Firecracker Shrimp Recipe

a plate of fried firecracker shrimp on a bed of rice

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Easy firecracker shrimp ready in 30 minutes! Crispy, pan-fried shrimp tossed in a sweet and spicy firecracker sauce. Gluten-free and perfect for weeknights.

Prep Time15

Cook Time10

Total Time25

Course: Main Dish

Cuisine: American

Servings:

Calories: 516kcal

Author: Julie Clark

Ingredients

For the sauce:

3/4 cup buffalo sauce
1/3 cup Thai sweet chili sauce
3 tablespoons honey
1 tablespoon soy sauce or coconut aminos
1/4 teaspoon red pepper flakes

For the shrimp:

1 pound jumbo shrimp peeled and deveined, tails off
1/2 cup cornstarch
1 1/2 teaspoons garlic salt
vegetable oil for frying

Optional for serving:

chopped green onions
sesame seeds
steamed white rice

US Customary - Metric

Instructions

In a small saucepan over medium heat, combine the buffalo sauce, sweet chili sauce, honey, soy sauce, and red pepper flakes. Bring to a simmer, stirring occasionally. Let it cook for 2–3 minutes, then remove from heat and set aside. 3/4 cup buffalo sauce, 1/3 cup Thai sweet chili sauce, 3 tablespoons honey, 1 tablespoon soy sauce, 1/4 teaspoon red pepper flakes
Pat the shrimp dry with paper towels. 1 pound jumbo shrimp
In a shallow bowl, whisk together the cornstarch and garlic salt. Place the shrimp in the cornstarch to coat completely, then set aside on a plate. 1/2 cup cornstarch, 1 1/2 teaspoons garlic salt
Heat 1–2 inches of oil in a deep skillet or saucepan to 350°F. Fry the shrimp in batches (don’t overcrowd the pan) for about 2 minutes per side or until golden and crispy. The shrimp will turn slightly pink in color and curl up. Transfer to a wire rack with paper towels underneath to catch any drips. vegetable oil
While the shrimp are still hot, toss them in a large bowl with the firecracker sauce until evenly coated.
Serve immediately over rice, garnished with green onions and sesame seeds. chopped green onions, sesame seeds, steamed white rice

Notes

For an even crispier texture, dip the shrimp in buttermilk first, then let it drip and coat with cornstarch.
Want to bake or air fry instead of deep-frying? Use panko breadcrumbs for extra crunch, and lightly spray the shrimp with oil before cooking.
Adjust the spice level by reducing or increasing the red pepper flakes, or add a little cayenne pepper or sriracha if you like extra heat.
Store leftover firecracker shrimp in an airtight container in the fridge for up to 3 days.
Refer to the article above for more tips and tricks.
The calories shown are based on the shrimp serving 4 people, with 1 serving being 1/4 of the shrimp. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition