Firecracker Shrimp 

If you’re looking for an incredibly addictive appetizer that you can’t stop dipping, firecracker shrimp is it. Tender succulent shrimp encased in a crispy shattering crunchy crust dipped in Bachan’s Sweet and Spicy Dipping Sauce is going to be your signature dish.

What is firecracker shrimp?

Firecracker shrimp is an easy appetizer made from just two ingredients: shrimp and spring roll wrappers. It’s essentially shrimp in a blanket, if you imagine the blanket as crispy and crunchy. They’re a take on the classic Thai appetizer, goong hom pha, or fried shrimp egg rolls. They’re savory, crunchy, and the perfect vehicle for dipping into Bachan’s Sweet and Spicy Dipping Sauce.

Firecracker shrimp wrappers

The best wrappers for firecracker shrimp are spring roll wrappers, sometimes called egg roll wrappers. Spring roll wrappers are made from flour and water. Spring roll wrappers are thin, pliable, easy to work with, and large enough to wrap up shrimp of any size. When you deep fry them, they crisp up to a perfect golden brown. You can find spring roll wrappers in the frozen section at Asian grocery stores. You can even find them at most well-stocked grocery stores, either in the fridge section where they keep the tofu or in the frozen section near the frozen Asian food. 

To use them, defrost overnight in the fridge, then carefully peel off a single wrapper, being sure to keep the other wrappers covered with plastic wrap or a lightly moistened paper towel to keep them from drying out.

What size shrimp?

You need a sizable shrimp for this recipe, either extra large or large. Packages of frozen shrimp usually have both a written size (jumbo, extra large, large) as well as a number like 16/20. The number is how many shrimp are in a pound. There isn’t a standardized number chart, but basically, the lower the number, the larger the shrimp will be.

Firecracker shrimp ingredients

Shrimp - get fairly large shrimp, big enough for a satisfying dip and bite. Look for at least 16/20 on the package, which means 16-20 shrimp per pound. The lower the number, the bigger the shrimp. The higher the number, the smaller the shrimp. You can get shell-on or shell-off, but you need to get shrimp that have the tails attached.

Spring roll wrappers - spring roll wrappers are the little blankets for our shrimp. If you’re in a pinch, wonton wrappers can work, but usually, they’re not big enough and they don’t crisp up in the same way, so consider them a last resort.

In addition to these two ingredients, you’ll also need some pantry staples: oil, salt, pepper, and flour, for seasoning (recommended) and frying (needed, of course).

How to make firecracker shrimp

Defrost - defrost the shrimp in a bowl of ice-cold water, then drain well.

Shell and prep - if you bought shell-on shrimp, peel off the shells, leaving the tail intact. Use a small paring knife to remove the veins and make 3-4 small cuts in the inner curved part of the shrimp belly to help it straighten out.

Dry - Lightly pat the shrimp dry with either paper towels or a clean kitchen towel. You want the shrimp to be really dry. If it’s wet, it will cause the wrapper to disintegrate before you start the frying stage.

Season - sprinkle salt and freshly ground pepper on all sides of the shrimp.

Wrap - Mix a bit of flour and water in a small bowl to use to seal the firecracker shrimp. Cut the spring roll wrappers in half diagonally so you have a triangle-shaped wrapper. Lay the shrimp in the middle of the wrapper, with the tail hanging outside of the wrapper on the long side of the triangle. Fold the top of the spring roll wrapper triangle down over the shrimp, then roll the whole thing up, tightly. Use a small dab of the flour paste to seal the spring roll wrapper. Repeat as needed.

Cook - deep frying firecracker shrimp is your best bet for a golden crunch, but you can also bake or air fry firecracker shrimp (see below).

Enjoy - dip in Bachan’s Original Dipping sauce for the ultimate bite.

How to deep-fry firecracker shrimp

In a deep-sided, heavy-bottomed pot, heat 2 inches of neutral high-heat oil, such as canola, corn, avocado, safflower, sunflower, rice bran, or grapeseed. When it reaches 350°F (check with an instant-read thermometer), carefully add in the firecracker shrimp, avoiding crowding the pan. Cook in batches, flipping as needed, until crisp, golden, and cooked through, about 3-5 minutes depending on shrimp size. Drain and let cool slightly on a wire rack before enjoying with Bachan’s Sweet and Spicy Dipping Sauce.

How to air-fry firecracker shrimp

Assemble the firecracker shrimp as per the recipe. Lightly brush each roll with high-heat oil, being sure to coat all sides. Preheat the air fryer to 400°F. Arrange the rolls in the air fryer basket, being sure not to crowd. Air fry for 10 minutes, flip and air fry for an additional 1-2 minutes or until golden and crisp. Remove from the air fryer and let cool slightly on a wire rack before enjoying with Bachan’s Sweet and Spicy Dipping Sauce.

How to bake firecracker shrimp

To bake firecracker shrimp, assemble the shrimp as usual, then preheat the oven to 400°F. Lightly brush each roll with high-heat oil, being sure to coat all sides. Arrange the rolls on a wire rack inside a rimmed baking sheet. Bake for 10 minutes, flip and continue to bake for another 5-8 minutes or until golden and crispy. Remove from the oven and let cool slightly before enjoying with Bachan’s Sweet and Spicy Dipping Sauce.

Firecracker shrimp dipping sauce

These firecracker shrimp were perfectly made for Bachan’s Sweet and Spicy Dipping Sauce. It hugs anything you dip in it in just the right way, surrounding it with creamy stone-ground sesame, non-GMO traditionally brewed soy sauce, organic rice vinegar, fresh organic garlic and ginger, organic toasted sesame oil, mirin, tomato paste, white miso, and a slow build of red habanero heat. It’s the ideal combination of sweet and spicy, nutty with just the right amount of heat. So good you’ll eat it with a spoon.

Enjoy!