Firecracker Shrimp With Cranpotle Dipping Sauce Recipes

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FIRECRACKER SHRIMP WITH CRANPOTLE DIPPING SAUCE



Firecracker Shrimp with Cranpotle Dipping Sauce image

You'll find bacon wrapped shrimp is always a big hit at parties. I like mine with a little bit of heat and tang. I love this recipe it's so simple to create an amazing appetizer.-Suzanne Forsberg, Manteca, California

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 20 appetizers (1 cup sauce).

Number Of Ingredients 10

1/2 cup whole-berry cranberry sauce
1/4 cup canola oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
2 chipotle peppers in adobo sauce, chopped
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
10 bacon strips
20 uncooked jumbo shrimp, peeled and deveined (tails on)

Steps:

  • For sauce, place the first eight ingredients in a blender; cover and blend for 30 seconds or until smooth. Transfer to a small bowl; cover and refrigerate until serving., Cut each bacon strip in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Wrap a piece of bacon around each shrimp; thread onto metal or soaked wooden skewers., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and bacon is crisp. Serve with dipping sauce.

Nutrition Facts : Calories 110 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 142mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

FIRECRACKER SHRIMP AND RICE



Firecracker Shrimp and Rice image

You're a mere twenty minutes and one skillet away from this all-in-one spicy-sweet shrimp dinner.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 14

1/3 cup light brown sugar
3 tablespoons fresh orange juice
2 tablespoons hot sauce, such as Frank's
2 tablespoons rice vinegar
1/4 teaspoon crushed red pepper flakes, plus more for garnish
Kosher salt
1 1/4 pounds peeled and deveined small shrimp, tails removed
3 tablespoons cornstarch
1/4 cup vegetable oil
1 1/2 teaspoons grated fresh ginger
3 cloves garlic, grated
3 cups cooked basmati rice
1 bunch scallions, cut into 1/2-inch pieces
Sriracha and fresh cilantro leaves, for garnish

Steps:

  • Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and 1/2 teaspoon salt in a medium bowl; set aside.
  • Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat.
  • Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes.
  • Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.

FIRECRACKER SHRIMP



Firecracker Shrimp image

Provided by Food Network

Categories     main-dish

Time 9m

Yield 1 serving

Number Of Ingredients 27

5 large shrimp
1/2 cup barbecue sauce, recipe follows
Drizzle horseradish sauce, recipe follows
1 large onion, chopped
2 cups orange juice
1 1/2 sticks unsalted butter
1 quart ketchup
1/2 cup lime juice
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dry mustard
2 tablespoons hot paprika
1 tablespoon crushed red pepper
1 heaping teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoon hot sauce
2 tablespoons tamarind paste
2 tablespoons honey
1/4 cup pure horseradish
1/4 cup Creole mustard
1 cup heavy whipping cream
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper

Steps:

  • Peel shrimp, leaving head and tail on. Place barbecue sauce in skillet and set on medium heat. Place shrimp in skillet and cook until they turn pink, approximately 2 minutes on 1 side, and 1 1/2 minutes on the other side. Remove shrimp from skillet and place on plate, pouring any extra sauce from the skillet on top of the shrimp. Drizzle a small amount of horseradish sauce on top of the shrimp and serve.
  • Place onions in a food processor with the motor running and then add 1/2 cup of orange juice. In a large pot, melt butter on medium heat and add the onion puree. Add the 1 1/2 cups of orange juice and the rest of the ingredients. Stir and cook on low heat for approximately 25 minutes.
  • Mix all ingredients together in a bowl. Refrigerate until ready to use.

FIRECRACKER SHRIMP



Firecracker Shrimp image

These delightful grilled shrimp from Mary Tallman of Arbor Vitae, Wisconsin are coated in a sweet and spicy glaze. The marinade comes together in moments for sizzling shrimp skewers.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 30 servings.

Number Of Ingredients 5

1/2 cup apricot preserves
1 teaspoon canola oil
1 teaspoon soy sauce
1/2 teaspoon crushed red pepper flakes
1 pound uncooked large shrimp, peeled and deveined

Steps:

  • In a small bowl, combine the apricot preserves, oil, soy sauce and pepper flakes. Thread shrimp onto metal or soaked wooden skewers., Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink, basting frequently with apricot mixture.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 30mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

P.F.CHANG'S FIRECRACKER SHRIMP (COPYCAT)



P.f.chang's Firecracker Shrimp (copycat) image

Here is another P.F.Chang's Bistro recipes, since all of you liked the Lettuce Wraps so well. I think this one is yummy as well.

Provided by Crabbycakes

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

8 ounces medium shrimp, peeled and deveined
3 tablespoons diced green peppers
3 tablespoons diced yellow onions
10 ounces cooked egg noodles
1 tablespoon minced garlic
3 tablespoons diced red peppers
1 tablespoon green onion (white part only)
1 tablespoon chili paste
2 tablespoons chili bean sauce or 2 tablespoons chili paste
1 cup chicken stock
1/2 cup rice wine
2 tablespoons oyster sauce
1 tablespoon chili paste
1/2 teaspoon cornstarch
1/4 teaspoon white pepper
2 tablespoons vegetable oil
1 egg white

Steps:

  • Cook noodles until al dente.
  • Shock in generous amounts of ice water, turning with your hands to speed chilling.
  • Drain very well.
  • Coat lightly with sesame oil.
  • Heat wok, add 1 teaspoon of oil.
  • Place shrimp into medium hot oil;slightly undercook.
  • Drain wok, wipe out excess oil.
  • Add noodles and toss with 3 ounces of Firecracker Shrimp Sauce.
  • Mound noodles into a large shallow bowl;clean wok.
  • Stir-fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly.
  • Finish with sesame oil.
  • Place shrimp and sauce over noodles.
  • Garnish with cilantro sprigs.

FIRECRACKER SHRIMP ROLL WITH CRAB AIOLI



Firecracker Shrimp Roll with Crab Aioli image

Inspired by a shrimp po'boy with crab mayo seen on 'Diners, Drive-Ins and Dives,' I decided to do an extra spicy version and give it a 4th of July-friendly name. The result is an explosively flavored combination of hot, crunchy shrimp and cold crabby mayo. This was one of the best things I've had in a long time, and that's after eating it barely warm; for best results, though, be sure to enjoy this just as soon as it's safe to eat, in all its crunchy glory.

Provided by Chef John

Categories     Seafood     Shellfish     Crab

Time 45m

Yield 6

Number Of Ingredients 23

1 cup mayonnaise
1 cup lump crabmeat
2 cloves garlic, finely crushed
salt to taste
1 pinch cayenne pepper
¼ teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 pounds shrimp, peeled and deveined
1 cup buttermilk
2 teaspoons hot sauce
1 teaspoon ground chipotle pepper
2 teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1 cup all-purpose flour
⅓ cup cornmeal
2 teaspoons paprika
2 teaspoons kosher salt
6 soft sandwich rolls
2 cups thinly sliced romaine lettuce
canola oil for frying
1 pinch cayenne pepper

Steps:

  • Combine mayonnaise, crab, garlic, salt, cayenne, Worcestershire sauce, lemon juice, and tarragon in a bowl for the crab aioli. Stir to combine and refrigerate until needed.
  • Remove tails from shrimp and keep chilled until ready to use.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.
  • Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.
  • Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.
  • Toast rolls in the preheated oven until crisp, 7 to 10 minutes.
  • Soak shrimp in the buttermilk mixture for about 5 minutes.
  • Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.
  • Toss shrimp in the breading to coat; shake off any excess. Fry shrimp in the hot oil until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer shrimp onto the rolls. Sprinkle cayenne pepper on top.

Nutrition Facts : Calories 992.8 calories, Carbohydrate 73.5 g, Cholesterol 237.1 mg, Fat 60.8 g, Fiber 4.1 g, Protein 40.8 g, SaturatedFat 10 g, Sodium 2393.3 mg, Sugar 5.9 g

FIRECRACKER SHRIMP



Firecracker Shrimp image

Shut The Front Door!!!!! Do Not make these....they are totally addicting & you'll be sooooo sorry. I shared this find with Dib's & she said the very same thing! I can promise you if you like crispy & spicy & shrimp you'll be hooked! Just Remember I warned you! Found on Pinterest & traced back to 'Picture the Recipe"

Provided by Iron Bloomers

Categories     < 60 Mins

Time 1h

Yield 12 rolls, 3 serving(s)

Number Of Ingredients 13

12 large shrimp, cleaned
6 egg roll wraps, halved on the diagonal
oil (for frying)
1 tablespoon flour, mixed with a little water (for sealing the wrappers)
marinade
3 tablespoons sriracha sauce
1 tablespoon soy sauce
1/2 tablespoon rice vinegar
1 teaspoon sesame oil
3 garlic cloves, minced
1 lime, juiced & the zest
1 tablespoon sugar
salt & pepper

Steps:

  • Combine all marinade ingredients in a shallow bowl or zip lock bag.
  • Add the shrimp tossing to coat.
  • place in fridge for 15-30 minutes.
  • Lay out your wrappers.
  • Place one shrimp on each wrapper, fold 1 corner over the shrimp & roll,wrapping tightly, moisten remaining point with flour/water mixture & seal it over the roll.
  • Repeat with remaining shrimp wraps.
  • Heat about 1 inch of oil in a cast iron frying pan over medium high heat.
  • Fry a few rolls at a time turning once till golden brown, this only takes a couple of minutes as shrimp cook quickly.
  • Serve hot with sweet & sour sauce.
  • Can be made with smaller shrimp & wonton wrappers.

FIRECRACKER SHRIMP



Firecracker Shrimp image

Brace yourself for an explosion of flavor when you serve Firecracker Shrimp. Garlic, chili sauce and Sriracha sauce give Firecracker Shrimp it's bold flavor, while panko bread crumbs add extra texture. Firecracker Shrimp tastes so good, you wouldn't even guess it's one of our Healthy Living recipes!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 Tbsp. oil, divided
1/4 cup panko bread crumbs
1 lb. uncooked deveined peeled large shrimp
2 cloves garlic, minced
1/4 cup HEINZ Chili Sauce
2 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 tsp. Sriracha sauce (hot chili sauce)
1 green onion, thinly sliced

Steps:

  • Heat 1 tsp. oil in large skillet on medium heat. Add bread crumbs; cook 1 to 2 min. or until golden brown, stirring frequently. Remove bread crumbs from skillet; set aside.
  • Heat remaining oil in same skillet on medium-high heat. Add shrimp; cook 3 to 4 min. or until shrimp turn pink, stirring frequently. Add garlic; cook and stir 1 min. Remove from heat.
  • Combine chili sauce, mayo and Sriracha sauce. Add to shrimp; mix lightly. Top with bread crumbs and onions.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 145 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 18 g

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