Description
Firecracker Shrimp is a flavorful dish featuring large shrimp coated in a crispy batter, fried to golden perfection, and tossed in a spicy, tangy sauce made with buffalo sauce, brown sugar, and spices. Served over perfectly cooked rice and garnished with red pepper flakes, green onions, and toasted sesame seeds, this recipe delivers a delightful combination of heat and sweetness with a satisfying crunch.
Ingredients
Scale
Shrimp
- 1 lb. large uncooked shrimp
- 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
- 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
- Green onions
- Toasted sesame seeds
- Rice (cooked as per notes)
Instructions
- Prepare the Sauce: In a bowl, combine chicken broth with cornstarch and mix until smooth to avoid lumps. Ensure the broth is cool to prevent activating the cornstarch prematurely. Stir in buffalo sauce, brown sugar, apple cider vinegar, soy sauce, garlic powder, chili powder, and mustard powder. Set aside in a cool place until needed.
- Prepare the Shrimp: Thaw shrimp completely if frozen, then pat dry. Remove shells, tails, and veins as needed. In a large gallon freezer bag, mix flour, cornstarch, and garlic powder. Add shrimp and toss until fully coated in the dry mixture.
- Fry the Shrimp: Heat peanut oil (or preferred oil) in a large skillet over medium-high heat until hot enough to sizzle shrimp immediately. Fry shrimp in batches for 3 to 4 minutes per batch, turning to achieve a golden-brown crust on each side. Avoid overcrowding the pan to maintain crispiness. Once fried, transfer shrimp to a cooling rack to drain excess oil. Repeat until all shrimp are cooked.
- Make the Sauce in Skillet: Remove excess oil from skillet by wiping it clean carefully while still warm. Pour prepared sauce mixture into the skillet and bring to a boil over medium-high heat. Stir frequently as the sauce thickens, which occurs quickly. Once thickened, reduce heat to low.
- Toss Shrimp in Sauce: Return the crispy shrimp to the skillet and toss to coat thoroughly in the thickened sauce. Heat through gently on low heat.
- Serve: Remove skillet from heat. Serve the firecracker shrimp over cooked rice. Garnish with red pepper flakes, sliced green onions, and toasted sesame seeds as desired for added texture and flavor.
Notes
- If the sauce becomes too thick, stir in a little extra chicken broth to adjust consistency.
- Use large shrimp size 26/30 per pound, fresh or frozen works well.
- Frank's Buffalo Sauce is recommended for authentic flavor.
- Ensure the oil is sufficiently heated before frying so shrimp become crispy and the coating adheres properly.
- Garnish options include diced green onions, toasted sesame seeds, honey roasted peanuts, or additional red pepper flakes.
- For perfectly cooked rice: bring 2 cups chicken broth to a boil, add 1 cup white long grain rice, return to a boil, cover tightly, reduce heat to simmer for 15 minutes, then turn off heat. Let sit covered for 10 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 18 g
- Sodium: 730 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1.5 g
- Protein: 29 g
- Cholesterol: 220 mg
