Copycat P.F. Chang's Dynamite Shrimp Recipe
Crispy tempura shrimp coated in a creamy, spicy sauce delivers an explosive flavor combination that perfectly replicates P.F. Chang's famous appetizer.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">450g large shrimp, peeled and deveined</li><li class="ingredients-single-item">120g tempura batter mix</li><li class="ingredients-single-item">180ml ice-cold water</li><li class="ingredients-single-item">Vegetable oil for frying</li><li class="ingredients-single-item">2 tbsp mayonnaise</li><li class="ingredients-single-item">2 tbsp sriracha sauce (or other hot chili sauce)</li><li class="ingredients-single-item">1 tbsp honey</li><li class="ingredients-single-item">1 tbsp sweet chili sauce</li><li class="ingredients-single-item">1 tsp rice vinegar</li><li class="ingredients-single-item">1/2 tsp sesame oil</li><li class="ingredients-single-item">2 green onions, finely sliced</li><li class="ingredients-single-item">1 tsp sesame seeds</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Deep fryer or heavy-bottomed pot</li><li class="equipment-single-item">Cooking thermometer</li><li class="equipment-single-item">Wire cooling rack</li><li class="equipment-single-item">Baking sheet</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 95°C (200°F). Place a wire cooling rack on a baking sheet to keep the fried shrimp warm while you work in batches.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare the shrimp by ensuring they're completely dried with paper towels. Any excess moisture will cause the tempura batter to become soggy rather than crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, prepare the dynamite sauce by whisking together the mayonnaise, sriracha, honey, sweet chili sauce, rice vinegar, and sesame oil until completely smooth. The sauce should have a vibrant orange-red color and a creamy consistency. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, prepare the tempura batter by mixing the tempura mix with ice-cold water. The water must be very cold as this prevents the formation of gluten, resulting in a lighter, crispier coating. Mix only until just combined - small lumps are actually good for tempura texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fill a deep fryer or heavy-bottomed pot with vegetable oil to a depth of about 7-8cm. Heat the oil to 180°C (350°F). Maintaining the correct temperature is crucial for achieving a crisp exterior while properly cooking the shrimp inside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Working in small batches of 5-6 shrimp at a time, dip each shrimp into the tempura batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 2-3 minutes until golden brown and crispy. The quick cooking time ensures the shrimp remain tender and don't become rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Use a slotted spoon to remove the fried shrimp and transfer to the wire rack. Place in the preheated oven to keep warm while you continue frying the remaining batches. Keeping the finished shrimp in a low oven helps maintain their crispness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once all shrimp are fried, transfer them to a large mixing bowl. Pour the dynamite sauce over the warm shrimp and gently toss until every piece is evenly coated. The warm shrimp will help the sauce adhere better and slightly melt into the crispy coating.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer to a serving plate or bowl, garnish with sliced green onions and sesame seeds. Serve immediately while still warm and crispy. For an authentic presentation, you can serve them in a lettuce-lined bowl with extra sauce on the side.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the secret to achieving perfectly crispy tempura shrimp?
The secret lies in using ice-cold water when mixing the tempura batter, as this prevents gluten formation. Small lumps in the batter actually create a better texture, and maintaining consistent oil temperature around 180°C ensures the coating crisps quickly without absorbing too much oil.
Can I bake instead of fry the shrimp for a healthier version?
Yes, you can bake tempura shrimp at 220°C for 10-12 minutes after lightly spraying with oil. While the texture won't be identical to deep-fried, you'll still achieve good results. For the crispiest baked version, use panko breadcrumbs mixed with the tempura batter.
What are the best side dishes to serve with spicy tempura shrimp?
Complement spicy tempura shrimp with cooling sides like cucumber salad, steamed rice, Asian slaw with sesame dressing, or crisp lettuce cups. Pickled vegetables offer a nice contrast, while edamame or vegetable spring rolls complete an Asian-inspired appetizer spread.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
