I love deep-fried shrimp so when I find a new recipe for deep-fried shrimp I get pretty excited. Steamy Kitchen’s firecracker shrimp are all the good things about deep-fried shrimp: sweet, succulent shrimp, crunchy outsides, handheld and dipp-able.
Steamy Kitchen’s recipe is super-simple, but I was feeling pretty low-key, so I basically marinated my shrimp in my homemade sweet chili sauce, which I used as a dipping sauce too. These shrimp are so fast to make, that when you finish inhaling them, you just might want to make another batch!
Firecracker Shrimp Recipe adapted from steamykitchen.com
8 large-tail on shrimp, shelled and deveined*
4 spring roll wrappers cut in half diagonally (2 triangles)
1 tablespoon sweet chili sauce
salt and pepper
1 teaspoon cornstarch
1 teaspoon cornstarch mixed with 2 tablespoons water
sweet chili sauce for dipping
Combine the shrimp, sweet chili sauce and 1 teaspoon of cornstarch and marinate for 20 minutes. Pat the shrimp dry with a paper towel then wrap the shrimp in half of a spring roll wrapper. Seal with the cornstarch-water paste. Fry in 375˚ oil for about 3 minutes, until golden brown and the shrimp is cooked through. Drain on paper towels and enjoy with sweet chili sauce for dipping!
* To ensure you get nice straight firecracker shrimp, score the shrimp about three times along the inside (bottom part) of the shrimp, so the shrimp straighten out.