Spicy Firecracker Shrimp

I recently bought a big bag of frozen jumbo shrimp from Costco. So, if you see a lot of shrimp recipes on here…that’s why. Shrimp are also my favorite seafood ingredients to cook with, cos they’re quick to cook, absorbent to any kind of spices and flavoring you use and they are super delicious!  I’ve seen Firecracker Shrimp recipes all over the Internet, and while I loved the concept, from what I read of the ingredients, I didn’t think they would have that much flavor. So I made my own spicy shrimp marinade, influenced by Asian flavors and let the shrimp marinate for about half an hour before wrapping them in egg roll wrappers.

They turned out absolutely divine! Crispy on the outside, full of flavor and succulent and juicy on the inside….these Spicy Firecracker Shrimp would make a very sophisticated and elegant party appetizer. A great dipping sauce to serve them with is my Sweet & Spicy Chili Sauce (Thai Style), and if you’re thinking of just buying that at the store….I promise you if you try my recipe (which is super easy and quick to make with ingredients you probably have at home already), you won’t regret it! Anyway, here’s my version of Firecracker Shrimp…

Spicy Firecracker Shrimp Recipe
Yields 12
Crispy on the outside, full of flavor and succulent and juicy on the inside….these Spicy Firecracker Shrimp would make a very sophisticated and elegant party appetizer.
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
  1. 12 frozen jumbo/large shrimp, defrosted
  2. 6 egg roll wrappers
  3. Oil for frying
  4. 1 tbsp of flour with a little water
  5. (make a paste of this to help seal the wrapping)
For the Marinade
  1. 3 tbsp of Sriracha or Hot Sauce
  2. 1 tbsp Soy Sauce
  3. 1/2 tbsp Rice Vinegar
  4. 1 tsp Seasame Oil
  5. 3 cloves of garlic
  6. zest & juice of 1/2 a lime
  7. 1 tbsp of sugar
  8. Salt and pepper to taste
  1. – Start by preparing a marinade for the shrimp. In a shallow bowl or zip lock bag, add the sriracha/hot sauce, soy sauce, rice vinegar and sesame oil.
  2. – Then grate the fresh peeled garlic cloves, directly into the bowl.
  3. – Zest half a lime, cut it and squeeze it’s juice into the marinade.
  4. – Season the marinade with a sprinkling of salt an pepper. Stir all the ingredients well to mix them. Also add a tablespoon of sugar to balance out all the flavors.
  5. – Toss the shrimp in the bowl or bag and gently mix them around with a spoon to coat them well in the marinade. Cover and place the marinated shrimp in the fridge for 15-30 minutes.
  6. – After the shrimp has had some time to soak in all those flavors. Prepare the wrapping by placing an egg roll/spring roll wrapper on a cutting board diagonally so it looks like a diamond shape. Then cut it in half and repeat with the rest of the wrappers.
  7. – Place a shrimp on left side of the wrapper with the tail sticking out and fold over the left corner wrapping the shrimp as tightly as you can.
  8. – Then fold the top corner down, making sure to cover the top end of the shrimp.Roll the shrimp as tightly as possible and as straight as you can manage until there’s just a little corner left.
  9. – Using your finger apply a little of the flour paste (a little flour and water mix) to the corner of the wrapper and seal it.
  10. – Repeat the same wrapping method for the rest of the shrimp.
  11. – In a pan, add about an inch or so of oil to fry the shrimp.(You can use a deep fryer if you have one, but enough oil to cover at least 3/4 of the shrimp if not the whole shrimp is all you really need) Heat the oil through on medium-high. To test and see if the oil is hot enough for frying, pinch a tiny piece of wrapper and drop it in the oil…if it bubbles and comes to rises to the top quickly it’s hot enough.
  12. – Fry the shrimp in small batches depending on the size of your pan and cook them for 2-3 minutes on each side till golden brown. I’d suggest cooking one to time it and one you take it out, cut it in half to see if the shrimp is cooked through but not rubbery.
  13. – Serve hot with some sweet and spicy dipping sauce. …yummm!
Picture the Recipe http://picturetherecipe.com/


  1. says

    These are so crisp and tasty!

  2. Darlene says

    Made these today, except I used wonton wraps (which trapped that delicious marinade juice inside)! Definitely making these again!! Thanks for sharing :)

  3. Paige says

    Is there an alternative to make a sauce just as yummy and tangy, just less spicy? These look amazing, I’m just not a spicy kind of girl.

    • Noreen says

      Yes Paige, put only 1 tbsp of siracha instead of 3 or less than that even. You can try adding a little ketchup to balance the heat if you’d like. After the shrimp is wrapped and fried it isn’t that spicy anyway. ;-)

  4. says

    I really love this recipe, it’s so simple but so ingenious and just makes sense. These little guys are so appealing – who wouldn’t want to dip and munch that shrimp? Looks fantastic! Nice photos and recipe.

    • Noreen says

      Thanks Jessica! I visited your blog too and your photos are simply amazing! Hopefully someday I’ll get better with mine ;-)

      • Michel says

        What? What??? Your photos and directions are wonderful! Even I could follow them:) And, I’m cooking impaired! The best thing I make is reservations!:)

    • Noreen says

      I haven’t tried freezing them Leah, but I don’t see why it wouldn’t work. I think you could wrap and freeze the shrimp until you’re ready to fry them. I would keep in mind though, that the frying time may be longer and you would need to adjust the heat making it slightly lower, too cook the shrimp through without the outer wrap burning.I’m not too sure, but it’s worth a try!

  5. Trisha says

    I made these this past weekend and I just can’t put into words how wonderful they are.
    Thank You so much, I will be making these again and again :)

  6. Kasey says

    I saw this recipe on Pinterest and tried it out two weeks ago and then remade them again this weekend. It was amazing!! I used 2 tbsp of siracha sauce and was the perfect amount of spicy. My taste tester, the boyfriend, said these are his favorite spring rolls.
    Thanks for posting! I’m going to try some of your other recipes too.

  7. Shannon says

    I made this but I baked it instead. 400 degrees for 15 min or until golden brown. Spray or brush some EEVO on top & it will crisp up real good.

  8. Michel says

    I bought the wrong wraps, they were spring roll skins. I NEVER saw those things before, thought they were sheets of plastic:) Found out how to soften them and that was a huge fiasco! Any help here with that? They looked like melted plastic:( Anyway, was going to make these for my sweetie. Good thing he came over, he’s the cook of the2 of us:) When it comes to cooking, I’m a good dancer:) Anyway, he made shrimp scampi and we are going to try these again, with the correct wraps:) I’m a vegetarian, but I know when something looks tasty, and these sure do:)
    Just like the sauce1

    • Noreen says

      Thanks Michel :-) I’m guessing you got the Vietnamese style summer roll wrappers that are made from rice. Those kind you need to soak to soften. I don’t think those fry up well, I’ve only ever eaten those cold. You’ll want to look for the egg roll wrappers in the refrigerated section at stores.

  9. Alia says

    Oh, darn…I just got halfway through another version of this recipe..too late to change and yours looks so much TASTIER. Next time! And, next time will be soon! I’m going to have to subscribe. Thanks for your cooking creativity!

    • Noreen says

      Yes Lynn the Shrimp are raw, just marinated. They cook when deep fried, about 2-3 mins on each side. Check by cutting one open then time the rest accordingly!

  10. Monique says

    Noreen, Noreen, Noreen!!! I made these last night a long with the Sweet & Spicy Chili Sauce (and some coconut rice & veggies) and let me tell you…..they were absolutely delicious!!! The sauce was to die for. I’m so happy that I stumbled across this recipe. It will become a part of my meal rotation. And I’m going to try the sauce on some wings this week. Keep up the good work.

  11. tj says

    I’ve used these wrappers for crab rangoons and they came out a bit doughy. For this recipe I am using ‘spring roll’ wrappers, usually found in the freezer section of asian markets. These wrappers are very thin and turn out light & crispy.

  12. Jill says

    These are amazing! I tried them both ways, deep frying and baking in the oven and they are better deep fried, but were still pretty good in the oven if you want to go a healthier route.

  13. Pamm says

    Made these we my Godmother this week and they are great.

    Had little trouble with the wrapping the shrimp. But still fried okay.

    But not as pretty as yours. Made the sweet spicey dipping c also.

    Will make again, thank you

  14. Pamm says

    Loved this recipe and plan on making these many more times. Dipping sauce was great.

    Easy to follow directions and photos. Little trouble with jumbo shrimp,

    egg roll wraps not big enough, will use large shrimp next time. Thank you.

  15. Renee Molinari says

    They look and sound fabulous! I was wondering if you could fry them early in the evening then reheat them on a stone right before the party? Trying to lighten up last minute cooking but these look too good to skip.

  16. Sue says

    Could I leave out the sesame oil in the sauce.?
    Have everything else but I’m not a fan of the oil taste. Thanks


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