Firecracker Shrimp

These firecracker shrimp are the perfect appetizer for any occasion! These crispy shrimp tossed in a creamy, sweet and spicy sauce can be on your table in 20 minutes!

White bowl of firecracker shrimp over a bed of greens with a green onion garnish

These firecracker shrimp are addictive! What could be better than breaded and fried shrimp, coated in a creamy sauce that is sweet and spicy, all piled on top of a huge bowl of greens!

Up close shot of firecracker shrimp garnished with green onions

Choosing the shrimp

When it comes to shrimp, there are several choices you will need to make

  • wild caught or farm raised
  • fresh or frozen
  • shells on or shells removed
  • deveined or not deveined
  • size also known as count
Wild or Farm Raised

The consensus is that wild caught shrimp is the better choice. Depending on the farmer, there could be antibiotics, contaminants, and even pesticides in farm raised shrimp.

Fresh or Frozen

Most shrimp is frozen prior to arriving at your supermarket meaning that the “fresh” shrimp in the cooler has most likely been frozen and thawed. Generally speaking, frozen shrimp will be just as fresh once you thaw it.

shelled and deveined or not

You can buy shrimp with the shells removed that are already deveined or you can buy them with the shells on and devein them yourself.

Raw deveined shrimpIt’s not too difficult to remove the feet and shells and devein the shrimp. Just pull the little feet off with your fingers, using some kitchen shears cut down the back and remove the shell, then using a small knife cut down the back and remove the vein.

I recently stumbled across a shrimp deveining tool for less than $10. In just one quick movement, it removes the the feet, the shell, and the vein. A short video demonstration can be found here.

Shrimp Count

Lastly, there are different sizes of shrimp or different shrimp counts. The count simply refers to the number of shrimp it takes to make a pound.

A fairly standard shrimp count is 21-25, which is what I used for this recipe. The smaller the count, the larger the shrimp and the larger the count, the smaller the shrimp.

Chop sticks holding a piece of firecracker shrimpThe sauce

To make the sauce, mix together 1/2 cup mayonnaise, 1 Tbsp sweet chili sauce, 1/4 cup sriracha sauce, and 1/4 tsp salt and set aside.

How to Make the shrimp

In a dutch oven, heat enough oil to cover the shrimp, to 350 degrees. Coat the peeled and deveined shrimp in cornstarch. Add a few shrimp at a time to the oil and fry 2-3 minutes, until browned.

Artzy Foodie Tip: When frying, do not overcrowd the pan. The oil temperature will drop and your food will absorb the oil and become soggy.

Toss the fried shrimp in the sauce and serve over a bed of greens. Garnish with chopped green onions.

White bowl of firecracker shrimp with chopsticks

If you’re wanting a quick and easy appetizer that is absolutely delicious, these firecracker shrimp are just what you’re looking for!

You might also like:

Oven Roasted Shrimp

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Print Recipe
4.73 from 29 votes

Firecracker Shrimp

Crispy, fried shrimp tossed in a creamy, sweet and spicy sauce served over a bed of greens! This addictive appetizer can be prepared in just 20 minutes!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
4 Servings

Ingredients

  • 1/2 cup mayonnaise
  • 1 Tbsp sweet chili sauce
  • 1/4 cup sriracha
  • 1/4 tsp salt
  • 1 pound shrimp peeled and deveined
  • 1/2 cup cornstarch
  • 1-2 cups flavorless oil for frying
  • 2 cups greens
  • 2 green onions chopped

Instructions

  • Mix together the mayonnaise, sweet chili sauce, sriracha, and salt and set aside.
  • In a deep pan, heat enough oil to cover the shrimp, to 350 degrees.
  • Coat the shrimp in cornstarch. 
  • In small batches, add the shrimp to the oil and fry 2-3 minutes until browned.
  • Toss the fried shrimp in the sauce.
  • Put the greens in a bowl, top with the shrimp, and garnish with the green onions.

Notes

To save time, you can buy shrimp already peeled and deveined.
When frying, do not overcrowd the pan. The oil temperature will drop and your food will absorb the oil and become soggy.

Nutrition

Calories: 429kcal | Carbohydrates: 18g | Protein: 23g | Fat: 28g | Saturated Fat: 3g | Cholesterol: 297mg | Sodium: 1650mg | Potassium: 163mg | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 21.6mg | Calcium: 171mg | Iron: 2.8mg
Course: Appetizer
Cuisine: American
Keyword(s): Bang Bang Shrimp, Firecracker Shrimp
Recipe Author: Niki Medlin
Did you try this recipe?Tag @artzyfoodie and hashtag it #artzyfoodie!

12 thoughts on “Firecracker Shrimp”

  1. Oh my gosh, this is one of the best recipes. Myself and my family. Absolutely love firecracker shrimp. The sauce is amazing! We have been using this recipe for quite a few years. In fact, I am having it again tonight. It’s always requested. Great job!!

  2. 5 stars
    I really like the recipe and your blog. It does need a little more liquid. That can be anything from shrimp stock to ketchup depending on what you’re looking for or have in the kitchen. My husband loved it!

  3. 5 stars
    Thank you for this recipe. I was looking for a simple firecracker shrimp recipe for a while. This is the best one out there.

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