Firecracker Shrimp Recipe

Introduction

Firecracker Shrimp is a crispy, spicy delight that’s perfect as an appetizer or a snack. Coated in crunchy panko and tossed in a zesty, creamy sauce, these shrimp pack a flavorful punch that’s sure to impress your guests.

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 coating.
4. Step 4: Dip each shrimp first into the flour mixture, then into the beaten egg, and finally coat thoroughly with the 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 they turn golden brown and crispy. Remove the shrimp and drain on paper towels.
7. Step 7: In a small bowl, mix together the mayonnaise, sweet chili sauce, sriracha, and lime juice to make the spicy dipping sauce.
8. Step 8: Serve the crispy shrimp hot, drizzled with the dipping sauce or with the sauce on the side, garnished with chopped fresh cilantro.

Tips & Variations

• For extra crunch, double coat the shrimp by repeating the egg and panko steps.
• Adjust the sriracha amount to control the heat level of the dipping sauce.
• Try swapping shrimp with small scallops or chicken strips for a different twist.
• Use fresh lime juice for a brighter, fresher flavor in the sauce.

Storage

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 350°F (175°C) 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 bake the shrimp instead of frying?

Yes, you can bake the shrimp at 400°F (200°C) for 10-12 minutes or until crispy, flipping halfway through. Baking is a healthier alternative but may be slightly less crunchy.

What type of shrimp is best for this recipe?

Large shrimp (such as 16-20 count per pound) work best as they have enough size for a satisfying bite and hold up well during frying.

Firecracker Shrimp Recipe

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★★★★★

4.4 from 131 reviews

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

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Description

Firecracker Shrimp is a crispy, flavorful appetizer featuring large shrimp coated in a seasoned flour and panko breadcrumb mixture, deep-fried to golden perfection, and served with a spicy, tangy mayo-based dipping sauce. Garnished with fresh cilantro, this dish combines a satisfying crunch with a deliciously bold sauce that delivers a perfect balance of heat and sweetness.

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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
• 1 tablespoon chopped fresh cilantro (for garnish)
• Vegetable oil (for frying)

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Instructions

1. Prepare the flour mixture: In a medium bowl, combine the all-purpose flour, paprika, garlic powder, salt, and black pepper. Stir well to evenly distribute the spices.
2. Beat the egg: In a separate bowl, beat the large egg until smooth, which will help the breadcrumb coating adhere to the shrimp.
3. Set up breading station: Place the panko breadcrumbs into a third bowl, ready for coating the shrimp.
4. Coat the shrimp: Dip each peeled and deveined shrimp first into the seasoned flour mixture, shaking off the excess. Then dip into the beaten egg, followed by coating with panko breadcrumbs. Lay the coated shrimp on a plate and set aside.
5. Heat the oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat until the oil reaches approximately 350°F (175°C) and is hot enough for frying.
6. Fry the shrimp: Cook the shrimp in batches, frying each side for 2-3 minutes or until the shrimp turn golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature. Remove the shrimp with a slotted spoon and drain on paper towels.
7. Mix the dipping sauce: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, and lime juice. Stir until smooth and well blended to create a creamy, spicy-sweet sauce.
8. Serve: Plate the crispy firecracker shrimp and drizzle the dipping sauce on top or serve it alongside. Garnish with chopped fresh cilantro for a fresh, vibrant finish.

Notes

• Adjust the amount of sriracha in the sauce to control the spice level.
• For a lighter option, substitute mayonnaise with Greek yogurt, though the flavor and texture will be slightly different.
• Ensure oil is at the correct temperature (around 350°F) before frying to achieve a crispy exterior without absorbing excess oil.
• Serve immediately after frying for the best texture and flavor.
• Use fresh shrimp for the best taste; frozen shrimp should be fully thawed and patted dry before coating.

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

Keywords: firecracker shrimp, fried shrimp, spicy shrimp appetizer, crispy shrimp, shrimp with dipping sauce