Sizzling Firecracker Shrimp

You'll fall in love with this fiery shrimp dish that nails the perfect mix of crunchy exterior and bold, sweet-hot flavor that keeps you coming back for more. The buttermilk bath makes the shrimp tender inside while a quick dip in hot oil gives that amazing crunch before they're coated in a zesty chili-lime sauce.

I threw these spicy shrimp together for some friends who dropped by unexpectedly when I was pressed for time. The whole batch vanished in minutes flat and now they beg me to make them whenever they stop over.

Ingredients

• Jumbo shrimp or extra jumbo shrimp: Pick the big ones since they stand up to cooking better and give you more juicy bites
• Buttermilk: This works to soften the shrimp and adds a hint of tang
• Cornstarch or potato starch: Gives you a thinner, crispier coating than you'd get with flour
• Sweet chili sauce: Makes the base for our sticky coating with built-in sweetness and gentle heat
• Sriracha: Brings that signature spicy kick you can tweak to your liking
• Honey: Tames the heat with natural sweetness and helps thicken the sauce
• Rice vinegar or apple cider vinegar: Adds a fresh zing that cuts through the richness
• Fresh lime zest and juice: Brings crucial citrus notes that lift the whole dish
• Green onion: Sprinkle on top if you want for color and mild flavor

Step-by-Step Instructions

Buttermilk Soak:

Grab your peeled and cleaned shrimp and drop them in a bowl with enough buttermilk to cover them completely. Let them hang out there for at least 10 minutes. The buttermilk's acidity works magic on the proteins, making your shrimp super tender when cooked. Don't skip this quick step, it makes a huge difference in texture.

Sauce Preparation:

Mix up your sweet chili sauce, sriracha, honey, rice vinegar, lime zest, and fresh lime juice in a small bowl. Stir everything until it's well combined. You want a shiny sauce that sticks to your spoon. Do this while your shrimp are soaking so the flavors can mingle together.

Dredge Preparation:

In a big bowl, mix cornstarch, salt, garlic powder, and black pepper until everything's evenly spread out. The cornstarch gives you a lighter coating than flour would, and the spices make sure there's flavor in every bite. Get this ready before you pull the shrimp from their bath so you can move quickly.

Shrimp Coating:

Pull each shrimp from the buttermilk one at a time, letting the extra liquid drip off. Roll them around in the cornstarch mix until they're fully covered, then gently tap off any extra. You want a thin, even layer for the crispiest results without getting too thick or pasty.

Frying Process:

Get your vegetable oil hot to 350°F in a sturdy, heavy pot. Work with small batches of about 6 shrimp at a time, carefully dropping them into the hot oil. Cook until they turn golden and crispy, about 2 minutes total, flipping them once halfway. Keeping the batches small helps maintain the oil temperature for even cooking.

Sauce Application:

Move your freshly fried hot shrimp to a big mixing bowl. Pour your sauce over them while they're still hot and gently toss until every piece gets a good coating. The heat from the shrimp helps the sauce stick and creates that perfect sticky glaze.

The thing I love most about serving this dish is watching people's reactions after their first taste. There's always that look of surprise when they notice how the lime's tanginess balances the sweet heat, making it totally addictive.

Storage Tips

These shrimp taste best fresh out of the pan but you can keep them in the fridge for up to 2 days in a sealed container. To get some of the crunch back, warm them in a 350°F oven for about 5 minutes. If you think you'll have leftovers, I'd keep the sauce on the side and toss it with the shrimp just before you eat them.

Customize Your Heat Level

You can easily adjust this recipe to match how spicy you like your food. For a gentler version, cut back to just 1 tablespoon of sriracha or swap it out for sweet paprika to get the color without the burn. If you're a heat seeker, bump up to 3 tablespoons of sriracha or toss in a teaspoon of red pepper flakes. I find the recipe as written gives you a nice warm glow without drowning out the shrimp's delicate flavor.

Serving Suggestions

These fiery shrimp work great as a starter on their own but can easily become a full meal too. Try them over a bed of steamed jasmine rice to soak up all that yummy sauce, or next to a simple cucumber salad for a cool contrast. When I'm having friends over for drinks, I arrange them on a platter with toothpicks and lime wedges so people can help themselves, and they're always the first thing to disappear.

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Recipe FAQs

→ Is it okay to use frozen shrimp for this recipe?

For sure, frozen shrimp works just fine. Make sure they're fully thawed, dried off, and cleaned before you soak them in buttermilk. You can thaw them in the fridge overnight or run them under cold water in a strainer if you're in a hurry.

→ How hot are these firecracker shrimp?

They've got a medium heat coming from the sriracha and sweet chili sauce. Want them milder? Just cut back to 1 tablespoon of sriracha. Need more kick? Add extra sriracha or throw in some red pepper flakes to your sauce.

→ Can I cook these in an air fryer or oven instead?

You bet! For air fryer cooking, give the coated shrimp a light spray with cooking oil and cook at 400°F for about 8-10 minutes, flipping them halfway. If you're baking, put them on parchment paper and cook at 425°F for 10-12 minutes, turning once. They won't be exactly like deep-fried but they'll still taste awesome.

→ What goes well with firecracker shrimp?

These spicy shrimp taste great with plain jasmine rice, coconut rice, or even cauliflower rice if you're watching carbs. Add some quick stir-fried veggies or a simple cucumber salad to round out your meal. They're also fantastic as party snacks with toothpicks stuck in them.

→ Can I make the sauce before I need it?

You totally can! The sauce stays good for up to 3 days in the fridge if you keep it in a sealed container. This makes your final cooking even faster when you're ready to make the dish.

→ What can I use if I don't have buttermilk?

No buttermilk? No problem! Just mix 1 tablespoon of lemon juice or white vinegar with 1 cup of regular milk and let it sit for 5-10 minutes until it thickens a bit. Or you can use regular yogurt thinned with a splash of milk instead.