Firecracker Shrimp Recipe

Crispy firecracker shrimp wrapped in a golden, crunchy shell and packed with bold flavors. This easy-to-make appetizer is perfect for gatherings, offering a balance of texture and taste with a sweet and tangy marinade. Learn how to fry, bake, or air-fry these shrimp to perfection, plus get tips on dipping sauces and seasoning variations. Whether you’re serving them as a party snack or a side dish, this recipe delivers restaurant-quality results in just minutes.

Ingredients

• 1 lb large shrimp (21/25 count), peeled with tails on
• 20 spring roll or egg roll wrappers
• 1 cup sweet and sour sauce (for marinade and dipping)
• Canola oil (for frying)
• Salt & pepper (to taste)

Instructions

Prepare the Wrappers and Shrimp:

1. Cut 10 spring roll wrappers in half diagonally to create 20 triangles. Keep them covered to prevent drying out.
2. Pat the shrimp dry. Using a knife, make a few shallow cuts on the inside curve of each shrimp to help them lay straight when rolling.
3. Lightly season the shrimp with salt and pepper. Brush both sides with sweet and sour sauce and let marinate for 10 minutes.

Wrap the Shrimp:

1. Place a shrimp near the bottom of a spring roll triangle, tail facing outward.
2. Fold the right corner over the shrimp and roll tightly towards the center. Fold down the top corner, then continue rolling.
3. Lightly wet the final corner with water to seal.
4. Keep wrapped shrimp under a damp towel until ready to fry.

Fry the Shrimp:

1. Heat 1 inch of canola oil in a sauté pan over medium-high heat.
2. Once the oil is hot, fry the shrimp in small batches to maintain oil temperature.
3. Cook for about 3 minutes, or until golden brown and crispy.
4. Remove and drain on a paper towel-lined plate.

Serve:

• Enjoy with extra sweet and sour sauce for dipping.

---

Tips

• Keep the spring roll wrappers covered with a damp towel to prevent them from drying out.
• Test the oil temperature by frying a small piece of wrapper—if it sizzles immediately, it’s ready.
• Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy shrimp.
• If the rolls start unwrapping during frying, use a little more water to seal them securely.

Variations and Substitutions

• Spicy Kick: Add a dash of sriracha or chili flakes to the sweet and sour sauce.
• Different Dipping Sauces: Try Thai sweet chili sauce, garlic aioli, or soy-ginger sauce.
• Baked Option: Brush with oil and bake at 400°F for 10-12 minutes, flipping halfway through.
• Air Fryer Version: Cook at 375°F for 8-10 minutes, shaking the basket halfway.

FAQs

Can I use frozen shrimp?
Yes, but make sure to fully thaw and pat them dry before marinating.

Why do I need to cut the shrimp?
The small cuts help the shrimp stay straight while wrapping, making them easier to roll and fry evenly.

Can I prepare these in advance?
Yes! Wrap the shrimp and store them in the fridge for a few hours before frying.

Serving Suggestions

• Serve as an appetizer with dipping sauces.
• Pair with a fresh cucumber salad for a light meal.
• Add to a party platter alongside crispy wontons and egg rolls.

Why You’ll Love This Recipe

• Crispy and Flavorful: Golden, crunchy wrappers with juicy, marinated shrimp.
• Quick and Easy: Simple ingredients and minimal prep time.
• Great for Entertaining: A fun and delicious appetizer for any gathering.
• Customizable: Adjust spice levels, swap sauces, or bake instead of fry.