Firecracker Shrimp

Once I start eating these Firecracker Shrimp, I seriously can’t stop. They’re crisp around the edges, juicy in the center, and drenched in a sticky-sweet, punchy sauce balanced with just the right amount of heat. The shrimp cook fast, which is great, because once the sauce hits the pan, I’m ready to eat.

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I keep frozen shrimp on hand so I can always whip up a quick shrimp dinner like this. After thawing, pat them dry and give them a light coating of egg and cornstarch. They’ll crisp up quickly in a hot pan. Then you pour over the sauce—a mix of sweet chili, lime, soy sauce, ginger, garlic, and a little sriracha. It all comes to life in the pan, bubbling into a sticky glaze that clings to every bite.

It’s fast, it’s messy in the best way, and it tastes like something I’d be happy to get in a restaurant. You can serve it over rice, tuck it into lettuce cups, or even toss it with noodles. Add steamed broccoli or snap peas if you want to stretch it out, or crank the heat if you like things spicier. 

Ingredients Notes

This recipe keeps it simple, which is one of the things I love most about it. You’re not building layers of flavor over hours—you’re just grabbing what you need and getting right to it.

Shrimp: Use medium to large shrimp, and buy them peeled and deveined to save time. I prefer tail-off shrimp for easier eating, but if you want a little extra flair, leave the tails on. 

Sweet chili sauce: This is simple store-bought sauce is the magic in this dish. It’s what makes it so irresistible—tangy, a little spicy, and bringing a little thick. You can find sweet chili sauce in the Asian section of most supermarkets.

How to Make Firecracker Shrimp

Even with the sauce and coating, this is a quick-cook recipe that doesn’t take much effort. Here’s the gist:

1. Dunk the shrimp in egg and then dredge in seasoned cornstarch.
2. Fry the shrimp in a skillet until they’re golden and crisp.
3. Toss in the sauce and simmer until it bubbles and coats the shrimp and then serve.

Expert Tips for Success

This recipe moves quickly, so have everything prepped before you start cooking. Here are a few tips to make it even easier:

• Use peeled and deveined shrimp to save time.
• Don’t skip draining the excess egg or the coating will get soggy instead of crisp.
• A nonstick skillet works best here since the sauce gets sticky.

What to Serve With It

Firecracker Shrimp works best over something that can soak up all that sauce. I usually go with steamed white or brown rice or Coconut Rice. You could also pair it with Garlic Noodles, which would soak up every bit of that sweet-spicy glaze. For something green, a quick Japanese Cucumber Salad or Thai Green Papaya Salad keeps the meal fresh and balanced. If you want to go all in, serve these with a side of Vietnamese Summer Rolls for contrast in texture and temperature.

Firecracker Shrimp

Robin Donovan

Juicy shrimp seared until golden and coated in a sticky sweet and spicy sauce. This Firecracker Shrimp recipe comes together fast and tastes like something you’d order at your favorite takeout joint—but it’s easy enough to make at home any time you want.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Main Course, main dish

Cuisine Asian, Chinese

Servings 4 servings

Calories 323 kcal

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Ingredients

  

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For the shrimp:

• ▢ 1 pound shrimp peeled and deveined
• ▢ 1 piece egg beaten
• ▢ 3 tablespoons cornstarch
• ▢ 1 teaspoon sea salt
• ▢ 1 teaspoon ground black pepper
• ▢ 3 tablespoons vegetable oil

For the sauce:

• ▢ ⅔ cup sweet chili sauce
• ▢ 2 tablespoons lime juice
• ▢ 2 tablespoons soy sauce
• ▢ 1 teaspoon ginger minced
• ▢ 1 teaspoon garlic minced
• ▢ 1 tablespoon sriracha sauce

Instructions

 

• Coat the shrimp

  Add the shrimp and egg to a large bowl and toss to coat. Drain off the excess egg. Sprinkle the cornstarch, salt, and pepper over the shrimp and toss again until evenly coated.
• Cook the shrimp

  Heat the oil in a large skillet over medium heat. Add the shrimp and cook for about 2 minutes per side, or until lightly golden and cooked through. Remove from heat.
• Make the sauce

  In a bowl, stir together the sweet chili sauce, lime juice, soy sauce, ginger, garlic, and sriracha until well combined.
• Combine and simmer

  Pour the sauce into the skillet with the cooked shrimp. Stir to coat the shrimp and let it simmer for 1 to 2 minutes, just until the sauce thickens and clings to the shrimp.
• Serve

  Serve the shrimp hot, over rice or noodles.

Nutrition

Calories: 323kcalCarbohydrates: 28gProtein: 26gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 223mgSodium: 1747mgPotassium: 359mgFiber: 1gSugar: 21gVitamin A: 71IUVitamin C: 5mgCalcium: 86mgIron: 1mg

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