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Volcano Shrimp

Course Dinner
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.