Cooking with Iacofano: Iacofano's Dynamite Shrimp

Dynamite Shrimp

Chef John Iacofoano of Iacofano's Italian Bistro & Bar appeared on Lowcountry Live last week and prepared his "Dynamite Shrimp," among a few other dishes.

Below is the recipe.{}

Iacofano's offers cooking classes every Monday (lunch and dinner).

Iacofano's Dynamite Shrimp


1# Shrimp, peeled & deveined


1/2 cup Mayonnaise

1/4 cup Thai Chili Sauce

1/2 teaspoon salt

1/2 teaspoon pepper


12 oz. Peroni

1 1/2 cups Flour

1/2 teaspoon salt

1/2 teaspoon pepper

Cooking Method:

In a small bowl, add the mayonnaise, chili sauce, salt & pepper & whisk until smooth. Set aside for the shrimp.

Pour the beer into a large bowl. Sift the flour, salt & pepper into the bowl & whisk vigorously until the batter is light & frothy. Heat at least 2 inches of vegetable oil in a tall sauce pot with at least 4 inches of clearance so the oil does not boil over. Bring the oil to 350 degrees. Dredge the shrimp in the beer batter, coating well and drop them in the hot oil (do this in two batches).

When they are lightly brown on both sides, remove with a slotted spoon. Add to the sauce and mix, coating the shrimp thoroughly. Garnish with lemon and serve.

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