Crispy shrimp tossed in a tasty sauce of Sriracha and ranch.
1. Peel, devein, and butterfly the shrimp. Set aside.
2. In a medium bowl, whisk together eggs and milk.
3. In a separate bowl, mix together the flour and bread crumbs. Stir in seasonings.
4. Dip the shrimp in the milk/egg mixture.
5. Roll the shrimp in the flour/bread crumb mixture until shrimp are completely coated.
6. Fry shrimp in a preheated deep fryer for 3-5 minutes, or until golden brown and crispy. It’s best to fry in small batches of 5 shrimp.
7. When they are done, remove from the hot oil and drain shrimp on paper towels.
8. Prepare the sauce by mixing together ranch dressing, sriracha, and mayonnaise.
9. Toss the shrimp in sauce until completely coated.
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I absolutely love the Firecracker Shrimp appetizer at Fishbone restaurant (we dont have any in my state that I know of) so when I saw this I KNEW I would be trying it. It was amazing!! I may add more heat next time and use the same technique and sauce to make chicken nuggets for my no shrimp eating daughter 
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
by Lori Kemph | Mutt & Chops in
Main Courses
Prep: Cook:
Serves: 2 Level: Easy
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noapronstringsattached on 7.25.2011
It’s just as delicious on chicken!!!!! Thank you for the feedback!