10-Minute Smoky Firecracker Shrimp
A hyper-fast shrimp toss that packs some serious flavor in every bite. We’ll make a 3-ingredient “smoke dust” and toss the shrimp in that before quickly sautéing them in some butter. When tossed in our delicious smoky firecracker sauce, this shrimp makes the best small plate, appetizer or main course when served over some fluffy white rice.
- Yield: Serves 4
Ingredients
1 lb. raw shrimp, peeled and deveined (use any size you like; I do 55 – 60 count)
2 TBSP butter
Chopped cilantro, for serving (optional)
Crusty bread, for serving OR white rice
For the Firecracker Sauce
½ cup soy sauce
¼ cup honey
¼ cup Frank’s Red Hot sauce (or Texas Pete)
½ tsp garlic powder
½ tsp smoked paprika
For the Smoke Dust
3 tsp smoked paprika
1 tsp garlic powder
2 tsp onion powder
Instructions
- In a small saucepan set over medium heat, combine the firecracker sauce ingredients, stirring to mix them well. Bring to a simmer and reduce the heat to med-low. Simmer for 8 minutes (while you finish the dish) and turn off the heat.
- Add the butter to a large skillet set over med-high heat. Combine the smoke dust ingredients in a small bowl.
- Season the shrimp with the smoke dust, fully coating them as best you can. Cook the shrimp in the melted butter, stirring occasionally, just until they’re pink/opaque and curled into C’s. Don’t over-cook them! Turn off the heat and pour the reduced Firecracker Sauce all over the shrimp, tossing to coat.
- Serve the shrimp right away, with chopped cilantro, if desired.
I serve this in any one of the following ways:
1) On small plates as an app or tapas.
2) With white rice, as a main course.
3) Right out of the skillet, with crusty bread or flatbread for sopping