Firecracker Shrimp with Sweet Chili Sauce

Firecracker Shrimp

With all of the thought about snacks recently I was reminded of these firecracker shrimp that I came across on Steamy Kitchen a while ago. As soon as I saw the firecracker shrimp I knew that I would have to make them! You really cannot go wrong taking succulent shrimp, wrapping them in wonton wrappers, frying until golden brown and irresistibly crispy and good and then dipping them in a tasty sweet chili sauce!

Firecracker Shrimp

Not only are these firecracker shrimp addictively good but they are also super easy to make! First you need to marinate the shrimp and then all that is left is to wrap them in the wonton wrappers and fry them. Really there is only about a half an hour standing between you and these tasty little parcels of enjoyment! The shrimps tails hanging out of the crispy wonton wrappers make perfect hand hold which make them great finger food at parties!

Tip: Nick the shrimp a few times on the inside of their curve to help keep them from curling up when they cook.

Firecracker Shrimp
The only problem with these firecracker shrimp is that they disappear far too quickly!

Firecracker Shrimp

Firecracker Shrimp

Marinated shrimp wrapped in egg roll wrappers and fried until golden brown and crispy served with a sweet chili sauce for dipping.


Servings: makes 2-4 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Printable Recipe
Ingredients
  • 1/2 pound large shrimp, peeled with tails on and deviened
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon fish sauce (or soy sauce)
  • 1 teaspoon sesame oil
  • 2 teaspoons garlic, grated
  • 2 teaspoons ginger, grated
  • 1 teaspoon cornstarch
  • 12 egg roll wrappers, cut in half into 2 triangles
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • oil for frying
  • sweet chili sauce for dipping
Directions
  1. Nick the shrimp a few times along the inside of their curve to help them stay straight.
  2. Marinate the shrimp in the sweet chili sauce, soy sauce, sesame oil, garlic and ginger in the fridge for 20 minutes.
  3. Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper with a mixture of the water and the cornstarch.
  4. Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.

Similar Recipes:
Crispy Rolled Shrimp Tacos
Thai Lemon Shrimp
Coconut Shrimp
Spicy Orange Shrimp
Sweet Chili Chicken and Avocado Enchiladas

31 comments:

Esi said...

I'm sure my plate of these would look like your empty plate within seconds of me being around these.

Peabody said...

Well if I don't make the sauce I'll be good to go. But dang those look good!

vanillasugarblog said...

brilliant kevin
absolutely freaking brilliant!!

kitblu said...

Since both sides of the shrimp are curved, it should be noted that it is the INSIDE curve that needs to be nicked. Not everyone will realize this. Do you think I could use round rice papers wrappers or would they be too thin?
I love the look of the sweet chili sauce. I can think of many uses for it. Fresh Vietnamese spring rolls being one.

Bev Weidner (Bev Cooks) said...

Shut. Your. Face.

Anonymous said...

Looks delicious, but which side is the curved side...?

Sue/the view from great island said...

I can see why these disappear fast...

Maureen said...

These look amazingly good!

Kevin said...

kitblu: The round wrappers will work as long as they are big enough to warp around the shrimp.

Kevin said...

Anonymous: You want to nick the inside of the curve on the shrimp. :)

We Are Not Martha said...

These are absolutely beautiful!! And would make for an impressive party appetizer :)

Sues

Iris said...

You had me at sweet chili sauce.

Anonymous said...

Definitely making these for an upcoming tailgate party.

Javelin Warrior said...

I love these shrimp - they look incredible with their crispy little wrappers. And they're so cute! I don't think I could stop once I started eating ;) I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations...

Catherine said...

Dear Kevin, These rolls looks delicious!! And I know my daughter would love to try them as well. Blessings, Catherine

Jade Turner said...

Those look delicious and so simple to make! I will be making them today for sure.

AuntieBetty said...

Hi Kevin, Great recipe but can these be baked? Perhaps spritz then with some oil then bake?

Kevin said...

AuntieBetty: Baking would probably work with say 10-15 minutes at 400F. The spritz of oil would help them get crispy.

rachel said...

Do you only use 1 shrimp per wonton wrapper?

rachel said...

Is it one shrimp per wonton wrapper?

rachel said...

Do you only use 1 shrimp per wonton wrapper?

Kevin said...

rachel: Yes, one shrimp per wrapper. I use 21-25 count sized shrimp.

Anonymous said...

Can you freeze and reheat them later?

Denise Phelps said...

Are the shrimp raw or cooked before you start?

Kevin said...

Anonymous: If you freeze them before cooking and then thaw them before cooking, it should work.

Kevin said...

Denise Phelps: The shrimp are raw, though cooked would probably work as well.

Cate Fisher said...

I made these for a party last night and they were amazing! I'm not a shrimp fan so I made them more for my partner, but even I thought they were dynamite. Best shrimp I've ever had.

Judy said...

Kevin you are amazing!! I am making these for our Super Bowl get together. but I will be making them prior just to sample.....I am sure they will be a big hit. Thank you for all your yummy recipes. Judy :)

Megan Kortemeier said...

Made these last night and they were a huge hit! They will definitely become a regular.

Anonymous said...

How far ahead can you make these before they are cooked ??

Kevin Lynch said...

Anonymous: You could probably assemble these a day ahead of time.

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