Sriracha Shrimp from Dave & Buster's features tender shrimp tossed in a spicy, tangy Sriracha sauce, garnished with fresh green onions and served with a side of crisp celery sticks, delivering a flavorful kick with a satisfying crunch.
Equipments
- Deep fryer
- Mixing bowl
- Saucepan
- Tongs
- Slotted spoon
- Chef’s knife
- Cutting board
- Serving plate
- Paper towels
- Measuring spoons
- Serving bowl (for celery sticks)
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
- 1/2 cup Sriracha sauce
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 tablespoons unsalted butter
- 2 green onions, thinly sliced
- 2 cups celery sticks
When preparing the shrimp, ensure they are thoroughly peeled and deveined to achieve the best texture and taste. Use a combination of all-purpose flour and cornstarch for the coating to create a crispy and light crust during frying. The sauce is a balance of 1/2 cup Sriracha sauce, 1/4 cup mayonnaise, 2 tablespoons honey, and 1 tablespoon rice vinegar, providing a spicy, tangy, and slightly sweet flavor that complements the shrimp well. Fresh green onions are essential for garnishing to add a mild onion flavor and vibrant color. Your homemade Sriracha Shrimp from Dave & Buster's copycat menu will deliver the same satisfying kick and crunch as the original dish.
Instructions
- Pat shrimp dry with paper towels.
- Season shrimp with salt and pepper.
- Combine flour and cornstarch in a mixing bowl.
- Whisk eggs in a separate bowl.
- Dip shrimp in eggs, then coat with flour-cornstarch mixture.
- Heat vegetable oil in deep fryer to 350°F (175°C).
- Fry shrimp in batches until golden and crispy, 2-3 minutes per batch.
- Remove shrimp with slotted spoon and drain on paper towels.
- In a saucepan, combine Sriracha sauce, mayonnaise, honey, rice vinegar, and butter.
- Heat sauce over low heat, stirring until smooth and well blended.
- Toss fried shrimp in Sriracha sauce until evenly coated.
- Slice green onions with chef’s knife on cutting board.
- Transfer shrimp to serving plate and sprinkle with green onions.
- Place celery sticks in serving bowl.
- Serve shrimp immediately with celery sticks on the side.
Substitution
Sriracha Shrimp from Dave & Buster's copycat menu combines crispy fried shrimp with a zesty Sriracha-based sauce for a bold flavor experience. If fresh shrimp is unavailable, frozen shrimp can be a suitable substitute after thorough thawing and drying to maintain crispiness. In place of Sriracha sauce, you can blend hot chili sauce with a bit of garlic paste and vinegar to mimic the tangy heat. Using a mix of cornstarch and all-purpose flour in the batter ensures a light, crunchy coating, but you may adjust proportions based on desired texture. Your green onions and celery sticks add fresh crunch and balance the spicy, rich flavor, making the dish well-rounded.
Tips
Make sure to thoroughly pat your shrimp dry with paper towels before seasoning and dredging to ensure a crispy coating. Maintain the vegetable oil at a consistent temperature of 350degF (175degC) during frying to avoid greasy or undercooked shrimp. When preparing the Sriracha sauce, gently heat and stir the mixture to prevent burning and promote a smooth texture. Keep your fried shrimp warm and serve immediately alongside fresh celery sticks to enjoy the best crunch and flavor.
Nutritions
Sriracha Shrimp delivers a protein-rich meal from 1 lb of shrimp, providing essential amino acids and nutrients like vitamin B12 and selenium. The dish includes a moderate amount of fat from mayonnaise, butter, and frying oil, balanced by the natural crunch and fiber of the 2 cups of celery sticks served alongside. Spicy Sriracha sauce adds flavor with minimal calories while honey contributes natural sweetness and trace antioxidants. Your meal offers a satisfying combination of macronutrients and fresh vegetables for a flavorful, nutrient-dense experience.
Storage
Store leftover Sriracha Shrimp in an airtight container in the refrigerator to maintain freshness for up to 2 days. Keep celery sticks in a separate sealed container with a damp paper towel to preserve crispness. Reheat shrimp gently in a skillet or oven to avoid sogginess and retain the spicy sauce's flavor for your next meal.
Variation or Alternatives
You can substitute chicken breast strips for shrimp to create a spicy, crispy Sriracha chicken variation, maintaining the same coating and frying process. For a gluten-free option, try using rice flour and tapioca starch instead of all-purpose flour and cornstarch in the batter. Adjust the sauce's heat level by adding more mayonnaise or honey to balance the spiciness of the Sriracha. To bring a smoky flavor, lightly char the celery sticks or serve with pickled vegetables instead of fresh celery.
Allergies
Sriracha Shrimp contains shellfish, which is a common allergen that can cause severe reactions in sensitive individuals. The dish also includes eggs, wheat-based flour, and mayonnaise, all potential sources of allergens such as egg and gluten. You should exercise caution if you have allergies to shellfish, eggs, or gluten before consuming this menu item.
Why this recipe?
Sriracha Shrimp from Dave & Buster's is favored for its perfect balance of spicy heat and savory flavor, delivering a bold taste experience that excites the palate. The shrimp are expertly cooked to a tender, juicy texture, coated with a tangy Sriracha sauce that enhances the natural seafood sweetness. This combination makes the dish both satisfying and addictive, appealing to fans of flavorful, adventurous cuisine. Trying to make the copycat recipe allows your kitchen to recreate that distinctive, mouthwatering dish anytime, bringing a popular restaurant favorite effortlessly to your table.