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Dynamite Shrimp Tempura with Spicy Sriracha Aioli Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian Fusion

Description

Delicious Dynamite Shrimp Tempura with Spicy Sriracha Aioli is a crispy and flavorful appetizer featuring lightly battered shrimp fried to golden perfection. The shrimp are coated in a light tempura batter made with flour, cornstarch, baking powder, and cold beer or carbonated water to ensure maximum crunchiness. Complemented by a creamy, spicy Sriracha aioli with a hint of sweetness and garlic, this dish is perfect for parties or a delightful snack.

Ingredients

Scale

Shrimp and Batter

  • 1 lb Medium to large shrimp
  • 1 cup Flour
  • 1/2 cup Cornstarch
  • 1 tbsp Baking Powder
  • 1 cup Cold Beer or Carbonated Water
  • 4 cups Oil for Frying

Sriracha Aioli

  • 1 cup Mayonnaise
  • 2 tbsp Sriracha Sauce
  • 1 tbsp Lemon Juice
  • 1 tbsp Brown Sugar
  • 1 tsp Garlic Powder
  • 2 tbsp Scallions, chopped
  • Salt and Pepper, to taste (for seasoning shrimp)

Instructions

  1. Heat Oil: Start by heating your oil in a deep pan or fryer to 350-375°F (175-190°C), ensuring the perfect temperature for frying the shrimp to a crispy texture.
  2. Prepare the Sriracha Aioli: In a mixing bowl, whisk together mayonnaise, Sriracha sauce, brown sugar, garlic powder, and lemon juice. Adjust the amount of Sriracha based on your preferred spice level and set aside.
  3. Season the Shrimp: Pat the shrimp dry with paper towels and season them lightly with salt and pepper. If desired, slice each shrimp in half lengthwise for more bite-sized pieces.
  4. Make the Batter: In a separate bowl, combine the flour, cornstarch, and baking powder. Gradually whisk in the cold beer or carbonated water until the batter is smooth and slightly thick. Keep the batter cold for best results.
  5. Batter and Fry the Shrimp: Dip each shrimp into the prepared batter ensuring full coating, then carefully place them in the hot oil. Fry in small batches for 1-2 minutes or until the batter is golden brown and the shrimp are cooked through.
  6. Drain Excess Oil: Remove the fried shrimp using a slotted spoon and place them on paper towels to drain any excess oil, preserving their crispiness.
  7. Serve: Arrange the crispy shrimp on a serving platter, drizzle or serve alongside the spicy Sriracha aioli, and garnish with chopped scallions for a fresh, flavorful finish.

Notes

  • Using very cold beer or carbonated water in the batter helps create a lighter, crispier texture.
  • Ensure the oil temperature stays between 350-375°F to avoid greasy or undercooked shrimp.
  • You can adjust the amount of Sriracha in the aioli to suit your desired spice level.
  • Serve immediately to enjoy the shrimp at their crispiest.
  • Leftover shrimp are best reheated briefly in an oven or air fryer to maintain crispiness.

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