This firecracker shrimp recipe makes the best firecracker shrimp, with just the right combination of sweet, heat and awesome flavor, and it's ready in minutes!
Easy Spicy Firecracker Shrimp Recipe
Spicy shrimp in the house, my friends! Are you a fan of spicy shrimp? Of course you are. As spicy food lovers, we love upping the heat and flavor on practically everything, and shrimp is an ingredient that loves the spices.
So today, we're making that very thing. We're talking Firecracker Shrimp, and I think you're going to love it.
I've seen so many different recipes called "firecracker shrimp" floating around. There are so many different variations. You'll see them served at restaurants, printed on menus in the appetizer section, but everyone makes it differently.
One restaurant wraps them in spring roll wrappers, fries them, the douses them with soy sauce.
Another tosses grilled shrimp with sriracha alone and calls if firecracker shrimp. Another serves up what is essentially the famous Bang Bang Shrimp and gives it a new name. Say what?
There doesn't seem to be any particular consensus on what exactly defines firecracker shrimp, so I have decided to make it my own way. I've tested various combinations and this is what I personally feel is the best firecracker shrimp out there.
I hope you agree! The result is a nice combination of sweet and heat and you can very easily adjust it to your own spice loving preference.
Let's talk about how to make firecracker shrimp, shall we?
Firecracker Shrimp Ingredients
There are different ways to make firecracker shrimp, but this is my favorite, which I'll call the "Madness Way", with a focus on simple ingredients that allow you to control the spice level.
FOR THE FIRECRACKER SHRIMP MARINADE/GLAZE
- Chili-Garlic Sauce. This is readily available in most stores, but you can also use a sweet chili sauce, or make your own homemade chili-garlic sauce.
- Chili Oil. Use a spicy version. I like to make my own chili oil, though your favorite brand will do. Use canola oil or vegetable oil instead if needed. Sesame oil is good, too.
- Sriracha. Homemade sriracha is great, of course! Or use your favorite.
- White Wine Vinegar. Apple cider vinegar is great, too.
- Honey. Or try agave nectar or brown sugar.
- Cayenne. Use paprika for milder, or ghost pepper flakes for hotter! Spice it up, my friends!
- Lime Juice.
- Salt and Pepper. To taste.
FOR THE SHRIMP
- Shrimp. Peeled and deveined. You can use fresh or frozen shrimp (thawed).
- Olive Oil.
FOR GARNISH
- Fresh chopped parsley
- Spicy chili flakes
- Sliced hot peppers
How to Make Firecracker Shrimp - the Recipe Method
First, let's make the firecracker sauce. This is less of a sauce and more of a double duty marinade and glaze. There are many different ways you can make this, with many possible substitutions.
I use the following ingredients: Chili-garlic sauce, chili oil, sriracha, vinegar, honey, cayenne, lime juice and a bit of salt and pepper. Add them to a small bowl.
Whisk! Get it nice and uniform. This is all of the flavor, my friends. Sweet and spicy, the perfect flavor combination.
Control the Heat Factor: If you like more of a milder heat, use paprika instead of cayenne and dial back on the sriracha. Use more chili-garlic sauce. For spicier, use more cayenne or incorporate hotter chili powder. You can also use more sriracha or toss in some hot sauce.
Add the shrimp to a large bowl and add half of firecracker shrimp marinade. Toss to evenly coat the shrimp. Refrigerate for 5 to 10 minutes, though you can cook immediately if desired. You can marinate longer if you'd like to, 30 minutes to 1 hour.
Cooking the Shrimp. Heat the olive oil in a large pan to medium high heat. Add the shrimp and cook 2-3 minutes per side, until the shrimp is pink and cooked through.
TIP: Shrimp cooks up very quickly, so keep an eye on them. Don't overcook the shrimp or they can become tough.
Brush on the remaining firecracker shrimp glaze. This will add that extra burst of flavor just before serving. Reserve any leftover marinade/glaze for serving.
Garnish and serve!
Boom! Done! Such a quick and easy recipe, isn't it? It's done and on the table in practically no time, even for a slow cook like me.
Recipe Tips & Notes
- Creamy Version. If you'd like a creamy version, save half of the glaze/marinade after it is made. Then, whisk in few tablespoons of mayonnaise until it is nice and smooth. Toss the finished shrimp in the creamy firecracker shrimp sauce and serve it up some some extra on the side as a dipping sauce! It's a bit more like Bang Bang Shrimp this way.
- Cooking Methods. I cook mine on the stove top in a hot pan for simplicity. You can also easily grill the shrimp a few minutes per side, or lightly bread and fry them. Some recipes call for wrapping the shrimp in egg roll wrappers or spring roll wrappers then frying them, but that is more like how a restaurant chain makes them. I prefer my own version.
Serving Suggestions
You can serve firecracker shrimp as the main course with other ingredients, as an appetizer or snack, or make it for your next party. Here are a few ideas for serving:
- Firecracker Shrimp Pasta. Toss them with noodles for a quick and easy dinner. Use ropy spaghetti noodles, or broad fat egg noodles. So good this way!
- Skewers. Thread the uncooked shrimp onto skewers and grill them instead of cooking them on the stove top. Great for barbecues! These are a great party starter.
- Spicy Ramen. Toss them into a bowl of spicy ramen for an excellent meal. I can't get enough spicy shrimp ramen.
- Break out the Toothpicks. Serve them right out of the pan with some toothpicks on the side for the perfect appetizer or game day snack.
- Awesome Shrimp Tacos. Serve them on warmed tortillas with some extra garnish. Firecracker shrimp tacos? I think yes! Drizzle on some of the extra sauce. Make it nice and saucy.
Storage Information
Store any leftover firecracker shrimp in a sealed container in the refrigerator for up to 3 days. Warm them gently to enjoy again.
That's it, my friends. I hope you enjoy my firecracker shrimp recipe. This is my own version. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Recipes
- Shrimp Po’ Boy Sandwich
- Blackened Shrimp
- Shrimp Etouffee
- Shrimp Creole
- Spicy Cajun Shrimp
- Shrimp and Red Bean Chili
- Shrimp in Fiery Chipotle-Tequila Sauce (from my cookbook! “The Spicy Food Lovers’ Cookbook“)
- Grilled Buffalo Shrimp
- Shrimp Ceviche
- Aguachile (Mexican Shrimp Ceviche)
- Spicy Ramen Noodles
- Camarones a la Diabla (Diablo Shrimp)
- Mexican Shrimp Cocktail (Coctel de Camarones)
- Mexican Garlic Shrimp (Camarones Al Mojo De Ajo)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Firecracker Shrimp Recipe
Ingredients
- 1/2 cup chili-garlic sauce
- 2 tablespoons spicy chili oil
- 1 tablespoon sriracha
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1 teaspoon cayenne use paprika for milder, or ghost pepper flakes for hotter!
- 1 teaspoon lime juice
- Salt and pepper to taste
- 1 pound shrimp peeled and deveined
- 1 tablespoon olive oil
- FOR GARNISH: Fresh chopped parsley spicy chili flakes, sliced hot peppers
Instructions
- Whisk together the chili-garlic sauce, chili oil, sriracha, vinegar, honey, cayenne, lime juice and a bit of salt and pepper together in a small bowl until mixed. This is your firecracker shrimp marinade and glaze.
- Add the shrimp to a large bowl and add half of firecracker shrimp marinade. Toss to evenly coat the shrimp. Refrigerate for 5 to 10 minutes, though you can cook immediately if desired.
- Heat the olive oil in a large pan to medium heat. Add the shrimp and cook 2-3 minutes per side, until the shrimp is pink and cooked through.
- Brush on the remaining firecracker shrimp glaze. Reserve any leftover marinade/glaze for serving.
- Garnish and serve!
Video
Nutrition Information
NOTE: This recipe was updated on 7/1/22 to include new information and video. It was originally published on 4/6/20.
J. E. Park says
OK. We are unable to inhale the air in my house right now. Every little belch that escapes my stomach hits my family like the fiery breath of Beelzebub and I have resigned myself to the fact that I may very well be gouging a fresh set of fingernail marks beneath the toilet seat tomorrow morning. That said, this was the most incredible shrimp I have ever put in my mouth! It was AMAZING! My son and I devoured two pounds of this stuff in one setting! We just scooped it into tortilla shells and went at it like a pack of hyperactive Chihuahuas in the throes of a caffeine bender gone completely sideways! That even with me totally forgetting to add salt and pepper!
Well done! @#$%ing well done!
Mike Hultquist says
Haha, wow! This has to be the best comment on the blog ever. LOL. Very happy you enjoyed it!!
J.E. Park says
Ha! Thanks Mike! Being an author kind of helps with the wordsmithing I suppose.
Casi says
Patti says
Can this be served cold for an appetizer at a potluck?
Mike Hultquist says
You can serve it chilled, Patti. It'll be a bit like a spicy shrimp cocktail in a way. Let me know how it goes!
Carol Palmer says
6 stars.....the absolute BEST I've had
Mike Hultquist says
Awesome! Thanks, Carol!
Bill in Oregon says
WOW...just wow! 'Very spicy' would be my word choice. It's not overly killer hot. I had doubts putting the ingredients together, all on hand, so I'm not a lightweight with spicy hot. The slow mouth burn after a delicious plump shrimp with a cold beer handy is superb. I think the lime juice might have balanced out the heat. Regardless....delicious, Mike. I heartily encourage anybody on the fence to jump off & get a pound of shrimp. I used 16/20 shrimp and dropped a fat tablespoon of butter in the pan sauce to dip 'em. Sublime....
Mike Hultquist says
Awesome, Bill! Boom! Glad you enjoyed it! Thanks for sharing. =)
Steel says
would this be better served over cilantro lime rice, chili garlic rice, or fried rice do you think?
Mike Hultquist says
Darn, don't make me choose! Haha! Right now I would personally pick chili garlic rice, but it would work with any of these.
Marcia Little says
Yum, I'll be making this one, but I'll start with two pounds of shrimp so I can have tacos later. just add cole slaw! Thanks, Mike
Mike Hultquist says
Sounds great, Marcia! Enjoy!
Susanna says
Hi Mike,
This looks so good! I want to make using your recipe for chili oil, have you ever made it using Chipotle Pepper Flakes? I'm wondering if it might be too much smokey flavor. We love Chipotle Pepper Flakes...what are your thoughts?
Mike Hultquist says
Susanna, chipotle flakes would work great. Yes, might be rather smoky, but in a good way.
Teri says
I made this last night. I used sambal olek for the chili/garlic sauce. Soo good. So spicy. This will go into regular dinner rotation.
Mike Hultquist says
Great to hear, Teri! Glad you enjoyed it!
Lowell says
My kind of seafood. Love Argentina pink shrimp for this recipe.
Mike Hultquist says
Perfection!!
Martha says
Would this also work well on the grill?
Mike Hultquist says
Absolutely, Martha.
Zana says
We love spicy food, and this recipe fit the bill. I served it over rice, and there wasn’t a morsel left.
Michael Hultquist - Chili Pepper Madness says
Wonderful! Glad you enjoyed it, Zana.
Mario says
Mike,i find shrimps,anyway i cook them,to be never tender.....any suggestions???(82 year old senior.......)......thanks
Michael Hultquist - Chili Pepper Madness says
Hi, Mario. It's possible they are getting cooked too long. As they are already cooked, you only need to warm them in the sauce, gently over low heat, until you are ready to serve. It should only take 15-30 seconds for thawed cooked shrimp. Let me know how it goes.
Ferna says
Made this for dinner and everyone loved it! I used 4 lbs. of shrimp and tripled the recipe (since the recipe is for just 1 lb. of shrimp). I had more than enough sauce. My family loves spicy food and the heat in this dish was PERFECT! Thank you for sharing.
Michael Hultquist - Chili Pepper Madness says
Great, Ferna! Glad you enjoyed it!!
Zoe says
One of my favorite recipes. Made this for my family and they have not stopped talking about it since then!
Michael Hultquist - Chili Pepper Madness says
Great to hear! Thanks, Zoe! Glad it was enjoyed.
Jazz says
Wow!!! Another super easy, super delicious dish!! I served it over rice, and sprinkled chopped cilantro over. The cilantro added another layer of flavor, and I can't wait to make this again.
BTW, I didn't have any Sriracha, so I used Sambal Oelek (chili paste) and increased the sweetener a bit (I used brown sugar since I didn't have any honey on hand).
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Jazz! I'm glad you enjoyed it. Perfect substitutions.
EDDIE says
This is one of my favorites to make. Thanks for sharing
Michael Hultquist - Chili Pepper Madness says
Thanks, Eddie! One of our favorites, too. So good!
Jeremie says
Hey, Mike! your recipe is way different from mine: I use soy sauce in the marinade; orange juice in the sauce, add a bit of bell and jalapeno peppers; and onions with the prawns. But I was eager to test yours: and I love it! I was a bit too generous with my own fermented smoked Carolina Reaper Sriracha, and this was a large firecracker explosion!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeremie. Yes, the version you are using is more of a Chinese style, which I working on as well. So similar! This one is definitely different, and I'm glad you enjoyed it! Reaper Sriracha, baby!