I'm a big fan of firecracker shrimp (also known as shrimp in a blanket) because you get crispy, saucy, sweet, and tangy all in one bite! It feels like restaurant food but it's actually really simple to make at home.
What is Firecracker Shrimp?
Firecracker shrimp is a crispy shrimp dish where each shrimp is wrapped in a thin spring roll wrapper, fried until golden, then coated in a sticky spicy sauce. You might also hear it called shrimp in a blanket, especially because of the way the wrapper hugs the shrimp while the tail stays exposed for that classic look.
Why You’ll Love This Firecracker Shrimp
- Crispy and saucy: You get that super crunchy wrapper with a sticky sweet-spicy glaze on top.
- Great for parties: These look impressive on a platter and disappear fast!
- Easy to customize: You can make them spicier, sweeter, or serve the sauce on the side.
Equipment You’ll Need
- Large Bowl
- Small Bowl
- Small Skillet
- Tongs
- Wire Rack or Paper Towel-Lined Plate
- Microplane or Grater
- Wok
Ingredients
- Shrimp: Large shrimp are the star here and stay juicy inside the crispy wrapper. Make sure these are peeled and de-veined with the tail on!
- Salt
- Spring Roll Wrappers: These create the light crispy shell around each shrimp. These are different from rice paper so look for spring roll wrappers.
- All-Purpose Flour: Mixed with water to make the glue that seals the wrappers.
- Water
- Neutral Oil: Used for frying so the shrimp get golden and crisp.
- Sweet Chili Sauce: Brings sweetness and mild heat to the firecracker sauce.
- Honey: Adds a little extra sticky sweetness.
- Soy Sauce: Gives the sauce savory depth.
- Lemon Juice: Brightens everything and cuts through the sweetness.
- Garlic
- Ginger
- Sriracha: Adds heat and that classic firecracker kick.
- Lemon Zest: Makes the sauce taste brighter and fresher.
- Salt
Customizations
- Make it less spicy: Reduce the sriracha for a sweeter and milder sauce.
- Serve sauce on the side: Keep the shrimp extra crispy by using the firecracker sauce as a dip.
- Add garnish: Top with chopped green onions, sesame seeds, or a little extra lemon zest for more flavor and color.
- Try a different citrus: Lime juice works too if you want a slightly different tangy finish.
How to Make Firecracker Shrimp
Prep the shrimp for firecracker shrimp
Quickly rinse the shrimp, then pat them very dry with paper towels. Make a few small shallow cuts along the underside of each shrimp so they straighten more easily, then season with salt.
Cut the spring roll wrappers in half diagonally so you have triangles ready to use.
In a small bowl, mix the flour and water until smooth to make a simple flour glue.
Wrap the shrimp in a blanket
Place one shrimp on the lower half of a spring roll wrapper triangle, leaving the tail exposed. Fold the bottom corner up over the shrimp, then roll it tightly until wrapped. Seal the edge with a little flour glue.
Repeat with the remaining shrimp until they are all wrapped.
Fry the shrimp
Heat neutral oil to 350F in a medium pot. Fry the wrapped shrimp in batches for 2-3 minutes until golden brown and crispy.
Transfer them to a wire rack or paper towel-lined plate to drain any excess oil.
Make the firecracker sauce
In a small skillet, combine the sweet chili sauce, water, honey, soy sauce, lemon juice, garlic, ginger, sriracha, lemon zest, and a pinch of salt.
Bring the sauce to a gentle simmer and cook just until heated through and slightly thickened.
Toss and serve
Add the crispy shrimp to a large bowl or plate and pour the sauce over the top. Toss gently to coat.
Serve right away with extra sauce on the side if you want every bite extra saucy.
Storage
These are best eaten fresh while the wrapper is still crispy.
If you have leftovers, store them in the fridge for up to 2 days and reheat in the air fryer or oven until hot and crisp again.
Tips to Make the Perfect Firecracker Shrimp
- Dry shrimp matter: The drier the shrimp are before wrapping, the crispier the final result will be.
- Do not overcrowd the oil: Fry in batches so the shrimp stay crisp and cook evenly.
- Sauce at the end: Toss right before serving so the wrapper does not soften too quickly.
- Keep the tail exposed: It makes the shrimp easier to grab and gives them that classic shrimp in a blanket look.
Frequently Asked Questions (FAQs)
Can I make firecracker shrimp ahead of time?
You can wrap the shrimp a few hours ahead and keep them in the fridge until ready to fry. For the best texture, fry and sauce them right before serving.
Can I air fry shrimp in a blanket instead?
Yes, you can air fry them. Spray the wrapped shrimp with oil and air fry at 400F until golden and crisp, usually about 7-9 minutes, flipping as needed.
Is firecracker shrimp very spicy?
It has a sweet-spicy balance, but it is not overwhelmingly hot. If you want it milder, just use less sriracha.
What can I serve with firecracker shrimp?
They are great as an appetizer, party snack, or served with rice, slaw, or a simple salad. You can also serve them with extra lemon wedges or a creamy dip on the side.
Can I use smaller shrimp?
You can, but large or jumbo shrimp work best because they are easier to wrap and stay juicy after frying. Smaller shrimp may cook a little faster, so keep an eye on them.
Related Recipes You’ll Love
- Honey Chili Oil Chicken Wings
- Lemongrass Chicken Wings
- Cheeseburger Egg Rolls
- Japanese Sweet Potato Croquettes
- Sushi Nachos
Firecracker Shrimp
Ingredients
For the Shrimp
- 22-24 large shrimp peeled, de-veined, tail on
- ¾ teaspoon salt
- 12 spring roll wrappers cut into halves like a triangle
- 1 tablespoon all purpose flour + 2 tablespoon water
- Neutral oil for frying
Firecracker Sauce
- ¾ cup sweet chili sauce
- ¼ cup water
- 1 tablespoon honey
- 2 tablespoon soy sauce
- ¼ cup lemon juice
- 2 cloves garlic grated
- 2 teaspoon grated ginger
- 2 tablespoon sriracha
- Zest of 1 lemon
- Pinch of salt
Instructions
- Quickly rinse the shrimp then pat them dry well with paper towels. Make a few small shallow slices on the underside of each shrimp so they straighten out more easily, then season with the salt.22-24 large shrimp, ¾ teaspoon salt
- Cut the spring roll wrappers in half diagonally to make triangles.12 spring roll wrappers
- In a small bowl, mix the all-purpose flour and water to make a simple flour glue.1 tablespoon all purpose flour + 2 tablespoon water
- Take one triangle piece of spring roll wrapper and place a shrimp on the bottom half, leaving the tail exposed. Fold the bottom corner up over the shrimp, then roll tightly until fully wrapped. Seal the edge with the flour glue. Repeat with the remaining shrimp.
- Heat the neutral oil to 350F, then deep fry the shrimp in batches for 2-3 minutes until golden and crispy. Transfer to a plate or rack to drain any excess oil.Neutral oil
- In a small skillet, combine the sweet chili sauce, water, honey, soy sauce, lemon juice, grated garlic, grated ginger, sriracha, lemon zest, and a pinch of salt. Bring to a gentle simmer and cook just until heated through and slightly thickened.¾ cup sweet chili sauce, ¼ cup water, 1 tablespoon honey, 2 tablespoon soy sauce, ¼ cup lemon juice, 2 cloves garlic, 2 teaspoon grated ginger, 2 tablespoon sriracha, Zest of 1 lemon, Pinch of salt
- Add the crispy shrimp to a large plate or bowl and pour the firecracker sauce over the top, tossing gently to coat. Save a little extra sauce on the side for serving.
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