Firecracker Shrimp

Firecracker Shrimp

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Recipe by Mike Hultquist – Course: AppetizersDifficulty: Easy


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This firecracker shrimp recipe takes spicy shrimp to a new level, with just the right combination of sweet, heat and awesome flavor. Ready in minutes!


  • 1/2 Cup Chili-garlic sauce

  • 2 Tbsp Spicy chili oil

  • 1 Tbsp Sriracha

  • 1 Tbsp White wine vinegar

  • 1 Tbsp Honey

  • 1 Tsp Cayenne

  • 1 Tsp Lime Juice

  • Salt and Pepper, to taste

  • 1 Pound Shrimp

  • Fresh Chopped Parsley

  • Spicy Chili Flakes

  • Sliced Hot Peppers


  • Take the chili-garlic sauce, chili oil, sriracha, vinegar, honey, cayenne, lime juice and a bit of salt and pepper. Add them to a bowl.
  • Whisk! Get is nice and uniform. Sweet and spicy, the perfect flavor combination.
  • If you like more of a milder heat, use paprika instead of cayenne and dial back on the sriracha. Use more chili-garlic sauce. For spicier, use more cayenne or incorporate hotter chili powder. You can also use more sriracha or toss in some hot sauce.
  • Add the shrimp to a large bowl and add half of firecracker shrimp marinade. Toss to evenly coat the shrimp. Refrigerate for 5 to 10 minutes, though you can cook immediately if desired. You can marinate longer if you’d like to.
  • Heat the olive oil in a large pan to medium high heat. Add the shrimp and cook 2-3 minutes per side, until the shrimp is pink and cooked through.
  • Brush on the remaining firecracker shrimp glaze. This will add that extra burst of flavor just before serving. Reserve any leftover marinade/glaze for serving.
  • Garnish and serve!


  • Shrimp cooks up very quickly, so keep an eye on them. Don’t overcook the shrimp or they can get sort of mealy, which isn’t that great.
  • Creamy Version. If you’d like a creamy version, save half of the glaze/marinade after it is made. Then, whisk in few tablespoons of mayonnaise until it is nice and smooth. Toss the finished shrimp in the creamy firecracker shrimp sauce and serve it up some some extra on the side as a dipping sauce!

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