Copycat PF Chang’s Dynamite Shrimp Recipe

Indulge in the crispy, crunchy, and healthier version of the popular P.F. Chang’s Dynamite Shrimp appetizer, coated with a creamy and spicy sauce! The sauce is perfectly sweet and spicy, complete with a sriracha base.

Indulge in the crispy, crunchy, and healthier version of the popular P.F. Chang's Dynamite Shrimp appetizer, coated with a creamy and spicy sauce! The sauce is perfectly sweet and spicy, complete with a sriracha base.

 What You’ll Need to Make Dynamite Shrimp

  • Large Shrimp : I like using fresh, tail off and deveined shrimp for this recipe! Make sure to use raw shrimp and not precooked so you don’t end up over cooking it in the oven.
  • Soy Sauce + Egg : to marinate the shrimp and help the crispy coating stick!
  • Potato Starch & All Purpose Flour : makes for a super crispy coating around the shrimp even without any oil and frying
  • Kewpie Mayo + Sriracha : these two ingredients are key for the sriracha aioli 
  • Thai Sweet Chili Sauce : it’s easy to find this at any Asian market and even Walmart! It’s a MUST to add that sweetness to this sweet & spicy dynamite sauce.
  • Milk : to loosen up the sauce and make it coat better without having to use as much mayo

 Recipe tips for making PF Chang’s Dynamite Shrimp

  • Don’t skip the starch! This is super important to make sure you get a crispy coating without the extra oil. I personally love potato starch for fried style foods but cornstarch also works.
  • Don’t forget to dry the shrimp – make sure to pat that shrimp dry with some paper towels before adding in the egg and coating. Having any of that excess moisture on the surface of the shrimp can get in the way of crisping, so removing that excess water is crucial.
  • Don’t overcrowd your pan : make sure to place the shrimp evenly in a single layer in the airfryer basket or baking tray. This makes sure the hot air can circulate around each shrimp evenly and all the shrimp cooks evenly. If you have a large amount shrimp, just cook them in batches to make sure they cook evenly and get crispy.
  • Keep an eye on the shrimp… longer is definitely not better. I know cooking meats and fish can be nerve wracking cause you want to make sure the it’s completely cooked but shrimp cook quickly, and overcooking can result in a rubbery texture. 
  • Serve your shrimp immediately because the longer they sit, the more likely they are to lose some of their crispiness.

Can I Use Chicken Instead of Shrimp

Definitely! I love using this sauce or anything and everything – feel free to toss your crispy tofu, chicken or anything else in the sauce and enjoy.

Can I Reheat Shrimp?

It’s super easy to overcook shrimp so you don’t want to overheat it and make it tough or rubbery. Steaming it can be a gentle way to reheat the shrimp without drying them out. Alternatively. just pour it into a pan with a splash of water and heat on low-medium so that as you heat the sauce it transfers it to the shrimp slowly.

How many calories are in PF Changs Dynamite Shrimp?

The original dynamite shrimp at PF Changs has 640 calories and 20 grams of protein. This homemade airfryer version of the PF Changs Dynamite Shrimp has 404 Calories and 53g Protein – about 2/3 the amount of calories and more than DOUBLE the protein for the same serving size.

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Copycat PF Chang’s Dynamite Shrimp Recipe


  • Total Time: 25
  • Yield: 2

Description

Indulge in the crispy, crunchy, and healthier version of the popular P.F. Chang’s Dynamite Shrimp appetizer, coated with a creamy and spicy sauce! The sauce is perfectly sweet and spicy, complete with a sriracha base.


Ingredients

Scale

For the Shrimp

  • 1 pound Shrimp, peeled and deveined
  • 2 tsp soy sauce
  • Large pinch of salt
  • 1/4 tsp black pepper
  • 1 egg

For Coating

  • 1 tbsp potato starch
  • 1 tbsp all purpose flour

For the Sauce

  • 1 tbsp kewpie Mayo (regular works)
  • 2 tbsp Thai Sweet Chili Sauce
  • 1 tbsp water
  • 2 tbsp milk
  • 23 tsp sriracha
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • Pinch of Salt
  • Black pepper, to taste

Instructions

  1. Preheat oven to 400F.
  2. To a bowl, add the shrimp, soy sauce, salt, black pepper and egg. Mix well to combine.
  3. In another bowl, mix the potato starch and all purpose flour
  4.  Dip each piece of shrimp in the flour mixture and place on a lined baking tray. Bake or airfry for 15 minutes at 400F until golden brown. Flip the shrimp halfway through.
  5. In a microwave safe bowl, add all the ingredients under the “For the Sauce”. Microwave for 45 seconds to get the flavoured well mixed together.
  6. Coat the shrimp in the sauce and it’s ready to eat!
  • Prep Time: 10
  • Cook Time: 15

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