Go Back
–+ servings
volcano shrimp served in sweet & spicy sauce in a plate garnished with green onion.
Print

Volcano Shrimp

Crispy Volcano Shrimp tossed in a sweet and spicy Asian-style sauce—easy, bold, and ready in 30 mins! Better than the restaurant's favorite!
Course Appetizer, Main Course
Cuisine Asian Fusion
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 736kcal
Author Sujatha Muralidhar

Ingredients

For the Shrimp:

  • ½ lb large shrimp peeled and deveined
  • ½ teaspoon garlic powder
  • ¼ cup buttermilk (optional)
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • ½ teaspoon paprika (optional)
  • ½ teaspoon salt
  • 1 cup Oil (for deep frying)

For the Volcano Sauce:

  • 1 tablespoon butter
  • 2 tablespoon garlic finely minced
  • 4 tablespoon hot sauce (like Frank's or your favorite)
  • 1 tablespoon soy sauce
  • 3 tablespoon brown sugar
  • 1 teaspoon crushed red pepper

For Garnish:

  • 1 tablespoon green onions finely chopped

Instructions

Marinate

  • In a bowl, add the shrimp, garlic powder, paprika, corn starch, and buttermilk and allow it to sit for 10 minutes..

Make the sauce

  • Meanwhile, in a small saucepan, melt butter over medium heat.
  • Add the minced garlic and sauté for about 30 seconds until fragrant (don’t let it brown).
  • Stir in hot sauce, soy sauce, brown sugar, and crushed red pepper.
  • Simmer for 2–3 minutes until it thickens slightly. Set aside.

For the crispy coating

  • Heat oil in a deep pan to 350°F (medium-high heat). Also in a shallow bowl, mix flour and salt.
  • Remove the shrimp from the buttermilk, shaking off excess.
  • Dredge each shrimp in the flour mixture until evenly coated. Press lightly so the coating sticks well.
  • Fry shrimp in small batches for 2–3 minutes per side, until golden and crispy.
  • Drain on a paper towel-lined plate.

Toss and Serve

  • While still warm, toss the fried shrimp in the volcano sauce or drizzle it over the top (your choice).
  • Garnish with chopped green onions.

Notes

  • Use large, wild-caught shrimp (tail on or off); frozen shrimp works great if thawed and patted dry.
  • Adjust the heat by reducing the hot sauce and the crushed red pepper.
  • Best served fresh for crispiness—shrimp softens after 2 hours once sauced.
  • Store leftovers in the fridge for 2 days or freeze up to 3 months; reheat in air fryer or stovetop for best texture.
  • For a lighter option, bake instead of deep-frying.

Nutrition

Calories: 736kcal | Carbohydrates: 39g | Protein: 11g | Fat: 60g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 36g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 1259mg | Potassium: 183mg | Fiber: 1g | Sugar: 10g | Vitamin A: 522IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 1mg