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Firecracker shrimp brings fireworks to your meal with crispy bites full of flavor Every mouthful features plump shrimp tossed in a zippy marinade and wrapped in a light crunchy crust You can pull this off on a weeknight and still impress any friends who drop by
The very first time I threw this together, everyone polished it off in no time My buddies always bug me for the secret after tasting it once
Tasty Ingredients
- Sesame seeds: for a hint of crunch and extra flair Go with lightly toasted ones for best flavor
- Green onions: slice up some for topping Check for bright green color
- Salt and pepper: use for seasoning your mix
- Cornstarch: adds that ultra-crisp bite Make sure it’s smooth and powdery
- Flour: coats the shrimp just right Pick unbleached if you like it lighter
- Sriracha: packs gentle spice Adjust heat just how you want it
- Honey: adds a splash of sweetness Raw honey kicks up the flavor
- Soy sauce: builds a deep, umami backbone Try low-salt if you’re watching sodium
- Garlic and ginger: punch things up with bright sharpness Use garlic that feels firm and ginger with tight skin
- Olive oil: locks in moisture and helps crisp Skip the regular kind and go extra virgin
- Big shrimp: peeled, deveined, and fresh or frozen They cook fast and soak up the marinade Look for glossy color when buying
Easy-to-Follow Steps
- Finish and Serve:
- Move shrimp from the hot pan onto some kitchen towels to lose excess oil Arrange them on your favorite plate Scatter with green onion and a shower of sesame Feel free to dip into extra sauce or pile on some warm rice
- Get Frying:
- Pour a slick layer of olive oil in your skillet and bring to medium-high until it’s shimmering Drop shrimp in a single layer and leave plenty of space so they don’t steam Sear for 2-3 minutes each side till they’re crisp and golden Fry just a few at a time for awesome crunch
- Coat the Shrimp:
- Grab shrimp out of the marinade and let any drips fall back in Carefully press into your flour mix on both sides Shake off any clumps so nothing gets mushy
- Mix Your Dredge:
- Stir cornstarch, flour, black pepper, and salt in a shallow dish Squish any lumps with your fingers so it’s even and fine This’ll make the crunch
- Marinate Those Shrimp:
- Toss olive oil, sriracha, soy, garlic, ginger, and honey in one big bowl Whisk it until smooth and glossy Add shrimp and roll them in the mix Cover and chill that bowl for 10 or so minutes for next-level flavor
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That sriracha is just spicy enough so it won’t burn your mouth I always sprinkle extra sesame seeds for max crunch We made these for a big cookout and the plate was empty in minutes
How to Store It
Slip leftover shrimp in a sealed container and stash it in the fridge up to two days Warm them on the stove so they stay crisp Skip the microwave—it makes the breading soft Want to freeze some Shrimp dipped in flour coating (before cooking) go onto a tray and freeze Pop them into a freezer bag and fry straight from frozen—just give them an extra minute or so per side
Swaps and Options
No sriracha around Any chili sauce works Try sambal oelek for extra fire, or opt for chili garlic sauce for more depth Tamari stands in just fine for soy sauce if you need gluten-free Out of cornstarch Just sub in a bit more flour, though it won’t pack as much crunch
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How to Serve
Just eat them on their own as a snack, or spoon over jasmine rice with some crisp cucumber If you’re eating light, pile shrimp on salad greens or wrap in cool lettuce leaves Plus, leftovers are delicious on top of a quick veggie stir fry
The Story Behind It
Shrimp marinated in spicy, salty, bold mixtures show up everywhere in Asian kitchens Firecracker style is all about that exploding flavor from heat and fresh ginger Here, a little sweetness adds a playful American twist to the usual Asian shrimp fry-up
FAQs About the Recipe
- → How spicy is firecracker shrimp?
It's got a little to medium kick thanks to the sriracha, but you can always toss in less or more depending on how much heat you want.
- → Can I use frozen shrimp?
Go for it—just make sure to thaw and dry them off first so the batter sticks and they crisp up right.
- → What oil is best for frying shrimp?
Canola or veggie oil can handle high temps, but olive oil’s okay too if you keep the heat medium.
- → Are there suggested dipping sauces?
Dunk them in sweet chili, extra sriracha, or even whip up a soy sauce-lime dip for more flavor.
- → How do I store leftover shrimp?
Let them cool, stash them in a sealed container, and keep in the fridge a couple days. Reheat in the oven to get the crunch back.