Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, making it perfect for busy weeknights or last-minute gatherings.
- Flavorful: The sauce strikes a perfect balance between sweet, savory, and spicy notes.
- Versatile: Enjoy it as an appetizer or serve it over rice for a complete meal.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Firecracker Sauce:
- ⅓ cup sweet chili sauce
- 2 tablespoons tamari or soy sauce
- 2 tablespoons honey
- 1 teaspoon Sriracha sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons water
- 3 cloves garlic, minced
For the Shrimp:
- 1 pound jumbo shrimp (21-25 per pound), peeled and deveined, tail on
- 1 large egg
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- Salt and pepper to taste
- Vegetable oil for frying
For Garnish:
- Sesame seeds
- Fresh chives, chopped
Directions
- Prepare the Sauce: In a small bowl, whisk together the sweet chili sauce, tamari or soy sauce, honey, Sriracha, lemon juice, lemon zest, water, and minced garlic until well combined.
- Prepare the Shrimp: Season the shrimp with salt and pepper. In a separate bowl, mix the all-purpose flour and cornstarch. Coat each shrimp in the flour mixture, ensuring an even layer.
- Fry the Shrimp: Heat vegetable oil in a skillet over medium-high heat. Beat the egg in a small bowl. Dip the flour-coated shrimp into the beaten egg, then return them to the flour mixture for a second coating. Once the oil is shimmering, fry the shrimp for 2-3 minutes per side until golden brown. Transfer the cooked shrimp to a paper towel-lined plate to remove excess oil.
- Combine and Serve: Wipe out the skillet and return it to heat. Pour in the firecracker sauce and bring it to a boil. Add the fried shrimp back into the skillet and toss to coat thoroughly with the sauce. Garnish with sesame seeds and chopped chives. Serve immediately over rice or as an appetizer.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Adjusting Spice Level: Modify the amount of Sriracha sauce to control the heat. For a milder version, reduce the Sriracha or omit it entirely.
- Adding Vegetables: Incorporate sliced bell peppers or onions into the sauce for added flavor and texture.
- Alternative Proteins: Replace shrimp with chicken breast pieces for a different protein option.
Storage/Reheating
- Storage: Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a skillet over medium heat until warmed through. Alternatively, reheat in the microwave in 30-second intervals, stirring in between.
FAQs
Can I make the sauce ahead of time?
Yes, you can prepare the sauce up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat before using.
Can I use frozen shrimp?
Yes, ensure the shrimp are fully thawed and patted dry before cooking to achieve the best texture.
What can I serve with this dish?
Serve over steamed white rice, cilantro lime rice, or alongside sautéed vegetables for a complete meal.
Is this recipe gluten-free?
To make this recipe gluten-free, use tamari instead of soy sauce and substitute the all-purpose flour with a gluten-free flour blend.
Can I adjust the sweetness of the sauce?
Yes, adjust the honey to your taste preference to make the sauce sweeter or less sweet.
Conclusion
This Sweet & Spicy Firecracker Shrimp recipe offers a delightful blend of flavors and textures that are sure to impress. Whether served as an appetizer or a main course, it's a versatile dish that's both quick and easy to prepare. Enjoy the perfect balance of sweet, savory, and spicy in every bite.
Firecracker Shrimp
- Total Time: 30 minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
This Sweet & Spicy Firecracker Shrimp recipe is a perfect balance of crispy fried shrimp and a tangy, sweet, and spicy sauce. It’s quick, easy, and versatile, making it an ideal appetizer or a complete meal served over rice. With flavors that are both savory and slightly spicy, it’s a crowd-pleaser that will impress your guests.
Ingredients
For the Firecracker Sauce:
- ⅓ cup sweet chili sauce
- 2 tablespoons tamari or soy sauce
- 2 tablespoons honey
- 1 teaspoon Sriracha sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons water
- 3 cloves garlic, minced
For the Shrimp:
- 1 pound jumbo shrimp (21-25 per pound), peeled and deveined, tail on
- 1 large egg
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- Salt and pepper to taste
- Vegetable oil for frying
For Garnish:
- Sesame seeds
- Fresh chives, chopped
Instructions
- Prepare the Sauce: In a small bowl, whisk together the sweet chili sauce, tamari or soy sauce, honey, Sriracha, lemon juice, lemon zest, water, and minced garlic until well combined.
- Prepare the Shrimp: Season the shrimp with salt and pepper. In a separate bowl, mix the all-purpose flour and cornstarch. Coat each shrimp evenly in the flour mixture.
- Fry the Shrimp: Heat vegetable oil in a skillet over medium-high heat. Beat the egg in a small bowl. Dip the flour-coated shrimp into the beaten egg, then return them to the flour mixture for a second coating. Fry the shrimp in the oil for 2-3 minutes per side until golden brown. Transfer the cooked shrimp to a paper towel-lined plate to remove excess oil.
- Combine and Serve: Wipe out the skillet and return it to heat. Pour in the firecracker sauce and bring it to a boil. Add the fried shrimp back into the skillet and toss to coat thoroughly with the sauce. Garnish with sesame seeds and chopped chives. Serve immediately over rice or as an appetizer.
Notes
- Adjusting Spice Level: Modify the amount of Sriracha sauce to control the heat. For a milder version, reduce or omit the Sriracha entirely.
- Adding Vegetables: Incorporate sliced bell peppers or onions into the sauce for added flavor and texture.
- Alternative Proteins: You can swap shrimp for chicken breast pieces for a different protein option.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Asian
