Crispy Hot Shrimp

These crispy firecracker shrimp strike the perfect balance between crunchy texture and sweet-spicy kick that'll keep you coming back for more. The buttermilk bath guarantees tender shrimp while quick frying delivers that satisfying crunch before they're coated in a zesty chili-lime sauce.

I whipped up these firecracker shrimp when friends dropped by unexpectedly and I was scrambling for dinner ideas. The plate was wiped clean in minutes, and now they beg me to make them whenever they stop by.

Ingredients

• Jumbo shrimp or extra jumbo shrimp: Bigger shrimp work better for frying and give you more juicy goodness in every bite
• Buttermilk: Its tang helps soften the shrimp while adding a mild flavor twist
• Cornstarch or potato starch: Makes a thinner, crispier coating than regular flour would
• Sweet chili sauce: Gives our glaze its sticky texture with built-in sweetness and gentle heat
• Sriracha: Brings that signature firecracker kick you can tweak to your liking
• Honey: Tones down the spiciness with natural sweetness and helps thicken the glaze
• Rice vinegar or apple cider vinegar: Adds a pop of brightness to cut through the richness
• Fresh lime zest and juice: Brings crucial citrus notes that make the whole dish pop
• Green onion: A nice but optional topping that adds color and mild flavor

Step-by-Step Instructions

Buttermilk Soak:

Toss your cleaned shrimp in a bowl and cover them completely with buttermilk. Let them hang out for at least 10 minutes. The buttermilk works its magic on the proteins, making your shrimp super tender when cooked. This quick soak makes a huge difference in texture.

Sauce Preparation:

Mix your sweet chili sauce, sriracha, honey, rice vinegar, lime zest, and fresh lime juice in a bowl. Stir until everything's well blended. Your sauce should look shiny and stick to the spoon. Make this while your shrimp are soaking so the flavors can mingle.

Dredge Preparation:

Mix cornstarch, salt, garlic powder, and black pepper in a big bowl until everything's evenly mixed. Cornstarch gives you a lighter crust than flour, and the seasonings pack flavor into every layer. Get this ready before pulling your shrimp from their buttermilk bath to keep things moving smoothly.

Shrimp Coating:

Pull each shrimp from the buttermilk, letting extra liquid drip off. Roll them in the cornstarch mix for full coverage, then gently shake off any extra. A thin, even coating makes them crispy without getting heavy or doughy.

Frying Process:

Get your vegetable oil to 350°F in a heavy pot. Work with small groups of about 6 shrimp at a time, carefully dropping them into the hot oil. Cook until golden and crispy, about 2 minutes total, flipping them halfway. Small batches keep your oil temperature steady for consistent results.

Sauce Application:

Move your hot fried shrimp to a big mixing bowl. Pour your prepared sauce over them while they're still hot and gently toss until every piece gets coated. The heat from the shrimp helps the sauce stick, creating that signature sticky coating.

My favorite moment is watching someone take their first bite. There's always that look of surprise when they taste how the tangy lime cuts through the sweet heat, making it impossible to stop at just one.

Storage Tips

Though they taste best fresh, you can keep these shrimp in the fridge up to 2 days in a sealed container. To bring back some of the crunch, warm them in a 350°F oven for about 5 minutes. If you think you'll have leftovers, I'd keep the sauce separate and only toss what you'll eat right away.

Customize Your Heat Level

What's great about this dish is you can tweak the spiciness to match your taste. Want it milder? Cut back to 1 tablespoon of sriracha or swap it for sweet paprika to keep the color without the burn. Love things hot? Bump up to 3 tablespoons of sriracha or toss in some red pepper flakes. I like it as written, which gives a nice warmth that doesn't overpower the sweet shrimp flavor.

Serving Suggestions

These firecracker shrimp work great as an appetizer on their own but can easily become a full meal. Try them over jasmine rice to soak up all that yummy sauce or next to a simple cucumber salad for a cool contrast. When I'm hosting, I put them on a platter with toothpicks and lime wedges so guests can help themselves, and they're always the first thing to vanish.

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Frequently Asked Questions

→ Can frozen shrimp work for this recipe?

Absolutely! Just make sure they're fully thawed, dried off, and deveined. Thawing can be done overnight in the fridge or under cold running water if you're in a rush. Afterward, they're ready for the buttermilk soak.

→ Is this dish super spicy?

It has a nice kick, but nothing overwhelming. If you prefer it milder, cut back on the sriracha. Want more heat? Add extra sriracha or toss in some chili flakes.

→ Can I skip frying and use an air fryer or oven?

Definitely. Air fry the shrimp at 400°F for 8-10 minutes, giving them a flip halfway and a light spritz of oil for crispiness. Baking at 425°F works, too—cook 10-12 minutes, turning once. While the texture differs, it’s still delicious.

→ What should I serve alongside these shrimp?

They’re great with rice—like jasmine, coconut, or even cauliflower rice! Stir-fried veggies or a simple cucumber salad round out the meal. As a snack, use toothpicks for easy grabbing.

→ Can I prep the sauce early?

Of course! The sauce can be made ahead of time—just store it in the fridge in a sealed container for up to 3 days. It makes cooking quicker when you're ready to fry up the shrimp.

→ What’s an easy swap for buttermilk?

No buttermilk? No worries! Add a tablespoon of lemon juice or vinegar to a cup of milk, let it sit for 5-10 minutes, and you’re good to go. Even plain yogurt with a splash of milk works well.