Firecracker Shrimp Recipe (in 20 Minutes)
This Firecracker Shrimp is made with tender juicy shrimp tossed in the most amazing sweet and spicy sriracha sauce that tastes so much better than take out. Serve with rice for a quick weeknight dinner.
Servings 3 Servings
Calories 380kcal
Ingredients
- 1 pound shrimp peeled, deveined and tails removed
- 1 tablespoon cornstarch
Firecracker Sauce
- ¾ cup brown sugar not packed, light or golden
- ¼ cup plus 2 tablespoons Sriracha sauce
- ¼ cup water
- 1 and ½ tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoon red pepper flakes
Additional ingredients
- 2 tablespoons vegetable oil
- 2 large garlic cloves minced
- Scallions chopped
- Toasted sesame seeds optional
Instructions
Pat dry shrimp well with paper towels and toss with cornstarch.- Make sauce - Add all sauce ingredients into a bowl or measuring cup and stir well until sugar is dissolved.
- Heat oil in a large non-stick skillet, over medium-high heat. Add shrimp in a single layer and cook for about 2 minutes, until golden and turn over cook for an additional minute, until almost cooked. Transfer shrimp to a plate.
- Reduce heat to medium, saute garlic for a few seconds and pour in sauce. Bring to a boil, let cook until slightly thicker and then stir in cooked shrimp and scallions. Sprinkle toasted sesame seeds on top and serve with cooked white rice.
Notes
Use a large pan, so the shrimp will fit in a single layer. Overcrowding will steam it and might overcook them. If you are using a smaller pan, then cook in two batches
Adjust the heat – Reduce sriracha and skip red pepper flakes if you cannot handle spice, however the dish will taste more on the sweeter aide.
Brown sugar – use light or golden brown sugar
Pat Dry – Make sure to pat dry the shrimp really well with paper towels to obtain a crispy texture.
Nutrition
Serving: 1 Serving | Calories: 380kcal | Carbohydrates: 52g | Protein: 35g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 319mg | Sodium: 1917mg | Fiber: 1g | Sugar: 46g