Crispy Buffalo Shrimp-Stuffed Rice Cups
These crispy buffalo shrimp stuffed rice cups are a delicious and fun appetizer, combining tender shrimp with flavorful rice and cheese. Perfect for parties or game day!
Ingredients
- 1 cup jasmine rice
- 2 cups vegetable broth
- 1 lb shrimp peeled and deveined
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- 1 large egg beaten
- ½ cup buffalo sauce
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions
- Cooking spray or oil for greasing the muffin tin
Instructions
- Rinse jasmine rice under cold water until clear, then cook with vegetable broth until tender.
- Season shrimp with garlic powder, paprika, salt, and pepper; set up breading station with flour, egg, and panko.
- Dip shrimp in flour, then egg, and coat with panko breadcrumbs; set aside.
- Heat oil in a skillet and fry shrimp until golden brown and crispy, then drain on paper towels.
- Toss cooked shrimp with buffalo sauce in a mixing bowl until coated.
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- Mix cooked rice with half of the cheddar cheese and a pinch of salt.
- Press rice mixture into muffin cups to create hollow centers.
- Fill each rice cup with buffalo shrimp and top with remaining cheddar cheese.
- Bake for 15-20 minutes until cheese is melted and bubbly, then cool slightly before serving.
Notes
For extra flavor, serve with additional buffalo sauce for dipping.