Firecracker Shrimp Recipe

There’s something irresistible about the bold, spicy-sweet kick of Firecracker Shrimp sizzling in a skillet. These crispy, golden bites are coated in a mouthwatering sauce that’s equal parts tangy, creamy, and fiery—perfect for anyone who loves a little heat with their crunch.

this Recipe

I first whipped this up on a Friday night when we were craving takeout but wanted to keep things budget-friendly. One bite in, and we were hooked. Now, it’s our go-to appetizer for game nights, family dinners, or anytime we want a quick, flavor-packed meal that feels like a treat.

Whether you’re serving these shrimp as a starter, piling them onto tacos, or turning them into a spicy rice bowl, this dish always hits the spot. Let’s dive into what makes Firecracker Shrimp such a standout.

Why You’ll Love This Firecracker Shrimp Recipe

Get ready for a shrimp dish that’s bold, addictive, and so easy to make, you’ll want it in your weekly rotation.

First off, this recipe is seriously fast. We’re talking 20 minutes from start to finish, with just a few pantry staples and one bowl for the sauce. Perfect for those nights when you want something exciting but don’t feel like spending all evening in the kitchen.

It’s crispy and saucy in all the right ways. The shrimp get a quick cornstarch coating before frying, which gives them that light, crunchy texture. Then comes the creamy firecracker sauce, which clings to every nook and cranny.

Totally customizable. Want more heat? Add extra sriracha. Need it milder? Dial it back or swap in sweet chili sauce. You can even toss the shrimp on a salad, stuff them into lettuce cups, or serve them with rice or noodles.

And let’s not forget, this one’s a crowd-pleaser. Whether you’re cooking for family or friends, there’s something about the sweet heat and crispy texture that makes everyone come back for seconds.

Ready to see how it all comes together? Let’s talk ingredients.

Ingredients Notes

The beauty of Firecracker Shrimp is in how simple the ingredient list is—yet each one brings something powerful to the table. From the spicy sauce to the perfectly crisped shrimp, every element has its role.

Let’s start with the shrimp. I recommend using large or extra-large raw shrimp, peeled and deveined, with the tails removed for easy eating. Frozen shrimp work great too—just be sure to thaw them fully and pat them dry before coating. The dryness helps that crispy texture shine through when frying.

Next up: cornstarch. Instead of a heavy batter, we’re giving the shrimp a light dredge in cornstarch. This is the secret to that shatteringly crisp coating. It also helps the shrimp fry up quickly and evenly, making the whole recipe super efficient.

The star of the show is the firecracker sauce. It’s a blend of mayonnaise, sriracha, honey, and a splash of rice vinegar. The mayo adds creaminess, the sriracha brings heat, the honey balances it with sweetness, and the vinegar gives just enough tang. You can tweak the ratios based on your spice tolerance.

To finish, we’ll use a neutral oil for frying—vegetable, canola, or peanut oil all work well. Make sure the oil is hot enough before adding the shrimp so you get that satisfying crunch without greasiness.

As for equipment, all you need is a large skillet or wok, a mixing bowl, and a slotted spoon or tongs. If you have a wire rack, it’s great for draining the shrimp after frying, but a paper towel-lined plate works just fine.

How To Make This Firecracker Shrimp

Making Firecracker Shrimp at home is easier than you might expect—and faster than ordering takeout. Once you try this, you’ll be hooked.

Start by whisking together your firecracker sauce. In a medium bowl, combine mayonnaise, sriracha, honey, and a splash of rice vinegar. Stir until smooth and creamy. Taste it—add more sriracha if you’re feeling bold, or extra honey for a sweeter finish. Set it aside while you prep the shrimp.

Next, pat your shrimp dry with paper towels. This is key to getting a good sear. Once dry, toss them in a bowl with cornstarch until they’re lightly but evenly coated. Shake off any excess—too much and they’ll get gummy instead of crisp.

Heat a generous layer of oil in a large skillet over medium-high heat. Once it shimmers (a sign it’s hot enough), carefully add the shrimp in batches. Don’t crowd the pan—you want them to fry, not steam. Cook for 2-3 minutes per side, or until golden and cooked through. Transfer to a wire rack or paper towel-lined plate to drain.

Once all the shrimp are fried, it’s time to toss them in the sauce. Do this gently in a large bowl so each piece is coated but still crispy. Work quickly here—the heat from the shrimp will warm the sauce slightly, helping it cling beautifully.

Serve immediately, garnished with chopped green onions or sesame seeds if you like. The whole process should take around 20 minutes from start to finish—and the result is irresistibly crunchy, saucy shrimp with just the right amount of fire.

Storage Options

If you’ve got leftovers (though that’s rare!), Firecracker Shrimp stores surprisingly well with a few simple tips.

For short-term storage, place any extra shrimp in an airtight container and refrigerate for up to 3 days. Keep the sauce and shrimp separate if possible to maintain crispness, but if they’re already coated, they’ll still be tasty reheated.

To reheat, skip the microwave if you can. Instead, pop them in a 375°F oven or toaster oven for 8–10 minutes, or until warmed through and crisp. An air fryer also works beautifully here.

While you can freeze cooked shrimp, the texture tends to suffer after thawing, especially with the sauce. If you do freeze, store the shrimp (uncoated with sauce) in a freezer-safe bag for up to 1 month, then reheat and toss in fresh sauce before serving.

Variations and Substitutions

One of the best parts of Firecracker Shrimp is how easy it is to customize. Whether you want to switch up the heat, go low-carb, or turn it into a main course, there’s a variation for everyone.

Make it milder by using sweet chili sauce in place of some (or all) of the sriracha. This gives you that same sticky, flavorful coating without the intense heat. Great for kids or spice-sensitive guests.

Turn it into tacos by piling the shrimp into warm tortillas with shredded cabbage, lime crema, and a sprinkle of cilantro. The contrast of crunchy shrimp and creamy toppings is unbeatable.

Go low-carb by serving the shrimp over cauliflower rice or in lettuce wraps. The sauce brings so much flavor, you won’t even miss the starch.

Swap the protein if shrimp isn’t your thing. Try this same method with chicken tenders, tofu cubes, or even cauliflower florets. The firecracker sauce is so good, it works with just about anything.

Don’t be afraid to experiment! The base of this recipe is endlessly adaptable, so tweak it to match your mood, ingredients, or dietary needs.

Print