Firecracker Shrimp

This Firecracker Shrimp recipe has a glossy, finger-licking sauce that coats every  bite of this crispy fried shrimp! This recipe is better than takeout and perfect for serving over rice! 

Firecracker Shrimp

If you love making takeout recipes at home, you’re going to absolutely love this Firecracker Shrimp recipe! It’s got extra crispy shrimp that’s smothered in a sauce that’s sweet, sticky, tangy, glazy, and totally lip smacking!

Top if off with some green onions and serve it over a bed of rice for a restaurant quality meal that comes together super fast!

I can’t wait for you to try this. Be sure to check out my PRO tips below!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Pat the shrimp dry and coat with flour, cornstarch, and garlic powder in a freezer bag. Fry in oil until golden brown and set aside. 

Add firecracker sauce to a skillet and bring to a boil, it will thicken quickly. Reduce heat to low.

Add the fried shrimp and toss to coat and heat through. Serve over rice and garnish with green onions and toasted sesame seeds!

Is Firecracker Shrimp Spicy

• Firecracker Shrimp has a kick of heat from the buffalo sauce, so if you are sensitive to spicy food, you may want to try my Honey Garlic Shrimp or my Fried Shrimp recipes instead.
• This recipe also includes an optional addition of chili powder which makes it spicier, but can be omitted. 
• A pinch of Red Pepper Flakes or a little hot sauce can be added to the sauce as well for an additional kick.

Pro Tips

• 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 dish.

Storage

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

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• Large Skillet– Similar skillet that’s pictured in this recipe.
• Kitchen Tongs– Easy way to handle the shrimp in the skillet.
• 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to cleanly pour it into the skillet.
• Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
• Pinch Bowls– for measuring out seasonings ahead of time
• Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.

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Firecracker Shrimp

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

5 from 1 rating

Servings: 4 people

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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!

Ingredients

US Customary - Metric

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

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Equipment

• 12-inch enamel cast iron skillet

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.

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 Storage:

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

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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.

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

Nutrition

Calories: 407kcal, Carbohydrates: 68g, Protein: 24g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 183mg, Sodium: 1690mg, Potassium: 416mg, Fiber: 1g, Sugar: 54g, Vitamin A: 75IU, Vitamin C: 0.04mg, Calcium: 124mg, Iron: 2mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Main Course

Cuisine: American, Asian

Author: Stephanie