Firecracker Shrimp Recipe

There's something irresistibly addictive about Firecracker Shrimp—crispy, golden shrimp tossed in a sweet, spicy, and creamy sauce that hits all the right notes. With every bite, you get a satisfying crunch followed by a zesty kick that'll keep you coming back for more.

The first time I tried this dish was at a local Asian fusion restaurant, and I was hooked. I knew I had to recreate it at home. Now it's our go-to appetizer for game nights, backyard BBQs, and even weeknight dinners when we need something fun and flavorful fast.

This recipe is a total crowd-pleaser—easy to make, loaded with bold flavors, and ready in under 30 minutes. Let’s dive in!

Why You’ll Love This Firecracker Shrimp

Get ready to meet your new favorite appetizer (or main dish, if you double the batch!). Firecracker Shrimp is more than just delicious—it's a smart, fast solution for anyone craving restaurant-quality food at home.

Fast and Fuss-Free
This dish comes together in just 25 minutes, making it ideal for weeknights or last-minute guests. You don’t need any fancy equipment or complicated techniques—just basic ingredients and a quick fry.

Incredible Flavor
Between the crispy coating and the creamy, spicy-sweet firecracker sauce, every bite is bursting with bold, mouth-tingling flavor. It’s the kind of appetizer that disappears fast—so make extra!

Budget-Friendly Gourmet
While it tastes like something from a high-end restaurant, this recipe is surprisingly affordable. A bag of shrimp, pantry staples, and a few condiments are all it takes to recreate this dish at a fraction of the dining-out cost.

Versatile Crowd-Pleaser
Serve it as a starter, pile it on rice for a full meal, or use it in lettuce wraps for a lighter option. This shrimp adapts to your mood—and your menu—effortlessly.

Ready to whip up your own spicy-sauced shrimp delight? Let’s break down what you’ll need.

Ingredient Notes

The beauty of Firecracker Shrimp lies in how a few simple ingredients come together to create something extraordinary. Here’s what makes this dish shine:

Large Shrimp
Use large or jumbo shrimp, peeled and deveined. I prefer leaving the tails on for a more dramatic presentation, but you can remove them if you prefer. Pat them dry before coating to ensure they get extra crispy when fried.

Cornstarch and Egg Coating
To get that irresistible crunch, we dip the shrimp in beaten egg, then coat them in cornstarch. This combo delivers a lighter, crispier texture than flour alone—perfect for letting the sauce cling just right.

The Firecracker Sauce
This sauce is the star of the show. Made from mayonnaise, sweet chili sauce, and a touch of sriracha, it’s creamy, spicy, sweet, and utterly addictive. If you want more heat, add a little extra sriracha or a pinch of crushed red pepper flakes.

Green Onions and Sesame Seeds
These final touches add flavor and visual flair. Sliced green onions give freshness and a mild bite, while toasted sesame seeds add a nutty crunch that rounds out the dish.

You’ll also need a deep skillet or heavy-bottomed pot for frying and a wire rack or paper towels for draining the shrimp after cooking.

How To Make This Firecracker Shrimp

Making Firecracker Shrimp is easier than you might think. Here’s how to do it, step by step.

Start by preparing your shrimp. If they’re frozen, thaw them thoroughly and pat dry with paper towels. This step is key to achieving that crispy coating—wet shrimp won't fry properly.

Next, get your dredging station ready. Crack a couple of eggs into a bowl and beat them lightly. In another bowl, add the cornstarch. Dip each shrimp into the egg, then coat evenly in cornstarch, shaking off the excess. Line them up on a plate while you heat the oil.

Pour about two inches of oil into a deep skillet or pot and heat to 350°F. Once hot, carefully fry the shrimp in batches, making sure not to overcrowd the pan. Cook for about 2–3 minutes per side or until golden and crispy. Remove and drain on a paper towel–lined plate or wire rack.

While the shrimp drain, whip up the sauce. In a large bowl, mix together the mayonnaise, sweet chili sauce, sriracha, and a pinch of salt. You can taste and adjust the spice level here.

Toss the hot shrimp in the sauce until each one is evenly coated. You want to work quickly while they’re still hot so the sauce slightly melts and clings beautifully.

Top with chopped green onions and a sprinkle of sesame seeds for the finishing touch. Serve immediately!

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Storage Options

Firecracker Shrimp is best enjoyed fresh and crispy, but leftovers can still be delicious with the right care.

For short-term storage, place any extra shrimp in an airtight container lined with a paper towel to absorb moisture. Store in the refrigerator for up to 2 days.

To freeze, place the fried (but un-sauced) shrimp in a single layer on a baking sheet. Once frozen solid, transfer to a freezer-safe bag. They’ll keep well for up to a month. Reheat straight from frozen in an air fryer or oven for best results.

When reheating, use a 375°F oven or air fryer for about 6–8 minutes until heated through and crispy again. Avoid the microwave—it'll turn your beautifully crispy shrimp soggy.

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Variations and Substitutions

One of the best things about Firecracker Shrimp is how easy it is to customize. Whether you’re working around dietary needs or just craving a twist, here are a few creative takes:

Baked or Air-Fried Version
Skip the deep frying by baking the coated shrimp at 400°F for 12–15 minutes or using an air fryer for a quicker, lower-fat option. You'll still get that crunch with less mess and oil.

Firecracker Chicken or Tofu
No shrimp? No problem! Use the same coating and sauce with bite-sized chicken pieces or crispy tofu for a delicious alternative that’s just as satisfying.

Gluten-Free Adaptation
Make it gluten-free by ensuring your sweet chili sauce and sriracha are certified GF. Swap out regular cornstarch with a trusted gluten-free brand.

Keto-Friendly Version
Skip the sweet chili and use a sugar-free alternative or make your own with monk fruit sweetener and vinegar. Replace cornstarch with almond flour or crushed pork rinds for the coating.

Add Veggies
Toss in crispy broccoli florets, snap peas, or shredded cabbage with the shrimp for a colorful, balanced plate. The sauce works beautifully on veggies too!

Don’t be afraid to get creative and make this dish your own. The sauce alone is worth experimenting with on everything from wings to noodles!

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