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My firecracker shrimp recipe is one of my family’s favorite quick and easy meals. The shrimp is lightly breaded to be extra crispy, with firecracker sauce in every bite. Enjoy the shrimp as an appetizer or over rice for an easy dinner.
Table of Contents
I’m not kidding when I say I make firecracker sauce every week. It’s the signature ingredient in firecracker chicken and firecracker meatballs, and more recently, shrimp.
The shrimp is lightly breaded and fried until crispy. It’s then tossed through a sweet and savory sauce with just the right amount of heat. I’ve made this for others who have a low spice tolerance, and it was fine as is, but if you are a spice fiend, you can definitely amp it up more.
Firecracker Shrimp Recipe Highlights
- Quick and easy: Even with the frying, this dish takes less than twenty minutes, which is a weeknight savior.
- Crispy shrimp: My breading mix is similar to pancake batter, which results in a super light and crispy batter every time.
- Healthy meal option: Unlike takeout-style shrimp, I only use a fraction of the oil to fry them. Paired with steamed rice and green veggies, it’s a balanced, wholesome meal (or over a shrimp bowl!).
Key ingredients
This isn’t the full list of ingredients (scroll down to the recipe card for those). But instead, just a few notes about the main ones:
- Shrimp. I like to use either large or extra-large shrimp that have been peeled and deveined. I often use frozen shrimp, too, and thaw it overnight.
- Flour and egg. These are mixed to form a thin, pancake-like batter. This will form the crispy coating on the shrimp.
- Oil. Please use an oil with a high-smoke point, like vegetable or peanut oil.
- Firecracker sauce. My sauce includes buffalo sauce, brown sugar (for that sweetness!), soy sauce, olive oil, fresh garlic, and fresh ginger.
How to make firecracker shrimp
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Whisk the egg and flour together. Fully coat the shrimp in it.
Step 2- Mix the sauce ingredients until combined.
Step 3- Heat oil in a skillet and fry the shrimp for 2-3 minutes, or until golden brown. Discard the excess oil, but keep the shrimp in the pan.
Step 4- Add the sauce to the pan and toss the shrimp to coat. Simmer until the sauce thickens, then serve warm.
Arman’s recipe tips
- For a thicker sauce, You can combine 1 tablespoon of cornstarch with 2 tablespoons of water (to make a ‘slurry’), then add this to the shrimp and sauce mixture. Give it a few minutes, and you’ll see the sauce thicken up considerably.
- If you’re not serving for a while, I suggest keeping the fried shrimp and sauce separate and then reheating both together. I’ve found that the shrimp can get mushy if it sits in the sauce for a while.
- Pat the shrimp completely dry. I know this sounds like common sense, but even a tiny bit of moisture left on the shrimp can affect how crispy it becomes.
- Fry in batches. If you use a smaller pan to fry the shrimp, I recommend doing it in batches. Overcrowding the pan will result in uneven cooking.
Storage instructions
To store: The leftover firecracker shrimp will stay fresh in an airtight container in the fridge for 2-3 days, but their texture will change slightly as they lose some crispiness.
Reheating: I suggest warming the leftovers on the stovetop over medium-high heat until warm, or microwaving for 30-45 seconds. I wouldn’t recommend the microwave as it will make the shrimp mushy.
Firecracker Shrimp
Ingredients
- 1 pound shrimp large or extra large, shelled and deveined
- 1/2 cup all-purpose flour
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons oil vegetable oil or peanut oil is best
Firecracker sauce
- 1/4 cup buffalo sauce
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
Instructions
- In a bowl, whisk together the flour and egg. If needed, add a little water until it is the texture of pancake batter.
- Pat the shrimp dry and season with salt and pepper. Dredge the shrimp in the batter, ensuring they are completely coated.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the shrimp and cook until golden on all sides. Discard the oil and keep the shrimp in the skillet.
- Combine the buffalo sauce, brown sugar, soy sauce, olive oil, ginger, and garlic in a bowl and pour over the shrimp.
- Cook for another 2-3 minutes, or until the sauce thickens.
Notes
- Try other hot sauces. Sriracha or sweet chili sauce can also be used to create a totally different flavor.
- Add citrus. For a brighter flavor, fold in fresh orange zest or a tablespoon of lime juice.
- Add veggies. Quickly satuté your favorite vegetables (I like bell peppers and onions) before frying the shrimp.
- Garnish. Top with chives, green onions, fresh cilantro, or toasted sesame seeds.
- Storage. Leftovers will keep well for up to one week in the fridge.
Nutrition
Frequently asked questions
Yes! I made it for some celiac friends, and the only changes I made to it was to use gluten-free all-purpose flour (Bob’s Red Mill is my go-to) and used tamari instead of the soy sauce (in the firecracker sauce). I really couldn’t tell the difference.
No, you don’t have to fry the shrimp. If you’re trying to cut calories, skip the dredging and frying and make my air fryer shrimp instead. Then, let the air-fried shrimp simmer in the firecracker sauce.
