This is no ordinary shrimp recipe! My Spicy N Sweet Volcano Shrimp will blow your tastebuds out of the (sea)water. It's ready in less than 20 minutes, bursting with bold flavors, and battered for extra texture.
My favorite thing about Blue Circle is they are on mission to provide nourishing seafood that has NO antibiotics, NO growth hormones, and NON-GMO. They also are dedicated to sustainable practices and fair labor initiatives, while providing you with the highest quality seafood!
You can shop online by clicking here (at www.bluecirclefoods.com) or find a location local to you by clicking here.
AND USE CODE: BFCM2022for 20% OFF their Black Tiger Shrimp and 12oz Smoked Salmon through Nov 28th 2022!
How to Make Sweet N Spicy Shrimp?
Heat up the frying oil to 350F.
Deveine and peel the sheet off (but leave the tail on) the shrimp.
Dip the shrimp in the egg mixture.
Dip the shrimp in the flour mixture.
Fry until golden, crispy, and fully cooked.
Combine all sauce ingredients in a small saucepan. Bring to a boil then simmer 5 minutes.
Toss the shrimp in the sauce to enjoy immediately.
Can Sweet N Spicy Shrimp be made ahead of time?
You can store leftover seafood up to 3 days in an airtight container in the fridge. You would reheat it either in the microwave or in the oven. HOWEVER, I don't necessarily recommend storing and reheating leftover shrimp. When overcooked, shrimp can become a rubbery texture. That's why I would suggest making and eating this Sweet N Spicy Shrimp same day (and eating immediately after cooking too LOL). The flavor and texture is PERFECT at that point 😉
What to serve with Sweet N Spicy Shrimp?
Cilantro-Lime Rice
AKA - My favorite seafood side dish! Simply cook your basmati rice and stir in freshly chopped cilantro, lots of lime juice, salt and black pepper to taste, and a drizzle of olive oil.
Black Bean & Corn Salsa
Elote-Style Corn
Caesar Salad
Au Gratin Potatoes
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
1 lb. Black Tiger Shrimp, deveined, shell off but tail on
1 cup Flour
1/2 tsp. Salt
1/2 tsp. Black Pepper
2 large Eggs
Neutral Oil, for frying
Cilantro-Rice, for serving
For the Sauce:
1/3 cup Honey
1/3 cup Buffalo Sauce
Zest of 1 Lime
1 tsp. Lime Juice
1 tbsp. Apple Cider Vinegar
1 tbsp. Butter
2 Garlic Cloves, finely minced
1/2 tsp. Chili Pepper Flakes
2 tsp. Fresh Parsley, chopped
Instructions
Heat up the neutral oil in a large pan over medium to medium-high heat to 350F.
Set up a small working station by placing three bowls and one large plate near each other. Place the deveined and shell off (but tail on) shrimp in one bowl. In the second bowl, mix together the flour, salt, and black pepper. In the third bowl, beat the eggs until smooth.
Dip the shrimp in the egg bowl, then the flour bowl, then place on the large plate.
Once all shrimp are battered, fry in the hot oil for 5-6 minutes, flipping halfway through, until fully cooked and golden.
Combine all ingredients in a small saucepan over medium high heat. Bring to a boil, then simmer 4-5 minutes. Let cool to room temperature.
Toss the shrimp in the sauce and enjoy immediately. Serve with cilantro-rice for a compliment side dish.
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Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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