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 !
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.
The only problem with these firecracker shrimp is that they disappear far too quickly!
Marinated shrimp wrapped in egg roll wrappers and fried until golden brown and crispy served with a sweet chili sauce for dipping.
- 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
- Nick the shrimp a few times along the inside of their curve to help them stay straight.
- Marinate the shrimp in the sweet chili sauce, soy sauce, sesame oil, garlic and ginger in the fridge for 20 minutes.
- 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.
- 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.
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I'm sure my plate of these would look like your empty plate within seconds of me being around these.
Well if I don't make the sauce I'll be good to go. But dang those look good!
absolutely freaking brilliant!!
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) says
Shut. Your. Face.
Looks delicious, but which side is the curved side…?
Sue/the view from great island says
I can see why these disappear fast…
These look amazingly good!
kitblu: The round wrappers will work as long as they are big enough to warp around the shrimp.
Anonymous: You want to nick the inside of the curve on the shrimp. 🙂
We Are Not Martha says
These are absolutely beautiful!! And would make for an impressive party appetizer 🙂
You had me at sweet chili sauce.
Definitely making these for an upcoming tailgate party.
Javelin Warrior says
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…
Dear Kevin, These rolls looks delicious!! And I know my daughter would love to try them as well. Blessings, Catherine
Jade Turner says
Those look delicious and so simple to make! I will be making them today for sure.
Hi Kevin, Great recipe but can these be baked? Perhaps spritz then with some oil then bake?
AuntieBetty: Baking would probably work with say 10-15 minutes at 400F. The spritz of oil would help them get crispy.
Do you only use 1 shrimp per wonton wrapper?
Is it one shrimp per wonton wrapper?
Do you only use 1 shrimp per wonton wrapper?
rachel: Yes, one shrimp per wrapper. I use 21-25 count sized shrimp.
Can you freeze and reheat them later?
Denise Phelps says
Are the shrimp raw or cooked before you start?
Anonymous: If you freeze them before cooking and then thaw them before cooking, it should work.
Denise Phelps: The shrimp are raw, though cooked would probably work as well.
Cate Fisher says
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.
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 says
Made these last night and they were a huge hit! They will definitely become a regular.
How far ahead can you make these before they are cooked ??
Anonymous: You could probably assemble these a day ahead of time.
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?
Michele Tappan says
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.