Dynamite Shrimp
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Additional Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
271 kcal
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Course
Main Course
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Cuisine
Asian
Dynamite Shrimp
Description
Dynamite Shrimp features large shrimp marinated briefly in soy sauce and rice vinegar, then coated in panko breadcrumbs and baked until golden brown. The baked shrimp are tossed in a warm sauce made from Asian chili sauce, mayonnaise, soy sauce, and sriracha, adding a creamy yet spicy coating. The dish is complemented by an Asian slaw combining broccoli slaw, finely shredded cabbage, sesame oil, mayonnaise, pure maple syrup or honey, rice vinegar, and fresh herbs for brightness and texture.
The overall flavor balances savory, spicy, and lightly sweet elements with a satisfying contrast between the crispy shrimp exterior and tender shrimp inside. Serving this over steamed white rice with additional sauce and garnishes like diced green onions and cilantro creates a complete meal with varied textures and fresh notes.
For best results, use pure maple syrup rather than imitation syrup in the slaw for an authentic sweetness. Shrimp tails can be left on for presentation or removed for easier eating. When using frozen shrimp, thaw and pat dry before marinating and coating for best texture and adherence.
Ingredients
For the Shrimp
- 1 pound Shrimp peeled and de-veined, see note about tails, large
- 4 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ⅔ cup panko breadcrumbs
For the Dynamite Sauce
- ½ cup Asian chili sauce
- ⅓ cup mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon sriracha
Asian Slaw
- 1 cup broccoli slaw
- ½ cup cabbage finely shredded
- 1 tablespoon sesame oil
- 1 tablespoon pure maple syrup may substitute honey
- 1 tablespoon mayonnaise
- 1 tablepsoon rice vinegar
- salt generous pinch
- green onion diced
- cilantro diced
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
- Double the sauce amount and reserve half for drizzling over rice if desired.
- Use pure maple syrup in the slaw for best flavor; honey can substitute if unavailable.
- Removing shrimp tails is optional and can aid ease of eating.
- If using frozen shrimp, thaw completely, rinse gently with cold water, and pat dry before starting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 2001mg | 83% |
| Potassium | 320mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 371IU | 7% |
| Vitamin C | 37mg | 41% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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