Firecracker Shrimp Recipe
Fried shrimp tossed in a spicy Creole aioli, topped with Sriracha Ketchup
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp
Creole Aioli
Sriracha Ketchup
Method
Shrimp Preparation
- 1
Prepare Coating
In a large bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Mix well.
- 2
- 3
Prepare Breadcrumbs
Place the panko breadcrumbs in a third bowl for breading.
- 4
Bread the Shrimp
Dredge each shrimp in the flour mixture, then dip in the beaten eggs, and finally coat in the panko breadcrumbs. Set aside on a plate.
Frying Shrimp
- 5
Heat Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry Shrimp
Carefully add the breaded shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry until golden brown, about 2-3 minutes per side.
- 7
Drain Shrimp
Once cooked, remove the shrimp and place them on a paper towel-lined plate to drain excess oil.
Making Creole Aioli
- 8
Mix Aioli
In a mixing bowl, combine the mayonnaise, minced garlic, lemon juice, Cajun seasoning, hot sauce, and salt. Mix until smooth.
Making Sriracha Ketchup
- 9
Prepare Sriracha Ketchup
In a small bowl, mix together the ketchup and Sriracha sauce until well blended.
Serving
- 10
Coat Shrimp
Toss the fried shrimp in the Creole aioli to coat evenly.
- 11
Serve
Plate the shrimp and drizzle with the Sriracha ketchup. Serve immediately.