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Firecracker Shrimp and Rice

You're a mere twenty minutes and one skillet away from this all-in-one spicy-sweet shrimp dinner.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1/3 cup light brown sugar

3 tablespoons fresh orange juice  

2 tablespoons hot sauce, such as Frank's 

2 tablespoons rice vinegar 

1/4 teaspoon crushed red pepper flakes, plus more for garnish 

Kosher salt 

1 1/4 pounds peeled and deveined small shrimp, tails removed 

3 tablespoons cornstarch  

1/4 cup vegetable oil 

1 1/2 teaspoons grated fresh ginger 

3 cloves garlic, grated 

3 cups cooked basmati rice 

1 bunch scallions, cut into 1/2-inch pieces 

Sriracha and fresh cilantro leaves, for garnish 


  1. Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and 1/2 teaspoon salt in a medium bowl; set aside.
  2. Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat. 
  3. Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes. 
  4. Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.
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