Volcano Shrimp
Servings 4
Ingredients
**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
Instructions
- 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!
Notes
- 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.