Firecracker Shrimp Recipe

Introduction

Firecracker Shrimp is a crispy, spicy treat that’s perfect for snacking or serving as an appetizer. Coated in crunchy panko and tossed in a tangy, spicy sauce, these shrimp deliver a burst of flavor with every bite.

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 another bowl, beat the egg until smooth.
3. Step 3: Place the panko breadcrumbs in a third bowl, ready for coating.
4. Step 4: Dip each shrimp first into the seasoned flour mixture, then into the beaten egg, and finally coat evenly with panko breadcrumbs. Set the coated 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 hot, approximately 350°F (175°C).
6. Step 6: Fry the shrimp in batches, cooking for 2-3 minutes on each side or until golden brown and crispy. Remove the shrimp and drain on paper towels to remove excess oil.
7. Step 7: In a small bowl, stir together the mayonnaise, sweet chili sauce, sriracha, and lime juice to make the spicy dipping sauce.
8. Step 8: Serve the crispy shrimp hot, either drizzled with the dipping sauce or with it on the side. Garnish with chopped fresh cilantro for a bright, fresh finish.

Tips & Variations

• For extra crunch, double-dip the shrimp through the egg and panko layers before frying.
• Swap sriracha for your favorite hot sauce to adjust the heat level.
• Try baking the shrimp at 425°F for 10-12 minutes as a lighter alternative to frying.
• Add a pinch of cayenne pepper to the flour mixture for an extra kick.

Storage

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F for 5-7 minutes to maintain crispiness. Avoid microwaving as it can 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, just be sure to thaw them completely and pat dry before coating to ensure the breading sticks well and fries crispy.

Is it possible to make this dish gluten-free?

Absolutely! Use gluten-free flour and panko breadcrumbs to accommodate gluten sensitivities without sacrificing texture.

Firecracker Shrimp Recipe

---

★★★★★

4.8 from 136 reviews

• Author: Sarah
• Total Time: 25 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

Firecracker Shrimp is a crispy and spicy appetizer featuring large shrimp coated in a seasoned breadcrumb crust, fried to golden perfection, and served with a zesty sweet chili sriracha dipping sauce. Perfect as a flavorful starter or party snack that combines crunch and heat in every bite.

---

Ingredients

Scale 1x2x3x

Shrimp 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

Dipping Sauce

• 1/2 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon lime juice

Garnish and Frying

• 1 tablespoon chopped fresh cilantro (for garnish)
• Vegetable oil (for frying, about 1/2 inch in skillet)

---

Instructions

1. Prepare the Flour Mixture: In a medium bowl, combine the all-purpose flour, paprika, garlic powder, salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed.
2. Beat the Egg: In a separate bowl, beat the large egg until smooth and well combined, preparing it for coating the shrimp.
3. Prepare the Breadcrumbs: Place the panko breadcrumbs in a third bowl, ready for the final coating step.
4. Coat the Shrimp: Dip each peeled and deveined shrimp first into the seasoned flour mixture, then into the beaten egg, and finally coat it evenly with the panko breadcrumbs. Set the coated shrimp aside on a plate while you heat the oil.
5. Heat the Oil: In a large skillet, pour about 1/2 inch of vegetable oil and heat 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, carefully fry the shrimp in the hot oil for 2-3 minutes on each side or until they are golden brown and crispy. Use tongs to turn them gently. Once done, remove the shrimp and drain on paper towels to remove excess oil.
7. Make the Dipping Sauce: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, and lime juice. Mix well until the sauce is smooth and evenly blended.
8. Serve: Arrange the crispy shrimp on a serving platter. Drizzle the spicy dipping sauce over the shrimp or serve it on the side for dipping. Garnish with chopped fresh cilantro for a bright, fresh finish.

Notes

• Adjust the amount of sriracha in the dipping sauce to control the heat level according to your preference.
• For a lighter version, you can bake the shrimp at 425°F (220°C) for about 10-12 minutes instead of frying, though frying gives the best crispiness.
• Ensure the oil temperature remains around 350°F to avoid greasy shrimp; too cool and the shrimp will absorb oil.
• Panko breadcrumbs provide extra crunch; regular breadcrumbs can be used but will be less crispy.
• Serve immediately for best texture and flavor as the shrimp tend to lose crispiness when cooled.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: Firecracker Shrimp, Crispy Shrimp, Spicy Shrimp, Fried Shrimp, Appetizer, Party Snack, Seafood