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  • Those Florida Guys

Fire Crack Shrimp

fried shrimp in a basket with chili oil dipping sauce and french fries and cole slaw
Fire Crack Shrimp

Living along the Gulf Coast, our love for shrimp knows no bounds, always seeking inventive ways to savor our cherished shellfish. Our journey to discovery began unexpectedly at a bustling seafood festival in Florida. Inspired, we elevated it with our spicy Sunburn and savory SPF 7. Imagine fried shrimp with a sophisticated twist—a true fusion of flavors. This Fire Crack Shrimp recipe requires a touch of effort, the payoff is worth it: a dish that's both effortless and flavorful and oh so crunchy. Serve alongside a tangy sweet-chili sauce for the ultimate shrimp experience. Should these not claim the title of the spiciest, most flavorful, and crispiest shrimp you've ever had, don't hesitate to send them to us—we'll gladly indulge!

Those Florida Guys seasonings used in this recipe:

Yields: 6-8 Servings | Prep Time: 30 Minutes | Total Time: 45 minutes


2 lbs. 13/15 or 16/20 size shrimp

6-8 cups plain corn flake cereal (non-sugar coated)

¾ cup all-purpose flour

1 can or bottle of beer (ale or lager will work)

1-2 tbsp. Sunburn

1 Tbsps. SPF 7

48 oz. oil for frying (we used peanut oil)


1 | Peel and devein shrimp, leaving the tails on.

2 | Give shrimp a good rinse under cold water to make sure they’re fully cleaned. Pat dry.

3 | Place shrimp in a bowl and add 1-2 tbsp. Sunburn (to taste). Toss to coat.

4 | Let marinate for 15 minutes.

5 | Meanwhile, add ¾ c. flour and 1 tbsp. SPF 7 to a shallow dish. Mix to combine.

6 | Slowly whisk in beer to the flour SPF 7 mix until you get a thick batter that resembles pancake batter.

7 | In a 9x13 dish add cornflakes. Using the bottom of a glass, press down on cornflakes to break them into small bits. You want some fine and some chunky bits.

8 | Add the peanut oil to the widest pot you have and heat to 375 degrees.

9 | While oil is coming to temp, hold the tail of each shrimp and dip it into the SPF 7 beer batter to fully coat all sides, but not the tail.

10 | Lay dipped shrimp in the cornflake dish, then flip to coat the second side. Using your hands press down on shrimp to help corn flake crumbs stick.

11 | Lift shrimp by the tails and gently lower into fry oil, about 5-7 per batch, being careful not to crowd the pot.

12 | Cook 2-3 min, stirring and flipping as shrimp cooks.

13 | Once coating is golden brown transfer to a wire rack to allow excess oil to drain off.

14 | While the oil is still hot, sprinkle the shrimps with more SPF 7 to taste.

15 | Serve hot with your favorite chili sauce or cocktail sauce for dipping.

16 | Enjoy!

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