Firecracker Shrimp Recipe

There's nothing quite like the sizzle and pop of Firecracker Shrimp hitting a hot pan, filling your kitchen with an irresistible aroma of spice and garlic. Each bite delivers a crispy crunch followed by a bold explosion of sweet, spicy, and savory flavors that will have you reaching for seconds — and thirds.

I first made this recipe when craving a restaurant-style appetizer at home but wanted something quick and easy. Since then, it's become my go-to for parties, weeknight dinners, and anytime I need a crowd-pleaser that looks impressive but comes together in no time.

You’re going to love how fast this comes together and how versatile it can be for anything from tacos to salads. Let’s dive in!

Why You'll Love This Firecracker Shrimp

Get ready to fall head over heels for your new favorite shrimp recipe. Firecracker Shrimp checks all the boxes for flavor, ease, and versatility.

First, this dish is incredibly quick to make. From prep to plate, you’re looking at just 20 minutes — faster than takeout and way fresher, too. It's the ultimate solution for busy nights when you still want something exciting.

Second, it's budget-friendly. Shrimp is often on sale, and the other ingredients like hot sauce, mayo, and flour are pantry staples you probably already have.

Third, it's a total crowd-pleaser. Whether you serve it as an appetizer, a main course over rice, or tucked into tacos, these shrimp disappear within minutes at every gathering.

Finally, it's endlessly adaptable. Dial the heat up or down depending on your preference, or swap in chicken or tofu if seafood isn't your thing.

Once you see how easy and delicious it is, you'll be making Firecracker Shrimp on repeat.

Ingredients Notes

The magic of Firecracker Shrimp lies in the perfect balance between bold flavors and crispy textures, created with just a few key ingredients.

Shrimp is, of course, the star of this dish. I recommend using large (21-25 count) shrimp, peeled and deveined, with the tails left on for a prettier presentation. Fresh or frozen both work well; just be sure to thaw frozen shrimp completely and pat them dry.

Cornstarch and flour form the base of the crispy coating. Cornstarch is crucial because it creates that airy, shatteringly crisp texture you want. Mixing it with a bit of all-purpose flour helps the batter stick better to the shrimp.

Buttermilk acts as the marinade, tenderizing the shrimp and helping the coating adhere. If you don't have buttermilk on hand, a quick substitute of milk mixed with a splash of lemon juice or vinegar works perfectly.

Firecracker Sauce is where the magic happens. It's a simple blend of mayonnaise, sriracha (or your favorite hot sauce), a touch of honey for sweetness, and a little rice vinegar for tang. The balance of spicy, sweet, and creamy makes the sauce absolutely addictive.

You'll also need a heavy-bottomed skillet or Dutch oven for frying. A thermometer is helpful to ensure your oil stays around 350°F, giving you that perfect golden crust without greasy shrimp.

How To Make This Firecracker Shrimp

Creating these irresistible shrimp is easier than you might think. Let’s walk through it step-by-step.

Start by marinating the shrimp in buttermilk for about 10 minutes. This quick soak keeps them juicy and helps the coating adhere better. While they’re marinating, mix together the flour, cornstarch, and a pinch of salt in a shallow bowl.

Meanwhile, prepare the Firecracker Sauce by stirring together the mayonnaise, sriracha, honey, and rice vinegar until smooth. Set it aside — you’ll want it ready to toss with the hot, crispy shrimp.

Heat about two inches of vegetable oil in a heavy skillet or Dutch oven to 350°F. Use a thermometer if you can; maintaining the right oil temperature is key to a light, crispy fry.

One by one, remove the shrimp from the buttermilk, letting the excess drip off, then dredge them in the flour mixture. Shake off any excess coating before gently lowering the shrimp into the hot oil. Fry in batches, being careful not to overcrowd the pan, until golden brown and crispy, about 2-3 minutes per side.

Once fried, transfer the shrimp to a wire rack set over a baking sheet to drain. This keeps them crispy instead of soggy. Immediately toss the hot shrimp with the Firecracker Sauce or serve it on the side for dipping if you prefer a little extra crunch.

From start to finish, this recipe takes about 20 minutes, and the payoff is huge — crispy, spicy, mouthwatering shrimp that’ll steal the show.

Storage Options

Firecracker Shrimp are best enjoyed fresh and hot, but if you do have leftovers, they can still be delicious!

Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days. Just know that the crispiness will soften over time, especially if they've already been tossed in the sauce.

For longer storage, you can freeze the cooked, unsauced shrimp. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They’ll keep for up to a month.

To reheat, pop the shrimp in a 400°F oven or air fryer for a few minutes until warmed through and re-crisped. Avoid microwaving, as it will make the coating soggy.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak based on what you like or have on hand.

For a milder version, cut back on the sriracha or use a milder hot sauce like Frank's RedHot. You can also add more honey to balance the heat with extra sweetness.

Want to switch up the protein? Chicken tenders, scallops, or even firm tofu work beautifully with the same coating and sauce.

If you’re gluten-free, substitute the flour with a gluten-free blend or use only cornstarch for an even crispier finish.

Feeling adventurous? Add a pinch of cayenne pepper to the flour mixture for an extra kick, or toss the finished shrimp with chopped green onions and sesame seeds for a fun twist.

Don't be afraid to make this recipe your own! Whether you keep it classic or spice it up with your personal touch, these shrimp are sure to dazzle.

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