Volcano Shrimp

Prep	Cook	Total	Servings
15 Min	25 Min	45 Min	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, and no tail)
• 3/4 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• vegetable oil, for frying

Instructions

1. Over medium heat, add buffalo sauce, brown sugar, rice vinegar, sriracha, minced garlic, and honey to a pot or saucepan. Bring to a simmer to thicken into a glaze. Once it is thick, add the butter, red pepper flakes, and parsley. Mix to combine and then take off the heat and transfer to a large bowl. Set aside.
2. In a shallow bowl, whisk together cornstarch, a sprinkle of salt, and a sprinkle of black pepper.
3. In small deep bowl, whisk together eggs, a sprinkle of salt, and a sprinkle of black pepper.
4. Heat vegetable oil to 350°F in a frying pan.
5. Dip a few shrimps at a time first in the wet batter, letting any excess drip off, and then into the dry, shaking any excess off.
6. Once the oil is hot, drop the breaded shrimp in, making sure not to overcrowd. Fry in two batches. Once golden, about 6 to 7 minutes, take out and drain any excess oil on a wire rack.
7. Toss the shrimp in the glaze.
8. Garnish with green onions and sesame seeds and enjoy with rice, noodles, or veggies!

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Notes

• If you don't like shrimp, try making it with chicken instead!
• Feel free to make it as little or as a lot spicy as you'd like. Just add more sriracha or red pepper flakes to make it more hot.
• If the breading step is too tedious for you, try this hack. Add the dry batter to a large ziplock bag. Dip all the shrimp in the wet batter, let the excess drip off, and transfer to the dry batter in the ziplock bag. Seal the bag and shake it well all around and now each shrimp is fully coated and battered.

Link to recipe