Firecracker Shrimp

This Firecracker Shrimp recipe is easy to make with a flavorful sauce that you can serve with pasta or rice! It's a quick dinner idea that your family will love!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Asian

Servings: people

Calories: 407kcal

Author: Stephanie

Ingredients

Shrimp

1 lb. large uncooked shrimp see notes
1/3 cup flour
2 tablespoons cornstarch
1 teaspoon garlic powder
¼ cup peanut oil can sub vegetable or olive oil

Sauce

½ cup chicken broth
¾ 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
½ teaspoon chili powder optional
½ teaspoon mustard powder

For Serving

Red pepper flakes, green onions, and/or toasted sesame seeds
Rice see notes

US Customary - Metric

Instructions

Prep Work

Combine the chicken broth with the cornstarch and mix until well combined. Make sure the broth is not warm/hot so that you don’t activate the cornstarch. Mix in the remaining sauce ingredients and store in a cool place until ready to use.
Thaw the shrimp completely (if needed) and pat the surface dry. You may also need to remove the shell, tail, and veins.

Cook the Shrimp

Combine the flour, cornstarch, and garlic powder in a gallon freezer bag. Add the shrimp and toss to coat thoroughly.
Heat olive oil in a large skillet over medium-high heat. (Ensure the skillet is sufficiently hot to ensure the shrimp is crispy.)
Fry the shrimp in batches for 3-4 minutes per batch, until a golden-brown color is obtained on each side. Don't overcrowd the pan, it will make them soggy instead of crisp.
Transfer the shrimp onto cooling racks and repeat until all shrimp are fried. Turn heat off and carefully wipe the skillet clean of excess oil.

Make the Sauce

Add the sauce to the skillet. Bring it to a boil and allow it to thicken, this happens fairly quickly. Once thickened, decrease heat low and add the shrimp back and toss to coat in the sauce and heat through.
Remove from heat and serve over rice. Garnish with red pepper flakes, green onions, and toasted sesame seeds if desired!

Notes

Pro Tips:

If the sauce becomes too thick, stir in a little chicken extra broth.
Shrimp: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen.
Buffalo Sauce: I use Frank's Buffalo Sauce for this recipe.
Make sure the oil is sufficiently heated before adding the shrimp, it should start frying immediately once it hits the oil. This ensures that the outer coating will stay on the shrimp, making it nice and crisp.
Garnish options are endless and include diced green onions, toasted sesame seeds, honey roasted peanuts, and more!
Rice: See the notes section of the recipe card for instructions for making perfectly cooked rice to accompany this meal.

Storage:

Store in an airtight container and refrigerate for up to 3 days.

My Process for Perfectly Cooked Rice:

Bring 2 cups chicken broth to a boil. Add 1 cup white long grain rice, bring back to a boil, and cover tightly.
Reduce to a simmer, cook for 15 minutes. Turn heat off.
Optional: Remove from heat and let the rice sit in the pot, covered, for 10 full minutes. Any rice stuck to the bottom will release during this time.
This will yield 3 cups of flavorful rice.
Note: Other varieties of rice will require different amounts of liquid and simmering time.

The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition