How long it takes: 21 minutes Equipment you’ll need: skillet, small mixing bowls Servings: 3 to 4 servings So this is my version of firecracker shrimp: succulent shrimp quickly pan-fried and tossed with a sticky, sweet, spicy, and tangy sauce. All the flavors are balanced perfectly to create a dish that’s guaranteed to be a hit. Serve it over steamed rice to make it a meal, or on toothpicks for an appetizer!
Reasons to Love Firecracker Shrimp
Quick and easy. Shrimp is always a good idea for a weeknight dinner because it cooks up lightning fast. It also feels a little bit special—it’s not the same old baked chicken breast you make week after week! (You’ll also love my kung pao shrimp, creamy coconut shrimp, and spicy garlic shrimp.) Big flavors. The sauce for this firecracker shrimp is sweet, spicy, tangy, and savory all at once. Firecracker shrimp explodes with flavor! (Sorry, couldn’t resist the pun.) Customizable heat level. You can adjust the amount of sriracha in the sauce to make it as mild or as spicy as you like. If you’re cooking for picky eaters, just add a little squirt when you’re cooking and add more sriracha to taste on the portions for more adventurous palates. Versatile. This recipe can be served as an appetizer, a main course, or added to salads, meal bowls, or tacos.
Ingredient Notes
Large Shrimp: You can use either fresh or thawed frozen shrimp for this recipe. You’ll need about one pound of peeled and deveined shrimp. I prefer tails-off. Cornstarch: Cornstarch has a dual role in this recipe. It’s added to the seasoning mix for the shrimp. A light coating of cornstarch helps meat retain moisture and crisp up. Cornstarch is also used as a thickening agent in the sauce. Seasoning: Simple pantry seasonings (garlic powder, salt, pepper) flavor the shrimp but the sauce is the main flavor agent. Olive Oil: Choose an oil that has a fairly high smoke point for flash-frying the shrimp. Sweet Chili Sauce: This bottled sauce is the base component of firecracker shrimp and can be found in the Asian section of most grocery stores. It’s sweet, spicy, and addicting. Sriracha Sauce: Another popular bottled sauce, sriracha is spicy and a bit garlicky. It adds the “firecracker” aspect to the shrimp. Add as much as you like! Apple Cider Vinegar: A splash of vinegar gives the sauce a tangy profile. If you prefer, rice wine vinegar is a good choice, too. Honey: Sticky sweet honey helps balance the tanginess and heat. Garlic: I like to use freshly minced or pressed garlic. You can add more if you’d like your shrimp more garlicky. Soy Sauce: Choose low sodium soy sauce, if you prefer, or substitute tamari for a gluten-free option. Lime Juice: A squeeze of fresh lime really perks up the flavor. Optional Garnishes: Choose any one (or all) of the following: fresh cilantro, sesame seeds, and green onions.
How to make Firecracker Shrimp
Prep shrimp. Thaw the shrimp if you’re using frozen shrimp. Put the shrimp in a colander and run cold water over it until it’s thawed. With paper towels, pat the shrimp dry as much as possible. This is important because added moisture causes the shrimp to steam instead of getting a good sear. Make sauce. Whisk together all of the ingredients for the sauce in a small bowl. Set the sauce aside for now. Season shrimp. In a bowl or large zip-top bag, toss the shrimp with the cornstarch, garlic powder, salt, and black pepper until it’s evenly coated. Cook shrimp. Heat the oil in a large skillet set over medium high heat. When the pan is hot, cook the shrimp in a single layer for a minute or two on each side, or until they turn pink and curl into a C shape. They’ll cook a bit more when you add the sauce. Cook sauce. Whisk the sauce again to make sure the cornstarch hasn’t settled to the bottom, and pour the sauce into the pan with the shrimp. Simmer over medium low heat until the sauce turns clear, thickens a bit, and coats the shrimp. This will take just a couple of minutes, max. Serve. Garnish with chopped cilantro, sesame seeds, and/or sliced green onions, if desired, and serve the firecracker shrimp over rice or with toothpicks.
Helpful Tips
Pat the shrimp dry. Removing excess moisture from your shrimp will help the seasoning stick. It also helps you get a good sear on the shrimp. Don’t overcrowd the pan. Cooking the shrimp in a crowded pan can result in steaming rather than frying. We don’t want that! Work in batches if needed to ensure each shrimp gets that perfect sear. Prep before you start. You really do need to have the sauce mixed and ready to go because shrimp cooks quickly. If you have to make the sauce while the shrimp is already cooking, it’s very likely that your shrimp will be overcooked. This also goes for sides. Make sure your side dishes are almost ready to serve before you start cooking the shrimp.
Serving Ideas
Grains: Try jasmine rice, coconut rice, or fried rice. In addition to rice, you can serve firecracker shrimp over Instant Pot quinoa or cauliflower rice (okay, that’s not a grain, but you get the idea). If you’re into fusion cuisine, try firecracker shrimp on creamy polenta, somewhat like shrimp and grits. Vegetables: Stir-fried vegetables, steamed broccoli, or sautéed cabbage are all delicious options for bulking up your meal. Salad: For a lighter option, serve firecracker shrimp over an Asian-inspired salad like cabbage salad with honey lime dressing or my Asian salad recipe. Noodles: You can make extra sauce and toss it (and the shrimp) with your favorite Asian noodles, or serve the shrimp over sweet potato noodles.
Storing & Reheating Leftovers
Refrigerate: Store leftover firecracker shrimp in an airtight container in the refrigerator for up to 3 days. You can freeze cooked shrimp for up to a month but it’s not ideal so I don’t recommend it. Reheat: Add a splash of water, chicken broth, or extra sauce to a skillet set over medium heat and cook until heated through, about 3 to 5 minutes. The microwave also works but it’s not the best method, so avoid it if you can! Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #81. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly. Quick-Start Guide!
