Why You’ll Love Firecracker Shrimp Recipe

I keep this recipe on repeat because it’s fast, flavorful, and incredibly satisfying. I like how the shrimp stay crisp even after being tossed in the sauce, and the balance of sweet brown sugar and spicy buffalo sauce makes every bite exciting. It’s one of those meals that feels like takeout but is easy to make at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I start by combining the chicken broth and cornstarch in a bowl, making sure the broth is cool so the cornstarch doesn’t activate too early. I mix in the remaining sauce ingredients and set the sauce aside.

I fully thaw the shrimp if needed, pat them dry, and remove the shells, tails, and veins as necessary. I combine the flour, cornstarch, and garlic powder in a large freezer bag, add the shrimp, and toss until they’re evenly coated.

I heat the oil in a large skillet over medium-high heat, making sure it’s hot enough so the shrimp start frying immediately. I fry the shrimp in batches for about 3 to 4 minutes, turning once, until golden and crispy. I transfer them to cooling racks and repeat until all the shrimp are cooked, then carefully wipe excess oil from the skillet.

I add the prepared sauce to the skillet and bring it to a boil, letting it thicken quickly. Once thickened, I reduce the heat to low, add the shrimp back in, and toss them until evenly coated and heated through. I remove the skillet from heat and serve the shrimp over rice with my favorite garnishes.

Servings and Timing

I make this recipe to serve 4 people. It takes about 15 minutes to prep, 15 minutes to cook, and 30 minutes total, which makes it perfect for a quick and satisfying dinner.

Variations

I sometimes use less brown sugar when I want a more savory heat-forward dish. For extra spice, I add more chili powder or red pepper flakes directly into the sauce. When I want crunch, I top the finished dish with honey roasted peanuts or extra sesame seeds.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in a skillet or microwave, knowing the shrimp may lose some crispness but will still taste great.

FAQs

Can I use frozen shrimp?

I often use frozen shrimp and just make sure they’re fully thawed and dried before coating.

What size shrimp works best?

I prefer large shrimp, around 26/30 per pound, because they stay juicy and crisp.

Can I make the sauce ahead of time?

I sometimes prepare the sauce earlier in the day and keep it refrigerated until ready to cook.

What buffalo sauce do I use?

I use my favorite buffalo-style hot sauce, and it always works well.

How do I keep the shrimp crispy?

I make sure the oil is hot and avoid overcrowding the pan while frying.

Can I bake the shrimp instead?

I’ve tried baking them, but frying gives the best crisp texture.

What can I serve this with besides rice?

I like serving it with noodles, quinoa, or even wrapped in lettuce cups.

Is this recipe very spicy?

I find it moderately spicy, but the sweetness balances the heat well.

Can I reduce the sweetness?

I reduce the brown sugar slightly when I want a less sweet sauce.

What if the sauce gets too thick?

I stir in a little extra chicken broth until it reaches the consistency I like.

Conclusion

I enjoy this Firecracker Shrimp because it delivers big flavor with minimal effort. The crispy shrimp, sticky sauce, and endless serving options make it a go-to recipe when I want something fast, fun, and unforgettable.