Firecracker Shrimp Recipe

Introduction

Firecracker Shrimp is a crispy, spicy treat perfect for appetizer lovers who enjoy a little kick. These golden shrimp are coated in a crunchy breadcrumb crust and served with a flavorful, tangy sauce that balances heat and sweetness.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1 cup panko breadcrumbs
• 1/2 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro (for garnish)
• Vegetable oil (for frying)

Instructions

1. Step 1: In a medium bowl, combine the flour, paprika, garlic powder, salt, and black pepper. Mix well to create the seasoned flour mixture.
2. Step 2: In a separate bowl, beat the egg until smooth.
3. Step 3: Place the panko breadcrumbs in a third bowl for easy dredging.
4. Step 4: Dip each shrimp first into the flour mixture, shaking off any excess, then into the beaten egg, and finally coat evenly with the panko breadcrumbs. Set the prepared shrimp aside on a plate.
5. Step 5: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches around 350°F or is hot enough for frying.
6. Step 6: Fry the shrimp in batches, cooking for 2 to 3 minutes on each side or until they turn golden brown and crispy. Remove shrimp with a slotted spoon and drain on paper towels.
7. Step 7: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice to create the spicy dipping sauce.
8. Step 8: Serve the crispy shrimp hot with the dipping sauce either drizzled on top or on the side. Garnish with fresh chopped cilantro before serving.

Tips & Variations

• Adjust the amount of sriracha in the sauce to control the heat level according to your preference.
• For extra crunch, double coat the shrimp by repeating the egg and breadcrumb step.
• Use fresh lime juice for the best flavor in the dipping sauce.
• Try swapping cilantro for fresh basil or green onions if you prefer a different herb garnish.

Storage

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or air fryer to maintain crispiness—avoid microwaving to prevent sogginess. The dipping sauce keeps well for up to 3 days refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the shrimp instead of frying?

Yes, you can bake the shrimp on a greased baking sheet at 400°F for 10-12 minutes, turning halfway through. The shrimp won’t be as crispy but still delicious.

What can I substitute for sweet chili sauce?

If you don’t have sweet chili sauce, you can mix honey with a little chili garlic sauce or sriracha to mimic the sweet and spicy flavor.

Firecracker Shrimp Recipe

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★★★★★

4.7 from 121 reviews

Crispy, spicy Firecracker Shrimp coated in a crunchy panko crust and served with a zesty sweet chili sriracha dipping sauce. This delicious appetizer combines bold flavors with a satisfying crunch, perfect for parties or a tasty snack.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

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Shrimp and Coating

• 1 pound large shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1 cup panko breadcrumbs
• Vegetable oil (for frying)

Dipping Sauce

• 1/2 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro (for garnish)

Instructions

1. Prepare the flour mixture: In a medium bowl, combine the all-purpose flour, paprika, garlic powder, salt, and black pepper. Mix well to evenly distribute the spices.
2. Beat the egg: In a separate bowl, beat the egg until smooth and slightly frothy, ready for dipping the shrimp.
3. Prepare the breadcrumb coating: Place the panko breadcrumbs in a third bowl, ensuring they are ready to coat the shrimp after dipping.
4. Coat the shrimp: Dip each shrimp first into the flour mixture, ensuring a light, even coat. Then dip into the beaten egg, and finally coat thoroughly with the panko breadcrumbs. Place the coated shrimp on a plate and set aside.
5. Heat the oil: Pour vegetable oil into a large skillet to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C), ensuring it is hot enough for frying.
6. Fry the shrimp: Working in batches to avoid overcrowding, fry the shrimp for 2-3 minutes on each side or until golden brown and crispy. Remove the shrimp from the oil and drain on paper towels to remove excess oil.
7. Make the dipping sauce: In a small bowl, mix together the mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth and well combined to create a flavorful dipping sauce.
8. Serve: Arrange the crispy fried shrimp on a serving plate. Drizzle the spicy dipping sauce on top or serve it on the side. Garnish with chopped fresh cilantro for a burst of color and freshness.

Notes

• Adjust the amount of sriracha in the dipping sauce to control the spice level to your preference.
• Ensure the oil temperature is consistent to achieve an even, crispy coating on the shrimp.
• Panko breadcrumbs give a lighter, crunchier texture compared to regular breadcrumbs.
• Use peeled and deveined shrimp for easier eating and better texture.
• Serve immediately after frying for the best crispness.

Keywords: Firecracker Shrimp, Fried Shrimp, Spicy Shrimp, Appetizer, Crispy Shrimp, Panko Shrimp, Sweet Chili Sauce, Party Food