{"id":32568,"date":"2025-09-13T02:42:23","date_gmt":"2025-09-12T19:42:23","guid":{"rendered":"https:\/\/9amchef.com\/?p=32568"},"modified":"2025-09-13T02:42:23","modified_gmt":"2025-09-12T19:42:23","slug":"volcano-shrimp","status":"publish","type":"post","link":"https:\/\/9amchef.com\/volcano-shrimp\/","title":{"rendered":"Volcano Shrimp"},"content":{"rendered":"\n
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Get ready for a flavor explosion with Volcano Shrimp! Inspired by a spot in OC called tikiyaki, this dish combines crispy breaded shrimp with a mouthwatering sweet and spicy buffalo glaze that we like to call volcano sauce. The flavors are absolutely incredible and will leave you craving more!<\/p>\n\n\n\n

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Volcano Shrimp<\/h2>\n\t\t

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**Volcano Sauce:**<\/h4>
  • 1\/2 cup light brown sugar<\/li>
  • 1\/3 cup buffalo sauce<\/li>
  • 1 tablespoon sriracha<\/li>
  • 1 tablespoon rice vinegar<\/li>
  • 2 teaspoons finely minced garlic<\/li>
  • 1 tablespoon honey<\/li>
  • 1 to 2 tablespoons unsalted butter<\/li>
  • 1\/4 to 1\/2 teaspoon red pepper flakes (to taste)<\/li>
  • 1 tablespoon chopped parsley<\/li><\/ul>

    **Breaded Shrimp:**<\/h4>
    • 1 pound large shrimp (peeled, deveined, no tail)<\/li>
    • 3\/4 cup cornstarch<\/li>
    • 1\/4 teaspoon salt<\/li>
    • 1\/4 teaspoon black pepper<\/li>
    • 2 large eggs (beaten)<\/li>
    • Vegetable oil (for frying)<\/li><\/ul>\t<\/div>\n\t
      \n\t\t
      1. In a saucepan over medium heat, combine buffalo sauce, brown sugar, rice vinegar, sriracha, minced garlic, and honey. Simmer until thickened into a glaze. Add butter, red pepper flakes, and parsley. Mix well, then set aside in a bowl.<\/li>
      2. In a shallow bowl, whisk together cornstarch, salt, and black pepper. In another bowl, whisk eggs with salt and black pepper.<\/li>
      3. Heat vegetable oil to 350\u00b0F in a frying pan.<\/li>
      4. Dip shrimp first in the egg mixture, then in the cornstarch mixture, shaking off any excess.<\/li>
      5. Fry shrimp in batches until golden, about 6 to 7 minutes. Drain on a wire rack.<\/li>
      6. Toss the fried shrimp in the prepared glaze.<\/li>
      7. Garnish with green onions and sesame seeds. Serve over rice, noodles, or veggies!<\/li><\/ol>\t<\/div>\n\t
        \n\t\t
          \n
        • If you’re not a fan of shrimp, try using chicken instead!<\/li>\n
        • Adjust the spiciness to your liking by adding more sriracha or red pepper flakes.<\/li>\n
        • For an easier breading process, use a ziplock bag to coat the shrimp evenly in the dry batter.<\/li>\n<\/ul>\n\t<\/div>\n\t
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          Dinner<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
          \n\t

          Volcano Shrimp<\/h2>\n\t\t

          \n\t\t\t<\/p>\n\t

          \n\t\t\t<\/div>\n\t
          \n\t\t

          **Volcano Sauce:**<\/h4>
          • 1\/2 cup light brown sugar<\/li>
          • 1\/3 cup buffalo sauce<\/li>
          • 1 tablespoon sriracha<\/li>
          • 1 tablespoon rice vinegar<\/li>
          • 2 teaspoons finely minced garlic<\/li>
          • 1 tablespoon honey<\/li>
          • 1 to 2 tablespoons unsalted butter<\/li>
          • 1\/4 to 1\/2 teaspoon red pepper flakes (to taste)<\/li>
          • 1 tablespoon chopped parsley<\/li><\/ul>

            **Breaded Shrimp:**<\/h4>
            • 1 pound large shrimp (peeled, deveined, no tail)<\/li>
            • 3\/4 cup cornstarch<\/li>
            • 1\/4 teaspoon salt<\/li>
            • 1\/4 teaspoon black pepper<\/li>
            • 2 large eggs (beaten)<\/li>
            • Vegetable oil (for frying)<\/li><\/ul>\t<\/div>\n\t
              \n\t\t
              1. In a saucepan over medium heat, combine buffalo sauce, brown sugar, rice vinegar, sriracha, minced garlic, and honey. Simmer until thickened into a glaze. Add butter, red pepper flakes, and parsley. Mix well, then set aside in a bowl.<\/li>
              2. In a shallow bowl, whisk together cornstarch, salt, and black pepper. In another bowl, whisk eggs with salt and black pepper.<\/li>
              3. Heat vegetable oil to 350\u00b0F in a frying pan.<\/li>
              4. Dip shrimp first in the egg mixture, then in the cornstarch mixture, shaking off any excess.<\/li>
              5. Fry shrimp in batches until golden, about 6 to 7 minutes. Drain on a wire rack.<\/li>
              6. Toss the fried shrimp in the prepared glaze.<\/li>
              7. Garnish with green onions and sesame seeds. Serve over rice, noodles, or veggies!<\/li><\/ol>\t<\/div>\n\t
                \n\t\t
                  \n
                • If you’re not a fan of shrimp, try using chicken instead!<\/li>\n
                • Adjust the spiciness to your liking by adding more sriracha or red pepper flakes.<\/li>\n
                • For an easier breading process, use a ziplock bag to coat the shrimp evenly in the dry batter.<\/li>\n<\/ul>\n\t<\/div>\n\t
                  \n\t\t
                  Dinner<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                  Get ready for a flavor explosion with Volcano Shrimp! Inspired by a spot in OC called tikiyaki, this dish combines crispy breaded shrimp with a mouthwatering sweet and spicy buffalo glaze that we like to call volcano sauce. The flavors are absolutely incredible and will leave you craving more!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13988],"tags":[],"class_list":["post-32568","post","type-post","status-publish","format-standard","hentry","category-dinner","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32568","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=32568"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32568\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=32568"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=32568"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=32568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}