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Firecracker shrimp is one of my all-time favorite restaurant orders, and it tastes even better when I make it at home! This recipe uses lightly battered and pan-fried shrimp tossed in a sticky, sweet, and spicy Asian firecracker sauce.
I love recreating my favorite takeout dishes with shrimp, like General Tso’s shrimp and curried prawns. This firecracker shrimp is so easy to make, and turned out so full of flavor!
How much do you love the Panda Express firecracker shrimp recipe?! This much, right? Me, too!! I’ll tell you what: My firecracker shrimp recipe is spot on! Plump, juicy jumbo shrimp has never tasted better than when lightly battered, fried, and paired with a fiery sauce (see: bang bang shrimp). We piled this sweet and spicy firecracker shrimp over rice the other night, and it was too delicious. It’s like Panda Express, but better!
Why I Love This Firecracker Shrimp Recipe
- Quick. This homemade firecracker shrimp takes all of 30 minutes and needs just one skillet on the stovetop.
- Flavor-packed. You don’t earn the title of “firecracker” without some cracking flavor. Firecracker sauce packs a delicious punch of chili, garlic, ginger, and zesty lime. It’s not unbearably hot, and there’s just enough spice to keep you craving more.
- Versatile. I’ll gladly eat a whole plate of firecracker shrimp on its own as a spicy appetizer. As a meal, it’s great over rice or noodles, or I’ll tuck it into lettuce wraps for a light lunch.
Ingredients You’ll Need
This recipe is great to adapt depending on how fiery you like your firecracker shrimp. It’s also easy to make a mild version if you’re cooking for kids, or if heat isn’t your thing.
I’ve included tips and suggestions in the ingredient notes here. Be sure to scroll to the recipe card for a printable list with amounts.
Firecracker Sauce
- Sweet Chili Sauce – Choose your preferred brand and heat level depending on how hot you like your shrimp.
- Lime Juice – Freshly squeezed.
- Soy Sauce – Feel free to substitute soy sauce for tamari or coconut aminos if needed.
- Seasonings – Onion powder, garlic powder, and ground ginger. If you’d prefer to replace the dried seasonings with fresh herbs, finely mince 1 small onion, 4 garlic cloves, and 4 tablespoons of fresh ginger.
- Lemon – Just the zest. I like to squeeze some of the leftover lemon over the shrimp when serving, though.
- Sriracha – Or your favorite chili sauce. Feel free to add more or less to taste, or leave it out for a mild sauce.
For the Shrimp
- Cornstarch – To coat the shrimp before frying. This is an easy technique called “velveting” used in Asian restaurants for shrimp stir fry and helps create tender, juicy shrimp.
- Shrimp – I love jumbo shrimp since they’re easier to handle and stay super juicy. Remember to peel and devein the shrimp first, and take the tails off if you’d like (I sometimes ask my local fishmonger to do this!). Frozen shrimp will also work in this recipe, just be sure to thaw and drain them well.
- Eggs – Lightly beaten.
- Oil – Vegetable oil (like canola oil) with a high smoke point, for frying.
- Green onions and fresh cilantro – These are optional, but they make a great garnish.
How to Make Firecracker Shrimp
Follow these short steps to make this easy homemade firecracker shrimp. The printable instructions are in the recipe card!
- Make the sauce. To start, whisk together the ingredients for the sauce and set that aside.
- Dredge the shrimp. Meanwhile, give the shrimp a good toss with cornstarch, salt, and pepper to coat.
- Fry. Heat some cooking oil in a heavy skillet. One at a time, you’ll dip the shrimp into an egg wash and then add them to the skillet. They’ll fry quickly, about 30 seconds per side.
- Put it all together. Lastly, the shrimp goes back into the skillet along with the prepared sauce. Toss until the firecracker shrimp is coated and glossy, garnish with chopped green onions and cilantro, and then serve over rice!
Tips and Variations
- Size matters. I use jumbo shrimp, but shrimp comes in many sizes, from king prawns to small cocktail shrimp. Smaller shrimp will cook faster so keep an eye on them while they fry.
- Fry in batches. I usually fry no more than 6 shrimp at a time. Overcrowding the skillet reduces the oil temperature, and the shrimp won’t fry as evenly.
- Drain the fried shrimp. A slotted spoon works great to fish the fried shrimp out of the hot oil. Afterward, place the cooked shrimp onto paper towels to drain the excess oil.
- Different protein. Technically, you can use this firecracker sauce and frying method with any protein you’d like. Firecracker chicken? Yum! Firecracker meatballs? I know what I’m making next!
Serving Suggestions
I’ll serve this saucy firecracker shrimp over white rice, fried rice, or teriyaki noodles for an easy Asian-inspired dinner. It’s great with a crunchy sesame cucumber salad on the side, or my family-favorite crab rangoon and crispy spring rolls cooked in the air fryer.
You can also serve firecracker shrimp as the perfect appetizer with a side of sweet chili sauce for dipping and a sprinkle of sesame seeds.
Storing and Reheating Leftovers
- Refrigerate. Store the shrimp in an airtight bag or container and keep it in the fridge for up to 3 days.
- Reheat. I like to reheat firecracker shrimp in a skillet, or the oven. The microwave tends to make the batter soggy and the shrimp inside rubbery.
- Freeze. You can also freeze your leftover firecracker shrimp for up to 3 months. Defrost the shrimp in the fridge before reheating.
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Firecracker Shrimp
Ingredients
For the sauce
- ⅔ cup sweet chili sauce
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons soy sauce
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Zest of 1 lemon
- ½ tablespoon sriracha, more if you like things spicy
For the shrimp
- ¾ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound jumbo shrimp, peeled and deveined (tail on or off)
- 3 eggs, beaten
- ½ cup vegetable oil, more as needed
Instructions
- Prep the sauce. In a small mixing bowl, whisk together the sweet chili sauce, lime juice, soy sauce, onion powder, garlic powder, ground ginger, lemon zest, and sriracha. Set aside.
- Prepare your dredging station. Add the cornstarch, salt, and pepper to a large mixing bowl and whisk it together. Then, add the eggs to a smaller mixing bowl.
- Dredge. Toss the shrimp in the bowl with the cornstarch until each shrimp is thoroughly coated.
- Fry. In a large heavy-bottomed pan, heat the oil over medium-high heat until shimmering. Dip each shrimp in the beaten egg and shake lightly to get rid of any excess. Place the shrimp in the frying pan, 6 at a time. Fry for 1 ½ minutes, flipping halfway through. Use a slotted spoon to transfer the shrimp to a plate lined with paper towels. Repeat with the remaining shrimp, adding fresh oil as needed. Do not turn off the burners.
- Put it all together. Add the sauce to the skillet and cook for 1 minute before adding the shrimp. Toss the shrimp in the sauce until thoroughly coated and then remove the skillet from the heat.
- Serve. Serve over white rice.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
