Description
This Firecracker Shrimp recipe features crispy fried shrimp coated in a sweet and spicy buffalo sauce, served over perfectly cooked rice. It's a quick and flavorful dish that combines a crunchy texture with a tangy, fiery sauce for an irresistible meal.
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, and/or toasted sesame seeds
- Cooked rice (see notes for preparation)
Instructions
- Prepare the Sauce: In a bowl, combine the chicken broth with the cornstarch and mix until smooth, ensuring the broth is cool to avoid activating the cornstarch prematurely. Stir in buffalo sauce, brown sugar, apple cider vinegar, soy sauce, garlic powder, chili powder (if using), and mustard powder. Set aside in a cool place until ready to use.
- Prepare the Shrimp: Thaw shrimp completely if frozen, and pat dry. Remove shells, tails, and veins if necessary. In a gallon freezer bag, combine flour, cornstarch, and garlic powder, then add shrimp and toss to coat thoroughly.
- Fry the Shrimp: Heat peanut or chosen oil in a large skillet over medium-high heat until hot. Fry shrimp in batches for 3-4 minutes per batch until golden brown and crispy, turning as needed. Avoid overcrowding the pan to keep shrimp crisp. Transfer fried shrimp to a cooling rack. Repeat until all shrimp are cooked. Turn off heat and wipe skillet clean of excess oil carefully.
- Cook the Sauce: Pour the prepared sauce mixture into the skillet and bring to a boil. Allow it to thicken, which will happen quickly.
- Combine and Finish: Reduce heat to low, return the cooked shrimp to the skillet, and toss to coat in the sauce. Heat through for 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 as desired.
Notes
- If the sauce becomes too thick, stir in a little extra chicken broth to thin it out.
- Shrimp size is approximately large, sized 26/30 count per pound; fresh or frozen works fine.
- Use Frank's Buffalo Sauce or a similar brand for authentic flavor.
- Ensure oil is hot before frying shrimp so the coating crisps properly and stays on during cooking.
- Garnish options include diced green onions, toasted sesame seeds, honey roasted peanuts, or red pepper flakes for extra heat.
- For perfectly cooked rice: bring 2 cups chicken broth to a boil, add 1 cup long-grain white rice, cover tightly, reduce to simmer for 15 minutes, then turn off heat. Let sit covered for 10 minutes. This yields approximately 3 cups of flavorful rice.
- Store leftovers in an airtight container refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 22 g
- Sodium: 880 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 210 mg
