Description
Firecracker Shrimp is a spicy, crispy, and flavorful dish featuring large shrimp coated in a seasoned flour mixture, fried until golden brown, then tossed in a sweet and tangy buffalo-inspired sauce. Served over perfectly cooked rice and garnished with red pepper flakes, green onions, and toasted sesame seeds, this recipe offers a delicious balance of heat and sweetness that's perfect for a satisfying dinner.
Ingredients
Scale
Shrimp
- 1 lb large uncooked shrimp, peeled and deveined
- 1/3 cup flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/4 cup peanut oil (can substitute vegetable or olive oil)
Sauce
- 1/2 cup chicken broth
- 3/4 cup buffalo sauce (such as Frank's Buffalo Sauce)
- 1 cup packed light brown sugar
- 2 tablespoons cornstarch
- 2 teaspoons apple cider vinegar
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder (optional)
- 1/2 teaspoon mustard powder
For Serving
- Red pepper flakes (optional)
- Chopped green onions (optional)
- Toasted sesame seeds (optional)
- Rice (see notes for cooking instructions)
Instructions
- Prepare the Sauce: In a bowl, whisk together chicken broth and cornstarch to ensure no lumps remain. Add buffalo sauce, light brown sugar, apple cider vinegar, soy sauce, garlic powder, chili powder if using, and mustard powder. Mix well and keep in a cool place until ready to use.
- Prepare the Shrimp: Thaw shrimp completely if frozen, then pat dry with paper towels. Remove shells, tails, and veins if not already done. In a gallon freezer bag, combine flour, cornstarch, and garlic powder. Add shrimp and shake to coat thoroughly.
- Fry the Shrimp: Heat peanut oil (or vegetable/olive oil) in a large skillet over medium-high heat. Ensure oil is hot enough so shrimp sizzle immediately when added. Fry shrimp in batches for 3 to 4 minutes per batch until golden brown and crispy on both sides. Avoid overcrowding the pan. Transfer fried shrimp to a cooling rack or paper towels to drain excess oil. Repeat with all shrimp.
- Make the Sauce and Toss: Turn off heat and wipe skillet clean of excess oil carefully. Pour prepared sauce into the skillet and bring to a boil over medium heat. Stir continuously until sauce thickens, which happens quickly. Reduce heat to low, add fried shrimp back to the skillet, and toss gently to coat shrimp thoroughly and heat through.
- Serve: Remove from heat and serve shrimp immediately over cooked rice. Garnish with optional red pepper flakes, chopped green onions, and toasted sesame seeds for added flavor and texture.
Notes
- If the sauce becomes too thick, stir in a little extra chicken broth to reach desired consistency.
- Shrimp size: Large shrimp labeled 26/30 per pound is ideal, but you can use fresh or frozen shrimp.
- Ensure the oil is sufficiently heated before frying to keep the shrimp coating crispy and adhere well.
- Garnish options include green onions, toasted sesame seeds, or honey roasted peanuts for extra crunch.
- Rice cooking tip: Bring 2 cups of chicken broth to a boil, add 1 cup long grain white rice, return to boil, then cover and simmer for 15 minutes. Turn off heat and let sit covered for 10 minutes for perfectly cooked rice. This yields about 3 cups.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 25 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 190 mg
