Irresistible Firecracker Shrimp Sriracha

Firecracker shrimp delivers big flavor with every crunchy bite turning any meal into a memorable one You'll get plump shrimp soaked in a kicky marinade and coated for that perfect crisp bite This quick dish fits right into a busy weeknight and still feels like something special when you want to impress friends

When I whipped this up for the first time it disappeared faster than I expected My buddies always want the how-to as soon as they taste it

Bold Ingredients List

• Sesame seeds: Toasted for crunch and a nice look Grab lightly browned ones for best taste
• Green onions: Sliced up for a fresh bright finish Pick stalks that look vibrant
• Salt and black pepper: For bringing out all the flavors
• Cornstarch: Makes the outer layer super crunchy Make sure it's powdery and not clumpy
• All purpose flour: Gives a light texture to the coating Unbleached is a nice pick
• Sriracha: Adds a gentle kick Turn it up or down to suit you
• Honey: Adds just enough sweetness Go for pure honey if you can
• Soy sauce: Brings a deep savory note Try low sodium if you'd like
• Fresh garlic and ginger: These two pump up the flavor Fresh is best so look for firm bulbs and tight ginger skin
• Olive oil: Keeps the shrimp moist and crispy Choose extra virgin for more flavor
• Large shrimp: Fresh or thawed out cleaned up and peeled These cook up fast and are super tender Bright color and a clean scent means they're good

Simple Step-by-Step Guide

Finish and Serve:

Scoop the shrimp out of the pan pop them on some paper towels for a second then transfer to your plate Top with green onion slices and give a sprinkle of sesame seeds if you want Eat them hot maybe with your favorite sauce or over some rice

Cook the Shrimp:

Heat up a bit of olive oil in your pan on medium-high until it’s shimmering Lay out the coated shrimp in a single layer Don’t crowd them or they’ll steam—golden and crispy takes about 2 or 3 minutes a side If you have a lot split it into small batches for the crunchiest results

Coat the Shrimp:

Take each shrimp out of the marinade and let the extra drip off Press both sides into the flour mix Shake off what doesn’t stick so you don’t get lumps

Dredge Mix Prep:

Use your fingers to break up any lumps as you mix flour cornstarch black pepper and salt in a shallow bowl This mixture is your crispy layer so make sure it’s even

Shrimp Marinade:

Stir olive oil soy sauce honey garlic ginger and sriracha together in a big bowl Once smooth add in the shrimp and give each one a good coat Let them chill in the fridge for about 10 to 15 minutes

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Sriracha gives it heat but not too much I always toss on a few more sesame seeds for crunch My sister and I made this at a family cookout once and people kept coming back for more

Smart Storage Ideas

Put any leftover shrimp in a sealed container and keep it in the fridge for up to two days Warm them up in a skillet so the crunch comes back Microwaving can make the outside soft so avoid that To freeze uncooked marinated shrimp coat them in flour mixture line them up on a tray freeze then stash in a bag Fry straight from frozen—just cook an extra minute per side

Swap Suggestions

If sriracha isn’t your favorite use another hot sauce Sambal oelek brings extra fire or chili garlic sauce adds extra flavor Tamari is a great soy-free stand-in If you’re low on cornstarch just use more flour but know it might not be as crispy

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Tasty Ways to Enjoy

These shrimp are awesome as a starter Serve them over jasmine rice and crunchy cucumber for a classic feel Go light by stacking them on top of salad greens or wrap ‘em in lettuce with a bit of leftover marinade Day old shrimp? Toss them on stir-fried veggies and enjoy

Fun Food Origins

Blending spicy and savory flavors with shrimp is a hit in all kinds of Asian cooking Firecracker means you get a burst of boldness—think hot sauce and ginger In the US we add a little sweetness for a playful take on these crispy shrimp from Asia

Common Recipe Questions

→ How spicy is firecracker shrimp?

You'll get gentle to medium heat from sriracha, but use more or less to make it just how you want.

→ Can I use frozen shrimp?

Sure thing, just let them thaw and give a good pat dry so the coating goes on nice and even.

→ What oil is best for frying shrimp?

Olive oil does the job, but if you've got canola or veggie oil, those won't burn as quick in a hot pan.

→ Are there suggested dipping sauces?

Go for sweet chili sauce, more sriracha, or mix up a fast soy and lime dip for extra zing.

→ How do I store leftover shrimp?

Let them cool, cover tight in the fridge for up to two days, and to get them crispy again just pop in the oven for a few minutes.