If you love making restaurant copycat shrimp recipes at home, don’t miss Baked Coconut Cashew Shrimp, Kung Pao Shrimp, Bang Bang Shrimp, Sweet Chili Shrimp and Cajun Shrimp Pasta.
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How to make firecracker shrimp video
Ingredients for panko breading
Breading the Firecracker Shrimp is important because the panko not only makes the shrimp crispy, but it acts like a sponge, seeping in the sweet and spicy sauce for addictingly flavorful morsels you won’t be able to stop eating! Here’s what you’ll need (full measurements in the recipe card at the bottom of the post):
Panko breadcrumbs: Panko is a Japanese breadcrumb sold in every grocery store (including Walmart) usually next to the other breadcrumbs. It is the secret behind the CRUNCH in this recipe, so please don’t skip it.Flour: The shrimp is lightly dredged in flour to give it a clingy surface for the eggs to bind to. I use all-purpose flour, but I’m sure gluten free flour, almond flour, etc. would also work.Eggs: Three whisked eggs act as a sticky glue for all of the breadcrumbs to adhere to. When the egg proteins cook and solidify, the panko is secured onto the shrimp.Seasonings: Every element of a dish should be seasoned, including the shrimp, and not just the sauce. The shrimp is seasoned with garlic powder ground ginger, salt and pepper that’s whisked directly into the flour.Canola oil, cooking spray or vegetable oil: The type of oil will depend on which cooking method you choose. If baking, the panko is tossed in canola oil then toasted, or for an even lighter version, you can spray the panko with cooking spray. If frying, you will use vegetable oil or canola oil because they have a high smoking point.
CAN I USE REGULAR BREADCRUMBS INSTEAD OF PANKO?
Please do not substitute panko breadcrumbs with regular breadcrumbs or you will be missing out on the gorgeous, satisfying CRUNCH. Panko is KEY to crispy shrimp. Panko breadcrumbs are larger and dryer than normal breadcrumbs so they absorb less moisture and become much crispier.
ingredients for firecreacker sauce
The sauce for this Firecracker Shrimp recipe is easy to make with just 5 ingredients thanks to the Asian Sweet Chili Sauce which is a one stop complex flavor explosion. Let’s take a closer look at what you’ll need:
Asian Sweet Chili Sauce: If you have been following me for long at all, you know Asian Sweet Chili Sauce is one of my favorite Asian ingredients and I add it to almost every Chinese recipe such as Sweet Fire Chicken, Honey Sesame Chicken, Chinese Chicken Salad, Crockpot Cashew Chicken, and Mongolian Beef, just to name a few. This sauce is made with red chilies, onion, garlic, brown sugar and fish sauce for a dynamic sweet heat all packaged for you! This popular condiment should be easy to find in the Asian section of your grocery store. It is sometimes labeled “Thai Sweet Chili Sauce.” Please do not confuse it with Asian Chili sauce/paste without the “sweet” – or your mouth will be on fire! Soy Sauce: Use low sodium so your recipe isn’t too salty. The soy grounds the sauce with its salty depth.Red Wine Vinegar: The vinegar’s fruity tang adds the needed acid to balance the sauce. You may also use rice vinegar or apple cider vinegar in a pinch. If you only have white vinegar, use less because it is stronger.Honey: The honey adds just a touch more sweetness to balance out the heat. Asian Chili Sauce: This is different from Asian Sweet Chili Sauce – there is no sweet about it! This chili sauce is pure heat and is what really brings the fireworks to Firecracker Shrimp. I use Sambal Oelek with the green lid but you can also use your favorite chili sauce such as Sriracha or even Buffalo Wings Hot Sauce.
Space shrimp apart on a baking sheet and freeze for 1-2 hours or until solid. This prevents the shrimp from clumping together.Add shrimp to a freezer size bag, squeeze out excess air, and label.Freeze the shrimp and sauce separately for up to 3 months. When ready to eat, thaw in a single layer in the refrigerator before reheating and combining with the sauce.
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