Firecracker shrimp is packed with heat and glazed with a finger-licking sauce that is sure to light up your taste buds!
Asian-inspired flavors such as chili garlic sauce and sriracha, combine with citrus juice, and honey to make a deliciously spicy sauce that balances sweetness with the perfect amount of heat!
Serve this as a main dish for a quick weeknight dinner or as a perfect appetizer for your next party!
Ingredients & Substitutions
- Peeled and deveined shrimp - 31/40 shrimp is the perfect size. You can substitute small or large shrimp, but this will change the cooking time.
- Vegetable oil - Olive oil or sesame oil is great for sauteing the shrimp.
- Chili-garlic sauce - This is the base of the firecracker sauce.
- Sriracha - Add more or less hot sauce to adjust the heat level to your tastes.
- Orange juice - Grapefruit juice could be substituted.
- Honey - This adds sweetness to balance the heat.
- Lime juice - You can substitute lemon juice.
- Crushed red peppers
- Salt and black pepper
Note: I tested this recipe with the shrimp coated in corn starch as well, and didn't find it worth the hassle.
How to make it
To make this firecracker shrimp recipe, first make sure to thaw out any frozen shrimp. The easiest way to do this is to place the sealed bag of shrimp under cold water. Water will thaw shrimp far quicker than letting it sit out at room temperature.
Saute the shrimp in a large skillet with oil, set over medium heat for about 2-3 minutes per side. Shrimp is done when it is no longer translucent.
Make the firecracker sauce by whisking all of the sauce ingredients together in a dish. The sauce can be further thickened by simmering if you wish, but this isn't necessary.
Finally, add the sauce to the skillet with the cooked shrimp, and toss together. Serve when the sauce is heated through.
Storing and Reheating Leftovers
Leftover firecracker shrimp should be placed in an airtight container the stored in your refrigerator for up to one week. Any leftovers can easily be reheated in the microwave until warmed through.
- 1 pound shrimp (peeled and deveined, 31/40)
- 1 tablespoon olive oil
- ¼ cup chili-garlic sauce
- 2 tablespoons orange juice
- 2 tablespoons honey
- 2 teaspoons sriracha
- 1 teaspoon lime juice
- 1 teaspoon crushed red pepper flakes
- salt and pepper to taste
- Make the sauce by whisking all of the sauce ingredients together in a large bowl.
- Add oil to a large skillet set over medium heat. Once shimmering, place shrimp in the hot skillet in a single layer and saute until cooked through. Cook approximately 2-3 minutes per side.
- Pour sauce into the skillet and toss with shrimp. Serve when sauce is heated through.
This recipe was originally published on October 17, 2020.