This post may contain affiliate links. Please read our disclosure policy.
You know those meals you make on a whim and then suddenly they’re on repeat every single week? That’s this Firecracker Shrimp recipe for me. It was born on a busy night when I wanted something light and fresh, but still satisfying, and shrimp is my go-to because it cooks in minutes.
Now it’s my quick lunch and weeknight save: juicy shrimp tossed in a sticky, sweet-and-spicy sauce that’s perfect over rice or tucked into crisp lettuce wraps. If you’re looking for an easy shrimp recipe with big flavor and zero fuss, you’re in the right place.
Why You’ll Love My FireCracker Shrimp
- Weeknight-friendly. Minimal chopping, minimal dishes, maximum payoff.
- Fast, like actually fast. Shrimp cooks in minutes, and the sauce comes together while the pan is hot.
- Sweet, spicy and tangy, all at once. The sauce is glossy and sticky in the best way, coats every shrimp without being heavy.
- Light but satisfying. It’s not a deep, heavy dinner… but it still feels like a real meal.
- Flexible. Serve it over jasmine rice, cauliflower rice, buttered noodles, or pile it into crisp lettuce cups.
Ingredient Notes and Quick Swaps
| Ingredient | Best Options / Notes | Easy Substitutions |
|---|---|---|
| Shrimp | Peeled + deveined shrimp cook fastest; any size works (adjust cook time). | Chicken bites, salmon chunks, tofu, or even cauliflower florets (roast first). |
| Cornstarch (light coating) | Helps the sauce cling and gives a light, crisp edge. | Arrowroot starch; potato starch; or skip coating and just sauté the shrimp. |
| Oil (for cooking) | Olive oil is ideal for high heat. | Avocado oil, canola, vegetable, grapeseed; light olive oil (watch heat). |
| Sweet chili sauce | The shortcut to that classic sweet-heat “firecracker” vibe. | Mix honey + a splash of rice vinegar + red pepper flakes (or a little hot sauce) to mimic it. |
| Sriracha / hot sauce | Controls the heat level—start small and build. | Sambal oelek, chili garlic sauce, gochujang (use less), crushed red pepper + extra garlic. |
| Honey / sweetener | Rounds out the heat and makes the sauce sticky. | Brown sugar, maple syrup, agave; reduce if you like it less sweet. |
| Soy sauce | Adds salty depth and balances the sweetness. | Tamari (gluten-free), coconut aminos (slightly sweeter), low-sodium soy sauce. |
| Lime (juice/zest) | Brightens everything and keeps the sauce from tasting “flat.” | Lemon; or a tiny splash of rice vinegar if you’re out of citrus. |
| Garlic | Fresh gives the boldest flavor, but shortcuts work too. | Garlic paste; 1–2 tsp garlic powder in a pinch. |
| Ginger (optional) | Adds a little warmth and “fresh” flavor. | Ground ginger; or skip it if you don’t keep it around. |
| Green onions | Fresh crunch and color at the end. | Chives; thin-sliced red onion; cilantro (different vibe but still great). |
| Sesame seeds (optional) | Adds a little nutty finish and texture. | Toasted sesame oil drizzle (very light); crushed peanuts or cashews. |
How to Make Firecracker Shrimp
This is one of those easy shrimp recipes that moves quickly, so I like to have everything ready before the pan gets hot (because shrimp waits for no one).
- Start with the shrimp – Pat them dry with paper towels, this matters. Dry shrimp cooks up nicer and helps the light coating stick instead of turning into a gummy mess.
- Lightly coat – Toss the shrimp until they’re lightly dusted (not caked). You want just enough coating to give the sauce something to grab onto later.
- Cook the shrimp – Heat your pan until it’s hot-hot (but not smoking like a fire alarm situation). Cook the shrimp in a single layer if you can. You’ll know they’re ready when they turn pink, curl into a loose “C” shape, and look opaque. If they curl into a tight “O,” they’ve gone a little too far, still edible, but less juicy.
- Make the firecracker sauce – With the pan still warm, stir together your sweet + spicy + tangy sauce ingredients. Let it bubble for a minute or two until it turns glossy and slightly thickened—like it would coat the back of a spoon.
- Toss and finish – Add the shrimp back in and toss until every piece is coated. The sauce should cling and look shiny, not watery. Top with green onions and sesame seeds if you’re feeling fancy.
That’s it. Dinner (or lunch) is handled.
How to Store Leftovers
- Store leftover firecracker shrimp in an airtight container in the refrigerator for up to 3 days.
- Reheat gently so the shrimp stays tender:
- Skillet: a quick warm-up over medium-low heat with a tiny splash of water to loosen the sauce.
- Microwave: short bursts (shrimp can overcook fast).
- Air fryer: Works best if your shrimp had a coating and you want to revive a little texture, just don’t overdo the time.
Tip: The sauce will thicken as it sits. A squeeze of lime or a splash of water wakes it right back up.
Kellie’s Tips for the Best FireCracker Shrimp
- Serve immediately if you like crunch. The longer it sits, the softer the coating gets (still delicious, just less “fresh off the stove” vibes).
- Dry shrimp equals better results. Patting dry is the difference between “lightly crisp” and steamed shrimp.
- Don’t overcrowd the pan. If the shrimp is piled on top of each other, it’ll steam instead of sauté.
- Cook shrimp just until opaque. The second it’s pink and firm, you’re done.
- Let the sauce bubble briefly. That quick simmer is what gives you that sticky, glossy coating.
- Taste and tweak. Want more heat? Add it. Want it brighter? More lime. Want it sweeter? A drizzle more honey.
What to Serve with Firecracker Shrimp
- Brown rice or quinoa (for a hearty-but-light bowl)
- Cauliflower rice (keeps it extra light)
- Lettuce wraps (butter lettuce or romaine hearts are my favorite)
- Stir-fried veggies (broccoli, snap peas, bell peppers)
- Cucumber salad (cool + crunchy next to the heat)
- Asian Slaw
More Easy Shrimp Recipes
If you’re in your shrimp era (same), here are a few more easy wins:
- Lemon Garlic Shrimp (fast, classic, always a crowd-pleaser)
- Shrimp Scampi (weeknight fancy without trying too hard)
- Shrimp Tacos (because taco night needs more shrimp)
- Easy Hunan Shrimp (take out classic in minutes)
- Creole Shrimp (minimal dishes, maximum happiness)
- Easy Bang Bang Shrimp
(And yes, I fully support keeping a bag of frozen shrimp in the freezer at all times. Future-you will be thrilled.)
Firecracker Shrimp Recipe
Equipment
- skillet
- mixing bowls
- whisk
- tongs
Ingredients
Shrimp
- 1 lb large shrimp, peeled and deveined (tails on optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup cornstarch
- 2 eggs, lightly beaten
- Olive oil, for frying (or spray oil, if air frying)
Firecracker Butter Sauce
- 1/3 cup sweet chili sauce
- 2 tablespoons sriracha
- 1 tablespoons soy sauce
- 1 tablespoon rice vinegar, or lime
- 2 cloves garlic, grated
- 3 tablespoons butter, melted
- 1 teaspoon honey, optional
To finish (optional but great)
- Sliced scallions
- Sesame seeds
- Lime wedges
Instructions
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, and garlic. Taste and adjust (more sriracha for heat, more honey for sweetness, more vinegar for tang). Sauce can be made up to 3 days in advance.
- Pat the shrimp dry with a paper towel and season with salt and pepper.
- Put cornstarch in one bowl and beaten eggs in another. Dip shrimp in egg, then coat well in cornstarch. Shake off excess cornstarch.
- Heat 1/2 inch of oil to 350°F. Fry the shrimp in batches 2–3 minutes, just until golden and cooked through. Drain on a wire rack or paper towels.
- While hot, toss the shrimp with just enough sauce to coat (don’t drown them or they crispy coating will soften). Top with scallions or sesame seeds and serve immediately with lime.
Air Fryer Instructions
- Preheat air fryer to 400°F.
- After coating, spritz shrimp lightly with oil and air fry 7–9 minutes, flipping halfway, until crisp and cooked. Toss with sauce and serve.
Notes
- Pat the shrimp dry before coating/cooking, this helps everything cook up nicely and keeps the sauce from getting watery.
- Shrimp cooks fast: pull it off the heat as soon as it turns pink and opaque so it stays tender.
- Adjust the heat to your taste by increasing or decreasing the sriracha (or your favorite chili sauce).
- For gluten-free, use tamari instead of soy sauce.
- The sauce thickens as it cools—add a squeeze of lime or a splash of water when reheating to loosen it back up.
- This is best served right away, but leftovers still make an amazing lunch the next day.
Extra firecracker: add 1–2 tsp chili crisp or a pinch of crushed red pepper to the sauce.
No mayo: swap mayo for plain Greek yogurt + an extra drizzle of honey.
Make it a meal: serve over jasmine rice with cucumber slices and quick pickled carrots.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It can be! The heat level is totally adjustable. Start with a small amount of sriracha (or hot sauce), then taste the sauce and add more until it’s perfect for you. If you want it mild, lean on the sweet chili sauce and keep the extra heat minimal.
Shrimp is best right after cooking, but you can prep ahead to make it weeknight-easy. Peel/devein the shrimp, whisk the sauce ingredients, and chop your toppings in advance. When it’s time to eat, the whole thing cooks in minutes.
The biggest trick is not overcooking. Shrimp is done when it turns pink and opaque and curls into a loose “C.” Pull it off the heat right away, carryover heat keeps cooking it even after you turn the burner off.
Yes! Just thaw it first and pat it very dry. Extra moisture can make the shrimp steam instead of sauté and can thin out the sauce.
Medium to large shrimp are my favorite for this recipe because they stay juicy and feel a little “restaurant-y,” but honestly any size works. Just adjust the cook time, smaller shrimp cook very fast.
Absolutely. Swap soy sauce for tamari (or coconut aminos). Also double-check that your sweet chili sauce is gluten-free, since brands can vary.
Yes, especially if you’re coating the shrimp. Air fry (or bake) until the shrimp is pink and opaque, then toss with the warmed sauce. This is a great option if you want a more hands-off method.
Usually it’s from extra moisture in the shrimp or not letting the sauce simmer long enough. Pat the shrimp dry before cooking, and let the sauce bubble for a minute or two so it thickens into that glossy, sticky coating.
Please do. If you love extra sauce for rice bowls, veggies, or lettuce wraps, doubling is always a good idea. Just simmer it briefly so it thickens and clings.
