Firecracker Shrimp Recipe

There's something magical about the sizzle of shrimp hitting a hot pan, especially when it’s coated in a spicy-sweet glaze like this Firecracker Shrimp. Crispy on the outside, tender on the inside, and tossed in a bold sauce that packs just the right amount of heat — this dish is a surefire way to light up your dinner routine.

I first discovered Firecracker Shrimp during a summer food truck festival, and it was love at first bite. Ever since, I’ve been on a mission to recreate that same explosive flavor at home — with a quicker, easier method perfect for weeknights or spontaneous cravings.

Whether you're serving it as an appetizer, tossing it in a rice bowl, or piling it onto tacos, this recipe brings serious flavor with minimal effort. Let's dive in.

Why You’ll Love This Firecracker Shrimp

Get ready to fall head over heels for your new go-to spicy shrimp recipe. This Firecracker Shrimp is everything you want in a weeknight meal: fast, flavorful, and downright addictive.

First off, it’s incredibly quick to make. From start to finish, you can have this dish on the table in under 25 minutes. It’s ideal for those last-minute dinners when you're short on time but still want something exciting.

The flavor is out of this world. Think sweet, spicy, tangy, and savory all in one bite. The sauce clings beautifully to the crispy shrimp, delivering a pop of flavor that lingers just enough to keep you reaching for more.

It’s also budget-friendly and uses simple ingredients. No need for fancy sauces or exotic spices — just pantry staples and a few fresh items that come together in a snap.

And finally, this shrimp is incredibly versatile. Serve it as an appetizer with toothpicks, layer it over rice for a quick rice bowl, or stuff it into lettuce wraps or tacos for something more substantial.

Once you make it, you’ll want to keep a bag of frozen shrimp in your freezer at all times — trust me.

Ingredients Notes

The secret to the bold flavor of this Firecracker Shrimp lies in a handful of simple ingredients that bring both texture and taste to the table.

Let’s start with the shrimp. I recommend using large, raw shrimp — peeled and deveined — with the tails removed. Frozen shrimp works great here, just be sure to thaw and pat them dry thoroughly. Dry shrimp ensures that the cornstarch coating sticks and crisps up beautifully during frying.

Next, let’s talk about the coating. A mixture of cornstarch and a touch of flour gives the shrimp that signature crispiness. Unlike a heavy batter, this light coating fries up golden and crunchy, creating the perfect surface for the sauce to cling to.

Now onto the firecracker sauce. This is where the magic happens. The base is a combination of sweet chili sauce, Sriracha, soy sauce, brown sugar, and a splash of rice vinegar. The result? A sticky, spicy-sweet glaze that coats each shrimp in a fiery kiss of flavor.

For aromatics, you’ll want some minced garlic and green onions. The garlic adds depth, while the green onions bring freshness and a pop of color.

You don’t need any fancy tools, but a good non-stick skillet or wok, plus a paper towel-lined plate for draining, will make the cooking process smooth and mess-free.

How To Make This Firecracker Shrimp

Making Firecracker Shrimp at home is easier than you'd think — and faster than takeout.

Start by prepping your shrimp. Pat them dry with paper towels to remove excess moisture. This step is key for getting a crispy coating. Then, toss the shrimp in a bowl with cornstarch and a little all-purpose flour. Make sure each piece is well-coated but not overly clumpy.

Next, heat about a half-inch of oil in a large skillet over medium-high heat. To test if the oil is ready, drop in a tiny pinch of flour — it should sizzle right away. Carefully add the shrimp in a single layer, cooking in batches to avoid overcrowding. Fry for 2-3 minutes per side until golden and crisp, then transfer to a paper towel-lined plate.

While the shrimp rests, quickly whip up the sauce. In a small saucepan or skillet, combine sweet chili sauce, Sriracha, soy sauce, brown sugar, rice vinegar, and minced garlic. Bring it to a gentle simmer, stirring constantly until the sugar dissolves and the sauce thickens slightly — this takes about 3-4 minutes.

Now comes the fun part: tossing the shrimp in the sauce. Return the shrimp to a clean skillet or bowl and pour the warm sauce over the top. Toss gently to coat every piece evenly. The heat from the sauce helps it cling beautifully to the crispy shrimp without making it soggy.

Serve immediately, garnished with chopped green onions and sesame seeds if you like. Total prep and cook time? Just under 25 minutes. Expect a crispy, saucy, flavor-packed dish that disappears in record time.

Storage Options

If you somehow manage to have leftovers — and that’s a big if — this shrimp holds up surprisingly well for a day or two.

To store, place the cooled shrimp in an airtight container in the fridge. It’ll keep for up to 2 days. Just know that the crispiness will fade over time due to the sauce, but the flavor remains top-notch.

I don’t recommend freezing the finished dish, as the coating tends to get mushy upon reheating. However, you can freeze uncooked, pre-coated shrimp in a single layer on a baking sheet, then transfer to a freezer-safe bag for future frying.

When it’s time to reheat, the best method is in a skillet over medium heat. Add a splash of oil to help revive some of the crispness. Microwave reheating works in a pinch, but it won’t bring back that satisfying crunch.

Variations and Substitutions

One of the best parts about this recipe? You can customize it to suit your taste or pantry.

Not a fan of too much heat? Reduce the Sriracha and increase the sweet chili sauce for a milder, sweeter version. You’ll still get plenty of flavor without the fiery kick.

Looking for a gluten-free option? Use tamari instead of soy sauce and gluten-free cornstarch or flour for coating. Be sure to check that your chili sauce is certified gluten-free too.

Want to make it a meal? Serve your Firecracker Shrimp over steamed white rice, fried rice, or even noodles. Add a side of stir-fried veggies like bell peppers, broccoli, or snap peas for a colorful, balanced plate.

For a lighter, low-carb twist, serve the shrimp in lettuce cups or over cauliflower rice. It’s just as satisfying but keeps things fresh and waistline-friendly.

You can even switch up the protein! This firecracker sauce is equally amazing on chicken, tofu, or even cauliflower florets for a vegetarian spin.

Print