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Firecracker Shrimp with Sweet Chili Sauce

[heart_this] · Sep 5, 2012 · 33 Comments

Firecracker Shrimp

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

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 Thai 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

Firecracker Shrimp

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 2

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

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:
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Sweet Chili Chicken and Avocado Enchiladas
Coconut Shrimp with Sweet Chili Sauce
Bang Bang Shrimp
Sticky Honey Sriracha Chicken Bites
Baked Firecracker Chicken
Crispy Baked Firecracker Tofu on Coconut Cauliflower Rice
Crispy Baked Coconut Chicken Bites

Appetizer, Food, Recipe, Seafood, Shrimp, Thai

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Reader Interactions

Comments

  1. Esi says

    September 5, 2012 at 9:24 pm

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

    Reply
  2. Peabody says

    September 5, 2012 at 9:30 pm

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

    Reply
  3. vanillasugarblog says

    September 5, 2012 at 9:32 pm

    brilliant kevin
    absolutely freaking brilliant!!

    Reply
  4. kitblu says

    September 5, 2012 at 10:14 pm

    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.

    Reply
  5. Bev Weidner (Bev Cooks) says

    September 5, 2012 at 11:06 pm

    Shut. Your. Face.

    Reply
  6. Anonymous says

    September 5, 2012 at 11:36 pm

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

    Reply
  7. Sue/the view from great island says

    September 6, 2012 at 3:53 am

    I can see why these disappear fast…

    Reply
  8. Maureen says

    September 6, 2012 at 5:27 am

    These look amazingly good!

    Reply
  9. Kevin says

    September 6, 2012 at 11:47 am

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

    Reply
  10. Kevin says

    September 6, 2012 at 11:48 am

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

    Reply
  11. We Are Not Martha says

    September 6, 2012 at 1:04 pm

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

    Sues

    Reply
  12. Iris says

    September 6, 2012 at 2:44 pm

    You had me at sweet chili sauce.

    Reply
  13. Anonymous says

    September 6, 2012 at 10:32 pm

    Definitely making these for an upcoming tailgate party.

    Reply
  14. Javelin Warrior says

    September 7, 2012 at 2:11 pm

    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…

    Reply
  15. Catherine says

    September 8, 2012 at 8:58 pm

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

    Reply
  16. Jade Turner says

    September 10, 2012 at 4:46 pm

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

    Reply
  17. AuntieBetty says

    November 12, 2012 at 10:46 pm

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

    Reply
  18. Kevin says

    November 18, 2012 at 3:13 pm

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

    Reply
  19. rachel says

    December 3, 2012 at 7:37 pm

    Do you only use 1 shrimp per wonton wrapper?

    Reply
  20. rachel says

    December 3, 2012 at 7:39 pm

    Is it one shrimp per wonton wrapper?

    Reply
  21. rachel says

    December 3, 2012 at 7:39 pm

    Do you only use 1 shrimp per wonton wrapper?

    Reply
  22. Kevin says

    December 8, 2012 at 4:48 pm

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

    Reply
  23. Anonymous says

    December 31, 2012 at 12:36 pm

    Can you freeze and reheat them later?

    Reply
  24. Denise Phelps says

    December 31, 2012 at 5:17 pm

    Are the shrimp raw or cooked before you start?

    Reply
  25. Kevin says

    December 31, 2012 at 6:32 pm

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

    Reply
  26. Kevin says

    December 31, 2012 at 6:33 pm

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

    Reply
  27. Cate Fisher says

    January 2, 2013 at 5:32 am

    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.

    Reply
  28. Judy says

    January 20, 2013 at 12:00 am

    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 🙂

    Reply
  29. Megan Kortemeier says

    March 23, 2013 at 10:24 pm

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

    Reply
  30. Anonymous says

    September 3, 2013 at 5:38 pm

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

    Reply
  31. kevin says

    September 4, 2013 at 7:47 am

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

    Reply
  32. Anonymous says

    January 11, 2015 at 1:37 am

    Do I have to wet the entire eggroll wrapper with the water cornstarch mixture, or do I use the mixture to only seal the edges?

    Reply
  33. Michele Tappan says

    March 25, 2017 at 12:40 pm

    love that recipe . perfect for a fingers food bar. I pinned it and will make sure to make it. different ,easy and my grand children type of food.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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