Description

Bold and crispy Firecracker Shrimp tossed in a sticky, sweet-and-spicy buffalo sauce, perfect for a fast and flavorful dinner served over rice or noodles.

Ingredients

1 lb large uncooked shrimp, peeled and deveined

1/3 cup all-purpose flour

2 tablespoons cornstarch (for coating)

1 teaspoon garlic powder

1/4 cup peanut oil (or vegetable or olive oil)

1/2 cup chicken broth

3/4 cup buffalo sauce

1 cup packed light brown sugar

2 tablespoons cornstarch (for sauce)

2 teaspoons apple cider vinegar

1 teaspoon soy sauce

1 teaspoon garlic powder (for sauce)

1/2 teaspoon chili powder (optional)

1/2 teaspoon mustard powder

Red pepper flakes, for garnish

Sliced green onions, for garnish

Toasted sesame seeds, for garnish

Cooked rice, for serving

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Instructions

In a bowl, whisk together the cool chicken broth and cornstarch until smooth. Add the remaining sauce ingredients and set aside.
Pat shrimp completely dry. In a large bag or bowl, combine flour, cornstarch, and garlic powder. Add shrimp and toss until evenly coated.
Heat oil in a large skillet over medium-high heat until hot.
Fry shrimp in batches for 3–4 minutes, turning once, until golden and crispy. Transfer to a rack and repeat with remaining shrimp.
Carefully wipe excess oil from the skillet and add the prepared sauce.
Bring sauce to a boil, stirring constantly, until thickened.
Reduce heat to low, add shrimp back to the skillet, and toss until evenly coated.
Remove from heat and serve over rice with desired garnishes.

Notes

Make sure shrimp are fully thawed and dry for maximum crispiness.

Do not overcrowd the skillet when frying.

If sauce becomes too thick, thin with extra chicken broth.

Shrimp are best served immediately for optimal texture.

Nutrition

Serving Size: 1 plate
Calories: 610
Sugar: 32g
Sodium: 980mg
Fat: 26g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 32g
Cholesterol: 210mg