Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ½ cup cornstarch (for coating)
- 2 tablespoons vegetable oil (for frying)
For the Firecracker Sauce:
- ¼ cup honey
- 2 tablespoons sriracha (adjust for spice level)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar (or white vinegar)
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon red pepper flakes (optional, for extra heat)
- 1 teaspoon cornstarch (mixed with 1 tablespoon water)
For Garnishing:
- 1 teaspoon sesame seeds
- 2 tablespoons green onions, chopped
Instructions
1. Prepare the Shrimp
- Pat shrimp dry with a paper towel and season with salt, black pepper, and paprika.
- Toss shrimp in cornstarch, coating evenly.
2. Fry the Shrimp
- Heat vegetable oil in a large pan over medium-high heat.
- Add shrimp in a single layer, cooking for 2-3 minutes per side until crispy.
- Remove shrimp and set aside.
3. Make the Firecracker Sauce
- In the same pan, add honey, sriracha, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes.
- Bring to a simmer and cook for 2 minutes.
- Stir in the cornstarch slurry and cook until the sauce thickens.
4. Coat the Shrimp
- Add the crispy shrimp back to the pan, tossing to coat in the sticky firecracker sauce.
5. Garnish & Serve
- Sprinkle with sesame seeds and chopped green onions.
- Serve immediately over rice, noodles, or as an appetizer.
Notes
Best Ways to Serve Firecracker Shrimp
✔ Over Rice – Serve with jasmine or basmati rice to soak up the sauce.
✔ With Noodles – Toss with lo mein or ramen for a fiery noodle dish.
✔ As an Appetizer – Serve on skewers for a party snack.
✔ With Stir-Fried Veggies – Pair with broccoli, snap peas, or bell peppers.
✔ As a Taco Filling – Wrap in warm tortillas with slaw for spicy shrimp tacos!