Quick & Easy Firecracker Shrimp

Quick & Easy Firecracker Shrimp

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!

5 from 1 vote

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Prep Time 20

Cook Time 10

Total Time 30

Course Appetizer, Main Course

Cuisine Chinese

Servings

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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