Copycat P.F. Chang's Dynamite Shrimp Recipe

Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon sriracha
• 1 1/2 tablespoons sweet chili sauce
• 1 teaspoon rice vinegar
• 1 small garlic clove, crushed
• 1 pound (21-25 count) shrimp
• 1 tablespoon cornstarch
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 4 cups vegetable oil
• 1 cup tempura mix
• 3/4 cup club soda, chilled
• 2 scallions, diced

Instructions

1. 1

   In a small bowl, combine the mayonnaise, Sriracha, chili sauce, vinegar, and garlic. Stir until smooth and well blended.

2. 2

   Pat the shrimp dry with a paper towel to remove excess moisture.

3. 3

   Add the cornstarch, salt, pepper, garlic powder, and paprika to a resealable plastic bag.

4. 4

   Add the shrimp to the bag, close the seal, and shake the shrimp until the cornstarch and seasonings are evenly coating each piece.

5. 5

   Add the vegetable oil to a medium pot and heat it until it reaches 340 F.

6. 6

   While the oil is heating, prepare the batter by adding the tempura mix to a small bowl. Stir in the soda water until the batter is slightly lumpy; do not overmix.

7. 7

   Coat the shrimp in batter.

8. 8

   Fry the shrimp in batches, adding each shrimp to the oil one at a time to prevent sticking. Cook for 1 ½ to 2 ½ minutes per batch, or until batter is lightly browned and shrimp is just cooked.

9. 9

   Drain the shrimp on a paper towel.

10. 10

    Add the shrimp to a platter, top with the scallions, and serve it with the dynamite sauce.