Firecracker shrimp is a dish that truly lives up to its name. It’s bursting with explosive flavors and has a delightfully meaty bite that’s sure to ignite your taste buds.
This fiery dish features succulent shrimp wrapped in a blanket of sweet and spicy flavors.
It’s ideal for party appetizers, as a snack, or as a zesty addition to your dinner spread. And other than some hands-off time in the fridge, it’s ready in a flash!
Why You’ll Love This Firecracker Shrimp
If you’re a fan of spicy shrimp recipes, this is a must-make. Here’s why:
Easy to Make. The key to the amped-up flavor here is a 10-minute marinade. After that, just fry them in oil and enjoy!
Bursting with Flavor. They don’t call it firecracker shrimp for nothing! With combating sweet, spicy, savory, and salty flavors, it’s like a party in your mouth.
Perfect for Any Occasion. This recipe is so versatile. Serve it as a stellar party app for game day, or with rice for a full meal.
Ingredients
You won’t need to head to the Asian specialty store to whip up this firecracker shrimp recipe.
All the ingredients are easily found, and many you likely have on hand.
Here’s everything you’ll need.
- Shrimp. Choose large shrimp with the tails on, peeled and deveined.
- Olive Oil. For frying. You can use vegetable oil if you prefer. Just be sure to choose something neutral-tasting.
- Garlic and Ginger. This dynamic duo is the hallmark of Asian cuisine. Use freshly minced garlic and ginger for the best flavors.
- Soy Sauce, Honey, and Sriracha. The holy trinity of salty, sweet, and spicy goodness.
- All-Purpose Flour and Cornstarch. Dredging the shrimp in this mix gives it a delightfully crispy finish.
- Salt and Pepper. A little dash of salt and pepper helps lift those bright flavors.
- Garnishes. For a nice presentation (and more flavor), sprinkle over some green onions and sesame seeds.
How to Make Firecracker Shrimp
Making restaurant-quality firecracker shrimp at home is so simple, it’s perfect for busy weeknights.
You’ll find all the details at the bottom of the post. But here’s a super quick rundown of the steps:
1. Make the firecracker sauce. Whisk everything in a bowl, then add the shrimp.
2. Marinate. Pop the bowl in the fridge for 10-15 minutes.
3. Dredge the shrimp. Discard the marinade and let the excess drip off. Then, dip the shrimp in a mix of flour, cornstarch, salt, and pepper.
4. Fry in hot olive oil, in a single layer, for about 2-3 minutes per side, or until the shrimp is golden and crispy.
5. Garnish with green onions and sesame seeds. Serve, and dig in!
And if you like this recipe, try this punchy bang bang shrimp!
Tips for Success
Want your shrimp to come out perfect the first time? Check out these quick tips for success before you fire up that stovetop!
- Make sure the oil is hot. If the pan isn’t hot enough when you add the shrimp, they’ll be soggy. Check it by carefully dripping a drop of water into the middle. It should sizzle and pop.
- Give them room. If you overcrowd the pan, it lowers the temperature of the oil. So, work in batches if you need to.
- Adjust the heat. This recipe is spicy, but not too spicy. But you can easily adjust it however you like.
- Buy prepared shrimp. This is best made with large, raw shrimp as pre-cooked shrimp is more likely to overcook. Look for peeled and deveined shrimp. If you buy frozen, thaw and pat them dry before starting.
- Serve immediately. Firecracker shrimp is best served fresh out of the pan! The longer it sits, the less crispy the coating will be.
What to Serve with Firecracker Shrimp
The great thing about this firecracker shrimp recipe is that you can serve it alone, or with all kinds of delicious sides to make it a full meal.
Here are some of my favorite sides:
- Panda Express fried rice
- Plain rice
- Couscous or quinoa
- Roasted potatoes
- Cool dipping sauces
- Stir-fried veggies
Since it’s spicy, I usually serve it with something mild to help balance the dish. But you can totally turn up the heat if you want!
How to Store
The good news is that this recipe keeps well in the fridge and the freezer. So, leftovers are not a problem!
Here’s everything you need to know about storing and reheating firecracker shrimp.
To Store: Transfer cold leftovers to an airtight container and keep in the fridge for up to 5 days.
To Freeze: Freeze the shrimp in a single layer on a baking tray until solid. Then place them in a freezer bag for up to 3 months. Do not freeze pre-frozen shrimp!
To Reheat: Thaw frozen shrimp in the fridge overnight. Reheat firecracker shrimp under the broiler for about 10 minutes at 400 degrees.
More Shrimp Recipes
Greek Shrimp Saganaki (With Tomatoes and Feta)
Cajun Shrimp
Easy Shrimp Alfredo
Honey Walnut Shrimp
Red Lobster Shrimp Scampi
Firecracker Shrimp
4
servings25
minutes6
minutes263
kcalFirecracker shrimp is a dish that lives up to its name. It’s bursting with explosive flavors and a delightfully meaty bite that’s perfect for parties.
Ingredients
2 tablespoons olive oil, plus more for cooking
1 teaspoon fresh garlic, minced
1/2 teaspoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon sriracha sauce (or to taste)
1 pound large shrimp with tails on, peeled and deveined
1/4 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
2 green onions, thinly sliced for garnish
sesame seeds for garnish, optional
Instructions
- In a large bowl, whisk the olive oil, garlic, ginger, soy sauce, honey, and sriracha until well blended.
- Add the shrimp, stir until evenly coated, then cover and marinade in the fridge for 10-15 minutes.
- In a shallow dish, mix the flour, cornstarch, salt, and pepper. Remove the shrimp from the marinade, allowing the excess to drip off. Then, dredge (coat) each shrimp on both sides in the flour mixture, shaking off any excess.
- Warm a large skillet over medium-high heat, and add enough oil to coat the bottom of the pan. When hot, add the shrimp in a single layer, working in batches if needed. Fry for 2-3 minutes on each side or until the shrimp are golden brown and crispy.
- Transfer the cooked shrimp to a serving platter, sprinkle with sliced green onions and sesame seeds (if using), serve, and enjoy!
Notes
- Avoid overcrowding the pan, or the shrimp will steam instead of fry. Work in batches if necessary.
- This recipe is easily adaptable to your pantry staples. Swap sweet chili or hoisin sauce for the sriracha. Or add chopped vegetables like bell peppers or broccoli to bulk it out.
Can you use a deep fryer instead of pan frying? Thanks
Hi Jeff! I’ve never tried it but I don’t see why not.
They would only need about 2-3 minutes in the oil 🙂