Firecracker Shrimp Sriracha Style

Featured in Satisfying Main Courses.

Firecracker shrimp are marinated in a lively blend of soy, honey, ginger, and sriracha, infusing each bite with sweet heat and bold umami. After marinating, each shrimp is dredged in a mix of flour and cornstarch, ensuring a crisp coating once fried. Cooked in a hot skillet until golden on both sides, these shrimp are irresistibly crunchy on the outside and perfectly tender inside. Garnish with freshly sliced green onions and a sprinkle of sesame seeds to add freshness and visual appeal. Serve them piping hot as an appetizer or atop steamed rice for a flavorful main course.

Barbara Chef
Updated on Wed, 25 Jun 2025 13:52:49 GMT
A bowl of shrimp with spices. Pin it
A bowl of shrimp with spices. | gracefulflavors.com

Firecracker shrimp packs bold flavors into a crispy bite that makes any dinner feel like a special occasion This dish brings together juicy shrimp a punchy marinade and a delicate coating for perfect texture and taste The recipe is quick enough for a weeknight but impressive enough for guests

The first time I made this I could not believe how fast the bowl was empty My friends always ask for the recipe after just one bite

Ingredients

  • Large shrimp: fresh or frozen peeled and deveined These cook quickly and offer the best texture Look for bright color and a fresh smell when buying
  • Olive oil: brings moisture and helps crisp the shrimp Use extra virgin for richer taste
  • Fresh garlic and ginger: These ingredients create a punchy base Go for firm garlic bulbs and tight skin on ginger
  • Soy sauce: classic umami depth Choose low sodium if preferred
  • Honey: for just a touch of sweetness to balance the heat Pure honey makes a difference
  • Sriracha: gives a gentle heat Adjust for your spice level
  • All purpose flour: for lightness in the coating Unbleached is best
  • Cornstarch: makes the exterior extra crispy Find white powder with no lumps
  • Salt and black pepper: for seasoning
  • Green onions: sliced for fresh garnish Look for vibrant green stalks
  • Sesame seeds: add crunch and looks Choose lightly toasted

Step-by-Step Instructions

Marinate the Shrimp:
Combine olive oil garlic ginger soy sauce honey and sriracha in a large bowl Whisk together until smooth Add the shrimp and coat every piece Well marinated shrimp means maximum flavor Cover and refrigerate for about 10 to 15 minutes
Prepare the Dredge:
Mix flour cornstarch salt and black pepper in a shallow bowl Use your fingers to break up any clumps This mixture becomes the crust and must be even
Coat the Shrimp:
Take shrimp from the marinade Allow any excess to drip back into the bowl Press the shrimp into the flour mix on both sides Gently shake off extra coating to prevent clumping
Fry the Shrimp:
Pour a thin layer of olive oil into a skillet Heat on medium high for a shimmering surface Arrange shrimp in a single layer Do not crowd the pan or they will steam Cook each side for about 2 to 3 minutes until golden and crisp Work in small batches if needed for best texture
Serve the Shrimp:
Lift shrimp from the pan and drain briefly on kitchen paper Place on a serving plate Garnish with sliced green onions and sprinkle with sesame seeds if using Enjoy them piping hot with your favorite sauce or spooned over fluffy rice
A bowl of shrimp with spices. Pin it
A bowl of shrimp with spices. | gracefulflavors.com

The sriracha brings just enough kick without overpowering I love adding extra sesame seeds for crunch My sister and I once tried this recipe at a family barbecue and it became the star dish everyone was reaching for seconds

Storage Tips

Store leftover shrimp in an airtight container in the refrigerator for up to two days Reheat gently in a skillet to restore crispness Microwaving is not ideal since the coating softens To freeze coat uncooked marinated shrimp in the flour mixture then freeze on a baking tray Transfer to a bag and fry from frozen adding an extra minute per side

Ingredient Substitutions

You can swap sriracha with any hot sauce you like Try sambal oelek for extra heat or chili garlic sauce for more depth Tamari works in place of soy sauce for a gluten free option If you are out of cornstarch use more flour though the texture may be less crisp

A bowl of shrimp with spices. Pin it
A bowl of shrimp with spices. | gracefulflavors.com

Serving Suggestions

These shrimp taste great solo as an appetizer Try serving over jasmine rice with fresh cucumber slices For a lighter meal layer them on salad greens or wrap in lettuce leaves with a drizzle of leftover marinade Cooked leftovers are tasty tossed on top of stir fried veggies

A Bite of History

Shrimp dishes marinated in savory spicy blends are popular across Asia Firecracker style suggests a bold burst of flavor often from hot sauce and ginger American versions often bring sweet heat for a playful twist on classic Asian fried shrimp

Frequently Asked Questions

→ How spicy is firecracker shrimp?

The dish offers mild to moderate heat from sriracha, but you can adjust the amount to taste for a spicier or milder kick.

→ Can I use frozen shrimp?

Yes, just thaw and pat them dry before marinating to ensure the coating adheres and fries evenly.

→ What oil is best for frying shrimp?

Olive oil works well, but for higher heat tolerance, use canola or vegetable oil as alternatives.

→ Are there suggested dipping sauces?

Try sweet chili sauce, extra sriracha, or even a simple soy-lime dip for complementing flavors.

→ How do I store leftover shrimp?

Cool completely, then refrigerate in an airtight container for up to 2 days. Reheat briefly in an oven for crispness.

Firecracker Shrimp with Sriracha

Shrimp tossed in spicy marinade, dredged, and fried to crispness. Finished with green onions and sesame seeds.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
By: Barbara

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: Asian-American

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ Shrimp

01 1 pound large shrimp, peeled and deveined, tails on

→ Marinade

02 2 tablespoons olive oil
03 1 teaspoon fresh garlic, minced
04 0.5 teaspoon fresh ginger, minced
05 2 tablespoons soy sauce
06 1 tablespoon honey
07 1 teaspoon sriracha, or more to taste

→ Dredge & Frying

08 0.25 cup all-purpose flour
09 0.25 cup cornstarch
10 0.25 teaspoon salt
11 0.25 teaspoon black pepper
12 Olive oil, for frying

→ Garnish

13 2 green onions, thinly sliced
14 Sesame seeds, optional

Instructions

Step 01

In a large bowl, whisk together olive oil, minced garlic, minced ginger, soy sauce, honey, and sriracha until fully combined.

Step 02

Add shrimp to the marinade and toss thoroughly to coat. Cover and refrigerate for 10 to 15 minutes.

Step 03

Combine flour, cornstarch, salt, and black pepper in a shallow bowl, mixing evenly.

Step 04

Remove marinated shrimp and let excess marinade drip off. Dredge each shrimp in the flour mixture, ensuring an even coating. Shake off excess.

Step 05

Heat a layer of olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and fry for 2 to 3 minutes per side until golden and crisp. Work in batches to avoid overcrowding.

Step 06

Transfer cooked shrimp to a plate. Garnish with sliced green onions and sesame seeds if desired. Serve immediately with dipping sauces or over steamed rice.

Notes

  1. For extra crispiness, avoid crowding the skillet and ensure the oil is sufficiently hot before frying.

Tools You'll Need

  • Large bowl
  • Shallow bowl
  • Large skillet
  • Tongs or slotted spoon
  • Paper towels

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shellfish
  • Contains soy
  • Contains gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 12 g
  • Total Carbohydrate: 20 g
  • Protein: 22 g