Description
Crispy shrimp tossed in a sticky sweet-and-spicy firecracker sauce, perfect served over rice or as a bold appetizer.
Ingredients
Shrimp
- 1 lb large uncooked shrimp, peeled and deveined
- ⅓ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- ¼ cup peanut oil (or vegetable or olive oil)
Firecracker 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
- Cooked rice
- Sliced green onions
- Red pepper flakes
- Toasted sesame seeds
Instructions
- Pat shrimp dry and toss with flour, cornstarch, and garlic powder until evenly coated.
- Heat oil in a skillet over medium-high heat. Fry shrimp in batches for 2–3 minutes per side until golden and crisp. Remove and set aside.
- In a saucepan, whisk together chicken broth, buffalo sauce, brown sugar, cornstarch, vinegar, soy sauce, garlic powder, chili powder, and mustard powder.
- Bring sauce to a simmer, stirring constantly, until thickened.
- Add cooked shrimp to the sauce and gently toss to coat.
- Serve immediately over rice and garnish as desired.
Notes
- Pat shrimp very dry to ensure crisp coating.
- Adjust spice by reducing buffalo sauce or skipping chili powder.
- Serve sauce on the side for extra-crispy shrimp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes