Description
A delicious and crispy recipe for Dynamite Shrimp, perfect for a flavorful appetizer or main dish.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon lime juice
Instructions
- In a large bowl, combine the buttermilk and shrimp. Let it marinate for at least 30 minutes in the refrigerator.
- In a separate bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the flour mixture, then dip back into the buttermilk, and finally coat with panko breadcrumbs.
- In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Once hot, carefully add the shrimp in batches, frying for about 2-3 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
- For the sauce, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl.
- Serve the crispy shrimp drizzled with the sauce or toss them in the sauce for a fully coated dish.
Notes
- For a healthier version, bake the shrimp at 400°F for 15-20 minutes instead of frying.
- Add chopped green onions or sesame seeds on top for extra flavor and garnish.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 200mg