Volcano Shrimp

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Get ready for a flavor explosion with Volcano Shrimp! Inspired by a spot in OC called tikiyaki, this dish combines crispy breaded shrimp with a mouthwatering sweet and spicy buffalo glaze that we like to call volcano sauce. The flavors are absolutely incredible and will leave you craving more!

Volcano Shrimp

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Servings 4


**Volcano Sauce:**

  • 1/2 cup light brown sugar
  • 1/3 cup buffalo sauce
  • 1 tablespoon sriracha
  • 1 tablespoon rice vinegar
  • 2 teaspoons finely minced garlic
  • 1 tablespoon honey
  • 1 to 2 tablespoons unsalted butter
  • 1/4 to 1/2 teaspoon red pepper flakes to taste
  • 1 tablespoon chopped parsley

**Breaded Shrimp:**

  • 1 pound large shrimp peeled, deveined, no tail
  • 3/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs beaten
  • Vegetable oil for frying


  • In a saucepan over medium heat, combine buffalo sauce, brown sugar, rice vinegar, sriracha, minced garlic, and honey. Simmer until thickened into a glaze. Add butter, red pepper flakes, and parsley. Mix well, then set aside in a bowl.
  • In a shallow bowl, whisk together cornstarch, salt, and black pepper. In another bowl, whisk eggs with salt and black pepper.
  • Heat vegetable oil to 350°F in a frying pan.
  • Dip shrimp first in the egg mixture, then in the cornstarch mixture, shaking off any excess.
  • Fry shrimp in batches until golden, about 6 to 7 minutes. Drain on a wire rack.
  • Toss the fried shrimp in the prepared glaze.
  • Garnish with green onions and sesame seeds. Serve over rice, noodles, or veggies!


  • If you’re not a fan of shrimp, try using chicken instead!
  • Adjust the spiciness to your liking by adding more sriracha or red pepper flakes.
  • For an easier breading process, use a ziplock bag to coat the shrimp evenly in the dry batter.

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