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Firecracker Shrimp Recipe

Name: Molly Woo's Asian Bistros Firecracker Shrimp Recipe
Cook time: 40 min
Total time: 40 min
Yield: 8 servings
Cuisine: Asian
Ingredients: 2 lb large shrimp (16/20), peeled & deveined, tails on or off per preference; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tsp smoked paprika; 2 tbsp neutral oil (canola, vegetable) for sautéing; 0.75 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp baking powder; 0.5 cups cold sparkling water or club soda; 1 unit large egg; 0.25 tsp salt; 0.5 cups mayonnaise (preferably full-fat); 0.25 cups sweet chili sauce (Asian-style); 1.5 tbsp sriracha (or other hot chilisauce); 1 tbsp honey; 1 tsp rice vinegar; 0.5 tsp soy sauce (low-sodium preferred); 0.25 tsp sesame oil; 1 tsp fresh lime juice; 1 clove garlic, minced (about 1 clove); 0.5 tsp ginger, finely grated; 0.25 tsp red pepper flakes (optional, for extra heat); 2 tbsp green onions, thinly sliced; 1 tbsp sesame seeds, toasted; 4 unit lime wedges

Inspired by Molly Woo's Asian Bistro

Time40m

Serves8

Spicy

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Ingredients

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Shrimp

2 lb large shrimp (16/20), peeled & deveined, tails on or off per preference

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1 tsp Smoked paprika

2 tbsp neutral oil (canola, vegetable) for sautéing

Batter (light crispy coating)

3/4 cups 00 bread flour

1/4 cups Cornstarch

1/2 tsp Baking powder

1/2 cups cold sparkling water or club soda

1 unit large egg

1/4 tsp Celtic sea salt

Firecracker Sauce

1/2 cups mayonnaise (preferably full-fat)

1/4 cups sweet chili sauce (Asian-style)

1 1/2 tbsp sriracha (or other hot chilisauce)

1 tbsp Honey

1 tsp Rice vinegar

1/2 tsp soy sauce (low-sodium preferred)

1/4 tsp Toasted sesame oil

1 tsp Fresh lime juice

1 clove garlic, minced (about 1 clove)

1/2 tsp ginger, finely grated

1/4 tsp red pepper flakes (optional, for extra heat)

Garnish & Serve

2 tbsp green onions, thinly sliced

1 tbsp Sesame seeds, toasted

4 unit Lime wedges

Method

Prep Shrimp

Pat shrimp dry with paper towels. If frozen, thaw completely and remove excess moisture to help batter adhere.

Season shrimp evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Toss to coat and set aside while you prepare batter and sauce (10 minutes).

Make Batter

In a medium bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 1/4 tsp salt until combined.

In a separate small bowl, lightly beat 1 large egg with 1/2 cup cold sparkling water. Fold the wet mixture into the dry ingredients until a smooth, slightly thick batter forms. Do not overmix; a few small lumps are fine. Keep batter cold — place bowl over ice if your kitchen is warm.

Fry Shrimp (for crispy exterior)

Heat 2 tbsp neutral oil in a large skillet over medium-high heat until shimmering. You can shallow-fry the shrimp in batches; oil should be hot but not smoking (about 350°F/175°C if using a thermometer).

Working in 2–3 batches to avoid crowding, dip each seasoned shrimp into the batter to coat, letting excess drip off, then place into the hot oil. Fry for 1.5–2 minutes per side until batter is golden and crisp and shrimp are opaque and cooked through. Adjust heat as needed so batter browns without burning.

Transfer cooked shrimp to a wire rack or paper towel-lined tray to drain briefly. Keep warm in a 200°F (95°C) oven if preparing ahead and frying remaining batches.

Make Firecracker Sauce

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 1/2 tbsp sriracha, and 1 tbsp honey until smooth.

Add 1 tsp rice vinegar, 1/2 tsp soy sauce, 1/4 tsp sesame oil, 1 tsp fresh lime juice, 1 minced garlic clove and 1/2 tsp grated ginger. Taste and adjust heat with 1/4 tsp red pepper flakes if desired. The sauce should be creamy, sweet-spicy, and slightly tangy.

Toss & Finish

Place hot fried shrimp in a large bowl. Spoon 3/4 of the firecracker sauce over the shrimp (reserve about 1/4 cup for serving) and toss gently to coat each piece evenly. Use more or less sauce according to preference.

Transfer sauced shrimp to a serving platter. Sprinkle with 2 tbsp thinly sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately with remaining sauce and lime wedges on the side.