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Quick & Easy Firecracker Shrimp

Christie Lai
Crispy fried shrimp tossed in a spicy, tangy, sweet chili sauce with a hint of lime! This quick and easy firecracker shrimp is ready in 30 minutes with minimal ingredients. A super delicious main or appetizer for the shrimp lovers!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine Chinese
Servings 4
Calories per serving 298 kcal

Ingredients
 
 

  • 1 lb Jumbo Shrimp or Extra Jumbo Shrimp (peeled & deveined)
  • 2 cups vegetable oil or any neutral oil, for frying
  • 1 cup buttermilk or see below Notes for a substitute
  • ¾ cup cornstarch or potato starch
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 green onion finely chopped for garnish (optional)

Sauce

  • ½ cup sweet chili sauce
  • 2 tablespoon sriracha
  • 1 tablespoon honey plain kind
  • 1 tablespoon rice vinegar or apple cider vinegar/white vinegar
  • ½ teaspoon lime zest freshly grated
  • 1 teaspoon lime juice freshly squeezed

Instructions
 

  • In a medium bowl with peeled and deveined shrimp, add buttermilk. Let the shrimp soak in the buttermilk for at least 10 minutes to tenderize it.
  • Meanwhile in a small bowl, combine the sauce ingredients as listed above. Set aside.
  • Then in a large bowl, whisk together cornstarch, salt, garlic powder and black pepper.  Evenly coat the shrimp in cornstarch mixture and shake off any excess.
  • Heat vegetable oil in a large pan to 350 degrees F, around medium heat. Fry 6 pieces of shrimp at a time until golden and crispy or 2 minutes in total, flipping over halfway. Do not overcrowd the pan.
  • Then remove and drain the fried shrimp on a wire rack or paper towel lined plate to remove excess oil.
  • Transfer shrimp to a large mixing bowl. Pour the sauce over top. Gently toss to mix. Lastly, garnish with green onions. Enjoy hot!

Notes

Substitute for Buttermilk?

Mix 1 cup or 250 ml dairy milk with 1 tablespoon or 15 mL of lemon juice and rest for 5 minutes so it becomes thick like buttermilk. 

Storage & Reheating

  • Leftovers will last up to 4 days stored in an airtight container in the refrigerator. I recommend storing the fried shrimp separate from the sauce, if possible, so it doesn't go soggy. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
  • Freezer friendly? I don't recommend freezing this dish as the texture of the shrimp will change and it won't be tasty.
 
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Nutrition
Calories: 298kcal | Carbohydrates: 47g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 150mg | Sodium: 1495mg | Potassium: 239mg | Fiber: 1g | Sugar: 23g | Vitamin A: 346IU | Vitamin C: 6mg | Calcium: 136mg | Iron: 1mg