Firecracker Shrimp Recipes

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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

Crispy, Asian-inspired shrimp with a zippy sauce makes a delicious appetizer or main dish. Bonus: it only takes a few minutes to throw together.

Provided by Pete Scherer

Categories     Dinner     Entree     Appetizer

Time 28m

Yield 4

Number Of Ingredients 14

Peanut oil ( for frying )
3 tablespoons honey
1 tablespoon sriracha sauce
1 teaspoon ginger root (grated)
1 dash fish sauce
1/2 lemon (juiced)
1 1/2 pounds (26 to 30 count) white shrimp (peeled, deveined, and tail removed)
1/2 cup potato starch
Garnish: sesame seeds
Garnish: scallions (sliced on a bias)
Garnish: 1 red Thai chile pepper (sliced)
Garnish: fresh cilantro (torn)
Optional: 1/2 teaspoon Szechuan peppercorns (ground)
Serving suggestion: rice and steamed vegetable

Steps:

  • Gather the ingredients.
  • Add enough peanut oil to a countertop deep fryer or a large, heavy-bottomed pot so that there is 3-inches worth of oil. Preheat to 360 F.
  • Combine the honey, sriracha, ginger, fish sauce, and lemon juice in a large, wide mixing bowl .
  • Put the shrimp and potato starch into a gallon zip-close freezer bag and seal. Gently shake and turn the bag to thoroughly coat the shrimp in the potato starch.
  • In two batches (most likely, depending on the size of your setup), fry the shrimp until they turn pink, and the starch coating becomes crisp and golden, about 3 to 4 minutes per batch. Remove the shrimp and shake off the excess oil.
  • Toss the hot, fried shrimp in the sauce. Garnish with the sesame seeds, sliced scallions, chile pepper, cilantro, and a sprinkle of the Szechuan pepper, if using.
  • Serve with rice and perhaps a steamed vegetable . Enjoy!

Nutrition Facts : Calories 519 kcal, Carbohydrate 40 g, Cholesterol 359 mg, Fiber 2 g, Protein 41 g, SaturatedFat 4 g, Sodium 1744 mg, Sugar 15 g, Fat 22 g, UnsaturatedFat 0 g

HONEY ORANGE FIRECRACKER SHRIMP



Honey Orange Firecracker Shrimp image

Colossal-size shrimp seasoned and fried crispy with honey, orange, garlic, and red pepper. You can dress this up with either orange, lemon, or lime zest and fresh thinly-sliced basil.

Provided by James & Peteeboy

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 35m

Yield 8

Number Of Ingredients 10

24 jumbo shrimp, peeled and deveined
1 cup cornstarch
1 tablespoon garlic powder
1 ¼ teaspoons salt
1 teaspoon ground black pepper
½ cup canola oil
1 cup tupelo honey
1 tablespoon grated orange zest
2 tablespoons fresh lemon juice
¼ teaspoon cayenne pepper, or to taste

Steps:

  • Wash shrimp well and submerge in cold water in a bowl; set shrimp aside.
  • Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat shrimp with cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp.
  • Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp.
  • Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 51 g, Cholesterol 159.9 mg, Fat 2.3 g, Fiber 0.5 g, Protein 17.6 g, SaturatedFat 0.3 g, Sodium 550.6 mg, Sugar 35.1 g

FIRECRACKER SHRIMP



Firecracker Shrimp image

These shrimp certainly have some fire, but if you really like them spicy, adjust the cayenne pepper according to your taste. This is from a cookbook called "The Backyard Barbecue Cookbook"

Provided by teresas

Categories     Very Low Carbs

Time 21m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs large raw shrimp
2 tablespoons olive oil
2 teaspoons black pepper
1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried chili pepper flakes
1 teaspoon ground sweet paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground oregano
1 teaspoon thyme
1 teaspoon garlic powder

Steps:

  • Shell the shrimp, leaving tail shells on.
  • Skewer six shrimp on each of eight metal skewers.
  • Brush with olive oil.
  • To make the dry spice mixture: Combine ingredients and sprinkle over the shrimp on both sides.
  • Cook on a hot barbecue grill for 4 minutes each side or until shrimp are pink and tender.

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.

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

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.

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Top Asked Questions

How do you cook Firecracker shrimp?
Add the shrimp to a large bowl and add half of firecracker shrimp marinade. Toss to evenly coat the shrimp. Refrigerate for 5 to 10 minutes, though you can cook immediately if desired. Heat the olive oil in a large pan to medium heat. Add the shrimp and cook 2-3 minutes per side, until the shrimp is pink and cooked through.
What is in a firecracker shrimp?
These delightful firecracker shrimp are coated in a sweet and spicy glaze. The marinade comes together in moments for sizzling shrimp skewers. —Mary Tallman, Arbor Vitae, Wisconsin In a small bowl, combine the apricot preserves, oil, soy sauce and pepper flakes.
How do you cook shrimp with cornstarch and garlic?
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.
How do you cook shrimp with Sriracha sauce?
Wipe out the pan you just used to cook the shrimp. Combine the sweet chili garlic sauce, lemon juice, and zest, honey, garlic salt ginger and Sriracha. and bring to boil over medium-high heat, about 2-3 minutes. Add the shrimp back in – into pan and toss to coat with the sauce.

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