Firecracker Shrimp Recipe

There's nothing quite like the sizzle of Firecracker Shrimp hitting a hot skillet — the air instantly fills with the irresistible aroma of garlic, chili, and crispy golden shrimp. These little flavor bombs are the ultimate crowd-pleaser, combining a fiery kick with a crispy crunch that keeps everyone reaching for just one more.

this Recipe

I first made this recipe on a whim after craving something bold and spicy that didn’t take hours to prepare. Since then, it’s become our go-to for Friday nights — quick to whip up, easy on the wallet, and so addictive you’ll wish you made a double batch.

Whether you're serving them as a party appetizer or pairing with rice for a fiery weeknight meal, Firecracker Shrimp will light up your table in the best way. Let’s dive in.

Why You’ll Love This Firecracker Shrimp

If bold flavors and fast cooking are your thing, this dish is about to be your new favorite.

Super Quick and Easy
You can have these shrimp ready in under 30 minutes, start to finish. Most of the time is spent letting them marinate in the flavorful firecracker sauce — the actual cooking takes just minutes.

Big Flavor with Simple Ingredients
Don't let the short ingredient list fool you — the combination of garlic, ginger, soy sauce, and chili paste creates layers of flavor that feel like restaurant-quality.

Perfect for Any Occasion
Whether you're looking for an easy appetizer for a party or a quick main dish to serve over rice or noodles, Firecracker Shrimp is versatile and totally satisfying.

Budget-Friendly and Impressive
Shrimp might seem like a splurge, but this dish uses just one pound and stretches it into a full meal. Serve with veggies and rice, and you've got a fancy-looking dinner that won’t break the bank.

From spice lovers to seafood fans, there’s something in this dish for everyone. Ready to check out what goes into it?

Ingredient Notes

The beauty of Firecracker Shrimp is in its bold but balanced ingredients. Each one plays a key role in bringing that sweet-spicy-savory magic to life.

Shrimp
Use raw, peeled, and deveined shrimp — either fresh or thawed from frozen. I recommend medium to large shrimp for the best bite. Leave the tails on for presentation if you’re serving them as an appetizer, or remove them for easier eating in a main dish.

Garlic and Ginger
Fresh garlic and ginger are non-negotiable in this recipe. They infuse the shrimp with a pungent, slightly sweet heat that builds a flavor base you just can’t get from powdered versions.

Chili Sauce or Paste
This is the "firecracker" in Firecracker Shrimp. I like to use Sambal Oelek for a clean chili heat, but you can also use Sriracha for a sweeter, garlickier profile. Adjust to taste — start with a tablespoon and go from there.

Soy Sauce and Rice Vinegar
These two balance out the spice with a hit of umami and acidity. Use low-sodium soy sauce if you want to control the salt level. Rice vinegar adds a light tang that makes the sauce more dynamic.

Brown Sugar
Don’t skip this! A little brown sugar rounds out the heat and adds that sticky, caramelized edge when the shrimp hit the pan.

Cornstarch
Tossing the shrimp in cornstarch before frying gives them that light, crisp coating. It also helps the sauce cling beautifully once added.

You’ll just need a skillet or wok for this recipe — no deep fryer required!

How To Make This Firecracker Shrimp

Making Firecracker Shrimp is a breeze, and most of your time is spent waiting for the shrimp to soak up the sauce. Here's how it comes together:

Start by making your marinade/sauce. In a small bowl, combine minced garlic, grated ginger, chili paste, soy sauce, rice vinegar, and brown sugar. Stir well until the sugar dissolves, and set about a third of it aside for later.

Toss the raw shrimp in the remaining sauce and let them marinate for 10–15 minutes. This helps infuse the shrimp with bold flavor and a subtle heat that gets even better when cooked.

Meanwhile, coat the shrimp lightly in cornstarch. This gives them a perfect crispy crust when they hit the hot oil.

Heat a skillet or wok over medium-high heat and add a couple tablespoons of oil. Once hot, add the shrimp in a single layer. Let them cook undisturbed for 2 minutes, then flip and cook for another 2–3 minutes until pink and lightly golden.

Pour in the reserved sauce and stir to coat the shrimp. The sauce will bubble and thicken, clinging beautifully to each piece thanks to the cornstarch coating.

Once the shrimp are glossy and caramelized, remove from heat and serve immediately — either as-is with toothpicks or over steamed rice for a complete meal.

From start to finish, you're looking at just 25–30 minutes. The result? Crispy, sticky, spicy shrimp that’ll blow your taste buds away.

Storage Options

Refrigerate Leftovers
Store any leftover shrimp in an airtight container in the fridge for up to 3 days. The sauce will continue to thicken slightly, making it even more flavorful the next day.

Freezing? Not Ideal
I don’t recommend freezing this dish. The cornstarch coating loses its crispness when thawed, and shrimp can become rubbery when reheated from frozen.

Reheating
To reheat, use a skillet over medium heat with a splash of water to loosen the sauce. Avoid the microwave — it tends to overcook the shrimp and ruins that lovely texture.

Variations and Substitutions

This dish is super flexible, so feel free to play around and make it your own.

Not a fan of heat?
Reduce the chili paste or swap it for sweet chili sauce to dial back the spice while keeping that punchy flavor.

Swap the protein
Try this sauce with chicken, tofu, or even salmon! Just adjust cooking times accordingly — chicken and tofu take a bit longer, while salmon is more delicate.

Gluten-free option
Use tamari or coconut aminos in place of soy sauce, and double-check your chili paste is gluten-free.

Air fryer method
You can also cook the shrimp in an air fryer! Toss the cornstarch-coated shrimp in a little oil and cook at 400°F for about 6–8 minutes, shaking halfway through. Then toss with the sauce in a hot skillet for a quick glaze.

Add a veggie boost
Stir in some snap peas, bell peppers, or broccoli right after the shrimp cook. They'll soak up the sauce and make this a more balanced one-pan meal.

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