Firecracker Shrimp

This firecracker shrimp recipe packs a punch thanks to a combination of sweet chili sauce, fiery Sriracha and tangy lime. The shrimp are coated in cornstarch to seal in moisture and create a succulent texture. Then, we thicken the sweet-spicy sauce in a skillet before it’s tossed with cooked shrimp. This firecracker shrimp entree comes together in 30 minutes—less time than it takes to cook rice!

What is firecracker sauce?

Firecracker sauce is a versatile Asian-inspired condiment that adds sweet and spicy flavor to meat, poultry and seafood and can also be used as a dipping sauce. Ingredients in firecracker sauce often include soy sauce, sweet chili sauce and garlic, but there are many variations of the recipe. Some versions include honey, rice vinegar and even Buffalo sauce.

This firecracker shrimp recipe features juicy shrimp tossed in a sauce zinged with Sriracha, sweet chili sauce, garlic and lime zest and juice.

Firecracker Shrimp Ingredients

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• Sauces: Sriracha (a red chili paste with origins in Thailand) and sweet chili sauce (a condiment and dipping sauce used in many cuisines) bring heat, sweetness and acidity to the firecracker shrimp. Both are available in the international section of many grocery stores and at local Asian markets. Umami-rich soy sauce adds saltiness and depth.
• Lime: The zest and juice balance out sweet and spicy notes with a bright, citrusy kick.
• Garlic: Fragrant minced garlic gives the recipe complex flavor.
• Cornstarch: A tumble in cornstarch seasoned with salt and pepper keeps the shrimp plump and juicy during cooking.
• Shrimp: Pick up 1-1/2 pounds of fresh or frozen peeled and deveined medium shrimp. (1 pound of medium shrimp can contain 21 to 50 shrimp, depending on the source.) If you get frozen shrimp, defrost them overnight in the refrigerator or under cool running water.
• Canola oil: This oil’s high smoke point and mild flavor make it ideal for frying and sauteing. If you don’t have any in your pantry, vegetable oil works, too.
• Rice: Any cooked white rice, including fragrant jasmine or fluffy basmati, plays well with the firecracker shrimp’s bold flavors.
• Green onions and sesame seeds: The dish gains freshness and a hint of crunch from an optional sprinkle of sliced green onions and sesame seeds.

Directions

Step 1: Prepare the sauce

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In a small bowl, whisk together the sweet chili sauce, lime juice, soy sauce, Sriracha, garlic and grated lime zest. Set the mixture aside.

In a large bowl, combine the cornstarch, salt and pepper. Toss the shrimp in the cornstarch until evenly coated.

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Step 2: Saute the shrimp

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In a large skillet, heat the canola oil over medium heat. Transfer the shrimp to the skillet and cook, stirring frequently, until the shrimp turn pink (2 to 3 minutes). Remove the shrimp from the heat and transfer them to a large bowl.

Editor’s Tip: Wrap the top of the bowl with foil to keep the shrimp warm while you simmer the sauce.

Step 3: Cook the firecracker sauce

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Add the sauce mixture to the skillet. Bring it to a boil, then cook the sauce, stirring constantly, until it starts to thicken.

Editor’s Tip: To test the thickness, coat the back of a spoon with your sauce and drag your fingertip through the center. If the line you created stays put for a few seconds, it’s probably thick enough.

Step 4: Finish

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Put the cooked shrimp back into the skillet and fold them into the sauce. Serve the firecracker shrimp with rice and sprinkle the finished dish with sliced green onions and sesame seeds.

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Recipe Variations

• Make the dish gluten-free: Instead of regular soy sauce, use tamari or another gluten-free alternative (Lee Kum Kee and Kikkoman sell gluten-free soy sauce). Because some sweet chili and Sriracha sauces contain gluten, depending on the brand, check the label before making gluten-free firecracker shrimp.
• Use a cornstarch alternative: Instead of coating the shrimp with cornstarch, use potato starch, rice flour or tapioca starch. You can also omit the cornstarch entirely, but your shrimp might not be as moist.
• Whip up firecracker chicken: Replace the shrimp with 1-1/2 pound of boneless chicken breasts or thighs (cut into 1-inch pieces) and cook the poultry in the sauce until it is no longer pink. You might have to work in batches.
• Elevate the crunch factor: Sprinkle the finished firecracker shrimp with toasted peanuts.

How to Store Firecracker Shrimp

Firecracker shrimp is best when served right away, but leftovers will last 3 to 4 days stored in an airtight container in the refrigerator. Reheat the shrimp in a skillet over low heat to keep them from becoming rubbery (adding 1 or 2 teaspoons of water may also help).

Firecracker Shrimp Tips

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How do you clean shrimp?

If you buy shell-on shrimp (fresh or thawed from frozen), it’s easy to clean them. Remove the head and legs before peeling off the shell and tail. The shrimp’s digestive tract, which is known as the vein, is edible, so removing it is optional. But if you do, the shrimp will be more aesthetically pleasing and won’t have a potentially gritty texture. To devein shrimp, cut the shrimp along its back with a paring knife to expose the vein, grab it with your fingers and pull toward the shrimp’s tail end until it comes out.

Can you use shell-on shrimp in the recipe?

You can! But prepare for a finger-licking meal since you’ll have to peel the shrimp after the crustaceans are coated in sauce. You might also have to increase the cooking time of the shrimp by 1 to 2 minutes.

What should you serve with firecracker shrimp?

I like white or brown rice with firecracker shrimp, but this bold dish also goes well with stir-fried noodles. Once you learn how to make firecracker shrimp, you can incorporate it into many other recipes, from glass noodle salad to po’boys.