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Firecracker Shrimp - appetizer featuring shrimp wrapped in spring roll wrapper and deep-fried. Super easy firecracker shrimp recipe that is sure to please.
How To Make Firecracker Shrimp
Firecracker Shrimp is basically an appetizer with shrimp wrapped in spring roll wrapper and deep-fried to golden perfection.
Fried firecracker shrimp is a treat to the taste buds, making everyone wanting and crazing for more after the first bite. They are sure to knock your socks off as they are so delicious.
To make firecracker shrimp, first you marinate the shrimp with some ginger juice plus other seasonings.
After marinating in the marinade, you then wrap the shrimp with spring roll skin and deep fry them to crispy perfection.
Devour these firecracker shrimp as soon as they are hot off the frying pan and set your tongue on fire with dollops of spicy Sriracha chili sauce.
Sit back, take a bite, and let the gingery and flavorful juice burst in your mouth…can you say mmm mmm good?!
Ingredients For Firecracker Shrimp
- Shrimp
- Spring roll skin
- Scallion
- Red chili
- Ginger
- Lime juice
- Egg
- White pepper
- Cornstarch
- Sesame oil and seeds
See the recipe card for full information on ingredients.
Frequently Asked Questions
This recipe has 55 calories per serving.
What To Serve With Firecracker Shrimp
This dish is best served as an appetizer with chili sauce. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Firecracker Shrimp
Ingredients
- 20 shrimps, shelled and deveined but leave the tail on
- 20 pieces spring roll skins
- 1 stalk scallion, finely chopped
- 1/2 red chili, finely chopped
Marinade:
- 3 inches (7cm) ginger, peeled, pounded with mortar and pestle, and squeezed for the juice
- 1/8 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon lime juice
- 1/4 tablespoon sesame oil
- 1/4 teaspoon sesame seeds
- 1/4 teaspoon cornstarch
- 3 dashes white pepper
- 1 egg white, lightly whisked for sealing purposes
Instructions
- Pat the shrimp dry with paper towels and marinate with the ingredients above, along with the ginger juice.
- Add the finely chopped scallion and red chili, and marinate for 20 minutes. Wrap each shrimp with a spring roll skin.
- Heat a frying pan with oil and deep-fry the shrimp until they are light golden brown. Serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for sharing this appertiser is our favourite
What size spring roll wrappers do you use?
Small square.
What modifications can be done so that this can be air fried, or is this one of those dishes that can’t be air fried?
You can air fry this recipe.
I’m chef Vinod. This recipe is superb and amazing thank you so much for sharing this recipe ❤️❤️
Thank you! :)
You can do the chopstick test. Just put the chopstick into the oil and if it is bubbly, then it is ready to fry
How delicious besides everything contains only 55 calories, gratitude for sharing your recipe.
Sounds easy and wonderful! What’s the best frying oil temperature?
Would you be so kind as to advise approximately how much ginger juice a 3″ piece of fresh ginger yields?
Thank you!
It’s hard to say since the ginger should be narrow and skinny or big.
All I can get are wonton wrappers. Can I use them instead?
Yes, it should be fine.
Is it possible to use lemon juice in place of lime juice? Or is lime juice absolutely necessary. Wondering because I have a few lemons in the fridge…