Firecracker Shrimp: Crispy, Spicy, and Irresistible! Recipe
Introduction
Firecracker shrimp is a deliciously spicy and crispy appetizer that’s perfect for any occasion. Coated in crunchy panko and served with a zesty, creamy sauce, this dish delivers a burst of flavor in every bite. You’ll love how quickly it comes together!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro (for garnish)
- Vegetable oil (for frying)
Instructions
- Step 1: In a medium bowl, combine the flour, paprika, garlic powder, salt, and black pepper. Mix well to evenly distribute the spices.
- Step 2: In another bowl, beat the egg until smooth.
- Step 3: Place the panko breadcrumbs in a separate third bowl.
- Step 4: Dip each shrimp first into the flour mixture, coating completely, then into the beaten egg, and finally coat with the panko breadcrumbs. Set aside the coated shrimp on a plate.
- Step 5: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches approximately 350°F or is hot enough to sizzle a breadcrumb on contact.
- Step 6: Fry the shrimp in batches, cooking for 2-3 minutes per side, until they are golden brown and crispy. Remove the shrimp and drain them on paper towels to remove excess oil.
- Step 7: In a small bowl, mix together mayonnaise, sweet chili sauce, sriracha, and lime juice to create the spicy dipping sauce.
- Step 8: Serve the crispy shrimp hot with the dipping sauce drizzled on top or on the side. Garnish with chopped fresh cilantro for a fresh finish.
Tips & Variations
- Adjust the amount of sriracha to control the heat level of the sauce according to your preference.
- For a gluten-free option, substitute all-purpose flour and panko with gluten-free alternatives.
- Use an instant-read thermometer to ensure oil is at the correct temperature for perfectly crispy shrimp without greasiness.
- Try adding a pinch of cayenne pepper to the flour mixture for an extra spicy kick.
Storage
Store leftover firecracker shrimp in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F for about 5-7 minutes to help retain crispiness. Avoid microwaving as it can make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but be sure to thaw them completely and pat dry before coating to ensure the breading sticks well and fries crisp.
Is this recipe suitable for air frying?
Absolutely. To make the shrimp in an air fryer, spray them lightly with oil and air fry at 400°F for 7-8 minutes, turning halfway through, until golden and crispy.
Print
Firecracker Shrimp: Crispy, Spicy, and Irresistible! Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Firecracker Shrimp is a crispy, flavorful dish featuring large shrimp coated in a seasoned breadcrumb mixture and fried to golden perfection, served with a spicy and tangy homemade sauce combining mayonnaise, sweet chili sauce, sriracha, and lime juice. This appetizer or main course is garnished with fresh cilantro for an added burst of freshness.
Ingredients
Shrimp and Coating
- 1 pound large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
Firecracker Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro (for garnish)
Instructions
- Prepare the Coating Mixture: In a medium bowl, combine the all-purpose flour, paprika, garlic powder, salt, and black pepper. Mix these dry ingredients thoroughly to ensure an even seasoning base for the shrimp.
- Beat the Egg: In a separate bowl, lightly beat the large egg until smooth; this will act as a binding agent for the breadcrumb coating.
- Prepare Panko Breadcrumbs: Place the panko breadcrumbs in a third bowl, ready for dredging the shrimp.
- Coat the Shrimp: Dip each shrimp first into the flour mixture to coat evenly, then into the beaten egg, and finally into the panko breadcrumbs, ensuring each shrimp is well-coated on all sides. Arrange the coated shrimp on a plate, set aside.
- Heat the Oil: In a large skillet, pour about 1/2 inch of vegetable oil and heat over medium-high heat to approximately 350°F (175°C), suitable for frying.
- Fry the Shrimp: Fry the shrimp in batches, avoiding overcrowding, cooking each side for 2 to 3 minutes until they turn golden brown and crispy. Use a slotted spoon to remove the shrimp from the oil and drain them on paper towels to remove excess oil.
- Make the Firecracker Sauce: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, and lime juice. Stir well to blend the flavors into a creamy, tangy dipping sauce.
- Serve: Plate the crispy shrimp hot, drizzle with the firecracker sauce or serve it on the side for dipping. Garnish with chopped fresh cilantro to add a burst of color and freshness.
Notes
- Adjust the amount of sriracha in the sauce based on your preferred spice level.
- Use fresh shrimp for the best flavor and texture.
- Ensure the oil is hot enough before frying to achieve a crispy coating and prevent sogginess.
- Drain shrimp on paper towels to absorb excess oil and keep them crispy.
- Serve immediately for optimal taste and texture.
- This recipe works well as an appetizer or light main course.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Firecracker Shrimp, crispy shrimp, fried shrimp, spicy shrimp, appetizer, homemade dipping sauce, seafood appetizer
