Firecracker Shrimp

Cooked shrimp in a skillet garnished with cilantro and lime leaves.

5 from 1 vote

Firecracker Shrimp

Firecracker shrimp is fried until crispy and then tossed in a sweet and fiery Asian-style sauce. Serve it over rice for a tasty, flavor-packed dinner!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Dinner

Cuisine: Asian

Keyword: firecracker shrimp, firecracker shrimp recipe

Servings: servings

Author: Katerina Petrovska

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