Firecracker Shrimp with Sriracha

Firecracker shrimp are the answer when you want a fast dinner with big flavor and just the right amount of heat These are crunchy juicy shrimp tossed in a zesty marinade and fried for that perfect crisp outside My family loves these on weeknights or as a spicy party snack

This recipe always puts a smile on my face The first time I made these for my friends we ate the entire batch in minutes and they still ask for the recipe

Ingredients

• Large shrimp: peeled and deveined tails on These are the main star Look for firm glossy shrimp with a mild oceany smell Freshness makes a big difference
• Olive oil: Adds moisture and helps the marinade stick Use extra virgin for more flavor
• Fresh garlic: minced Gives a pungent rich aroma Choose firm cloves with no sprouting
• Fresh ginger: minced Adds a peppery warmth Ginger should feel heavy with smooth skin
• Soy sauce: Brings savory depth Go for low sodium if you prefer less salt
• Honey: Adds a touch of sweetness to balance the heat Use local honey if you can
• Sriracha: Supplies heat and tang Adjust to your taste Spicy fans can go heavier
• Allpurpose flour: Helps create that golden crust Choose unbleached for a cleaner taste
• Cornstarch: The secret to ultra crisp coating Make sure it is fresh with no lumps
• Salt: Essential for highlighting all the flavors Use fine salt for better coating
• Black pepper: Adds sharpness and mild heat Use freshly cracked for best flavor
• Olive oil for frying: Lighter olive oil is good for frying and does not overpower the shrimp
• Green onions: sliced Offer fresh bite and color Choose bright green crisp ones
• Sesame seeds: Optional for crunch and presentation Choose untoasted seeds for a milder flavor

Step-by-Step Instructions

Make the Marinade:

Whisk olive oil minced garlic minced ginger soy sauce honey and sriracha in a large bowl until fully blended This ensures each shrimp gets coated with plenty of flavor

Marinate the Shrimp:

Add shrimp to the bowl and toss so every piece is well covered by the marinade Cover and refrigerate for about fifteen minutes for the flavors to soak in If you marinate too long the shrimp can get mushy

Prepare the Dredge:

Mix together flour cornstarch salt and black pepper in a shallow bowl Take your time to blend evenly so each shrimp gets the same crispy coating

Dredge the Shrimp:

Take shrimp out of the marinade Let them drip off some excess but do not pat them dry Roll each shrimp in the flour mixture making sure every side is covered Shake off loose coating so it fries up light not clumpy

Fry the Shrimp:

Heat a thin layer of olive oil in a large skillet over mediumhigh You want enough oil so the shrimp sizzle but do not swim once added Place shrimp in a single layer and fry for about two minutes per side until beautifully golden and crunchy Fry in batches for best results

Garnish and Serve:

Move cooked shrimp to a plate while you finish each batch Top with sliced green onions and sesame seeds if you like Serve the shrimp piping hot with a squeeze of lime dip in your favorite sauce or pile over steamed rice

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Shrimp is my absolute favorite because it cooks in a flash and soaks up all those gingery garlicky flavors perfectly I love how my kitchen fills with the smell of sizzling garlic when I make this and my family knows something tasty is about to hit the table

Storage Tips

Store leftover firecracker shrimp tightly covered in the fridge They re best eaten the day you make them for crunch but you can reheat in a hot oven for about ten minutes Never microwave unless you want soggy shrimp

Ingredient Substitutions

Swap sriracha for another hot sauce or even chili garlic sauce for a different kick Tamari works for gluten free diners and pure maple syrup can replace honey

Serving Suggestions

Try these shrimp tucked in warm tortillas with tangy slaw or spooned over black rice for a hearty meal They pair especially well with cool mango salsa or a drizzle of lime crema

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Background of Firecracker Shrimp

This dish takes cues from Asian tempura and American bar favorites The name firecracker is all about the spark of heat that sriracha and ginger give each bite Though shrimp fry dishes are popular in coastal cuisines this spicy crispy version is a modern classic in American kitchens often served at parties or in lively restaurants

Recipe FAQs

→ How spicy is firecracker shrimp with sriracha?

The heat level can be adjusted by changing the amount of sriracha used. Start with the suggested amount and add more if you prefer extra spice.

→ Can I use frozen shrimp for this dish?

Yes, just make sure to thoroughly thaw and pat the shrimp dry before marinating for the best texture and flavor.

→ What type of oil is best for frying the shrimp?

Olive oil works well, but you can also use other neutral oils like canola or vegetable oil for frying.

→ How do I keep the shrimp crispy after frying?

Place fried shrimp on a wire rack instead of paper towels and avoid piling them up. Serve immediately for best results.

→ Are there recommended dipping sauces to serve with this dish?

A sweet chili sauce, extra sriracha, or a soy-based dipping sauce pairs well with the fried shrimp.

→ Can this dish be made in advance?

It’s best enjoyed freshly cooked, but you can prepare the marinade and coating ahead of time to speed up the process.