Firecracker Shrimp Recipe: A Spicy and Delicious Dish

Every cook needs a few cornerstone recipes in their books, for special occasions. That’s why we're crazy about this firecracker shrimp recipe, because it's just more than ideal for times like those. It's simple, but significant. It’s a pretty good sign that shows you care.

Unlike shrimp scampi or shrimp fries, the firecracker shrimp recipe requires some know-how and a lot of ingredients, especially when it comes to preparing the sauce. It only takes thirty minutes to make, with a texture so crunchy that you’ll lick your fingers. Honey adds a bit of sweetness, while sriracha and vinegar provide multiple layers of depth. It’s sour, spicy, and sweet at the same time. Let’s take a look.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tips
• Firecracker Shrimp Recipe
• Comments

Ingredients

1. The sauce

• Lime juice — 2 ½ tbsp.
• Chili garlic sauce — ¼ cup.
• Sriracha — 1 tbsp.
• Soy sauce — 2 tbsp.
• Honey — 3 tbsp.
• Garlic — 2 cloves, minced.
• Ground ginger — 1 tbsp.

2. The shrimp

• Canola oil.
• Shrimp — 2 pounds, peeled and deveined.
• Cornstarch — ⅓ cup.
• Eggs — 2 pcs., large.
• Salt and pepper — to taste.

Instructions

1. Whisk together the sauce ingredients in the mixing bowl, combining well.

2. Set the mixing bowl aside.

3. Carefully coat the shrimp in cornstarch.

4. Whisk two eggs in a bowl, and dip the shrimp in the eggs.

5. Dip and coat the shrimps. Rinse and repeat. Don’t forget to add salt and pepper.

6. Heat the oil in a skillet.

7. Transfer the shrimp to the skillet.

8. Cook until the shrimp turns pink. Flip it every once in a while to make sure both sides are equally cooked.

9. Once the shrimp is cooked, transfer it to a plate.

10. Transfer the mixed sauce ingredients to the skillet.

11. Bring it to a boil, and add the shrimp on top.

12. Coat the shrimp in boiling sauce, and remember to flip it every once in a while.

13. Serve with your preferred toppings.

Substitutions

• Sweet chili sauce — Our firecracker shrimp recipe contains both chili garlic sauce and sriracha. If you cannot handle spicy foods, try replacing chili garlic sauce with sweet chili sauce.

• Rice vinegar — If you’re short on lime juice, rice vinegar will do the job. Although these two are not always interchangeable, in this case you can go substitute lime juice for rice vinegar, using a 1/1 ratio.

• Breadcrumbs — Cornstarch plays a crucial role in this firecracker shrimp recipe. If you find that you’re short on cornstarch, replace it with breadcrumbs. Not only will your shrimp still be crunchy, but if you decide to go with panko breadcrumbs, it will also be crunchier.

Variations

• Make shrimp tacos — If this firecracker shrimp recipe is not spicy enough for you, combine it with your preferred fillings in a tortilla, and you will have the shrimp tacos in no time. If you’d rather go this way, we recommend trying this smooth avocado cream with it.

• Not enough carbs? — If you think this firecracker shrimp recipe lacks some carbs, go ahead and wrap them in arepas or quesadillas. Add some veggies too.

Equipment

• Medium-sized mixing bowl.

• Measuring cups and spoons.

• Whisk.

• Large skillet.

Storage

• You can store any leftovers in an airtight container in your fridge, for up to a week. If you want a longer preservation time, freeze the leftovers and enjoy them for the next three months or so.

Tips

• Buying the shrimp — Buying peeled and deveined shrimp should always be a priority. It is better to buy extra-large ones, which will come in between 26-30 shrimps. Buying extra-large is not really about the quantity, but mostly about the size of the shrimp.

• Use canola oil — This one is perhaps one of the most commonly used cooking oil, along with olive oil. Although these two oils are actually interchangeable in most cases, olive oil can be too strong for the firecracker shrimp recipe.

• Use sriracha sparingly — Sriracha will be responsible for the high-heat nature of this firecracker recipe, so use it sparingly.