Introduction
Hey there! Today, I want to share with you my all-time favorite recipe for Firecracker Shrimp. This dish holds a special place in my heart because it reminds me of the beach vacations I used to take with my family. The combination of crispy shrimp and a tangy, spicy sauce is simply irresistible. So, grab your apron and let’s dive into this flavorful adventure!
Why You’ll Love This Recipe
I make this when I want to add a little excitement to our dinner table. The firecracker sauce, with its perfect balance of sweet and spicy, adds a burst of flavor to the succulent shrimp. I love the way the crispy coating contrasts with the tender shrimp inside. It’s a crowd-pleaser that will have your taste buds dancing with joy!
Ingredients
For this recipe, you’ll need:
- 1 pound of large shrimp, peeled and deveined
- 1/2 cup of cornstarch
- 1/2 cup of flour
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of cayenne pepper (adjust to your spice preference)
- 1/4 cup of mayonnaise
- 2 tablespoons of sweet chili sauce
- 1 tablespoon of Sriracha sauce
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- 2 tablespoons of chopped green onions (for garnish)
Directions
1. Begin by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper.
2. In a shallow bowl, combine the cornstarch, flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. Mix well.
3. Take each shrimp and coat it generously with the flour mixture, tapping off any excess. Place the coated shrimp onto the prepared baking sheet. Repeat until all the shrimp are coated.
4. Bake the shrimp in the preheated oven for 10-12 minutes, or until they are golden brown and crispy. Make sure to flip them halfway through for even browning.
5. While the shrimp are baking, let’s prepare the firecracker sauce. In a small bowl, combine the mayonnaise, sweet chili sauce, Sriracha sauce, honey, and lime juice. Mix until well combined.
6. Once the shrimp are cooked, remove them from the oven and let them cool for a few minutes. Then, toss the shrimp in the firecracker sauce until they are evenly coated.
7. Serve the Firecracker Shrimp garnished with chopped green onions. They’re best enjoyed immediately while they’re still hot and crispy!
Notes
I’ve experimented with different coatings for the shrimp, and I find that the combination of cornstarch and flour gives the perfect crispy texture. However, if you prefer a lighter coating, you can use all-purpose flour instead.
If you want to add a little extra kick to the firecracker sauce, you can increase the amount of Sriracha sauce or add a pinch of red pepper flakes.
Variations
I love trying new things in the kitchen, and this recipe is no exception. Here are a couple of variations you can try:
1. Honey Mustard Twist: Instead of the firecracker sauce, toss the cooked shrimp in a mixture of honey mustard dressing and a squeeze of lemon juice. It adds a tangy twist to the dish.
2. Asian Fusion: For an Asian-inspired flavor, replace the sweet chili sauce with hoisin sauce and add a tablespoon of soy sauce to the firecracker sauce.
Equipment
While this recipe doesn’t require any specialized equipment, having a baking sheet and parchment paper will make it easier to achieve crispy shrimp without sticking to the pan.
Storage
Though honestly, in my house, this dish never lasts more than a day! However, if you do have leftovers, store them in an airtight container in the refrigerator. To reheat, place the shrimp in a preheated oven at 350°F (175°C) for about 5-7 minutes until heated through.
Serving Suggestions
I love serving Firecracker Shrimp as an appetizer or as part of a delicious seafood feast. Pair it with a refreshing cucumber salad and some steamed jasmine rice for a complete meal. Don’t forget a squeeze of lime juice over the shrimp for an extra burst of freshness!
Pro Tips
1. Don’t overcrowd the baking sheet when baking the shrimp. Leave some space between each shrimp to ensure they get crispy on all sides.
2. If you don’t have parchment paper, you can use aluminum foil instead. Just make sure to lightly grease it to prevent sticking.
3. To make the dish even more visually appealing, sprinkle some sesame seeds or chopped cilantro over the coated shrimp before baking.
FAQ
Q: Can I use frozen shrimp for this recipe?
A: Absolutely! Just make sure to thaw the shrimp completely before coating and baking them.
Q: Can I grill the shrimp instead of baking them?
A: Definitely! Grilling the shrimp will give them a smoky flavor that complements the firecracker sauce perfectly. Just thread them onto skewers and grill for about 2-3 minutes per side.
Alright, now you have all the secrets to create the most amazing Firecracker Shrimp. It’s a dish that will make your taste buds explode with joy! So, gather your ingredients, put on some good music, and let’s get cooking!
Firecracker Shrimp Recipe
Crispy shrimp coated in a tangy and spicy firecracker sauce, creating a burst of flavor that will delight your taste buds.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 tablespoons chopped green onions
Directions
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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
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Combine cornstarch, flour, salt, black pepper, paprika, garlic powder, and cayenne pepper in a shallow bowl.
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Coat each shrimp with the flour mixture and place on the prepared baking sheet.
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Bake shrimp for 10-12 minutes until golden brown and crispy, flipping halfway through.
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In a bowl, mix mayonnaise, sweet chili sauce, Sriracha sauce, honey, and lime juice to make the firecracker sauce.
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Toss baked shrimp in the firecracker sauce until coated.
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Serve garnished with chopped green onions.