Crispy coating with a mouth-tingling spicy-sweet sauce — that’s exactly what you get with this Spicy Firecracker Shrimp Recipe. It’s like a flavor party in your mouth and comes together pretty quickly, too!
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Why You'll Love This Recipe
This Spicy Firecracker Shrimp Recipe has been a go-to in my kitchen for those nights when I want something quick but feel like ordering takeout. The balance of sweet, spicy, and tangy flavors is just addictive, and that crispy-fried shrimp? Pure magic. Plus, it’s easier to nail than you might think!
- Perfect Crispy Shrimp: The light coating crisps up beautifully without being heavy, giving the shrimp a great texture.
- Flavor Explosion: The sauce blends buffalo sauce with brown sugar and a hint of vinegar that hits all the right sweet, spicy, and tangy notes.
- Quick to Make: From prep to plate, it’s done in about 30 minutes – perfect for busy weeknights.
- Customizable Heat: You decide how fiery you want it by adjusting the chili powder and red pepper flakes.
Ingredients & Why They Work
Each ingredient plays a key role here—between the crispy coating, the flavorful sauce, and the fresh garnishes, everything comes together for a bright, bold dish. I recommend using fresh or properly thawed shrimp for the best results. Here’s why I choose each ingredient:
- Shrimp: Large shrimp work best because they hold up well when frying and provide a satisfying bite.
- Flour and Cornstarch: This combo yields an ultra-crispy coating that's light and not doughy.
- Garlic Powder: Adds a savory depth without overpowering the other flavors.
- Peanut Oil: I love this for frying because it has a high smoke point and a clean taste; can substitute with vegetable or olive oil if needed.
- Chicken Broth: Forms the base of the sauce, adding savory richness.
- Buffalo Sauce: The spicy backbone of the dish; I use Frank's for that classic flavor.
- Light Brown Sugar: Balances the heat with just the right sweetness and a subtle molasses note.
- Apple Cider Vinegar: Adds brightness and a touch of acidity to cut through the richness.
- Soy Sauce: Brings umami complexity to boost overall flavor.
- Chili Powder and Mustard Powder: Layers the heat with gentle warmth and a touch of tang.
- Garnishes (Red Pepper Flakes, Green Onions, Sesame Seeds): Fresh and crunchy elements that add texture and pop of color.
- Rice: The perfect neutral base to soak up that spicy sauce.
Make It Your Way
I love tweaking this Spicy Firecracker Shrimp Recipe depending on what I have on hand or how spicy I want it. Don’t hesitate to make it your own—you can dial down the heat, swap out ingredients, or even add extras like veggies right in the skillet.
- Variation: One time, I tossed in some thinly sliced bell peppers and snap peas right after adding the shrimp back into the sauce. It added a fresh crunch and made it feel almost like a stir-fry.
- Heat Level: Feel free to omit the chili powder or reduce the buffalo sauce if you prefer milder flavors, or kick it up by adding more red pepper flakes.
- Gluten-Free Option: Use gluten-free flour and cornstarch to keep the crispiness without worry.
- Oil Substitute: While peanut oil is my top pick, I’ve successfully used avocado oil for frying—it’s got a high smoke point and neutral taste.
Step-by-Step: How I Make Spicy Firecracker Shrimp Recipe
Step 1: Prep Your Sauce Like a Pro
Start by mixing the chicken broth with cornstarch to avoid lumps—make sure the broth is at room temperature or colder so the cornstarch doesn’t activate prematurely. Then stir in buffalo sauce, brown sugar, vinegar, soy sauce, and spices. I like to keep this ready in the fridge while I prep the shrimp. It really helps speed things up later!
Step 2: Coat the Shrimp for Maximum Crunch
Pat the shrimp dry with paper towels to get rid of any moisture (this is key for crispy edges). Toss the shrimp in a mixture of flour, cornstarch, and garlic powder using a large freezer bag to keep things tidy. Make sure every piece gets coated well—this creates that magic crispy shell.
Step 3: Fry to Golden Perfection
Heat your peanut or vegetable oil in a large skillet over medium-high heat until it’s hot enough to sizzle immediately when you add shrimp. Fry the shrimp in batches—around 3-4 minutes each batch—until golden on both sides. Avoid crowding the pan, which causes soggy shrimp. Transfer fried shrimp to a cooling rack to keep crispiness intact.
Step 4: Glaze and Toss in That Fiery Sauce
Wipe excess oil from your skillet and pour in the prepared sauce. Bring it to a boil and stir until it thickens (this happens quickly). Lower the heat and add shrimp back, tossing gently to coat every piece in that irresistible sauce. Heat through and you’re ready to serve.
Step 5: Serve It Up with Your Favorite Garnishes
Serve the shrimp over fluffy rice and sprinkle with red pepper flakes, toasted sesame seeds, and chopped green onions. These little extras bring a burst of color and flavor that makes the dish really shine.
Top Tip
From my many batches of testing, I’ve learned a few tricks to getting this Spicy Firecracker Shrimp Recipe just right. These tips help keep the shrimp perfectly crispy and the sauce balanced every time.
- Oil Temperature is Everything: If your oil isn’t hot enough, the coating will absorb oil instead of crisping up—use a thermometer or do a small test shrimp first.
- Dry Shrimp Before Coating: Excess moisture makes the batter soggy. Pat dry thoroughly before dredging.
- Don’t Overcrowd the Pan: Fry in batches to maintain proper temperature and crispiness.
- Adjust Sauce Thickness: If your sauce thickens too much after sitting, thin it out with a splash of chicken broth.
How to Serve Spicy Firecracker Shrimp Recipe
Garnishes
I always top mine with plenty of sliced green onions, a sprinkle of toasted sesame seeds, and a pinch of red pepper flakes for that extra kick. Sometimes I add crushed honey roasted peanuts for a nice nutty crunch. These garnishes not only brighten the dish visually but also add textures that dance on your tongue.
Side Dishes
Rice is a must for me – I usually make fluffy long grain white rice cooked in chicken broth for extra flavor. Sometimes I serve it alongside steamed broccoli or a simple cucumber salad to balance the heat and richness.
Creative Ways to Present
For gatherings, I’ve served this as an appetizer with toothpicks alongside a wedge of lime for squeezing. Another fun idea is to pile the shrimp and sauce over crispy Asian-style slaw in bowls for a fresh take. It’s always a hit!
Make Ahead and Storage
Storing Leftovers
I store any leftover spicy firecracker shrimp in an airtight container in the fridge for up to 3 days. To keep that crispy texture, avoid covering shrimp tightly with sauce if you can—adding sauce when reheating helps preserve flavor.
Freezing
While I haven’t frozen this shrimp often, you can freeze cooked shrimp separately (without sauce) for a month or two. I recommend thawing and reheating quickly in a skillet, then tossing with freshly made sauce to keep it tasting fresh.
Reheating
To reheat, I gently warm the shrimp and sauce in a skillet over medium heat, stirring frequently. This prevents sogginess and keeps the shrimp tender. Avoid microwaving if you want to retain crispiness.
Frequently Asked Questions:
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before coating and frying. Removing moisture is key to getting that crispy texture.
This Spicy Firecracker Shrimp Recipe has a medium heat level, thanks mostly to the buffalo sauce and optional chili powder. You can adjust the spice by reducing or skipping the chili powder and red pepper flakes, or add more if you like it fiery.
If you don’t have peanut oil, vegetable oil or a light olive oil works well too. The key is to use an oil with a high smoke point so the shrimp crisps up without burning.
Yes! You can make the sauce up to a day ahead and keep it refrigerated. Also, prepping and coating the shrimp in advance works well — just fry them right before serving for the best texture.
Final Thoughts
This Spicy Firecracker Shrimp Recipe holds a special spot in my heart because it’s both comforting and exciting on the palate. It’s one of those dishes I make when I want to impress without fussing for hours. I hope you give it a try and find it as rewarding and delicious as I do. Trust me, once you get that crispy shrimp coated in that fiery sweet sauce, you’ll want to make it again and again!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Firecracker Shrimp is a spicy, crispy shrimp dish tossed in a sweet and tangy buffalo sauce, perfect served over fluffy rice and garnished with red pepper flakes, green onions, and toasted sesame seeds. This recipe delivers a delightful balance of heat and sweetness with a crunchy coating and bold flavors.
Ingredients
Shrimp
- 1 lb. large uncooked shrimp
- ⅓ cup flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- ¼ cup peanut oil (can substitute 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
- Toasted sesame seeds
- Rice
Instructions
- Prepare the Sauce: Combine the chicken broth and cornstarch in a bowl and mix well ensuring the broth is not warm to prevent activating the cornstarch. Add buffalo sauce, light brown sugar, apple cider vinegar, soy sauce, garlic powder, chili powder (if using), and mustard powder. Stir until fully combined and set aside in a cool place.
- Prep the Shrimp: Thaw the 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 shake to coat thoroughly.
- Cook the Shrimp: Heat peanut oil or chosen oil in a large skillet over medium-high heat until hot. Fry the shrimp in batches for 3 to 4 minutes per batch, turning to achieve a golden-brown crisp coating on each side. Avoid overcrowding the pan to keep shrimp crispy. Transfer cooked shrimp to a cooling rack and repeat with remaining shrimp. Wipe excess oil from skillet.
- Make the Sauce and Combine: Pour the prepared sauce into the cleaned skillet and bring to a boil. Allow sauce to thicken quickly, then reduce heat to low. Add shrimp back into the skillet, tossing to coat evenly and heat through for 1 to 2 minutes.
- Serve: Remove from heat and serve the coated shrimp over cooked rice. Garnish with red pepper flakes, sliced green onions, and toasted sesame seeds for added flavor and texture.
Notes
- If the sauce thickens too much, stir in a little extra chicken broth to reach desired consistency.
- Shrimp size: large (26 to 30 shrimp per pound) works best for this recipe; fresh or frozen shrimp both work well.
- Use Frank's Buffalo Sauce or a similar quality buffalo sauce for authentic flavor.
- Make sure the oil is hot before frying to ensure a crispy coating stays on the shrimp.
- Garnish options include diced green onions, toasted sesame seeds, honey roasted peanuts, or other favorite toppings.
- Rice can be cooked by boiling 2 cups chicken broth, adding 1 cup long grain white rice, covering and simmering for 15 minutes, then resting covered off heat for 10 minutes if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 18 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 195 mg
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