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Firecracker shrimp is a delectable dish featuring succulent shrimp coated in a flavorful, spicy sauce, reminiscent of the explosive flavors of fireworks. Typically marinated in a blend of chili paste, garlic, ginger, and soy sauce, the shrimp is then pan-fried or grilled to perfection, creating a crispy exterior while retaining its juicy interior. This culinary creation offers a tantalizing combination of heat, sweetness, and umami, making it a favorite appetizer or main course option in many restaurants. Whether served as a zesty starter or as part of a vibrant seafood feast, firecracker shrimp never fails to ignite the taste buds with its fiery flavor profile and irresistible appeal.
Step-by-Step Guide to Peeling and Deveining Shrimp
- Prepare the Shrimp: Start by rinsing the shrimp under cold water to remove any debris or ice crystals. Pat them dry with paper towels for easier handling.
- Peel the Shrimp: Hold the shrimp firmly in one hand and use the other to grasp the legs and shell near the head. Gently twist and pull the shell away from the body.
- Remove the Legs and Tails: Once the shell is removed, I choose to leave the tail intact for presentation and flavor. You can remove it by gently pulling it away from the body.
- Devein the Shrimp: To devein the shrimp, use a small paring knife or a deveining tool to make a shallow incision along the back of the shrimp, exposing the dark vein. Carefully lift the vein with the tip of the knife or tool and pull it out.
- Rinse and Pat Dry: After deveining, rinse the shrimp under cold water to remove any remaining debris or vein remnants. Pat them dry with paper towels before cooking or storing.
Decoding Shrimp Sizes: A Guide to Choosing the Perfect Shrimp for Your Recipes
Understanding shrimp sizes is essential for selecting the perfect variety for your culinary creations. Shrimp sizes are typically categorized by count per pound, ranging from colossal shrimp with less/pound to smaller with higher counts. For instance, colossal shrimp have a count of 10 or less per pound, while extra-large shrimp could have 16-20/pound. This would be written as U10 or U16-20. The count per pound directly correlates with the size of the shrimp—the lower the count, the larger the shrimp. This information is crucial for recipe planning, ensuring you achieve the desired texture and flavor in your dishes. Whether you’re frying or adding shrimp to pasta, knowing the size variations allows you to tailor your recipes to perfection. For this specific recipe, I used U6-8 shrimps which are on the larger size.
Firecracker Shrimp
Ingredients
- 1½ lb shrimp, *(we used U6/8 here)
Seasoning flour:
- ½ cup flour
- ¼ cup corn meal
- 1 tbsp garlic powder
- ½ tbsp salt
- 1 tbsp paprika
Panko:
- 1 cup panko bread crumbs
Egg wash:
- 2 eggs
- 2 tbsp the seasoning flour you made earlier
- 1/4 cup buttermilk
Mayo Dipping Sauce:
- 1 cup mayo
- 3 tbsp sriracha
- 2 tbsp sweet Thai chili sauce
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tbsp Korean chilli flakes
- ½ lemon, (juiced)
- 1 pinch salt
- 1 pinch pepper
Instructions
- Peel, devein, and butterfly your shrimp then pat it dry.1½ lb shrimp
- Mix together our seasoning flour with flour, corn meal, garlic powder, salt, and paprika. Set 2 tbsp aside.½ cup flour, ¼ cup corn meal, 1 tbsp garlic powder, ½ tbsp salt, 1 tbsp paprika
- For our egg wash mix together 2 eggs, buttermilk, and 2 tbsp of our seasoning flour.2 eggs, 2 tbsp the seasoning flour you made earlier, 1/4 cup buttermilk
- Prepare our three stations which is our seasoning flour, egg wash mixture, and panko.1 cup panko bread crumbs
- Coat your shrimp in the seasoning flour, into the egg wash, then finish it off by coating it in some Panko breadcrumbs. You want to make sure there are no bald spots.
- Deep fry them at 350°F for about 3 minutes or you may alternatively air fry them at 400F for 10 minutes depending on size of shrimp.
- Remove from oil and pat down it down with paper towel gently to remove some excess oil.
- Mix together firecracker sauce ingredients.1 cup mayo, 3 tbsp sriracha, 2 tbsp sweet Thai chili sauce, 1 tbsp onion powder, 1 tbsp garlic powder, 2 tbsp Korean chilli flakes, ½ lemon, 1 pinch salt, 1 pinch pepper
- Immediately toss your shrimp in the mayo sauce mixture so that the sauce can coat the shrimp evenly.
- Garnish with some green onions and enjoy!
Notes
Check out some of our other shrimp recipes!
