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Looking for something quick with a punch of flavor and a little kick? This is it. These shrimp come out crispy and juicy, tossed in a bold marinade and pan-fried so they've got the crunch everyone wants. We like to make these on busy nights or whenever the group craves a spicy snack.
This always brightens my mood. I remember the first time I made these for a group—the plate was empty in no time and I'm still getting requests for them.
Irresistible Ingredients
- Sriracha: Brings that bright heat and some tang. Go heavier or lighter depending on your heat level—spice lovers, pile it on!
- Honey: Sweet touch to mellow out the heat. Local honey tastes especially good.
- Large shrimp: Peeled, deveined, tail left on. These carry all the flavor. Pick shrimp that look glossy, feel firm, and don’t smell fishy. The fresher, the better.
- Olive oil: Coats everything in the marinade and for frying, too. Extra virgin gives more richness; lighter oil's better for frying.
- Fresh garlic: Minced up for deep aroma. Look for heavy bulbs, no green shoots.
- Fresh ginger: Minced. Gives a peppery zip. You want a piece that’s plump and smooth.
- Soy sauce: Big burst of salty umami. Try low-sodium if you want it less salty.
- Allpurpose flour: Gives you a golden outside. Go with unbleached if possible for cleaner taste.
- Cornstarch: Makes the crunch happen! Double check there’s no clumps before you start.
- Salt: Brings all the flavors to the front. Use fine kind so it sticks better.
- Black pepper: A bit of punch and zing. Crack it fresh if you can.
- Olive oil for frying: Go for light olive oil when frying—won’t overwhelm the shrimp.
- Green onions: Slice these up. They add zip and fresh color. Grab the firm, bright green bunch.
- Sesame seeds: Totally optional for bite and a fun finish. Untoasted seeds are milder.
Simple Steps to Follow
- Garnish and Serve:
- Once you've finished all the shrimp, move them to a plate and sprinkle with chopped green onions and sesame seeds if you want. Eat right away with some lime or your favorite dip—these are extra tasty over rice.
- Fry the Shrimp:
- Heat just a thin coat of olive oil in a large skillet over medium-high. It should sizzle but not drown the prawns. Fry shrimp on one side for around two minutes, flip and fry the other until they're golden and crispy. Give them space, work in batches if you have to.
- Dredge the Shrimp:
- Grab shrimp from the marinade and let extra drip off but don’t dry them. Toss each one in the flour mix and shake off the extra so they fry up thin and crisp.
- Prepare the Dredge:
- In a shallow dish, mix cornstarch, black pepper, flour, and salt together. Make sure it’s all blended for even coverage on every shrimp.
- Marinate the Shrimp:
- Drop shrimp into the bowl and turn them so every piece gets smothered in flavored marinade. Cover up and stick in the fridge about fifteen minutes—let everything soak in, but not too long or they’ll get mushy.
- Make the Marinade:
- Throw olive oil, sriracha, honey, soy sauce, minced ginger, and garlic in a big bowl. Whisk until it all comes together. That way, every shrimp gets a taste of everything.
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I just love how shrimp cooks in basically no time and soaks up those rich garlicky and gingery flavors. My house always smells incredible when I make this—everyone knows something good is coming.
How to Store Leftovers
Keep any extra shrimp airtight in your fridge. They’re crispiest the first day, but you can pop them in a hot oven for about ten minutes to revive that crunch. Skip the microwave unless you want them soft and soggy.
Swaps for Ingredients
If you want a different spice, use your favorite hot sauce or chili garlic paste instead of sriracha. Tamari works great for gluten free swaps. Maple syrup can slide in for honey too.
Ways to Serve
Load these into tortillas with some crunchy slaw or scoop them over black rice to make it hearty. Try pairing with mango salsa or a cool drizzle of lime crema on top.
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Firecracker Shrimp Origins
This tasty dish pulls some tricks from Asian tempura and flair from American bar food—the name ‘firecracker’ is all about that ginger-sriracha spark. While fried shrimp are a hit in lots of seaside spots, this bold, crispy version is now a big favorite at home gatherings and fun restaurants all over the country.
Recipe FAQs
- → Can I dial down the spice in firecracker shrimp with sriracha?
Yep, just pour in less sriracha and taste as you go. Wanna turn up the heat? Add more! Super easy to tweak.
- → Are frozen shrimp cool for this?
Absolutely! Thaw them all the way and pat dry before you marinate. That way your shrimp come out nice and crisp.
- → What frying oil goes best here?
Honestly, olive oil is solid, but canola or plain veggie oil does the trick too if you’d rather use another option.
- → How can I keep my shrimp super crisp?
Instead of tossing them right on paper towels, try a metal rack to let them drain. Keep them in a single layer and eat soon after frying.
- → Got dip ideas for these shrimp?
Oh yeah. Sweet chili, extra sriracha, or maybe a soy-based dip all taste awesome with these crunchy shrimp.
- → Can I prep this ahead?
You’ll get the best crunch if you cook right before digging in. But it’s fine to get the marinade and dry coating set up early to save time.