Dynamite Shrimp
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
Servings:4 servings
Ingredients
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
Asian Slaw
- 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
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.
Nutrition
Calories: 271 kcal, Carbohydrates: 21 g, Protein: 6 g, Fat: 18 g, Saturated Fat: 3 g, Polyunsaturated Fat: 10 g, Monounsaturated Fat: 5 g, Trans Fat: 1 g, Cholesterol: 8 mg, Sodium: 2001 mg, Potassium: 320 mg, Fiber: 3 g, Sugar: 8 g, Vitamin A: 371 IU, Vitamin C: 37 mg, Calcium: 54 mg, Iron: 2 mg
