Description
Firecracker Shrimp is a vibrant, crispy fried shrimp dish coated in a sweet and tangy buffalo sauce with a hint of spice. Perfectly paired with fluffy rice and garnished with red pepper flakes, green onions, and toasted sesame seeds, this appetizer offers a delightful balance of flavors and textures that is sure to impress.
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
- 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, sliced
- Toasted sesame seeds
- Rice (see notes for preparation)
Instructions
- Prepare the Sauce: In a bowl, combine the chicken broth and cornstarch, mixing until smooth to avoid lumps. Add the buffalo sauce, light brown sugar, apple cider vinegar, soy sauce, garlic powder, chili powder, and mustard powder. Stir well and set aside in a cool place until ready to use.
- Prepare the Shrimp: If frozen, thaw the shrimp completely, then pat them dry with paper towels. Remove shells, tails, and veins as needed.
- Coat the Shrimp: In a gallon-size freezer bag, mix the flour, cornstarch, and garlic powder. Add the shrimp, seal the bag, and toss to coat each piece thoroughly and evenly.
- Heat Oil: Heat the peanut oil in a large skillet over medium-high heat. Ensure the oil is hot enough before frying by testing with a small piece of coated shrimp; it should sizzle immediately for a crispy crust.
- Fry the Shrimp: Fry the shrimp in batches, not overcrowding the pan, for 3-4 minutes per batch until golden brown on each side and crispy. Use tongs to flip them carefully.
- Drain the Shrimp: Transfer fried shrimp onto a cooling rack to drain excess oil and maintain crispiness. Repeat frying for all shrimp.
- Clean Skillet & Make Sauce: Turn off the heat, carefully wipe the skillet clean of excess oil, then pour in the prepared sauce. Bring it to a boil over medium heat and let it thicken, which will happen quickly.
- Coat Shrimp in Sauce: Reduce heat to low, return shrimp to the skillet, and toss gently to coat each piece in the thickened sauce. Heat through for about 1-2 minutes.
- Serve: Remove from heat and serve the firecracker shrimp over cooked rice. Garnish with red pepper flakes, sliced green onions, and toasted sesame seeds for an extra burst of flavor and texture.
Notes
- If the sauce becomes too thick, stir in a little extra chicken broth to thin it out.
- The shrimp size used is large (26-30 shrimp per pound), but other sizes can be used adjusting frying time slightly.
- Frank’s Buffalo Sauce is recommended for the authentic flavor.
- Ensure the oil is sufficiently hot before frying to achieve a crispy coating on the shrimp.
- Garnish options are versatile: try diced green onions, toasted sesame seeds, or honey roasted peanuts.
- For perfectly cooked rice: bring 2 cups chicken broth to boil, add 1 cup long grain white rice, return to boil, cover tightly and simmer for 15 minutes. Turn off heat and let sit covered for 10 minutes before serving.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
