Crispy golden edges and a spicy, sweet kick come together in this Crispy Firecracker Shrimp with Spicy Sauce Recipe that's a total game changer. Trust me, once you try it, you'll want it on repeat for dinner!
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Why You'll Love This Recipe
I remember the first time I made this Crispy Firecracker Shrimp with Spicy Sauce Recipe — the perfect crunch paired with the sauce's bold flavors totally won me over. It's quick, flavorful, and makes dinner feel special without fuss.
- Perfectly Crispy Shrimp: Coating the shrimp with a mix of flour and cornstarch guarantees a crunchy bite every time.
- Flavor-Packed Spicy Sauce: The combo of buffalo sauce, brown sugar, and spices creates that balanced sweet-heat punch you want.
- Easy and Fast to Make: You can whip this up in about 30 minutes, making it great for weeknights or last-minute guests.
- Customizable Heat Levels: Adjust the chili powder or red pepper flakes so it's just right for your spice tolerance.
Ingredients & Why They Work
This recipe pairs simple pantry staples with fresh shrimp to hit all the right notes. Each ingredient serves a purpose — from crisping to flavoring — so you'll want to prep them as listed to get that irresistible firecracker effect.
- Shrimp: Large shrimp (26-30 count per pound) give you nice size and firm texture, ideal for frying.
- Flour & Cornstarch: The cornstarch keeps the coating extra crispy while the flour adds structure.
- Garlic Powder: Adds that cozy, aromatic layer without overpowering the shrimp.
- Peanut Oil: Great for frying at high heat due to its neutral flavor and high smoke point.
- Chicken Broth: Used to create the sauce base, giving a mild savory depth.
- Buffalo Sauce: The star of the spicy sauce, tangy and fiery; Frank's is my go-to.
- Brown Sugar: Balances heat with just the right sweetness, creating a sticky glaze.
- Apple Cider Vinegar & Soy Sauce: Add acidity and umami for a well-rounded taste.
- Chili & Mustard Powder: Boosts complexity and warmth in the sauce.
- Garnishes: Red pepper flakes, green onions, and toasted sesame seeds add fresh flavor, crunch, and a pop of color.
- Rice: Serves as the perfect base to soak up all that spicy sauce.
Make It Your Way
I love tweaking my Crispy Firecracker Shrimp with Spicy Sauce Recipe depending on my mood or what’s in the fridge, so don’t hesitate to customize it too! A little swap here or a touch more heat there can make it your own.
- Variation: Sometimes I add a splash of lime juice to the sauce for a fresh zing — it brightens the whole dish beautifully.
- Dietary Adjustments: For gluten-free, swap all-purpose flour with rice flour or a gluten-free blend; it crisps up just as nicely.
- Heat Level: If you want it milder, reduce the chili powder and skip the red pepper flakes; for a fiery kick, double them up!
Step-by-Step: How I Make Crispy Firecracker Shrimp with Spicy Sauce Recipe
Step 1: Prepping the Sauce Mix
I like to start by combining the chicken broth with cornstarch in a bowl—make sure the broth is cool so the cornstarch doesn’t clump or activate early. Then stir in the buffalo sauce, brown sugar, vinegar, soy sauce, and spices. Setting this aside while prepping shrimp lets the flavors meld perfectly.
Step 2: Coating the Shrimp for Maximum Crispiness
After thawing and drying the shrimp really well (this is key, don't skip drying!), toss them in a mix of flour, cornstarch, and garlic powder inside a large bag – it’s so much easier for an even coating. This mix is what creates that addicting crispy shell we're after.
Step 3: Frying to Golden Perfection
Heat your peanut oil in a skillet over medium-high — test the temp with a little flour; if it sizzles right away, it’s ready. Fry shrimp in batches so they don’t steam and get soggy. I do about 3-4 minutes per batch until golden on each side, then transfer to a cooling rack to hold that crisp.
Step 4: Coating with the Spicy Sauce
Wipe out the skillet, pour in your sauce mixture, and bring it to a boil. It thickens fast, so keep an eye on it. Once thickened, turn the heat down low, toss the crispy shrimp back in, and stir to coat evenly. This step really makes the flavors sing while keeping the shrimp crispy.
Step 5: Serving It Up
Serve immediately over fluffy rice and sprinkle with your favorite garnishes like red pepper flakes, fresh green onions, and toasted sesame seeds for that extra pop of flavor and texture.
Top Tip
After lots of trial and error, I’ve found a few tweaks that can really up your Crispy Firecracker Shrimp with Spicy Sauce Recipe game. These simple tips make the difference between good and show-stopping.
- Oil Temperature Is Everything: Make sure your oil is hot enough so shrimp sizzles on contact; this prevents sogginess and keeps that coating intact.
- Dry the Shrimp Thoroughly: Any extra moisture ruins the crisp, so pat them super dry before coating.
- Don't Overcrowd the Pan: Fry shrimp in batches; crowded pans lower the oil's temperature and cause soggy shrimp.
- Adjust Sauce Thickness: If your sauce gets too thick, just stir in a bit more chicken broth — it’s easy to fix on the spot.
How to Serve Crispy Firecracker Shrimp with Spicy Sauce Recipe
Garnishes
I always keep it simple but colorful. Thinly sliced green onions add fresh crunch, red pepper flakes turn up that heat without overpowering, and toasted sesame seeds bring a subtle nuttiness. Sometimes I toss on chopped honey-roasted peanuts for extra texture too.
Side Dishes
Fluffy steamed or chicken broth-infused rice is a must — it soaks up all the sauce perfectly. On the side, I like a light Asian slaw or simple cucumber salad to balance the richness with some fresh crunch.
Creative Ways to Present
For dinner parties, I like plating the shrimp on crispy wonton chips or serving them atop mini lettuce cups for bite-sized appetizers. Drizzle extra sauce around the plate, sprinkle with herbs, and watch your guests’ faces light up.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container and refrigerate for up to 3 days. The shrimp keep well, but I find the crispiness fades a bit, so I save this recipe mostly for same-day enjoyment to get that amazing crunch.
Freezing
While I haven’t frozen the cooked shrimp with sauce myself (fresh is best!), you can freeze uncooked coated shrimp in a single layer on a baking sheet, then transfer to a bag. Fry directly from frozen, adding an extra minute or two to the cooking time.
Reheating
To reheat, I recommend using a hot oven or air fryer to restore crispness—avoid microwaving, or the shrimp gets soggy fast. Spread them on a baking sheet and heat at 375°F (190°C) for 5-7 minutes until hot and slightly crisp again.
Frequently Asked Questions:
Yes! Just make sure to thaw the shrimp completely and pat them dry before coating. Removing excess moisture helps achieve that crispy texture everyone loves.
You can substitute with your favorite hot sauce or make a quick mix of hot sauce, a bit of melted butter, and a dash of vinegar to mimic that buffalo flavor profile.
Absolutely! Reduce or skip the chili powder and red pepper flakes. The sauce will still be tangy and sweet without the extra heat.
The key is to toss the shrimp in the sauce on very low heat and serve immediately. Also, using a quick frying method and draining the shrimp on a rack helps keep the coating intact before saucing.
Final Thoughts
This Crispy Firecracker Shrimp with Spicy Sauce Recipe holds a special place in my kitchen because it turns simple shrimp into a flavor-packed feast in no time. I know you’ll enjoy making it as much as I do — it’s one of those dishes that feels like a celebration every time you take a bite. So grab your skillet, and let’s get cooking!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Firecracker Shrimp recipe offers crispy fried shrimp tossed in a tangy, sweet, and spicy buffalo sauce. Served over perfectly cooked rice and garnished with red pepper flakes, green onions, and toasted sesame seeds, this dish delivers bold flavors and a satisfying crunch. It's a quick and flavorful meal perfect for a weeknight dinner or entertaining guests.
Ingredients
Shrimp
- 1 lb. large uncooked shrimp
- ⅓ cup flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- ¼ cup peanut oil (can substitute vegetable or olive oil)
Sauce
- ½ cup chicken broth
- ¾ 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
- ½ teaspoon chili powder (optional)
- ½ teaspoon mustard powder
For Serving
- Red pepper flakes, green onions, and/or toasted sesame seeds
- Rice
Instructions
- Prepare Sauce: Combine chicken broth and cornstarch in a bowl and mix until well combined. Make sure the broth is cool to avoid activating the cornstarch prematurely. Then add buffalo sauce, light brown sugar, apple cider vinegar, soy sauce, garlic powder, chili powder (optional), and mustard powder. Stir well and set aside in a cool place until ready to use.
- Prepare Shrimp: Thaw shrimp completely if frozen, then pat dry. Remove shells, tails, and veins if necessary.
- Coat Shrimp: In a gallon freezer bag, combine flour, cornstarch, and garlic powder. Add shrimp and toss to coat all pieces thoroughly.
- Heat Oil: Heat peanut oil (or substitute) in a large skillet over medium-high heat, ensuring it is hot enough for frying to achieve a crispy crust.
- Fry Shrimp: Fry shrimp in batches, avoiding overcrowding the pan, for 3 to 4 minutes per batch until golden brown and crispy on each side. Remove shrimp and place on a cooling rack to drain. Repeat with remaining shrimp.
- Clean Skillet: Turn off heat and carefully wipe out excess oil from the skillet with a paper towel.
- Make Sauce in Skillet: Pour prepared sauce into the skillet and bring to a boil over medium heat. Allow the sauce to thicken, which will happen quickly. Reduce heat to low once thickened.
- Toss Shrimp in Sauce: Add fried shrimp back into the skillet and toss to coat them in the sauce. Heat through for 1 to 2 minutes.
- Serve: Serve the sauced shrimp over cooked rice, garnishing with red pepper flakes, chopped green onions, and toasted sesame seeds as desired.
Notes
- If the sauce becomes too thick, stir in a little extra chicken broth to adjust consistency.
- Use large shrimp labeled 26/30 per pound for ideal size and texture; fresh or frozen shrimp can be used.
- Frank's Buffalo Sauce is recommended for an authentic buffalo flavor.
- Ensure the oil is sufficiently hot before frying shrimp to maintain a crisp coating.
- Garnish options include diced green onions, toasted sesame seeds, honey roasted peanuts, or other preferred toppings.
- For rice, bring 2 cups chicken broth to a boil, add 1 cup long grain white rice, return to boil, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes for perfectly cooked rice.
- Store leftover shrimp in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 18 g
- Sodium: 800 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 210 mg
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