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game day fire cracker shrimp

(10 ratings)
Blue Ribbon Recipe by
Carol White
Fort Lauderdale, FL

Dredging the large shrimp in seasoned flour before frying adds an extra dimension of crispiness and flavor. My recipe today is Game Day Fire Cracker Shrimp. It's inspired by Bang Bang Shrimp at restaurants. Crispy fried shrimp tossed in spicy sauce and served as a wonderful appetizer. *Note: Coconut oil has been described by nutritionists as, "the healthiest oil on earth." I use "Pure, Unrefined, Cold Pressed" coconut oil. You may buy it on-line or in your local health food store. It adds a lighter taste for fried foods and I love cooking with it.

Blue Ribbon Recipe

These fried shrimp are BIG on flavor! Frying them in coconut oil adds a hint of sweetness to the light and crispy coating. Tossing the shrimp in a sweet chili sauce gives them a kick of spicy sweet flavor. This is an easy game day snack for your next football party.

— The Test Kitchen @kitchencrew
(10 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 15 Min
method Deep Fry

Ingredients For game day fire cracker shrimp

  • coconut or vegetable oil, for frying (see note)
  • 1/2 c
    all-purpose flour
  • 1/2 c
    corn starch
  • 1 Tbsp
    Old Bay seasoning
  • 1 Tbsp
    garlic powder
  • 1 tsp
  • 1 tsp
    cayenne pepper
  • 1 1/2 lb
    fresh large tiger shrimp, peeled and deveined
  • 1/2 c
    Thai sweet chili sauce
  • 1/4 c
    chopped scallions, for garnish
  • salt, to taste
  • lemon or lime zest, optional

How To Make game day fire cracker shrimp

  • Flour, corn starch, Old Bay, garlic powder, cumin, and cayenne pepper ready to put in resealable bag.
    Add the oil to a large pot on the stove and heat to 350 - 360 degrees F. While the oil is heating, add the flour, cornstarch, Old Bay, garlic powder, cumin, and cayenne to a large ziptop bag. Shake to combine.
  • Shrimp coated in flour and on a plate.
    Place the shrimp in the bag and toss until completely covered in the seasoned flour. Remove the shrimp and shake off any excess seasoned flour. Place on a plate to give the coating a chance to fully adhere to the shrimp.
  • Frying the shrimp in coconut oil.
    Add the shrimp gently to the hot oil in small batches so that the oil stays hot. Cook each batch about 1 - 2 minutes, or until golden brown. Transfer the fried shrimp to a tray lined with paper towels to drain and lightly season them to taste with salt.
  • Coating the shrimp in Thai chili sauce.
    When ready to serve, add the shrimp to a large bowl with the Thai sweet chili sauce and toss. Be careful not to do this too far in advance, or they will get soggy.
  • Scallions sprinkled over the Game Day Fire Cracker Shrimp.
    Garnish with chopped scallions and lemon or lime zest, if you desire.