Man, 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. It's so easy to make
Prep Time: 5 minutesminutes
Cook Time: 15 minutesminutes
Marinating time: 10 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
For the Shrimp
1poundlarge shrimp, peeled and de-veined, see note about tails
4tablespoonssoy sauce
1tablespoonrice vinegar
⅔cuppanko breadcrumbs
For the Dynamite Sauce
½cupAsian chili sauce
⅓cupmayo
1tablespoonsoy sauce
1tablespoon sriracha
Asian Slaw
1cupbroccoli slaw
½cup finely shredded cabbage
1tablespoonsesame oil
1tablespoonpure maple syrup , may substitute honey
1tablespoonmayo
1tablepsoonrice vinegar
generous pinch of salt
diced green onions and cilantro
Instructions
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.
Serving
Serve over steamed white rice with the Asian slaw. Top with extra sauce and lots of green onions and cilantro.
Notes
For the sauce: I like to double the sauce portion of the recipe and reserve half for drizzling over the rice. Maple syrup: 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. Tails on or off: Leaving the tails on is completely optional and something I do when I want a pretty presentation. Most of the time I remove the tails before beginning the recipe. Using frozen shrimp: 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.