PF Chang's
Dynamite Shrimp
Crunchy tempura shrimp tossed in a spicy, creamy sriracha aioli for a dynamite burst of flavours!
15 mins
10 mins
500g of peeled and deveined shrimp<br>1 cup tempura batter mix<br>1 cup of ice-cold water<br>1/2 cup mayonnaise<br>1-2 tablespoon sriracha (adjust based on your preference of heat)<br>1 tablespoon lemon juice<br>2 cloves of minced garlic<br>Salt to taste<br>Canola or vegetable oil for frying
<div class="method_step"><div class="method_num">1</div>Start by prepping your shrimp. Ensure they are clean, peeled and deveined.<br></div> <div class="method_step"><div class="method_num">2</div>Prepare your tempura batter by combining the tempura batter mix and ice-cold water. The batter should be the consistency of thin pancake batter.<br></div> <div class="method_step"><div class="method_num">3</div>Heat the oil in a heavy-bottomed pot or a deep fryer to 375F (190C).<br></div> <div class="method_step"><div class="method_num">4</div>Dip each shrimp into the batter to thoroughly coat and then carefully add to the hot oil.<br></div> <div class="method_step"><div class="method_num">5</div>Fry the shrimp until lightly golden, about 2-3 minutes, then remove with a slotted spoon and drain on paper towels.<br></div> <div class="method_step"><div class="method_num">6</div>In a separate bowl, mix together the mayonnaise, sriracha, lemon juice, minced garlic, and salt to make the aioli.<br></div> <div class="method_step"><div class="method_num">7</div>Toss thefried shrimp in the aioli until fully coated.<br></div> <div class="method_step"><div class="method_num">8</div>Serve your Dynamite Shrimp immediately, garnished with a sprinkle of sesame seeds if desired.<br></div>
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Dynamite Shrimp
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The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe aims to replicate the flavour of the dish but may not be an exact match to the proprietary recipe used by the restaurant.
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