Thai Firecracker Shrimp Recipe

This Thai Firecracker Shrimp recipe has marinated shrimp wrapped in egg roll wrappers and then  fried until golden brown and crispy served with a pad thai sauce for dipping. An awesome appetizer that’s so easy to make!

Thai Firecracker Shrimp Recipe

Why This Thai Firecracker Shrimp Recipe Is So Good

  • Deceptively simple 5-ingredient appetizer, can be made ahead and frozen
  • Pad Thai sauce + fresh basil + peanuts + shrimp
  • Ingredients are pantry/freezer friendly, whip up last minute!
  • A popular appetizer, everyone loves.

Ingredients For This Firecracker Shrimp Recipe

  • Large, tail-on, shrimp
  • Eggroll/ springroll wrappers
  • Pad thai sauce
  • Chopped peanuts
  • Fresh basil 

How To Make This Thai Firecracker Shrimp Recipe – Step by Step

  1.  Shell the shrimp, leaving the tail on. Pat the shrimp very dry with a towel or paper towel. With a small knife, make three shallow, parallel slits along the inside curve of shrimp, just nicking the shrimp in place to “straighten” out the natural curve of shrimp. This will help keep the shrimp nice and straight when frying.
  2. Line up the shrimp on a plate, tails all facing one direction. We’re going to marinate the shrimp, without getting the tails wet. Spoon the prepared Pad Thai sauce over the shrimp, avoiding the tails. Let marinate for a few minutes.
  3. In the meantime, let’s prepare to wrap and roll. Cover the defrosted spring roll wrappers with damp towel. Have your water + cornstarch ready. Place a shrimp on the wrapper, add a sprinkle of peanuts and basil and roll the shrimp up in the wrapper (see pictures for rolling instructions). Keep the wrapped Firecrackers under plastic wrap while wrapping the rest to prevent drying.
  4. When ready to cook, heat oil in wok, deep fryer or pot to 375F. Carefully slide a few Firecracker Shrimp into the hot oil and fry until golden brown, about 3 minutes. Drain.

 

  1. Thai Firecracker Shrimp on table

An Easy and Popular Appetizer

The most popular appetizer that I make on television is Firecracker Shrimp, with only 3 main ingredients that are pantry and freezer ready, it’s an impressive appetizer that you can make last minute. I’ve changed up the recipe to add a Thai flavor, with prepared Pad Thai Sauce (from jar), shrimp, chopped peanuts, fresh basil and spring roll wrapper.

Can You Freeze These Thai Firecracker Shrimps? 

These Thai style Firecracker Shrimp can be prepared ahead of time, frozen then fried (direct from freezer to fryer) in 5 minutes. We make a big ol’ batch and freeze them for easy homemade appetizers.

Thai Firecracker Shrimp with dip

 

How To Roll Thai Firecracker Shrimp Video + Recipe

 

Top Tips For This Thai Firecracker Shrimp Recipe

  • Leave the tail on the shrimp and don’t put marinade on the tail.
  • Keep the freshly rolled firecracker shrimps under plastic wrap, to keep them from drying
  • Nicking the shrimp with a few slits from your kitchen knife will “straighten” out the natural curve of shrimp. This will help keep the shrimp nice and straight when frying.
  • Sprinkle with chopped peanuts

More Asian Appetizers

Have you tried this Thai Firecracker Recipe? Feel free to leave a star rating below and I’ve love to hear from you in the comments!

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Thai Firecracker Shrimp Recipe
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

This Thai Firecracker Shrimp recipe has marinated shrimp wrapped in egg roll wrappers and then  fried until golden brown and crispy served with a pad thai sauce for dipping. An awesome appetizer that's so easy to make!

Course: Appetizer
Cuisine: Asian, Thai
Keyword: firecracker shrimp, shrimp rolls, shrimp spring rolls
Servings: 8 servings
Calories: 365 kcal
Author: Jaden Hair
Ingredients
  • 1 package frozen Asian spring roll wrappers defrosted, cut in half diagonally (make triangles)
  • 1 pound raw tail-on shrimp
  • 3 tablespoons prepared Pad Thai sauce
  • 1/4 cup water + 1 teaspoon cornstarch or other starch in small bowl, whisked
  • 1/2 cup unsalted shelled roasted peanuts, chopped
  • handful fresh basil chopped
  • cooking oil for frying (about 3 cups)
Instructions
  1. Shell the shrimp, leaving the tail on. Pat the shrimp very dry with a towel or paper towel. With a small knife, make three shallow, parallel slits along the inside curve of shrimp, just nicking the shrimp in place to "straighten" out the natural curve of shrimp. This will help keep the shrimp nice and straight when frying.
  2. Line up the shrimp on a plate, tails all facing one direction. We're going to marinate the shrimp, without getting the tails wet. Spoon the prepared Pad Thai sauce over the shrimp, avoiding the tails. Let marinate for a few minutes.
  3. In the meantime, let's prepare to wrap and roll. Cover the defrosted spring roll wrappers with damp towel. Have your water + cornstarch ready. Place a shrimp on the wrapper, add a sprinkle of peanuts and basil and roll the shrimp up in the wrapper (see pictures for rolling instructions). Keep the wrapped Firecrackers under plastic wrap while wrapping the rest to prevent drying.
  4. When ready to cook, heat oil in wok, deep fryer or pot to 375F. Carefully slide a few Firecracker Shrimp into the hot oil and fry until golden brown, about 3 minutes. Drain.
Recipe Notes

Leave the tail on the shrimp and don't put marinade on the tail.

Keep the freshly rolled firecracker shrimps under plastic wrap, to keep them from drying

Nicking the shrimp with a few slits from your kitchen knife will "straighten" out the natural curve of shrimp. This will help keep the shrimp nice and straight when frying.

Sprinkle with chopped peanuts

Nutrition Facts
Thai Firecracker Shrimp Recipe
Amount Per Serving
Calories 365 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 180mg60%
Sodium 911mg40%
Potassium 123mg4%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 1g1%
Protein 19g38%
Vitamin A 450IU9%
Vitamin C 3mg4%
Calcium 120mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.