Ingredients
Scale
- 3/4 cup buffalo sauce
- 1/3 cup Thai sweet chili sauce
- 3 tablespoons honey
- 1 tablespoon soy sauce or coconut aminos
- 1/4 teaspoon red pepper flakes
- 1 pound jumbo shrimp, peeled and deveined, tails off
- 1/2 cup cornstarch
- 1 1/2 teaspoons garlic salt
- Vegetable oil for frying
- Chopped green onions, for garnish
- Sesame seeds, for garnish
- Steamed white rice, for serving
Instructions
- In a small saucepan over medium heat, combine buffalo sauce, sweet chili sauce, honey, soy sauce, and red pepper flakes. Simmer 2-3 minutes, then remove from heat.
- Pat shrimp dry. In a shallow bowl, whisk together cornstarch and garlic salt. Coat shrimp in cornstarch mixture and set aside.
- Heat 1-2 inches of oil in a skillet to 350°F. Fry shrimp in batches for 2 minutes per side until golden and crispy. Transfer to a wire rack with paper towels.
- Toss hot shrimp in a bowl with the firecracker sauce until evenly coated.
- Serve immediately over rice, garnished with green onions and sesame seeds.
Notes
- For extra crispiness, dip shrimp in buttermilk before coating with cornstarch.
- To bake or air fry instead of frying, use panko breadcrumbs and lightly spray with oil.
- Adjust spice level by modifying red pepper flakes or adding cayenne/sriracha.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1/4 of shrimp
- Calories: 516
- Sugar: 23 g
- Sodium: 2720 mg
- Fat: 41 g
- Saturated Fat: 6 g
- Unsaturated Fat: 32 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 0.4 g
- Protein: 1 g
- Cholesterol: 0 mg