• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • About Me
  • Portfolio
  • Contact
  • Copyright

Picture the Recipe

Real Recipes. Real Pictures. Made Real Easy

  • Home
  • Recipes
    • Appetizer Recipes
    • Soups
    • Salads
    • Main Course/ Entrées
      • Poultry- Chicken/Turkey
      • Meat
      • Seafood
      • Vegetarian
      • Rice and Pasta
    • Sides and Condiments
    • Sweets and Desserts
    • Drinks & Cocktails
    • Cuisines
      • Indian
    • Seasonal Recipes
      • Spring/ Summer
      • Autumn/Fall
      • Winter
    • Special Occasions
      • Game Day Snacks
      • Valentine’s Day
      • 4th of July
      • Thanksgiving
      • Christmas
  • Videos
  • Tips ‘N Tricks
  • Recipe Index
  • Life
  • Love

July 22, 2012

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…

Watch A video Of The Recipe

Spicy Firecracker Shrimp Recipe
2015-01-09 16:42:30
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.
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
Ingredients
  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
Instructions
  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!
By Noreen @ PictureTheRecipe.com
Picture the Recipe https://picturetherecipe.com/
Print Friendly, PDF & EmailPrint Recipe

Related Recipes & Posts

  • Sweet and Spicy Chili Sauce (Thai Style)Sweet and Spicy Chili Sauce (Thai Style)
  • Spicy BBQ Shrimp (New Orleans Style)Spicy BBQ Shrimp (New Orleans Style)
  • Lime Shrimp with Mushrooms & SpinachLime Shrimp with Mushrooms & Spinach
  • Spicy Shrimp with LemonSpicy Shrimp with Lemon

Filed Under: Appetizer Recipes, Game Day Snacks, Recipes, Seafood Tagged With: appetizer recipes, appetizers, firecracker shrimp, firecracker shrimp recipe, picture recipes, seafood recipes, shrimp appetizers, shrimp recipes, step by step picture recipes, step by step recipes

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Neolla Lobo says

    July 24, 2012 at 2:19 pm

    Looks Lovely. I am going to try this and will let you know how it turns out,

    Reply
  2. [email protected]'s Recipes says

    July 25, 2012 at 2:45 am

    These are so crisp and tasty!

    Reply
  3. Kdagon says

    September 26, 2012 at 5:56 am

    Do you think you could bake these instead? They sound yummy!

    Reply
  4. Darlene says

    November 4, 2012 at 12:44 am

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

    Reply
  5. Paige says

    December 2, 2012 at 9:32 am

    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.

    Reply
    • Noreen says

      December 2, 2012 at 5:03 pm

      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. 😉

      Reply
      • Paige says

        December 9, 2012 at 10:54 am

        Thanks Noreen :3

        Reply
    • mary hepburn says

      August 10, 2019 at 4:08 pm

      I can’t understand why the majority of recipes today use hot sauce in some form or another. Why does everyone want their mouth to burn so that they can’t taste the flavor of the food?

      Reply
  6. Jessica says

    January 19, 2013 at 7:21 pm

    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.

    Reply
    • Noreen says

      January 20, 2013 at 5:46 pm

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

      Reply
      • Michel says

        February 25, 2014 at 7:26 pm

        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!:)

        Reply
  7. Leah says

    January 19, 2013 at 7:23 pm

    Could you make a bunch of these and freeze them in any way?

    Reply
    • Noreen says

      January 20, 2013 at 5:50 pm

      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!

      Reply
  8. Maria says

    January 22, 2013 at 2:00 pm

    has anyone tried baking these?

    Reply
  9. Trisha says

    January 29, 2013 at 11:54 am

    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 🙂

    Reply
    • Noreen says

      January 29, 2013 at 12:03 pm

      That’s lovely to hear Trisha! Thank you! 🙂

      Reply
  10. Tamara says

    February 10, 2013 at 5:30 pm

    These look so good! What is the dipping sauce you show in the photos?

    Reply
    • Noreen says

      February 11, 2013 at 1:12 am

      Tamara, the sauce shown in the pictures is my Sweet & Spicy Chili Sauce (Thai Style)

      Reply
  11. shay says

    March 16, 2013 at 11:09 am

    Noreen you are the bizzy bomb these are so go I made these for a potluck & everybody looved them thanks

    Reply
    • Noreen says

      March 17, 2013 at 2:54 pm

      Thanks Shay! =)

      Reply
  12. Kasey says

    March 17, 2013 at 7:13 pm

    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.

    Reply
  13. Deep says

    April 17, 2013 at 10:38 am

    This recipe is truly picture perfect.pinning it on my board
    pinterest.com/DLazyCook

    thnks 🙂

    Reply
  14. Kelly says

    August 2, 2013 at 1:29 pm

    These sound wonderful! Can you bake them? If so, what temp. would you recommend?

    Reply
  15. Wendy says

    October 13, 2013 at 6:05 am

    You use the same sauce as the marinade as the dip?

    Reply
  16. Shannon says

    January 14, 2014 at 8:01 pm

    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.

    Reply
    • Shannon says

      January 15, 2014 at 4:40 pm

      Also, I just use water to close my wontons no flour.

      Reply
    • Darlene T says

      March 2, 2016 at 10:31 am

      Well Hallelujah! I’m so glad you tried them baked. Thank you for posting. I am baking these tonight! 🙂

      Reply
  17. Michel says

    February 25, 2014 at 7:21 pm

    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

    Reply
    • Noreen says

      February 26, 2014 at 3:16 pm

      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.

      Reply
  18. Alia says

    August 4, 2014 at 10:36 pm

    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!

    Reply
  19. lynn says

    September 27, 2014 at 9:36 am

    hello, they look so luscious that I’ve decided to give them a try. pls can you tell me if these shrimps are raw.

    Reply
    • Noreen says

      September 28, 2014 at 9:10 am

      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!

      Reply
  20. Monique says

    July 12, 2015 at 8:52 am

    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.

    Reply
  21. tj says

    July 29, 2015 at 10:27 pm

    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.

    Reply
  22. Jill says

    August 7, 2015 at 2:57 pm

    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.

    Reply
  23. Pamm says

    September 17, 2015 at 1:57 pm

    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

    Reply
  24. Pamm says

    October 11, 2015 at 1:03 pm

    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.

    Reply
  25. Renee Molinari says

    December 4, 2015 at 9:25 am

    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.

    Reply
    • Tiffany says

      December 21, 2015 at 12:19 pm

      Did you try reheating and have any luck?

      Reply
  26. Mary Beth says

    January 31, 2016 at 12:18 am

    Is there a way to pin a single recipe? The firecracker shrimp illustration are great!

    Reply
    • Noreen says

      February 1, 2016 at 9:20 am

      If you just hover over an image in a post you can pin it…which will pin the recipe.

      Reply
  27. Sue says

    July 7, 2016 at 4:58 pm

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

    Reply
  28. Roger Crosswhite says

    September 13, 2017 at 6:12 pm

    My wife and I made this tonight and she went nuts about how good this was. Fantastic recipe

    Reply
    • Noreen says

      September 14, 2017 at 7:16 am

      Thank you Roger…so glad it was a hit! 🙂

      Reply
  29. Vanessa says

    March 29, 2018 at 7:51 am

    What if I don’t have sesame oil? What can I substitute that with?

    Reply
    • Noreen says

      March 29, 2018 at 8:14 am

      Hi Vanessa, I would just leave it out if you don’t have any sesame oil. There’s enough flavors in this shrimp marinade to be good with out it. Hope this helps! 🙂

      Reply
  30. Nancy says

    April 16, 2018 at 11:40 am

    hi! I just came upon your site and have subscribed!
    I really like the clear step by step instructions for your recipes as well as the great step by step process of your pictures.
    I’m a fan 🙂

    Reply
    • Noreen says

      April 17, 2018 at 12:09 pm

      Thank you so much Nancy! 🙂

      Reply
  31. Hemlata says

    May 27, 2018 at 2:33 am

    Would I be able to freeze this fire cracker shrimps for later use?

    Reply
    • Noreen says

      June 8, 2018 at 8:14 am

      Yes! You will have to increase the frying time, if frying from frozen.

      Reply
  32. Crystle says

    June 7, 2018 at 6:09 pm

    Could I marinate the shrimp overnight in the sauce, so I can save time the day of cooking them?

    Reply
    • Noreen says

      June 8, 2018 at 8:13 am

      Absolutely!

      Reply
  33. Trese says

    August 20, 2018 at 4:34 pm

    These were delicious! I would recommend patting the shrimp dry before putting them into the marinade so they soak up the flavor. I also tossed the remainder of the marinade in a pot and boiled it for a dip.

    Reply
  34. Denise says

    December 31, 2018 at 6:17 am

    Has anyone air fried these? Recommended time and temp?

    Reply
  35. Heather M. Whipple says

    October 7, 2019 at 5:35 am

    These look good.
    I think this would be good cooked in
    my air fryer that we have. I would need to change
    the marinade, I do not like spicy foods,
    I like more milder foods.

    Reply
  36. Elizabeth says

    February 3, 2021 at 4:48 am

    Has anyone tried marinating the shrimp and wrapping them then placing in the fridge overnight and cooking them the next day? Would be nice app to be able to prepare ahead of time and cook when ready … thanks!

    Reply

Trackbacks

  1. Coconut Shrimp Curry | Picture the Recipe says:
    July 28, 2012 at 2:45 pm

    […] & Tricks ← Previous Post Coconut Shrimp Curry Noreen July 28, 2012 […]

    Reply
  2. Wordless Wednesday: Spicy Shrimp Dishes – Hot Lollies says:
    August 21, 2012 at 10:25 pm

    […] Spicy Firecracker Shrimp from Picture the Recipe […]

    Reply
  3. Firecracker Shrimp Rolls | Life Tastes Like Food says:
    August 27, 2012 at 11:46 pm

    […] adapted this firecracker shrimp roll recipe (as well as the sweet chili sauce recipe) from Noreen over at Picture the Recipe. I mean, […]

    Reply
  4. Amazing Super Bowl Recipes | FizX Entertainment says:
    February 2, 2013 at 3:27 am

    […] Spicy Firecracker Shrimp […]

    Reply
  5. Quick & Easy Recipes – Spicy Firecracker Shrimp says:
    June 18, 2013 at 9:14 am

    […] Recipe from: http://picturetherecipe.com/index.php/recipes/spicy-firecracker-shrimp/ […]

    Reply
  6. Spicy Firecracker Shrimp | the best recipes ever says:
    July 16, 2013 at 8:40 pm

    […] Spicy Firecracker Shrimp […]

    Reply
  7. Spicy Firecracker Shrimp says:
    July 23, 2013 at 5:03 am

    […] See Full Recipe on picturetherecipe.com […]

    Reply
  8. Firecracker Shrimp and Salmon | All things Fonz! says:
    February 18, 2014 at 10:52 am

    […] http://picturetherecipe.com/index.php/recipes/spicy-firecracker-shrimp/ […]

    Reply
  9. The Birthdays Continue… | says:
    February 25, 2014 at 8:50 pm

    […] Firecracker Shrimp Recipe […]

    Reply
  10. 10 New Year's Eve Party Appetizers - Home. Made. Interest. says:
    December 22, 2014 at 3:00 am

    […] New Year’s must have is shrimp. These Spicy Firecracker Shrimp look amazing! Marinate the shrimp, wrap it and fry it- couldn’t be […]

    Reply
  11. Small Details; Big Impact. My NYE party Preview | says:
    December 30, 2014 at 11:02 am

    […] Here is the recipe I followed: http://picturetherecipe.com/index.php/recipes/spicy-firecracker-shrimp/ […]

    Reply
  12. The Most Delicious Things You Can Make With Shrimp | WORLD Warotter says:
    January 25, 2015 at 7:05 am

    […] picturetherecipe.com […]

    Reply
  13. 24 Of The Most Delicious Things You Can Do To Shrimp ⋆ The NEW N!FYmagThe NEW N!FYmag says:
    January 26, 2015 at 4:03 pm

    […] picturetherecipe.com […]

    Reply
  14. Spicy Firecracker Shrimp says:
    March 30, 2015 at 2:40 am

    […] Find the recipe at picturetherecipe.com […]

    Reply
  15. Spicy Firecracker Shrimp - Fun Healthy Recipes says:
    March 30, 2015 at 3:40 am

    […] Find the recipe at picturetherecipe.com […]

    Reply
  16. 24 Of The Most Delicious Things You Can Do To Shrimp - ZuziFeed says:
    May 7, 2015 at 10:04 am

    […] picturetherecipe.com […]

    Reply
  17. 7 Mouth-Watering Sriracha Recipes says:
    June 3, 2015 at 6:12 am

    […] Spicy Firecracker Shrimp.  Oh. My. Word.  Egg roll wrappers make the crusty coating on these fabulous looking treats. Find the recipe here. […]

    Reply
  18. 10 New Year's Eve Party Appetizers - Home. Made. Interest. says:
    February 5, 2020 at 10:00 am

    […] Spicy Firecracker Shrimp looks amazing. A whole shrimp wrapped in an egg roll? Yes please! Your guests are going to be so […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search

About Me

About Me

"You eat with your eyes first" ...Hi! I'm Noreen. A huge foodie. I love to cook, eat, read cookbooks, watch cooking shows and talk a whole lot about food. Food to me is an endless topic. I could learn, eat and talk about food every day of my ...

Read More

Stalk Me (I like it!)

  • Facebook
  • Instagram
  • Pinterest
  • YouTube




Recent Posts

Butter Chicken

Grilled chicken in a luscious tomato-based spiced ...

[Read More...]

Vanilla-Cardamom Kulfi with Citrus Rose Syrup

A creamy frozen treat similar to ice-cream paired ...

[Read More...]

Palak Paneer

Indian cottage cheese over a vibrant green spiced ...

[Read More...]

Rogan Josh (Mutton/Lamb in a Kashmiri chilli pepper gravy)

Succulent pieces of Goat or Lamb braised in gravy ...

[Read More...]

Popular Posts

Balsamic Glazed Steak Rolls - PitcureTheRecipe.com

Balsamic Glazed Steak Rolls

Posted on March 18, 2013

Spicy Firecracker Shrimp

Posted on July 22, 2012

Game Day Snacks: Football Pizza Pockets

Posted on January 29, 2012

Footer

PTR

  • About Me
  • Contact

Connect

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Instagram

Load More...Follow on Instagram

Never Miss A Recipe

Get the latest recipes straight to your inbox!

Copyright©2011-2020

All writing, recipes and photography is copyright © 2011-2020 by Picture The Recipe and Noreen Hiskey unless otherwise indicated. Unauthorized use and/or duplication of this material without express and written permission from this site’s  owner is strictly prohibited. Small excerpts (not entire recipes nor photos) and links may be used, provided that full and clear credit is given to [Noreen Hiskey] and [PictureTheRecipe.com] with appropriate and specific direction to the original content.  I maintain the right to withdraw that permission, and request my material/photos be removed from another site, for any reason. I also reserve the right to charge a license fee for unsolicited use of my photos.

Copyright© 2023 · Brunch Pro Theme by Feast Design Co.