YOWZERS!™ Firecracker Shrimp Rolls


4YOWZERS!™ Firecracker Shrimp RollsServes 4

Prep Mins

1515 Mins 25 Mins 40 Mins

Total Mins



  • Vegetable oil, for frying
  • ¾ tsp. ground black pepper
  • ¾ tsp. Kosher salt
  • ¼ tsp. cayenne pepper
  • 1 lb. peeled and deveined extra-large shrimp, tails removed
  • 1-2 YOWZERS!™ Red Chili Peppers (depending on heat preference), destemmed and seeds removed
  • ½ cup sriracha
  • ¼ cup melted butter
  • 2 tsp. apple cider vinegar
  • 3 Tbsp. brown sugar
  • ⅓ cup whole milk
  • ¾-1 cup cornstarch
  • 4 brioche hot dog buns
  • Mayo, for serving
  • Cilantro sprigs, for garnish
  • Lime wedges, for serving


  • In a large cast iron skillet over medium-high heat, heat 1-inch of oil to 375°F.
  • To make the Firecracker Sauce, in a blender combine YOWZERS!™ Red Chili Pepper(s), sriracha, melted butter, apple cider vinegar, and brown sugar. Blend until smooth and set aside.
  • In a medium bowl, combine Kosher salt, freshly ground black pepper, and cayenne pepper. Add shrimp and toss to evenly coat.
  • In two separate shallow bowls, add the cornstarch to one and milk to the other. Dip each shrimp in milk, then dredge in cornstarch until fully coated. Shake off excess cornstarch.
  • Fry shrimp until golden brown and crispy, about 1-2 minutes, flipping the shrimp halfway through. Transfer to a paper towel-lined plate.
  • Toss the shrimp in the Firecracker Sauce to fully coat.
  • To assemble, spread the inside of the brioche hot dog buns with mayonnaise, then divide the shrimp amongst the buns. Top with cilantro and serve with lime wedges.

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