Firecracker Shrimp Recipe

Introduction

Firecracker Shrimp is a crispy, flavorful dish with a perfect balance of spicy, sweet, and savory notes. Quick to prepare and sure to impress, it’s perfect as a snack, appetizer, or main served over rice.

Ingredients

• 1 lb large shrimp, peeled and deveined, tails on
• 2 tbsp olive oil (plus more for frying)
• 1 tsp fresh garlic, minced
• ½ tsp fresh ginger, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sriracha (or more to taste)
• ¼ cup all-purpose flour
• ¼ cup cornstarch
• ¼ tsp salt
• ¼ tsp black pepper
• 2 green onions, thinly sliced (for garnish)
• Sesame seeds (optional garnish)

Instructions

1. Step 1: In a large bowl, whisk together 2 tablespoons olive oil, minced garlic, minced ginger, soy sauce, honey, and sriracha. Add the shrimp and toss to coat. Cover and marinate in the refrigerator for 10 to 15 minutes.
2. Step 2: In a shallow bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Remove shrimp from the marinade, letting excess drip off, then dredge the shrimp in the flour mixture. Shake off any extra coating.
3. Step 3: Heat a bit of olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and fry for 2 to 3 minutes per side until golden and crispy. Fry in batches if necessary to avoid overcrowding.
4. Step 4: Transfer the cooked shrimp to a plate. Garnish with sliced green onions and sesame seeds if desired. Serve hot with your favorite dipping sauces or over rice.

Tips & Variations

• For extra heat, increase the amount of sriracha or add a pinch of cayenne pepper to the dredge mixture.
• Try substituting honey with maple syrup or brown sugar for a different sweetness profile.
• Use a neutral oil with a high smoke point, like canola or peanut oil, for frying if preferred.
• Adding a squeeze of fresh lime juice just before serving brightens the flavors wonderfully.

Storage

Store leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain crispiness. Avoid microwaving as it may make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just make sure to thaw them completely and pat dry before marinating to avoid excess moisture.

What can I serve with Firecracker Shrimp?

This dish pairs beautifully with steamed rice, a fresh green salad, or even tucked inside tacos for a spicy seafood twist.

Firecracker Shrimp Recipe

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★★★★★

4.8 from 77 reviews

Firecracker Shrimp is a flavorful and crispy dish featuring large shrimp marinated in a spicy-sweet sauce, dredged in a light flour and cornstarch coating, then pan-fried to golden perfection. Garnished with green onions and sesame seeds, it’s a perfect appetizer or main served hot with dipping sauces or rice.

• Author: lucas
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian-inspired

Ingredients

Scale 1x2x3x

Marinade

• 1 lb large shrimp, peeled and deveined, tails on
• 2 tbsp olive oil
• 1 tsp fresh garlic, minced
• ½ tsp fresh ginger, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sriracha (or more to taste)

Coating

• ¼ cup all-purpose flour
• ¼ cup cornstarch
• ¼ tsp salt
• ¼ tsp black pepper

For Frying and Garnish

• Olive oil (for frying, quantity as needed)
• 2 green onions, thinly sliced (for garnish)
• Sesame seeds (optional garnish)

Instructions

1. Marinate Shrimp: In a large bowl, whisk together 2 tablespoons of olive oil, minced garlic, ginger, soy sauce, honey, and sriracha until well combined. Add the peeled and deveined shrimp and toss to coat evenly. Cover the bowl and refrigerate for 10 to 15 minutes to allow the flavors to meld.
2. Prepare Dredge: In a shallow bowl, mix the all-purpose flour, cornstarch, salt, and black pepper thoroughly. This dry mixture will provide the shrimp with a light, crispy coating when fried.
3. Coat Shrimp: Remove the shrimp from the marinade, letting any excess liquid drip off. Dredge each shrimp in the flour and cornstarch mixture, ensuring each piece is evenly coated. Shake off any extra flour mixture to avoid clumps.
4. Fry Shrimp: Heat a generous amount of olive oil in a skillet over medium-high heat. When the oil is hot, carefully place the shrimp in a single layer, making sure not to overcrowd the pan. Fry each side for 2 to 3 minutes until the shrimp turn golden brown and crispy. Cook in batches if necessary, adding more oil as needed.
5. Serve: Transfer the cooked shrimp to a plate lined with paper towels to drain excess oil. Garnish with thinly sliced green onions and optional sesame seeds. Serve the firecracker shrimp hot, paired with dipping sauces or over steamed rice for a complete meal.

Notes

• Adjust the amount of sriracha to control the spiciness according to your preference.
• Make sure the oil is hot enough before frying to achieve a crispy texture without absorbing excess oil.
• Use fresh shrimp for the best flavor and texture.
• Work in small batches when frying to maintain the oil temperature and ensure even cooking.
• Rice vinegar or lime juice can be added to the marinade for a tangy twist.

Keywords: firecracker shrimp, spicy shrimp, fried shrimp, Asian shrimp recipe, crispy shrimp, appetizer, seafood