Dynamite Shrimp with Spicy Sauce

Day 61: As the headlines of meat production being slowed down have hit the news we have been working on eating out of our freezer as much as possible. Time to clean it out for summer fruits and veggies that will be coming in the next few months. In our area the price of meat has doubled on some items and up to 30% on others. It is crazy. Local restaurants have begun to raise menu prices. The chicken that was $1.59 to $1.88 a week ago is now $3.59 a pound! EEK! Time to cut back a little or look for other more local sources.

But, we still have lots in our freezers to use up. When I asked the kids to bring up a few items for the next few nights of meals from the freezer this shrimp sounded so good. We haven’t had shrimp in awhile and had a bag of it on hand so why not?

Verdict: My family really liked this dish. They could make it as spicy as they liked by adding extra Siracha and Cayenne to their plates. I liked that everyone like the dish! It really was fairly simple to make. If you cannot find the Asian Chili Sauce (near the soy sauce in your grocery store) you can use Siracha sauce.

Tip: Make sure your batter is well spiced before cooking the shrimp. It adds that extra little bit of flavor to the dish. Cook one to make sure it is to your liking before frying the entire batch.

Dynamite Shrimp

  • Servings: 4
  • Difficulty: easy
  • Print


  • Vegetable oil, for frying
  • 2 large eggs
  • 3/4 cup flour
  • 1/2 cup cornstarch
  • salt and black pepper,
  • 1 lb. medium/large shrimp, thawed if frozen and tails removed


  • 1/2 cup mayonnaise (real Hellman’s NOT light or olive oil)
  • 1 tablespoon plus 1 teaspoon Asian chili sauce
  • 2 teaspoons honey
  • dash or Siracha, if desired
  • Kosher salt


  1. Make the sauce: Stir all ingredients together in a small bowl. Taste and adjust spices to your liking. Cover and set aside in refrigerator.
  2. Marinate the shrimp in
  3. Heat 1/2 ” of oil in a large skillet.
  4. Whisk the eggs on a plate.
  5. Stir the flour, cornstarch and 1 teaspoon each salt and pepper on a plate.
  6. Cook one shrimp to test mixtures and temperature of oil. Taste and adjust seasoning in batter if needed.
  7. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon. Keep shrimp warm until serving.
  8. Toss the shrimp with the prepared sauce just before serving with rice if desired.

13 Comments Add yours

  1. Yep. I see shrimp in my future. 🍃🍤

    Liked by 1 person

  2. syl65 says:

    I love shrimp. Always good eating.

    Liked by 1 person

    1. koolaidmoms says:

      Shrimp is the best! Thanks!


      1. syl65 says:

        You’re welcome! It is!


  3. A great recipe, Marci. I have read about the issues with the meat packing plants in the US.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! It is difficult but the supply chain is only getting worse with the demand of people staying home. Many stores are limiting the number of things you can buy now especially staples like flour, sugar, eggs, meat, milk….

      Liked by 1 person

      1. Why is that, Marci. The amount of food being consumed must be similar so it is just being purchased in a different way i.e. via a shop instead of a restaurant or school.

        Liked by 1 person

        1. koolaidmoms says:

          The production for the different types and sizes used by schools and restaurants (volume) is much larger than sold in grocery stores so the plants could not change packaging and requirements as far as labeling to be sold in grocery stores. They close down or lower the number of workers in those plants and the food goes to waste. They are dumping milk, letting food sit in fields….. So sad.


  4. Carol Anne says:

    cool never eaten shrimp. wonder if I’d like it…

    Liked by 1 person

    1. koolaidmoms says:

      Some people do, some people don’t. My family loves it. It is a lighter taste to me than most seafood.

      Liked by 1 person

      1. Carol Anne says:

        I’m not a big seafood eater but I do like fish and chips not sure if you get that over there in the states though

        Liked by 1 person

        1. koolaidmoms says:

          We have fish fries which are similar. These are mostly sold in the northeast and along the coast of the Great Lakes. I love them!

          Liked by 1 person

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