This baked crispy shrimp with dynamite shrimp sauce is to die for! I’ve had this dish many times before at the California Fish Grill, and this one is my perfected copycat dynamite shrimp bowl from the restaurant.
How You Make It
Preparing the Shrimp
- First, preheat the oven to 400 degrees, then line a baking sheet with parchment paper.
- Next, stir together 4 tablespoons of soy sauce and 1 tablespoon of rice vinegar. The, add the shrimp and give it a toss. Cover the shrimp marinade and chill for 10 minutes.
- Now, toss the shrimp, one by one, in the panko breadcrumbs and coat them as thoroughly as possible. Then, arrange them in a single layer on prepared baking sheet.
- Put the crusted Asian shrimp in the oven and bake for 15 minutes till golden brown. Meanwhile, prepare the sauce and the slaw.
Preparing the Slaw
- Combine broccoli slaw and the cabbage in a bowl. In another bowl, stir together the sesame oil, mayo, maple syrup, rice vinegar, and salt, then pour the dressing over the slaw and toss well.
Preparing the Sauce
- Finally, make the sauce by stirring together the chili sauce, mayo, soy sauce, and sriracha. Microwave this mixture for 45 seconds to heat it up slightly, then add the shrimp.
- Toss cooked shrimp in the sauce to coat.
How to Serve:
- Serve the dynamite shrimp over steamed white rice with the Asian slaw. Then, top the Asian shrimp and rice with extra sauce and lots of green onions and cilantro.
Why This Recipe Works
All the sauces – First, you’re marinated the Asian shrimp, then you’re breading them and covering them in sauce, then there’s the sauciness of the slaw and all of these sauces together are just, well, let’s say DYNAMITE!
Panko-crusted shrimp –Panko absolutely rules in terms of breadcrumb-like toppings. It’s a little bit crispier, and thicker than plain old breadcrumbs and makes for a lovely crunch and soaks up all the dynamite sauce just perfectly.
Not too spicy – Despite how this recipe sounds, it’s dynamite because it tastes so good and not because it’s really all that hot. If even a little Sriracha is too much for you, you can totally skip it in the sauce and this shrimp sauce recipe will still be delish!
Simple ingredients – Nothing really too fancy here to speak of. Most (if not all) of the sauce ingredients can be found in the Asian aisle of just about any grocery store. The produce will of course be in the produce section, and you might have to do a little hunting for the Panko though because some grocery stores like to put it in the baking aisle.
What is Dynamite Sauce Made Of?
The dynamite sauce in this crispy shrimp is made of Asian chili sauce, mayo, soy sauce, and Sriracha. Some recipes also call for honey if you like it a little on the sweeter side.
If you’re in for a quick reheat, pop these spicy shrimp in the microwave. Personally, I don’t like to microwave shrimp if I can help it as they tend to get kind of rubbery. Instead, I suggest using a toaster oven or your oven’s broiler to reheat the dynamite shrimp. Once the oven comes to temp, it only takes a couple of minutes for the shrimp to reheat so keep an eye on them so they don’t get burned, especially if you are using the broiler.
- You know me, I’m all about the sauce! Therefore, I like to double the sauce portion of the recipe and reserve half for drizzling over the rice.
- The slaw is the very best when you use maple syrup but make sure to use pure maple syrup – not maple flavored breakfast syrup. If you don’t have pure maple syrup, you can substitute honey.
- This dynamite shrimp will keep in the fridge for up to four days. I don’t recommend freezing cooked shrimp as it will thaw and reheat and become very mushy. In addition, the breading will be soggy.
- When it comes to the shrimp, leaving the tails on is completely optional and something I do when I want a pretty presentation (it also makes it easier to grab the shrimp and eat them as finger foods). However, most of the time I remove the tails before beginning the recipe.
- If you are using frozen shrimp, be sure to thaw first, then give the shrimp a gentle rinse in cold water and pat dry with paper towels before beginning the recipe.
More Recipes Like This
- Cajun Shrimp Alfredo Pasta
- Grilled Shrimp Marinade
- Shrimp Fried Rice
- Blackened Shrimp Po Boys
- Shrimp Tacos with Slaw
- Cajun Shrimp and Rice Skillet
- Hawaiian Shrimp Bowls
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For the Shrimp
- 1 pound large shrimp - peeled and de-veined, see note about tails
- 4 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ⅔ cup panko breadcrumbs
For the Dynamite Sauce
- ½ cup Asian chili sauce
- ⅓ cup mayo
- 1 tablespoon soy sauce
- 1 tablespoon sriracha
- 1 cup broccoli slaw
- ½ cup finely shredded cabbage
- 1 tablespoon sesame oil
- 1 tablespoon pure maple syrup - may substitute honey
- 1 tablespoon mayo
- 1 tablepsoon rice vinegar
- generous pinch of salt
- diced green onions and cilantro
Prepare the Shrimp
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Stir together 4 tablespoons soy sauce and 1 tablespoon rice vinegar. Add shrimp, toss. Cover and chill for 10 minutes.
- Toss the shrimp, one by one, in the panko breadcrumbs coating as thoroughly as possible. Arrange in a single layer on prepared baking sheet.
- Bake for 15 minutes til golden brown. Meanwhile, prepare the sauce and the slaw.
Prepare the Slaw
- Combine broccoli slaw and cabbage. Stir together sesame oil, mayo, maple syrup, rice vinegar, and salt. Pour over slaw and toss well.
Prepare the sauce
- Stir together chili sauce, mayo, soy sauce, and sriracha. Microwave for 45 seconds to heat it up, then add the shrimp and toss to coat.
- Toss cooked shrimp in the sauce to coat.
- Serve over steamed white rice with the Asian slaw. Top with extra sauce and lots of green onions and cilantro.