Firecracker Shrimp

A bowl of white rice topped with spicy glazed shrimp, garnished with chopped herbs and served with two lime wedges.

5 from 1 vote

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.

Course Main Course, main dish

Cuisine Asian, Chinese

Keyword firecracker shrimp, pan-fried shrimp, shrimp

Prep Time 5

Cook Time 10

Servings servings

Calories 323kcal

Author Robin @ All Ways Delicious

Ingredients

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

2/3 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

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.
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.
In a bowl, stir together the sweet chili sauce, lime juice, soy sauce, ginger, garlic, and sriracha until well combined.
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 the shrimp hot, over rice or noodles.

Nutrition