Texas Pete® Firecracker Shrimp

    Texas Pete® Firecracker Shrimp

    Texas Pete Foodservice


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    Texas Pete® Firecracker Shrimp


    • Peanut, Grapeseed or Canola Oil, for frying
    • 1 lb. 13/15 shrimp, peeled, deveined, tails removed
    • 1/4 C Texas Pete Hotter Hot Sauce
    • 1/2 C Corn Starch
    • 2 tbsp Texas Pete Hotter Hot Sauce
    • 1/2 C Sour Cream
    • 1/2 C Mayonnaise
    • 1 tbsp Soy Sauce
    • 1 1/2 tsp Lemon Juice
    • 1 2/3 C Green Cabbage, shredded
    • 1 C Carrots, shredded
    • 1/3 C Scallions, thin bias cut
    • 1/4 C Basil, julienne
    • 1 tsp Sesame Oil
    • 1/4 C Rice Wine Vinegar
    • 1/2 tsp Kosher salt
    • 1/4 tsp Black pepper
    • 1/4 C Cilantro leaves for garnish


    YIELD: 1 lb shrimp, 1 cup spicy sauce, 2 1/2 cups slaw
    PORTION (Serving Size): 4 oz. shrimp, 1/4 cup spicy sauce, 1/2 cup slaw

    1. Preheat fryer to 350 degrees or pour 4 inches of oil into a deep, heavy pot. Clip a candy thermometer to the side of the pot and bring to 350 degrees over medium-high heat.
    2. Toss shrimp with ¼ cup Texas Pete Hotter Hot Sauce. Cover and refrigerate to marinate.
    3. Mix 2 tbsp of Texas Pete Hotter Hot Sauce,  sour cream, mayonnaise, soy sauce and lemon juice in a small bowl and refrigerate until ready to use.*
    4. To make slaw, toss cabbage, carrots, scallions and basil in a medium  size mixing bowl. Add sesame oil and rice wine vinegar; toss to coat. Add salt and pepper; mix well. Refrigerate until ready to use.*
    5. Drain shrimp from marinade. Lightly coat shrimp with cornstarch. Fry for 2 minutes or until golden, crispy and just cooked through.
    6. Toss hot shrimp with spicy sauce. Serve shrimp over slaw. Garnish with cilantro leaves.

    *Spicy sauce and slaw can be made and held refrigerated for up to 2 days before service.

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