P.F. Chang's Original Dynamite Shrimp (Copycat)
A copycat of P.F. Chang's Original Dynamite Shrimp: crispy cornstarch-battered fried shrimp tossed in a creamy, spicy sriracha-mayo dynamite sauce and served over shredded lettuce. Serves 4-6; total cooking time 30-35 minutes.
⏱️ Prep: 20 min🍳 Cook: 15 min
Nutritionper 100 g›
260
Calories
13g
Protein
20g
Carbs
14g
Fat
Ingredients
| 1½ lbs (680 g) | large shrimp (16-20 count), peeled and deveined, tails off |
| to taste | salt and white pepper |
| for frying | vegetable or canola oil for frying |
| 1 cup (120 g) | cornstarch |
| ½ cup (65 g) | all-purpose flour |
| 1 teaspoon | garlic powder |
| 1 teaspoon | salt |
| ½ teaspoon | white pepper |
| 2 | large eggs, beaten |
| ¼ cup (60 ml) | cold water |
| ¾ cup (180 g) | mayonnaise |
| 3 tablespoons (45 ml) | sriracha sauce (adjust to heat preference) |
| 2 tablespoons (30 ml) | sweet chili sauce |
| 1 tablespoon (21 g) | honey |
| 1 teaspoon | rice vinegar |
| 1 teaspoon | sesame oil |
| ½ teaspoon | garlic powder (for sauce) |
| ½ teaspoon | ginger powder |
| 1 pinch | pinch of salt |
| 2 | green onions, thinly sliced |
| 1 tablespoon | sesame seeds (white or black) |
| to taste | fresh cilantro leaves (optional) |
| to taste | lime wedges |
| to taste | shredded lettuce or cabbage |
| to taste | crispy wonton strips (optional) |
Instructions
- Make the dynamite sauce: In a medium bowl, whisk together the mayonnaise, sriracha, sweet chili sauce, honey, rice vinegar, sesame oil, garlic powder, and ginger powder until smooth. Season with a pinch of salt. Cover and refrigerate at least 15 minutes (up to 3 days ahead).
- Prepare the shrimp: Pat 1½ lbs shrimp completely dry for maximum crispiness. Season lightly with salt and white pepper on both sides.
- Make the coating: In a shallow bowl, combine the cornstarch, flour, garlic powder, salt, and white pepper. In a separate bowl, whisk the beaten eggs with the cold water until smooth.
- Heat the oil: Pour oil into a large deep skillet or wok to a depth of 2-3 inches (5-7 cm). Heat over medium-high to 350-375°F (175-190°C), using a thermometer to keep the temperature steady.
- Coat the shrimp: Working in batches, dip each shrimp into the egg mixture, then dredge in the cornstarch-flour mixture, pressing gently so it adheres. Shake off excess and place on a plate without stacking.
- Fry the shrimp: Carefully add the shrimp to the hot oil in batches without overcrowding. Fry 2-3 minutes, turning once, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack over paper towels.
- Toss with sauce: Place the fried shrimp in a large bowl, add the dynamite sauce, and toss gently but thoroughly while still hot until every shrimp is coated.
- Serve: Bed a serving platter with shredded lettuce or cabbage and pile the shrimp on top. Garnish with green onions, sesame seeds, and cilantro, and add crispy wonton strips around the edges. Serve immediately with lime wedges.