Firecracker Shrimp Recipe

There's nothing quite like the sizzle and pop of Firecracker Shrimp hitting a hot skillet, the sweet-spicy aroma filling your kitchen in seconds. These crispy, golden shrimp are tossed in a bold sauce that packs just the right amount of heat, balanced with a kiss of honeyed sweetness.

this Recipe

I discovered this recipe after tasting something similar at a beachside food truck in Florida. One bite, and I was hooked. Ever since, I’ve been recreating it at home – it’s now one of our go-to recipes for quick dinners, appetizers for guests, and even game-day snacks.

Ready to turn up the flavor? Let’s dive into why this dish is about to become a regular on your weekly menu.

Why You'll Love This Firecracker Shrimp

Get ready to meet your new weeknight obsession. This Firecracker Shrimp recipe checks all the boxes: it's fast, flavorful, and completely addictive.

Quick and easy? Absolutely. These shrimp come together in just 20 minutes from start to finish. A quick dredge, a short sizzle in hot oil, and a final toss in that irresistible sauce – done and dusted before your favorite show hits the first commercial break.

Budget-friendly bites. Shrimp may sound fancy, but with frozen raw shrimp from your local market, this dish stays well under $15 for a family-sized portion. You probably already have most of the other ingredients on hand.

Versatile enough for any meal. Serve it over rice, stuff it in tacos, pile it onto lettuce wraps, or enjoy it as a bold appetizer. However you plate it, it’s a guaranteed crowd-pleaser.

Big flavor with simple ingredients. The magic is in the balance – crispy fried shrimp meet a creamy, spicy, tangy sauce that’ll have you licking the bowl. And it’s easier than it sounds, promise.

With all that going for it, this Firecracker Shrimp might just become your new favorite recipe to keep in rotation.

Ingredients Notes

What makes this dish so crave-worthy is how each ingredient plays a distinct role in creating the perfect bite: crispy, juicy, spicy, and a little sweet.

Raw shrimp are the star of the show. You’ll want medium or large shrimp, peeled and deveined, with tails removed. Pat them dry before dredging to ensure they crisp up beautifully when fried. Frozen shrimp work great too – just be sure to thaw and drain them well.

Cornstarch and flour form the base of the coating. The cornstarch gives the shrimp a light, shatteringly crisp texture, while the flour adds a bit of golden color and structure. Together, they’re the dream team of crunch.

Sriracha and honey form the backbone of the firecracker sauce. Sriracha brings the heat, while honey tames it with just enough sweetness. Add a splash of rice vinegar or lime juice for a bright, tangy finish that keeps the sauce from feeling too heavy.

Mayonnaise creates the creamy texture that helps the sauce cling to every curve of the shrimp. Don’t worry if you're not a mayo fan – you won’t taste it directly, but it makes all the difference for that luscious coating.

Neutral oil, like canola or vegetable oil, is best for frying. You’ll only need a shallow layer – this isn’t a deep fry, just enough to crisp the shrimp in a few batches.

As for equipment, all you really need is a large skillet or sauté pan, a mixing bowl or two, and a slotted spoon. A wire rack over paper towels is a bonus for draining the shrimp while keeping them crisp.

How To Make This Firecracker Shrimp

Making this Firecracker Shrimp recipe is fast and surprisingly simple, even if you’re new to frying. Here’s exactly how to do it:

Start by prepping your shrimp. If you’re using frozen shrimp, make sure they’re completely thawed and patted dry. Moisture is the enemy of crispiness! In a bowl, toss the shrimp with a bit of salt and pepper, then dredge them in the flour-cornstarch mixture until well coated.

While the shrimp rest, heat about ½ inch of oil in a large skillet over medium-high heat. To test if it’s ready, drop a pinch of flour in – if it sizzles, you're good to go. Fry the shrimp in batches, turning once, for about 1–2 minutes per side or until golden and crispy. Avoid overcrowding the pan so the oil temperature stays hot.

As the shrimp finish cooking, transfer them to a wire rack or a plate lined with paper towels. This keeps them crunchy while you finish the rest.

Now for the sauce – in a separate bowl, whisk together mayonnaise, sriracha, honey, and a touch of rice vinegar until smooth and creamy. Give it a quick taste and adjust the heat level to your liking – add more sriracha if you love it fiery, or more honey for a gentler heat.

Toss the hot shrimp into the bowl with the sauce and gently stir to coat. You want each piece fully glazed but still crispy.

From start to finish, this whole dish takes about 20–25 minutes. Serve immediately while everything is fresh and crisp – trust me, you won't want to wait!

Storage Options

If you happen to have leftovers (though it's rare!), here’s how to keep them fresh.

Store cooled shrimp in an airtight container in the refrigerator for up to 3 days. For best results, avoid stacking them so the coating stays as crisp as possible.

Unfortunately, this dish doesn’t freeze well due to the mayo-based sauce. However, you can freeze the uncooked, coated shrimp and fry them fresh later. Just skip the sauce until you’re ready to eat.

To reheat, place the shrimp on a wire rack set over a baking sheet and warm in a 375°F oven for about 8–10 minutes. This helps bring back some of that original crunch without drying them out.

Avoid microwaving – it tends to make the coating soggy and the shrimp rubbery.

Variations and Substitutions

One of the best things about this Firecracker Shrimp recipe is how easily it can be adapted to suit your preferences or pantry.

If shrimp aren’t your thing, chicken works beautifully here. Use thin strips of boneless, skinless chicken breast or thigh meat – everything else in the recipe stays the same, including the sauce.

Craving a healthier twist? Skip the frying and bake or air-fry the shrimp instead. Bake at 425°F on a parchment-lined tray for 10–12 minutes, flipping once. Or air-fry at 400°F for 8–10 minutes – they’ll still be deliciously crisp.

For a gluten-free version, use rice flour in place of all-purpose and double-check that your sriracha and mayo are gluten-free. Cornstarch is naturally gluten-free and helps retain the texture.

Add-ins are totally welcome, too. Toss the finished shrimp with chopped green onions, toasted sesame seeds, or even a handful of shredded cabbage or coleslaw mix for an extra crunchy element.

Don't be afraid to make it your own. This is one of those recipes that invites experimentation – just keep that signature balance of heat, sweet, and crisp!

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