Damn Delicious

Easy Firecracker Shrimp

Amazingly crisp, sweet and just the perfect amount of heat. It’s a perfect blend of flavors, and it’s just so easy to whip up!

Easy Firecracker Shrimp - Amazingly crisp, sweet and just the perfect amount of heat. It's a perfect blend of flavors, and it's just so easy to whip up!

I have seen so many versions of firecracker shrimp on Pinterest – some have that epic sweet-chili mayo mixture slathered on and others have the sweet chili sauce marinated right in – and honestly, theyΒ all sound so stinking good.

Easy Firecracker Shrimp - Amazingly crisp, sweet and just the perfect amount of heat. It's a perfect blend of flavors, and it's just so easy to whip up!

But since I already have the bang bang shrimp version here, I figured I’d try something a little different with a little bit of heat and a little bit of sweetness. It’s truly the perfect blend of flavors.

Easy Firecracker Shrimp - Amazingly crisp, sweet and just the perfect amount of heat. It's a perfect blend of flavors, and it's just so easy to whip up!

And with a simple blend of a few pantry ingredients, the shrimp is marinated in all of that sweet and spicy goodness before they’re wrapped very tightly in the wrappers. But don’t worry if the first few wrapped ones aren’t the prettiest things in the world. They can simply go in the “husband-to-eat” pile.

Easy Firecracker Shrimp - Amazingly crisp, sweet and just the perfect amount of heat. It's a perfect blend of flavors, and it's just so easy to whip up!

Then you can fry these babies until golden brown and crisp – but keep an eye out because these bad boys will cook up quickly!

Easy Firecracker Shrimp

Amazingly crisp, sweet and just the perfect amount of heat. It’s a perfect blend of flavors, and it’s just so easy to whip up!

10 minutes20 minutes

Ingredients:

  • 1 cup vegetable oil
  • 2 tablespoons olive oil
  • 2 tablespoons sambal oelek (ground fresh chile paste)
  • 1 tablespoon brown sugar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 20 large tail-on shrimp, peeled and deveined
  • 10 egg roll wrappers, cut in half diagonally

Directions:

  1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
  2. In a small bowl, whisk together olive oil, sambal oelek, brown sugar, ginger and sesame oil.
  3. In a gallon size Ziploc bag, combine olive oil mixture and shrimp. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the shrimp from the marinade, discarding the marinade.
  4. Working one at a time, place shrimp in the center of each wrapper, leaving the tails out. Bring the bottom edge of the wrapper tightly over the shrimp, folding in the side. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and shrimp.
  5. Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  6. Serve immediately.

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Nutrition Facts
Serving Size
Servings Per Container 20

Amount Per Serving
Calories 50.6 Calories from Fat 33.3
% Daily Value*
Total Fat 3.7g 6%
Saturated Fat 0.4g 2%
Trans Fat 0g
Cholesterol 11.1mg 4%
Sodium 35.4mg 1%
Total Carbohydrate 2.8g 1%
Dietary Fiber 0.1g 0%
Sugars 0.5g
Protein 1.5g 3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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21 comments

  1. Hello, thanks for sharing these beautifully wrapped, fried egg rolls (just like how my Mom makes)! Can’t wait to make these today but I have a question…
    Can I omit the sesame oil? Do you know if there would be a difference in taste with or without? Also, I have chile garlic sauce (Huy Fong brand) on hand is that the same as your chile paste? May I use that or just go ahead and get your brand listed on recipe? Ok…so I had more than one question, lol πŸ™‚
    Waiting for your reply all the way from- Rochester, NY

  2. Chungah, I would probably make a dipping sauce to accompany this recipe. What do you think of a soy based sauce with sesame oil, ginger, garlic, sugar, rice wine vinegar and chopped green onions? Any other suggestions?

  3. My hubs and I thought we were eating at s restaurant!!!! And it was easy to make πŸ™‚ my shrimp were not as perfectly wrapped as yours, but none the less delicious! No dipping sauce needed!

  4. Can I use wonton wrappers instead of egg roll wrappers? πŸ™‚

  5. Amazing! I cannot say enough about these. I love firecracker shrimp but never thought to make it from scratch, nor would I know where to being… until now! I cant wait to make these for the Sunday Football games. Thanks for posting!

  6. Can you cook them in the oven without frying and get the same result??

  7. Hi Chungah,
    Wrappers enough in stock, but not the egg ones.
    So shopping tomorrow and tomorrow night, yesss, i’ll make them.

    You have a “husband- to- eat”” pile right?
    Mwah, what about a “”Oh- no-,I- can’t- serve- these”” pile, so I………
    Thanks again.
    Louise van der Marel

  8. are you using pre cooked shrimp or raw?

  9. Howdy!

    Seen this recipe ‘passing around’ on Pinterest, then I read yours, and saw that
    you used brown sugar and sesame oil. That’s what makes YOURS different
    and more succulent/tasty.

    Did you know that these and a salad could “constitute a dinner at our house”? Thank you so much for your recipes!!! πŸ˜‰

  10. These look so amazing. I could pretty much take care of a huge serving of them all by myself. I can go a little shrimp crazy. πŸ™‚

  11. I really, really appreciate the nutrition count..a real pain trying to figure out the carbs..recent diagnosed prediabetic

  12. Can you believe I live on the east coast, have access to fresh local shrimp, and have had them just about every way EXCEPT firecracker shrimp? I am definitely making these soon! πŸ™‚

  13. What can I use to replace the sambal oelek? I live in a small town and can’t get things like that.

  14. Those shrimp look wonderful. We love shrimp and we LOVE heat!! What a nice combination. I love the hubby being the quality control guinea pig.

  15. Just showed this to my husband. Both of our mouths are watering. Can’t wait to make these bad boys for football parties and during the holidays! Looks so easy too!