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
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, 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
