shrimp to the dry mixture and gently toss them until they are coated. Shake off any excess flour before dipping them into the wet batter.

- Next, gradually whisk the 1 1/2 cups cold club soda into the flour mixture. Stir until you have a smooth batter without large dry pockets.

- The cold club soda helps create a lighter coating, so try to keep it chilled until you're ready to use it.

Dip and fry

- Dip each shrimp into the prepared batter, making sure it is coated on all sides. Let any excess batter drip back into the bowl, then carefully place the shrimp into the hot oil.

- Fry the shrimp immediately after dipping them into the batter.

- Cook for approximately 2–3 minutes, turning if needed, until the coating is golden brown and the shrimp are cooked through.

- Transfer the fried shrimp to a plate or rack lined with paper towels to remove excess oil. Continue frying until all the shrimp are cooked.

Mix the spicy mayo

- While the shrimp are still warm, prepare the sauce. In a clean bowl, whisk together the mayonnaise, sugar, and Sriracha until smooth.

- The mayonnaise makes the sauce creamy, Sriracha brings the heat, and the sugar adds a little sweetness to balance the spice.

Toss and serve

- Place the freshly fried shrimp in a large bowl and gently toss them with the spicy mayo sauce. Coat the shrimp evenly, but avoid mixing too aggressively because the crispy coating can soften.

- Serve immediately while the shrimp are still warm and crunchy.

Dynamite shrimp is the kind of recipe that looks impressive without requiring complicated cooking techniques. The shrimp take only a few minutes to fry, and the sauce needs just three ingredients. The result is crispy, creamy, sweet, and spicy all at once. For the best experience, serve the shrimp immediately after tossing them with the sauce. That contrast between the crunchy coating and rich Sriracha mayo is what makes this simple dish so hard to resist.