Firecracker Shrimp

postheadericon Firecracker Shrimp

Now that it’s holiday season, my friend Adam asked me to re-post my Firecracker Shrimp recipe because it’s his favorite and it’s a fantastic appetizer to serve at holiday parties.  My friends call this appetizer “Crack Shrimp” because it’s so addicting!  This was the most popular item on our catering menu and (shhhh!) the secret is the sauce.  The Srircha Mayo sauce is Boss!  This recipe is incredibly easy which makes it the perfect hors de oeuvre for holiday entertaining.   Move over meatballs and mini quiche..this Firecracker Shrimp will make your holiday shindig explode with sass and spice.

Firecracker Shrimp


  • 12 large shrimp, in the shell
  • 1 teaspoon salt
  • 1/2 teaspoon garlic salt, divided
  • 4 sheets spring roll wrappers
  • 24 carrot strips (3x 1/4inch)
  • 1 egg, beaten
  • Dipping Sauce
  • 1/4 cup mayonnaise
  • 2 tablespoons Sriracha sauce
  • 3 cups vegetable oil for deep-frying


  1. Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with 1/4 teaspoon garlic salt.
  2. Cut each spring roll wrapper into thirds, making 3 long narrow strips.
  3. Place the carrot strips in a small bowl, sprinkle with the remaining 1/4 teaspoon garlic salt, and set aside.
  4. Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp up tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrots from the other – to resemble a firecracker! Continue process until all the wrappers are folded with the shrimp and carrots.
  5. To make the dipping sauce, in a small bowl, mix the mayonnaise and Srircha sauce. Set aside.
  6. In a wok or deep skillet, heat the vegetable oil to 350 degrees. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with the dipping sauce.

4 Responses to “Firecracker Shrimp”

  • I have at least 14 pounds of shrimp (I used to have 20!) in my freezer and am always looking for new things to do with it. I’m definitely going to give this recipe a spin. It looks fantastic!

    • katiechin:

      Thanks for your comment! You can also keep spring roll wrappers in your freezer so you can make this anytime. They keep for a long time in the freezer so I recommend storing up especially if you don’t make it to the Asian market frequently.

  • jgoo:

    Hi Katie,
    Can these be made ahead of time and frozen? (Raw or cooked?)Do you have other appetizer ideas for things that can be frozen ahead of time?
    Love your website!

    • katiechin:

      Thanks for your comment. You can make these ahead of time and freeze them raw but I would omit the carrot because they get soggy when frozen. Edamame hummus and shu mei freeze very well. You can simply thaw the hummus to room temperature before serving. For shu mei, you can put them in a steamer while still frozen and steam until hot, about 8-10 minutes. Happy Holidays (and mee maw)!

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Welcome to The Sweet
and Sour Chronicles!

Hi! I’m Katie Chin, an Asian food expert, cookbook author, tv host and food blogger. I'm also a mom, so I know what it takes to get dinner on the table in a busy household. I specialize in everyday Asian recipes for real people on real schedules and real budgets. more

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