This quick and flavorful P.F. Chang’s Dynamite Shrimp copycat is filled with crispy battered shrimp, spicy sriracha, and a creamy mayo sauce. It’s perfect for parties and game days, or entertaining year-round!

Restaurant appetizers are great because they’re indulgent, fun to eat, and feel special. But not all homemade versions are created equal, am I right?

Thankfully this Dynamite Shrimp recipe is anything but harsh or heavy! It’s filled with fresh bold flavors, and a delicious combination of textures. You’ll love all the crunchy shrimp, rich creamy coating, and savory spice. Make it for your next gathering and watch it disappear.

Ingredients in PF Changs Dynamite Shrimp

This ingredient setup keeps things simple while packing serious flavor.

How to Make PF Changs Dynamite Shrimp

This recipe moves quickly once you start cooking.

1. Prep the shrimp

Peel and devein the shrimp, then pat them dry. Dry shrimp help the coating stick and fry evenly.

2. Make the coating

Whisk egg whites until lightly foamy, then stir in cornstarch. The texture should feel smooth and thin.

3. Coat the shrimp

Dip each shrimp into the mixture and let excess drip off. Light coating keeps the crunch crisp.

4. Fry until golden

Heat oil in a deep pan. Fry shrimp in small batches until lightly golden and crisp. Drain on paper towels.

5. Mix the dynamite sauce

Stir mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and adjust heat as needed.

6. Toss and finish

Gently coat warm shrimp in the sauce. Sprinkle green onions on top right before serving.

How to Serve PF Changs Dynamite Shrimp Recipe

Serve this shrimp fresh while the coating stays crisp. A shallow bowl works well so the sauce clings without pooling.

This dish shines as an appetizer yet works great as a main with steamed rice. The creamy heat pairs nicely with simple sides.

Guests usually grab seconds fast, so serving right away keeps the texture perfect.

Recipe Tips

Use paper towels to thoroughly remove moisture from the shrimp so the batter sticks evenly and fries up perfectly crisp.
Add the shrimp to the hot oil a few at a time to prevent overcrowding, which can lower the temperature and result in greasy, soggy shrimp.
Start with a smaller amount of sriracha in the sauce and taste as you go, adding more if you prefer a fiery kick or keeping it mild for a subtle spice.
Carefully fold the fried shrimp into the sauce just until coated to ensure the breading stays light and crispy without getting soggy.
Plate the dish right after tossing with the sauce to enjoy the contrast of the warm, crunchy coating against the creamy, spicy dressing.