Volcano shrimp earns its name honestly: crispy fried shrimp tossed in a glossy sauce that starts sweet, turns tangy, and finishes with a slow, satisfying burn — buffalo sauce, sriracha, honey and brown sugar all conspiring together.
It is the takeout-style dish that is entirely doable at home: a light flour-and-cornstarch dredge keeps the shrimp crackly, and the sauce comes together in one small saucepan while the oil heats.
Serve it over rice with steamed broccoli to catch the extra sauce, or pile it on a platter with toothpicks and watch it disappear at your next gathering.
Volcano Shrimp Recipe
What you need
Ingredients
- 1 pound large shrimp, peeled and deveined
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Oil, for frying
- 2 tablespoons chopped scallions
- Sesame seeds or chopped peanuts, to garnish (optional)
- For the volcano sauce:
- ¼ cup buffalo sauce (such as Frank’s RedHot)
- 2 tablespoons light brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sriracha
- 2 teaspoons minced garlic
- 2 tablespoons unsalted butter
- ¼ teaspoon red pepper flakes
- 2 tablespoons chopped parsley
Cook along
Instructions
- Make the sauce: combine the buffalo sauce, brown sugar, rice vinegar, honey, sriracha and garlic in a small saucepan over medium heat. Boil, then simmer about 10 minutes, stirring, until slightly thickened.
- Off the heat, stir in the butter, red pepper flakes and parsley. Transfer to a large bowl.
- Whisk the flour, cornstarch, salt and pepper in a shallow dish. Coat the shrimp, shaking off the excess.
- Heat 2 inches of oil to 350°F in a large skillet. Fry the shrimp in batches, about 3 minutes per side, until golden and crisp. Drain on paper towels.
- Toss the hot shrimp in the volcano sauce, garnish with scallions and sesame seeds or peanuts, and serve immediately.
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