(Shrimps in a crispy blanket)
Firecracker Shrimp
Crispy, golden, and packed with flavour, Firecracker Shrimp are the ultimate party snack. Jumbo shrimp are lightly seasoned, wrapped in delicate spring roll wrappers, and fried until perfectly crunchy. With every bite, you get a mix of tender shrimp and that satisfying crispiness everyone loves. Serve them warm with sweet chili sauce for dipping, and watch them disappear as fast as you can make them. Whether you’re hosting friends or just treating yourself and family, these are guaranteed to hit the spot.
Equipment
- Heavy Pot or Deep Fryer
Ingredients
- 25 Jumbo Shrimp peeled, deveined, tails left on
- 25 Small Spring Roll Wrappers
- Salt and white pepper to taste
- 2 tbsp cornstarch
- 2 tbsp water
- Canola Oil for frying
- Sweet chili sauce for dipping
- Fresh Lime 0ptional, to finish
- Fresh cilantro optional, for garnish
Instructions
- Remove the spring roll wrappers from the freezer and let them thaw on the counter for 30 minutes.
- Once thawed, separate each wrapper and cover with a clean kitchen towel to keep them from drying out. If they feel too dry, cover them with a slightly damp towel.
- In a small bowl, mix the cornstarch and water until it forms a slurry (a paste with a glue-like consistency.)
- Peel and devein the shrimp, leaving just the tail on. Make small incisions on the underside of each shrimp to help it lay straight and flat (avoid cutting through). Pat shrimp dry, and season lightly with salt and white pepper.
- Place one wrapper on a work surface in a diamond shape, fold over about a third of the right side to create a straight edge. Position a shrimp in the center with the tail pointing out of the wrapper. Fold the bottom of the wrapper up and tuck it under the shrimp, then fold over the left side. Roll tightly up to the top. If it feels loose, re-roll. Dip your finger in the cornstarch paste and use it to seal the top of the wrapper. Repeat with remaining shrimp.
- Heat oil in a heavy pot or deep fry to 350°F (175°C).
- Fry a few shrimp at a time, avoiding overcrowding. Fry for 1-2 minutes until golden and crisp.
- Remove with tongs and place on a paper towel-lined plate to drain excess oil.
- Serve warm with sweet chili dipping sauce.
Notes
- Wrapping Tips: When wrapping the shrimp in the spring roll wrappers, make sure the edges are sealed tightly to prevent unraveling during frying.
- Oil Temperature: Keep the oil at a steady 350°F (175°C) to ensure even frying and a perfectly crispy exterior. If the oil is too hot, the wrappers may brown too quickly before the shrimp is fully cooked.
- Dipping Sauce Ideas: While sweet chili sauce is a classic, you can pair these with spicy sriracha mayo, garlic aioli, or a tangy soy-ginger dipping sauce for variety.
- Baking Option: If you prefer a lighter version, brush the wrapped shrimp with oil and bake them at 400°F (200°C) for 12–15 minutes, flipping halfway through. They won’t be as crispy as frying but still delicious.
- Before Frying: Wrap the shrimp and place them on a parchment-lined baking sheet in the freezer until firm, then transfer to a zip-top freezer bag.
- Cooking from Frozen: Fry the shrimp directly from frozen, increasing the cooking time by about 30–60 seconds.
- Shelf Life: Frozen wrapped shrimp can be stored for up to 2 months.
Tried this recipe?
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