Quick & Easy Firecracker Shrimp

This spicy firecracker shrimp delivers the perfect balance of crispy texture and bold, sweet heat that makes it impossible to stop at just one bite. The buttermilk soak ensures tenderness while the quick fry creates that irresistible crunch before being tossed in a tangy chili lime glaze.

I first made these firecracker shrimp for a last minute dinner party when I was short on time. The plate was completely empty within minutes and now my friends request it every time they visit.

Ingredients

• Jumbo shrimp or extra jumbo shrimp: Larger shrimp hold up better to frying and provide more juicy texture in each bite
• Buttermilk: The acidity helps tenderize while adding subtle tanginess
• Cornstarch or potato starch: Creates a lighter more delicate crust than flour
• Sweet chili sauce: Forms the sticky base of our glaze with built in sweetness and mild heat
• Sriracha: Adds that signature firecracker heat that can be adjusted to taste
• Honey: Balances the heat with natural sweetness and helps create that glaze consistency
• Rice vinegar or apple cider vinegar: Cuts through richness with brightness
• Fresh lime zest and juice: Provides essential citrus notes that elevate the entire dish
• Green onion: Optional garnish that adds color and a mild onion flavor

Step-by-Step Instructions

Buttermilk Soak:

Place peeled and deveined shrimp in a medium bowl and pour buttermilk over them completely. Allow them to soak for at least 10 minutes. The acid in the buttermilk breaks down proteins slightly making the shrimp incredibly tender when cooked. This step is worth the short wait for the texture improvement alone.

Sauce Preparation:

Combine sweet chili sauce, sriracha, honey, rice vinegar, lime zest, and fresh lime juice in a small bowl. Whisk thoroughly until completely incorporated. The sauce should have a glossy appearance and coat the back of a spoon. Make this while the shrimp are soaking to allow flavors to meld together.

Dredge Preparation:

Whisk cornstarch, salt, garlic powder, and black pepper in a large bowl until evenly distributed. The cornstarch provides a lighter crust than traditional flour while the seasonings ensure flavor in every layer of the dish. Having this ready before removing shrimp from buttermilk ensures a smooth workflow.

Shrimp Coating:

Remove shrimp from buttermilk one at a time allowing excess liquid to drip off. Thoroughly coat each piece in the cornstarch mixture ensuring complete coverage but gently shake off any excess. A light even coating creates the crispiest result without becoming heavy or doughy.

Frying Process:

Heat vegetable oil to exactly 350°F in a large heavy bottomed pan. Working in small batches of about 6 shrimp at a time carefully add them to the hot oil. Fry until golden and crispy approximately 2 minutes total flipping halfway through cooking. The small batch size maintains oil temperature for consistent results.

Sauce Application:

Transfer the hot fried shrimp to a large mixing bowl. Pour the prepared sauce over them while still hot and gently toss until each piece is thoroughly coated. The residual heat from the shrimp helps the sauce cling and creates that signature sticky glaze texture.

My favorite part of this recipe is watching people take their first bite. There's always that moment of surprise when they taste how the tangy lime cuts through the sweet heat making it impossible to have just one.

Storage Tips

While best enjoyed fresh these shrimp can be refrigerated for up to 2 days in an airtight container. To restore some crispiness reheat them in a 350°F oven for 5 minutes until warmed through. I recommend storing the sauce separately if you expect leftovers and tossing just before serving each time.

Customize Your Heat Level

The beauty of this recipe lies in its adaptability to your personal spice preference. For a milder version reduce the sriracha to 1 tablespoon or substitute with sweet paprika for color without heat. For true spice lovers increase sriracha to 3 tablespoons or add a teaspoon of crushed red pepper flakes to the sauce mixture. I personally enjoy the recipe as written which delivers a pleasant warmth without overwhelming the delicate shrimp flavor.

Serving Suggestions

These firecracker shrimp make an impressive appetizer served on their own but can easily transform into a complete meal. Serve over steamed jasmine rice to soak up the delicious sauce or alongside a simple cucumber salad for temperature and texture contrast. For a cocktail party presentation arrange them on a platter with toothpicks and small lime wedges for an elegant self serve option that always disappears first.

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Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp works well. Just ensure they're completely thawed, patted dry, and deveined before soaking in buttermilk. Thaw overnight in the refrigerator or place in a colander under cold running water for quick thawing.

→ How spicy is firecracker shrimp?

This dish has a moderate heat level from the sriracha and sweet chili sauce. For milder flavor, reduce the sriracha to 1 tablespoon. To increase spiciness, add extra sriracha or include red pepper flakes to the sauce.

→ Can I bake or air fry these shrimp instead of deep frying?

Yes! For air frying, spray the coated shrimp with cooking oil and air fry at 400°F for 8-10 minutes, turning halfway. For baking, place on a parchment-lined baking sheet and cook at 425°F for 10-12 minutes, flipping once. While the texture won't be identical to fried, they'll still be delicious.

→ What can I serve with firecracker shrimp?

Firecracker shrimp pairs wonderfully with steamed jasmine rice, coconut rice, or cauliflower rice. Add a side of stir-fried vegetables or a simple cucumber salad for a complete meal. They also make excellent appetizers served with toothpicks.

→ Can I make the sauce ahead of time?

Absolutely! The sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This makes the final preparation even quicker when you're ready to cook.

→ What's a good substitute for buttermilk?

If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes until slightly thickened. You can also use plain yogurt thinned with a bit of milk.