Crispy Firecracker Shrimp Recipe with Sweet-Spicy Sauce

Last Updated May 20th, 2022 at 08:28 pm by Lisa

Firecracker Shrimp is a popular appetizer you can either oven-bake or deep-fry, then serve with a creamy, spicy sriracha dipping sauce.

The oven-baked version is very simple: the egg roll wrappers crisp up while remaining tender inside, and you can cook the whole batch at once. If you prefer the classic method, deep-frying produces an extra-crispy exterior. Either way, they’re delicious dipped in sauce.

Traditionally these shrimp are deep-fried in hot oil. I learned the technique from a Chinese chef and the fried version is fantastic. Later I developed a baked approach so you can choose whichever method fits your time and equipment: Oven Baked or Deep Fried.

Firecracker Shrimp Recipe

These spicy shrimp work well as an appetizer or a main course. Serve with coconut rice and a fresh salad for a complete meal. The ingredients are easy to find and the recipe comes together quickly, even at the last minute.

• 24 large frozen shrimp (extra jumbo — peeled, deveined, tail-on)
• 1 cup teriyaki sauce
• 1 tablespoon minced garlic
• 1 package egg roll wrappers (about 7 x 7 inches)
• 1 whole egg (beaten)
• Coconut oil spray or cooking spray
• ½ cup teriyaki sauce (extra for dipping)

Spicy Firecracker Sauce

Make the spicy sriracha dip and also offer plain teriyaki on the side for anyone who prefers a milder sauce.

• 3 tablespoons sriracha (or chili garlic sauce)
• 3 tablespoons prepared horseradish
• 3 tablespoons mayonnaise

Whisk the sriracha, horseradish, and mayonnaise together in a small bowl and set aside. This sauce balances heat with cool creaminess—adjust the spiciness by reducing the horseradish and sriracha to 1–2 tablespoons each if you prefer milder heat. Leftovers store well in an airtight container to use as a sandwich spread or dip for fries and chicken strips.

Wrap the Firecracker Shrimp

1. Remove the frozen shrimp from the bag and place them in a colander. Rinse under cold water; about 15 minutes will loosen them enough to use, or thaw overnight in the refrigerator. Put the bag in a bowl to catch any drips while thawing.
2. Combine the shrimp, 1 cup teriyaki sauce, and minced garlic in a large zip-top bag. Marinate in the refrigerator for 20 minutes, turning the bag occasionally so the shrimp are evenly coated.
3. Line a large baking sheet with parchment paper.
4. Stack about eight square egg roll wrappers and cut the stack into thirds to create long strips. Lay the strips with about 1 inch at the top showing to speed up wrapping.
5. Brush beaten egg over the top of each wrapper strip to act as glue for sealing.
6. Remove shrimp from the marinade and pat dry with paper towels.
7. Place one shrimp across the bottom of each wrapper strip with the tail sticking out, then roll tightly and press the egg-washed seam to seal.

Cooked Shrimp Options

You can deep-fry or oven-bake these shrimp. Both methods yield great results with different advantages.

Option 1: Pan Deep Fry Method

Advantages: Deep-frying gives a crunchier, golden exterior. It requires working in batches and a bit more cleanup.

1. In a deep skillet or dutch oven, heat 1–2 inches of vegetable oil (canola) over medium-high heat to about 350°F (175°C).
2. Fry a few shrimp at a time for 2–3 minutes until golden. Remove with a slotted spoon to a rack or paper towel-lined platter. (You can also use a deep fryer or air fryer if preferred.)
3. Serve on a warm platter with small bowls of spicy sriracha sauce and extra teriyaki for dipping.

Option 2: Oven Bake Method

Advantages: Baking produces a potsticker-like crisp, saves calories, and lets you finish the entire batch at once—ideal for parties. Cleanup is easier too.

1. Preheat the oven to 400°F (200°C).
2. Place wrapped shrimp on the parchment-lined baking sheet in a single layer. Spray them generously with cooking spray to help them brown.
3. Bake 12 minutes, flip each shrimp, spray again with a light coat of coconut oil or cooking spray, and bake 12 more minutes until golden brown.
4. Serve on a warm platter with bowls of the sriracha dipping sauce and extra teriyaki.

More Appetizer Recipes

If you enjoy appetizers, try Shrimp Cocktail (oven-roasted shrimp with cocktail sauce) or a melty Jalapeño Popper Dip for parties. A crostini bar also makes a beautiful and relaxed option for fall gatherings and Friendsgiving.

Firecracker Shrimp with Sriracha Dipping Sauce

Firecracker Shrimp can be oven-baked or deep-fried and served with a creamy sriracha dipping sauce.

Prep Time 20 minutes

Cook Time 24 minutes

Total Time 44 minutes

Servings 24

Calories 92 kcal

Author Lisa Hatfield

Equipment

• Chef knife
• Mini basting brush
• Large metal sheet pan
• Parchment paper sheets

Ingredients

• 24 large frozen shrimp (extra jumbo — peeled, deveined, tail-on)
• 1 cup teriyaki sauce
• 1 tablespoon garlic, minced
• 1 package egg roll wrappers (7 x 7 inches)
• 1 whole egg
• Coconut oil spray or cooking spray
• ½ cup teriyaki sauce (for dipping)

Spicy Sriracha-Horseradish Dipping Sauce

• 3 tablespoons sriracha
• 3 tablespoons prepared horseradish
• 3 tablespoons mayonnaise

Instructions

Make Spicy Sriracha Dipping Sauce

1. Whisk together sriracha, horseradish, and mayonnaise in a small bowl. Set aside.

Wrap the Firecracker Shrimp

1. Rinse frozen shrimp in a colander under cold water until they loosen, about 15 minutes, or thaw overnight in the refrigerator.
2. Marinate shrimp in a large zip-top bag with 1 cup teriyaki sauce and minced garlic for 20 minutes in the fridge, turning occasionally.
3. Line a baking sheet with parchment paper.
4. Stack eight egg roll wrappers and cut into thirds to form strips. Leave about 1″ at the top to speed wrapping.
5. Brush beaten egg on each strip to seal the wrapper edges.
6. Pat shrimp dry, place one shrimp on each strip with the tail exposed, roll tightly, and seal the seam.

Option 1: Pan Fry Method

1. Heat 1–2 inches of vegetable oil in a deep skillet or dutch oven to 350°F (175°C).
2. Fry shrimp in small batches 2–3 minutes until golden. Drain on a rack or paper towels.
3. Serve warm with sriracha sauce and teriyaki for dipping.

Option 2: Oven Bake Method

1. Preheat oven to 400°F (200°C).
2. Arrange wrapped shrimp on the sheet in a single layer and spray with cooking spray.
3. Bake 12 minutes, flip, spray again, and bake 12 more minutes until golden brown.
4. Serve warm with dipping sauces.

Notes

Shrimp

Choose extra jumbo/large shrimp (16–24 per pound) for best results.

Sauce Spiciness

Adjust heat by reducing sriracha and horseradish to 1–2 tablespoons each if desired. Thai sweet chili sauce can add a sweet-savory balance.

Deep Fry Advantages

Deep-frying gives a crunchier exterior but requires batches and more cleanup.

Oven Bake Advantages

Baking yields a potsticker-like crisp, saves calories, and allows you to cook the entire batch together—perfect for entertaining. Cleanup is easier as well.

Nutrition

Calories: 92 kcal | Carbohydrates: 14 g | Protein: 4 g | Fat: 1 g | Cholesterol: 17 mg | Sodium: 889 mg