Firecracker Shrimp Recipe

Name: Firecracker Shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1/4 cup sweet chili sauce; 1 teaspoon lime zest; 2 tablespoons lime juice; 1 tablespoon sriracha; 1 tablespoon less sodium soy sauce; 1 pound medium shrimp (41-50), peeled and deveined; 1/4 teaspoons salt; 2 tablespoons cornstarch; 2 tablespoons peanut oil; 4 cups hot cooked white rice; 2 tablespoons bias-sliced green onions; 1 1/2 teaspoons toasted sesame seeds

Cook Time: 5 minutes

This homemade firecracker shrimp recipe brings a perfect balance of sweet and spicy, creating a delightful flavor explosion. Heres how to make it:

Ingredients

1/4 cup sweet chili sauce
1 teaspoon lime zest
2 tablespoons lime juice
1 tablespoon Sriracha sauce
1 tablespoon sodium-reduced soy sauce
1 pound medium shrimp (41 to 50 count), peeled and deveined
1/4 teaspoon salt
2 tablespoons cornstarch
2 tablespoons peanut oil
4 cups hot cooked white rice
2 tablespoons bias-sliced green onions
1 1/2 teaspoons toasted sesame seeds

Instructions

Follow these steps to create your firecracker shrimp:

Begin by gathering all the ingredients listed above.
In a medium bowl, stir together the sweet chili sauce, lime zest, lime juice, Sriracha, and soy sauce. This will form your sauce base.
Pat the shrimp dry with paper towels to remove any excess moisture. Season them with salt.
In a separate bowl, toss the shrimp with cornstarch, ensuring they are well-coated. This will help achieve the crispy texture.
Heat peanut oil in a wok or large nonstick skillet over medium-high heat. Add the shrimp to the hot oil and cook for about 2 to 3 minutes, or until they turn opaque and are cooked through. Remove the shrimp from the wok and set them aside.
Add the prepared sauce mixture to the wok and bring it to a boil. Let it simmer until it thickens slightly.
Return the shrimp to the wok and toss them in the sauce until they are evenly coated.
Serve the firecracker shrimp over a bed of hot cooked white rice. Garnish with sliced green onions and toasted sesame seeds for an extra touch of flavor.

Tips

If you're looking for a gluten-free version, swap the soy sauce with tamari.
For extra heat, add more Sriracha or serve it on the side.
If you dont have peanut oil, vegetable or canola oil can also be used as they have a high smoke point.
Blotting the shrimp dry with paper towels before coating them with cornstarch will help the coating stick better.

Nutrition Facts (per serving)

Calories: 466
Fat: 10g
Carbohydrates: 61g
Protein: 31g
Sodium: 1535mg
Cholesterol: 239mg
Dietary Fiber: 1g
Calcium: 136mg
Iron: 3mg
Potassium: 308mg

Enjoy this dish as a satisfying weeknight meal or as a special treat for guests. It's sure to impress with its bold flavors and crispy shrimp!

Firecracker Shrimp Recipe

Firecracker Shrimp is a tantalizing dish that blends bold flavors of spice and sweetness, capturing the essence of Asian-inspired cuisine. This recipe, developed by Juliana Hale, delivers a satisfying contrast between crispy shrimp and a tangy, sweet-spicy sauce. Here, we dive into the history, regional variations, and interesting facts surrounding this popular dish.

History of Firecracker Shrimp

The origins of Firecracker Shrimp can be traced to the rich tradition of Asian cuisine, particularly from countries like Thailand and China, where bold flavors and a balance of sweet, salty, sour, and spicy ingredients are central to their culinary identity. While the specific name "Firecracker Shrimp" doesn't have an exact historical background, it likely emerged in the United States as a fusion dish, blending popular elements of Southeast Asian cooking with American tastes. The name "Firecracker" alludes to the vibrant, explosive combination of flavors that "pop" on your taste buds, mimicking the sensation of a firework's burst.

Regional Variations

In Asia, shrimp dishes are often prepared with varying levels of heat and spice depending on the region. For instance, in Thailand, sweet chili sauce is a common ingredient used in many dishes, including stir-fries and dipping sauces. The inclusion of lime, sriracha, and sesame seeds in this recipe is indicative of influences from Thai and Chinese cuisines, where fresh citrus and chili are frequently used to create a balance of heat and acidity. Regionally, the Firecracker Shrimp may be altered with different sauces, like a sweeter or hotter variation, and may be served with various accompaniments, such as noodles or rice.

How Firecracker Shrimp Differs from Similar Dishes

Though Firecracker Shrimp shares some similarities with other shrimp dishes, such as General Tsos Shrimp or Sweet and Sour Shrimp, it stands out due to the unique balance of flavors. What sets it apart is the combination of sweet chili sauce, lime zest, sriracha, and low-sodium soy sauce, which creates an intriguing interplay of sweet, sour, and spicy notes. Unlike many fried shrimp recipes, Firecracker Shrimp is stir-fried in a wok, which keeps the shrimp crispy without the heaviness of deep frying. This makes it a lighter, yet still flavorful, alternative.

Where Firecracker Shrimp is Typically Served

Firecracker Shrimp is a versatile dish that can be served in a variety of settings. In restaurants, it's often presented as an appetizer or a main dish, paired with a side of steamed rice or sauted vegetables. In casual dining establishments, it might be served alongside other popular Asian dishes, like egg rolls, dumplings, or a fresh salad. The dishs bold flavors make it a hit at family dinners, dinner parties, or as a festive dish during celebrations. Its vibrant presentation and spicy kick also make it a crowd-pleaser at gatherings.

Interesting Facts About Firecracker Shrimp

Though its called "Firecracker" Shrimp, the dish is not traditionally spicy by Asian standards but offers a moderate heat level. The level of heat can be adjusted by increasing or decreasing the amount of sriracha used.
Firecracker Shrimp is often served with a variety of garnishes, such as toasted sesame seeds and green onions, which not only enhance the flavor but also add to the dishs visual appeal.
For those seeking a gluten-free option, tamari sauce can be used in place of soy sauce, making this dish accessible for those with dietary restrictions.
The concept of pairing shrimp with spicy sauce is popular across many Asian cuisines, and this recipe showcases a delicious fusion of various regional tastes.
While shrimp is the most common protein used for this recipe, chicken can be substituted for shrimp in certain variations, making it suitable for individuals with shellfish allergies or those who prefer poultry.

In conclusion, Firecracker Shrimp is more than just a simple shrimp dishits a delightful combination of heat, sweetness, and crispiness that can bring the flavors of Asia straight to your dinner table. Whether you serve it as an appetizer, a main course, or as part of a larger meal, it is sure to impress with its explosive flavors and versatility.

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FAQ about Firecracker Shrimp Recipe

Yes, you can prepare the sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days. However, it’s best to cook the shrimp fresh right before serving to keep them tender and not rubbery.

Leftovers should be cooled to room temperature and stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to avoid overcooking the shrimp.

Cooked shrimp dishes like Firecracker Shrimp are not ideal for freezing, as the shrimp can become rubbery when thawed. For best results, freeze only the sauce and make the shrimp fresh when ready to serve.

Firecracker Shrimp pairs well with noodles, quinoa, cauliflower rice, or even inside tacos or lettuce wraps. It also makes a great appetizer served on skewers.

Yes. Reduce or omit the sriracha and add a little honey or extra lime juice to balance the flavors without the heat.

You can substitute shrimp with chicken, scallops, or tofu. Adjust the cooking time so the protein cooks through without drying out.

Do not overcook the shrimp. They only need 2–3 minutes in the skillet until they turn opaque and pink. Remove them immediately once cooked.

Yes, simply replace the soy sauce with tamari or coconut aminos for a gluten-free version.

No, peanut oil is recommended because of its high smoke point and flavor, but you can substitute it with canola, vegetable, or avocado oil.

This recipe takes about 15 minutes to prep and only 5 minutes to cook, making it a quick 20-minute meal.

Comments

DeVere Kohler

10/06/2025 01:52:54 PM

This was very tasty and easy to prepare ( which is great for summer meals). I'm not a spicy food lover, but my boyfriend really enjoyed these and ate each and every shrimp. One person reviewed this with with 1 star because of "Too many carbs". I'd just place this over a nice salad. Its really unacceptable that the same person often gives poor reviews on items they never prepared, because they see pasta or rice as an accompaniment. Get creative!

CleverMiso1408

07/05/2023 11:25:03 PM

Made this tonight. Added shredded carrots, asparagus and cooked the scallions with them. Everyone loved this!!! I admit to cheating a bit and getting crab rangoons and spring rolls from our local Chinese restaurant. Saved me a ton of work, though!!!Lol

DREGINEK

09/30/2023 04:15:58 PM

Made exactly as written except had no cornstarch- so I needed to use flour. I think the cornstarch would have stuck better to the shrimp while frying - and yes, I blotted the shrimp dry before dipping. Only used 2c rice - there is not enough sauce for 4c rice and I would consider doubling the sauce - possibly even tripling- next time. Still - even as written, very good and would make again! Thanks Juliana Hale!

canesmojo

08/31/2023 03:06:01 PM

I wanted to love this because it seemed like it would be right up my street. I frequently adapt shrimp recipes to use chicken, because my partner is allergic to shellfish, and it usually works out great. This time It turned out... “fine, I guess?” Normally I’m a big fan of contrasting flavors like this — sweet & sour, hot & sour, hot & sweet, but in this case I could only describe it as the sweet and the hot were trying to talk over each other, rather than harmonize. It was like a debate with no moderator. I suspect that was the job the lime was assigned, but it wasn’t quite up to the task. But adding more lime wasn’t going to improve anything I don’t think. It would have only had the moderator trying to talk over both of the participants. There has to be a catalyst that would work, I’m just not sure what it is. My only deviations (other than the obvious chicken for shrimp substitution) were jasmine rice instead of plain white rice, and I didn’t have peanut oil on hand, so I used canola instead. I considered using sesame oil, but I was trying to stay as close to the written recipe as possible on the first run. If I try it again, I’ll swap in the sesame for all or part of the canola, and maybe add a bit of minced garlic and a dash of something savory — coriander or cardamom, maybe. There’s real potential here, it just needs a tweak or two (in my opinion).

SadPate8257

11/24/2024 02:21:42 AM

I prepped and cooked the shrimp per recipe omitted rice and made soft tacos soo delicious!

sistersilver

11/23/2024 11:53:34 PM

Today is my lazy day, so I saw this recipe and thought how simple to have good quality!!! It ended up I'd given my sweet chili sauce to someone, so I had to quick find a recipe to make some...and ended up needing a recipe for Sambal Olek to make the sweet chili sauce, so it was a bit more time consuming than I first thought it would be. I couldn't back down cause the shrimp were thawed! The shrimp were delicious, and I can see how with different amounts of chili product, it can be suitable for many tastes. I like that! I put everything on top of the rice and felt something was lacking, cause you know I ate a shrimp and then a bite of plain rice. I put some more tamari on the rice and that was OK, but it seems I would like carry the shrimp sauce thru to the rice so next time I'll use double the sauce and put half of it in the rice! Thank you very much! I am sure I will be making this often with variations, cause it is so simple now that I know the real recipe! Delicious way to eat shrimp without breading it and deep frying...which I do not do!

Toasty

04/06/2025 12:18:55 AM

Great flavor, easy and fast. I didn't have sweet chili lime sauce, so I used Rooster brand chili garlic sauce and added some lime juice and Thai chili honey for the sauce. Turned out great. I served it over sautéed veg and noodles.

Denise Memeh

07/16/2025 12:48:05 AM

Just double the sauce and I add some steamed brocoli it’s on rotation at our house - quick and delicious

LoftyWhey1438

05/21/2024 03:06:38 AM

My family loved this shrimp! I have a HOT version of Siracha (habanero) so it fit this family who Loves loves spicy food. I will definitely be repeating this recipe. Thank you!! 😊

Penny

11/26/2024 01:05:46 AM

Simply awesome! I didn’t have quite enough shrimp, so bulked it up with peppers, sweet onion and mushrooms. No leftovers, lol. I would use this recipe with chicken as well, subbing lemon for lime! Thank you!

kate

06/13/2025 10:03:59 PM

Was looking good for a stove top chicken recipe & found this in my collection. Who says you HAVE to use shrimp? Came out great. Will definitely go into the regular rotation.

Brandon Adams

01/17/2025 06:46:33 PM

Honestly, I could eat this every day.

Nicholas Davis

11/26/2024 11:25:37 PM

Even my picky eater loved it.

EricD

11/26/2024 01:43:44 AM

Wife loved the flavor. I wish I had made more of the sauce. My fault for trying to reduce it for two people. Will definitely make this again.

johnelle

11/25/2024 09:06:49 AM

Really needs 1tsp or so of sugar--too sour!

Aaron Adams

11/24/2024 08:15:07 PM

Can’t wait to make it again.

DandyJuice3944

11/24/2024 04:19:09 PM

Haven't tried it yet

Dan

11/23/2024 09:53:14 PM

this person has way too much time on his/her hands, look at all the directions and ingredients. Please give us a simpler recipe

ChirpyFlour2768

01/21/2024 01:12:20 PM

Great recipe. I made it as written and everyone loved it! Just enough spice and flavor without being too hot! Served it as an appetizer and again over rice as dinner. The sauce is so delicious. This recipe is a keeper!

BlueCane1510

01/05/2024 11:04:52 PM

The entire family did not enjoy this recipe. Expected a lot more spice and a lot less soy flavor after cooking.

audio version

Cook Time: 50 minutes