Description
Crispy fried shrimp coated in a sweet and spicy firecracker sauce, perfect for a flavorful main dish served over rice. This easy recipe combines crunchy shrimp with a tangy buffalo-style glaze for a crowd-pleasing 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 (optional)
- Chopped green onions
- Toasted sesame seeds
- Cooked rice
Instructions
- Prepare the Sauce: In a bowl, combine the chicken broth with cornstarch and mix well to avoid lumps. Add buffalo sauce, light brown sugar, apple cider vinegar, soy sauce, garlic powder, chili powder, and mustard powder. Stir until the sugar is mostly dissolved and set aside in a cool place.
- Prep the Shrimp: Ensure shrimp are fully thawed, peeled, deveined, and patted dry. Place the flour, cornstarch, and garlic powder in a large resealable bag. Add shrimp and toss to coat evenly with the dry mixture.
- Heat the Oil: Pour peanut oil into a large skillet and heat over medium-high until hot enough to sizzle when a shrimp is added, ensuring a crispy frying.
- Fry the Shrimp: Fry shrimp in batches, avoiding overcrowding, for about 3-4 minutes per batch or until golden brown and crispy on both sides. Remove and place on a cooling rack or paper towels to drain excess oil.
- Cook the Sauce: Wipe skillet clean of excess oil, then pour in the prepared sauce mixture. Bring to a boil, stirring frequently, and cook until thickened (about 2-3 minutes).
- Toss Shrimp in Sauce: Reduce heat to low and add the fried shrimp back to the skillet. Toss gently to coat all shrimp in the thickened sauce and heat through for 1-2 minutes.
- Serve: Serve the firecracker shrimp hot over prepared rice. Garnish with red pepper flakes, chopped green onions, and toasted sesame seeds as desired.
Notes
- If the sauce is too thick, add a splash of additional chicken broth to loosen it.
- Shrimp size used is large, approximately 26-30 shrimp per pound; fresh or frozen shrimp both work.
- Use Frank's Buffalo Sauce or your favorite brand for authentic flavor.
- Make sure oil is properly heated before frying to keep the coating crispy.
- Garnish options include diced green onions, toasted sesame seeds, honey roasted peanuts, or red pepper flakes based on preference.
- For rice: boil 2 cups chicken broth and add 1 cup long grain white rice. Return to boil, cover, reduce heat and simmer for 15 minutes, then let rest covered for 10 minutes for fluffy rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 22 g
- Sodium: 710 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 195 mg
