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Firecracker Shrimp

The best appetizer dish to make for a gathering of any occasion. Impress your friends, your family, your crush with this shrimp recipe.
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Appetizer
Keyword: firecracker shrimp, 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

Size of shrimps: We used U6/8 shrimps in this recipe, meaning there are 6-8 shrimps per pound. I would highly recommend at least U16-21 shrimp.