Firecracker Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If shrimp are frozen, thaw completely and drain well. Lightly score the underside of each shrimp if they tend to curl to help them stay flat while frying.

Set up a three-station breading line: Station 1 — combine all-purpose flour, cornstarch, garlic powder, smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper in a shallow bowl and whisk to combine. Station 2 — whisk eggs with milk in a second bowl. Station 3 — combine panko and fine breadcrumbs in a third bowl.

Working in batches, dredge shrimp first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the panko mixture to coat thoroughly. Place breaded shrimp on a wire rack set over a baking sheet while you bread the rest.

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use enough oil so shrimp can float and fry without crowding (about 3–4 inches deep).

Fry the shrimp in small batches (6–8 at a time depending on pot size) for 2 to 3 minutes per batch, turning once, until golden brown and cooked through. Maintain oil temperature between 330–360°F (165–180°C). Do not overcrowd the fryer—overcrowding lowers oil temperature and produces soggy breading.

Remove shrimp with a slotted spoon to a wire rack or paper towel-lined sheet to drain. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

While the shrimp fry, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, rice vinegar, minced garlic, 1/4 tsp kosher salt, and 1/8 tsp black pepper in a medium bowl until smooth and emulsified. Taste and adjust heat/sweetness by adding more sriracha or honey as desired.

If you prefer a thinner sauce for tossing, add 1 to 2 tablespoons of warm water and whisk until you reach the desired consistency.

Place the drained hot fried shrimp in a large mixing bowl. Pour the prepared firecracker sauce over the shrimp — start with about 3/4 of the sauce, toss gently to coat each shrimp evenly, and add more sauce if you want a heavier coating. The hot shrimp will slightly warm the sauce and make it cling to the breading.

Transfer the tossed shrimp to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with lime wedges on the side for squeezing over the shrimp.

Leftover sauce can be refrigerated in an airtight container for up to 4 days. Reheat leftover shrimp briefly in a 350°F oven for 5–7 minutes to crisp before tossing again, but best served fresh.