Firecracker Shrimp is a crispy, golden treat with a perfect balance of sweet, spicy, and tangy flavors. Coated in a sauce made with sweet chili, Sriracha, and lemon, this dish brings a bold kick to your plate.
It’s a NOLA-inspired favorite that combines the crispiness of fried shrimp with a sauce that’ll have your taste buds dancing. Serve it over rice or fresh veggies for a simple yet flavorful meal.
From my food truck days to working in the kitchen, I’ve learned that using cornstarch for the shrimp coating is key. It helps create that perfect golden crunch while keeping the shrimp juicy inside. This technique is quick, easy, and always delivers.
Feel free to make it your own! Add extra heat with jalapeños or experiment with different veggies like bell peppers. Firecracker Shrimp is all about bold flavors, so get creative and enjoy!
Why I Love This Recipe?
- Quick and Easy: Ready in just 30 minutes, making it perfect for busy weeknights or impromptu gatherings.
- Flavor Explosion: The sweet and spicy sauce creates a mouthwatering experience that’s hard to resist.
- Versatile: Ideal as an appetizer, main course, or even a party snack.
- Crowd-Pleaser: Guaranteed to impress guests with its bold flavors and crispy texture.
- Customizable: Adjust the spice level to suit your taste preferences.
Firecracker Shrimp Recipe
Equipment
- Large saucepan
- Tongs or slotted spoon
- Paper Towels
- Measuring Spoons and Cups
Ingredients
- 1.83 pound medium shrimp peeled and deveined about 25 shrimp
- Kosher salt and freshly ground black pepper to taste
- 0.92 cup cornstarch
- 3.67 large eggs beaten
- 0.46 cup canola oil for frying
Sauce
- 0.92 cup sweet chili garlic sauce in the ethnic food aisle at the grocery store
- 5.5 tablespoons freshly squeezed lemon juice
- 3.67 tablespoons honey
- 1.83-3.67 tablespoons lemon zest
- 0.92 teaspoon Sriracha
- 0.92 teaspoon freshly grated ginger
- 0.92 teaspoon garlic salt
Instructions
- Heat canola oil in a large saucepan over medium-high heat.
- Season shrimp with salt and pepper, then coat with cornstarch.
- Dip each shrimp in beaten eggs just before frying.
- Fry shrimp in batches (4-6 at a time) for 2-3 minutes until golden brown. Drain on paper towels.
- Wipe the pan clean, then heat sweet chili sauce, lemon juice, honey, garlic, ginger, and Sriracha until boiling.
- Add shrimp back to the pan, toss to coat, and serve immediately over rice or veggies.
Nutrition
Tips that will ease your job!
- Pat the Shrimp Dry: Before seasoning and coating your shrimp, make sure to pat them dry with paper towels. This helps the cornstarch and egg mixture adhere better, leading to a crispier texture.
- Don’t Overcrowd the Pan: When frying the shrimp, avoid overcrowding the pan. Fry them in batches to ensure each shrimp gets that perfect golden-brown crunch. Overcrowding can lead to uneven cooking and soggy shrimp.
- Adjust the Spice: If you’re sensitive to heat, you can adjust the amount of Sriracha to your liking. Start with 1 teaspoon and taste the sauce before adding more for a customized spice level.
- Use Fresh Lemon: Freshly squeezed lemon juice and zest are key to brightening up the sauce. The zest adds an extra layer of lemony fragrance that really elevates the dish.
- Sauce Consistency: If you prefer a thicker sauce, let it simmer a bit longer. If you like it a bit more runny, just reduce the cooking time. Keep an eye on the texture as it simmers.
