Firecracker Shrimp

This firecracker shrimp makes a fast and wholesome dinner in under twenty minutes. Shrimp is lightly breaded and fried, then tossed through a spicy, sweet, and savory sauce.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 321kcal

Author Arman Liew

Ingredients

1 pound shrimp large or extra large, shelled and deveined
1/2 cup all-purpose flour
1 large egg
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons oil vegetable oil or peanut oil is best

Firecracker sauce

1/4 cup buffalo sauce
1/4 cup brown sugar
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon ginger minced
1 teaspoon garlic minced

Instructions

In a bowl, whisk together the flour and egg. If needed, add a little water until it is the texture of pancake batter.
Pat the shrimp dry and season with salt and pepper. Dredge the shrimp in the batter, ensuring they are completely coated.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the shrimp and cook until golden on all sides. Discard the oil and keep the shrimp in the skillet.
Combine the buffalo sauce, brown sugar, soy sauce, olive oil, ginger, and garlic in a bowl and pour over the shrimp.
Cook for another 2-3 minutes, or until the sauce thickens.

Notes

Try other hot sauces. Sriracha or sweet chili sauce can also be used to create a totally different flavor.
Add citrus. For a brighter flavor, fold in fresh orange zest or a tablespoon of lime juice.
Add veggies. Quickly satuté your favorite vegetables (I like bell peppers and onions) before frying the shrimp.
Garnish. Top with chives, green onions, fresh cilantro, or toasted sesame seeds.
Storage. Leftovers will keep well for up to one week in the fridge.

Nutrition