Spicy Sweet Firecracker Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels and place in a bowl. Season lightly with 1/2 tsp of the kosher salt and 1/4 tsp black pepper, then toss to coat.

Make egg soak

In a shallow bowl whisk together the eggs and buttermilk until smooth. This will help the batter cling to the shrimp.

Make dry mix

In another shallow bowl combine the all-purpose flour, cornstarch, remaining 1/2 tsp kosher salt, remaining 1/4 tsp black pepper, garlic powder and smoked paprika. Whisk to combine and break up any lumps.

Coat shrimp

Working in batches of 6–8, dip shrimp into the egg-buttermilk mixture, letting excess drip off, then dredge thoroughly in the flour-cornstarch mixture, pressing lightly so a good even coating forms. Place coated shrimp on a wire rack while heating oil.

Heat oil

Pour vegetable oil into a deep heavy skillet or Dutch oven so the oil depth is about 1 to 1.5 inches. Heat oil over medium-high until it reaches 350°F (175°C) — if you don't have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle immediately and rise to the surface.

Fry shrimp

Fry shrimp in batches without crowding: cook 3–5 minutes per batch until golden-brown and crisp, turning once halfway through. Internal shrimp temperature should be opaque and about 120–130°F. Use a slotted spoon to transfer fried shrimp to a paper towel-lined plate or wire rack to drain. Keep warm in a 200°F oven if needed while finishing remaining batches.

Combine sauce ingredients

In a medium bowl combine mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, lime juice, sesame oil, minced garlic, grated ginger and optional chili flakes. Whisk until smooth and well emulsified. Taste and adjust: add more honey if you'd like sweeter, or more sriracha/chili flakes for extra heat.

Warm slightly (optional)

If you prefer a looser, warm sauce to coat fried shrimp, gently warm the sauce in a small saucepan over low heat for 1–2 minutes, stirring — do not boil. Otherwise keep sauce at room temperature.

Toss shrimp in sauce

Place the warm fried shrimp in a large bowl. Pour about 3/4 of the firecracker sauce over the shrimp (reserve some for drizzling) and toss gently until each shrimp is evenly coated. If you prefer serving sauce on the side, simply arrange plain fried shrimp on a platter and spoon sauce over or serve in a bowl.

Garnish and serve

Transfer sauced shrimp to a serving platter. Sprinkle with sliced green onions, toasted sesame seeds and optional chopped cilantro. Serve immediately with lime wedges and remaining sauce on the side.

Storage

Leftover sauce keeps in an airtight container in the refrigerator for up to 5 days. Fried shrimp are best eaten the day of preparation; for leftovers store shrimp and sauce separately and gently reheat shrimp in a 350°F oven for 6–8 minutes to crisp before tossing with warmed sauce.