Quick & Easy Firecracker Shrimp (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb jumbo shrimp or extra jumbo shrimp, peeled and deveined
02 -
2 cups vegetable oil or neutral oil, for frying
03 -
1 cup buttermilk
04 -
¾ cup cornstarch or potato starch
05 -
½ teaspoon salt
06 -
½ teaspoon garlic powder
07 -
¼ teaspoon black pepper
08 -
1 green onion, finely chopped for garnish (optional)
→ Sauce Ingredients
09 -
½ cup sweet chili sauce
10 -
2 tablespoons sriracha
11 -
1 tablespoon honey
12 -
1 tablespoon rice vinegar or apple cider vinegar
13 -
½ teaspoon lime zest, freshly grated
14 -
1 teaspoon lime juice, freshly squeezed
# Instructions:
01 -
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.
02 -
In a small bowl, combine sweet chili sauce, sriracha, honey, rice vinegar, lime zest, and lime juice. Mix well and set aside.
03 -
In a large bowl, whisk together cornstarch, salt, garlic powder, and black pepper. Evenly coat the shrimp in the cornstarch mixture and shake off any excess.
04 -
Heat vegetable oil in a large pan to 350°F (177°C) over medium heat. Fry 6 shrimp at a time until golden and crispy, about 2 minutes total, flipping halfway through. Do not overcrowd the pan.
05 -
Remove fried shrimp and drain on a wire rack or paper towel-lined plate to remove excess oil.
06 -
Transfer shrimp to a large mixing bowl. Pour the sauce over the top and gently toss to coat. Garnish with green onions, if desired. Serve hot.
# Notes:
01 -
Soaking shrimp in buttermilk tenderizes them and enhances their flavor.
02 -
Fried shrimp are best served immediately to retain crispiness.