Sizzling Firecracker Shrimp

This explosive firecracker shrimp turns ordinary seafood into a flavor bomb in under 30 minutes. The crunchy coating breaks away to reveal succulent, plump shrimp wrapped in a mouthwatering blend of sweet, hot, and zesty sauce that'll make everyone grab for more.

I whipped up this firecracker shrimp when friends dropped by and I needed something amazing fast. I knew I'd hit gold when I saw their faces light up after one bite. Now it's my favorite quick trick when I need to impress someone but don't want to spend forever cooking.

Ingredients

• 1 lb Jumbo Shrimp or Extra Jumbo Shrimp: Bigger shrimp handle frying better and give you a heartier mouthful
• 1 cup Buttermilk: Softens the shrimp and helps the outer layer stick properly
• ¾ cup Cornstarch or potato starch: Makes that super light, crispy shell that stays crunchy even after adding sauce
• ½ cup Sweet chili sauce: Creates the sauce foundation with just the right mix of sweetness and mild spice
• 2 tablespoons Sriracha: Gives that firecracker kick while adding rich flavor layers
• 1 tablespoon Honey: Boosts sweetness and creates a pretty shine on the shrimp
• 1 tablespoon Rice vinegar: Adds a touch of tang that cuts through the richness
• Fresh lime zest and juice: Wakes up all the flavors with a burst of citrus that ties everything together

Step-by-Step Instructions

Buttermilk Soak:

Dump your cleaned shrimp in a bowl and cover them with buttermilk. Let them sit for 10 minutes minimum. This isn't just an extra step—it's the secret to getting unbelievably tender shrimp. The buttermilk gently breaks down protein structures, giving you that melt-in-your-mouth feel.

Prepare The Sauce:

While your shrimp soaks, throw all your sauce stuff into a bowl and mix well. Make sure the honey blends in with everything else. You'll end up with a shiny sauce dotted with bits of lime zest. Give it a quick taste and tweak it if needed to get that perfect sweet-spicy-tangy combo.

Coating The Shrimp:

Mix the cornstarch, salt, garlic powder and black pepper in a big bowl until everything's combined. Take a few shrimp at a time from the buttermilk, let extra milk drip off, then drop them in the cornstarch mix. Roll them around to coat every bit, including that tricky spot where tail meets body. Tap off extra cornstarch for the best crunch.

Frying To Perfection:

Get your oil hot to 350°F in a sturdy, deep pan. This temp matters a lot—too cool and your shrimp turn greasy, too hot and the outside burns before the inside cooks. Drop in 6 shrimp at once with some space between them. Let them cook about 1 minute until golden underneath, then flip and cook another minute. The whole thing shouldn't take more than 2 minutes total.

Sauce Tossing Technique:

Put your hot crispy shrimp in a big mixing bowl. Pour your sauce over them and use a gentle lifting motion instead of stirring hard to coat each piece. Work fast while they're still hot so the sauce sticks better and creates a nice glaze. You want to keep that crunch while getting sauce on every bit.

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The first time I cooked this, I couldn't believe how the lime totally changed the flavor. What started as a good sauce turned into something I couldn't stop eating once that citrus hit it. Now my family teases me about adding lime to everything, but this dish really showed me how a tiny bit of acid can turn good food into something you can't forget.

Serving Suggestions

These firecracker shrimp look amazing served over fluffy jasmine rice that soaks up all that wonderful sauce. For a full dinner, add some simple steamed broccoli or sugar snap peas to bring color and balance to your plate. The light sweetness from the veggies works really well with the bold shrimp flavors.

When using as a starter, lay your saucy shrimp on a white plate with extra sauce for dipping. Sprinkle fresh cilantro and thin-sliced green onions on top for color and freshness that cuts through the richness. Add small lime wedges on the side so people can squeeze on more tangy juice if they want.

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Make Ahead Options

You can mix up the sauce up to 3 days early and keep it in your fridge in a sealed container. This actually makes it taste even better as the flavors get to know each other and become richer. The dry coating mix can sit in a sealed container at room temp for a week, making this super handy for last-minute guests.

While the shrimp taste best when fried right before eating, you can get everything else ready ahead of time. Clean your shrimp and let them soak in buttermilk in the fridge for up to 4 hours. When company shows up, just coat and fry your shrimp, then toss with your premade sauce for a quick but fancy dish that looks like you spent all day on it.

Common Recipe Questions

→ What can I use instead of buttermilk?

You can mix up a cup of regular milk with a tablespoon of lemon juice or white vinegar, wait 5 minutes for it to thicken up, and use that instead of buttermilk.

→ What's the best oil for cooking these shrimp?

Any mild-tasting oil such as vegetable, canola, or peanut oil will do a great job for cooking these shrimp.

→ Can I make this dish before my guests arrive?

The sauce can be made ahead, but the shrimp taste best fresh. If you have leftovers, keep the sauce and shrimp in different containers to keep them crunchy.

→ How do I warm up leftover shrimp so they stay crunchy?

Warm them in a pan on medium heat to keep them crunchy or put them in your oven at 350°F for a few minutes.

→ Can I freeze this dish for later?

We don't suggest freezing as it'll make the shrimp mushy and won't taste as good when thawed.