Description

Volcano Shrimp is an exciting dish bursting with bold flavors, featuring crispy battered shrimp coated in a sweet and spicy buffalo-inspired glaze known as volcano sauce. This vibrant orange-red sauce combines sweet brown sugar, tangy buffalo sauce, fiery sriracha, and aromatic garlic, balanced with butter and red pepper flakes. Perfectly fried shrimp tossed in this luscious glaze make an irresistible meal, ideally served over steamed rice and broccoli for a complete, satisfying dinner.

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 (plus additional for batter and egg mixture)
1/4 teaspoon black pepper (plus additional for batter and egg mixture)
2 large eggs, beaten
Vegetable oil, for frying

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Instructions

Prepare Volcano Sauce: Heat a pot or saucepan over medium heat and combine buffalo sauce, light brown sugar, rice vinegar, sriracha, minced garlic, and honey. Bring the mixture to a simmer and cook until it thickens into a glaze. Once thickened, stir in butter, red pepper flakes, and chopped parsley. Remove from heat and transfer the sauce to a large bowl; set aside.
Prepare Dry Batter: In a shallow bowl, mix together cornstarch, 1/4 teaspoon salt, and 1/4 teaspoon black pepper evenly.
Prepare Wet Batter: In a separate smaller bowl, whisk the eggs with 1/4 teaspoon salt and 1/4 teaspoon black pepper until fully combined.
Heat Oil: Pour vegetable oil into a frying pan deep enough for frying and heat it to 350°F (175°C).
Bread the Shrimp: Working in small batches, dip shrimp first into the wet egg batter, allowing any excess to drip off, then coat thoroughly in the dry cornstarch mixture, shaking off the surplus.
Fry the Shrimp: Carefully add the breaded shrimp to the hot oil, avoiding overcrowding the pan. Fry in two batches for about 6 to 7 minutes until golden and crispy. Use a slotted spoon to remove shrimp and place on a wire rack to drain any excess oil.
Toss Shrimp in Sauce: Place the fried shrimp into the bowl with the prepared volcano sauce and toss gently to coat evenly.
Serve: Garnish with chopped green onions and sesame seeds if desired. Serve hot over rice, noodles, or vegetables such as broccoli for a complete meal.

Notes

Ensure oil temperature stays around 350°F for best frying results and crispy shrimp.
Do not overcrowd the pan when frying to maintain oil temperature and avoid soggy shrimp.
Adjust red pepper flakes in the volcano sauce according to your preferred spice level.
Using wire rack after frying helps keep the shrimp crispy by draining excess oil properly.
This dish pairs wonderfully with steamed rice and sautéed or steamed broccoli for a balanced meal.