Firecracker Shrimp Recipe

Discover the best firecracker shrimp recipe for a quick, flavorful dinner! This spicy and sweet dish features crispy shrimp coated in a sticky buffalo sauce that’s balanced with brown sugar and tangy apple cider vinegar. Ready in just 30 minutes, this easy shrimp recipe pairs perfectly with rice, noodles, or salads, making it a versatile choice for any occasion. Learn how to make restaurant-style firecracker shrimp at home with simple ingredients and step-by-step instructions!

Ingredients

For the Shrimp:

• 1 lb. large uncooked shrimp (see notes)
• ⅓ cup flour
• 2 tablespoons cornstarch
• 1 teaspoon garlic powder
• ¼ cup peanut oil (substitute with vegetable or olive oil)

For the 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)

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Instructions

Prep Work:

1. Combine the chicken broth with cornstarch in a bowl and mix until smooth. Ensure the broth is cool to prevent activating the cornstarch. Add the remaining sauce ingredients, mix well, and set aside in a cool place until needed.
2. Thaw shrimp completely if frozen. Pat dry and remove the shell, tail, and veins as needed.

Cook the Shrimp:

1. In a gallon-sized freezer bag, combine the flour, cornstarch, and garlic powder. Add the shrimp and toss until evenly coated.
2. Heat peanut oil in a large skillet over medium-high heat until hot. Ensure the skillet is hot enough to crisp the shrimp.
3. Fry the shrimp in batches, cooking for 3-4 minutes per side, until golden brown. Avoid overcrowding the pan to maintain crispness.
4. Transfer cooked shrimp to a cooling rack and repeat with remaining shrimp. Turn off the heat and carefully wipe the skillet clean of excess oil.

Make the Sauce:

1. Add the prepared sauce mixture to the skillet. Bring to a boil and allow it to thicken, stirring occasionally. This process happens quickly.
2. Reduce the heat to low and return the shrimp to the skillet. Toss to coat the shrimp in the sauce and heat through.
3. Remove from heat and serve over rice. Garnish with red pepper flakes, green onions, and toasted sesame seeds if desired.

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Why You’ll Love This Recipe

• Flavorful and Spicy: Combines the sweet heat of buffalo sauce with the tanginess of apple cider vinegar for an irresistible sauce.
• Quick and Easy: Ready in under 30 minutes, perfect for weeknight dinners or entertaining guests.
• Versatile: Pairs well with rice, noodles, or fresh greens, making it adaptable to various dietary preferences.

Tips

• Crisping the Shrimp: Ensure the oil is hot enough before frying to achieve a golden, crispy exterior.
• Avoid Soggy Shrimp: Cook in batches and avoid overcrowding the skillet.
• Sauce Consistency: Stir the sauce frequently as it thickens to prevent lumps and ensure even cooking.

Variations and Substitutions

• Milder Heat: Use a milder buffalo sauce or reduce the quantity to tone down the spiciness.
• Alternative Protein: Substitute shrimp with chicken bites or tofu for a different take.
• Gluten-Free: Replace flour with a gluten-free alternative and ensure the buffalo sauce is gluten-free.

FAQs

Can I bake the shrimp instead of frying?
Yes! Coat the shrimp as directed, place on a baking sheet, and bake at 400°F for 10-12 minutes, flipping halfway through.

What can I use instead of buffalo sauce?
Sriracha mixed with a little ketchup or barbecue sauce works well as a substitute.

Can I make this ahead of time?
The shrimp is best served fresh, but you can prepare the sauce ahead and reheat it before tossing with freshly cooked shrimp.

Serving Suggestions

• Serve over jasmine or basmati rice for a classic pairing.
• Pair with stir-fried vegetables or a crisp cucumber salad for a refreshing contrast.
• Wrap the shrimp in lettuce leaves or tortillas for a fun, handheld option.

Suggestions

• Add a drizzle of honey for a touch of sweetness in the sauce.
• Top with finely chopped peanuts for extra crunch.
• Double the sauce recipe and save leftovers to use as a dip for veggies or other proteins.