Firecracker Shrimp
Crispy, golden, and full of flavour, these Firecracker Shrimp are everything you want in a snack. Juicy jumbo shrimp get lightly seasoned, wrapped in delicate spring roll wrappers, and fried until perfectly crisp and shatter-light on the outside. Every bite gives you that contrast of tender shrimp and satisfying crunch. Serve them hot with sweet chili sauce on the side.
Equipment
- Heavy Pot or Deep Fryer
Ingredients
- 25 jumbo shrimp peeled, deveined, tails on
- 25 small spring roll wrappers thawed
- Salt and white pepper to taste
- ½ tsp garlic powder optional
- 2 tbsp cornstarch
- 2 tbsp water
- Neutral oil for frying canola or vegetable
- Sweet chili sauce for serving
Instructions
- Let spring roll wrappers thaw for about 30 minutes. Keep covered with a towel so they don’t dry out.
- Mix cornstarch and water until smooth. Set aside.
- Peel and devein shrimp, leaving tails on. Make a small cut along the underside so they lay flat. Pat dry and season with salt, white pepper, and optional garlic powder.
- Wrap shrimp • Place wrapper in a diamond shape • Fold one side slightly inward to straighten edge • Place shrimp in center with tail sticking out • Fold bottom corner up and tuck under shrimp • Roll tightly and seal with slurry
- Heat oil to 350°F (175°C).
- Fry in small batches for 1–2 minutes until golden and crisp.
- Remove and drain on paper towels.
- Serve immediately with sweet chili sauce.
Notes
Make Ahead
- You can fully assemble and freeze uncooked shrimp in a single layer, then transfer to a bag once solid.
- Freezer: Store uncooked shrimp in a freezer safe container for up to 1 month.
- Cook straight from frozen.
- Fridge: Store cooked shrimp in an airtight container for up to 2 days,
- but are best fresh.
- Reheating
- Air fryer: 350°F for 4–6 minutes
- Oven: 375°F for 6–8 minutes
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Mention @thewifewiththeknife or tag #wifewiththeknife