Fireworks Shrimp Recipes

FIRECRACKER SHRIMP

Steps:

• Heat the vegetable oil to 375 F degrees in a large Dutch oven or deep fryer.
• Cut the eggroll wrappers in half diagonally.
• Score the shrimp along the bottom to straighten them. Dip them in the sweet chili sauce, and place them on a plate.
• Take a wrapper, place a shrimp in the middle, and sprinkle with peanuts and basil. Tightly roll the wrapper around the fillings, brushing a bit of water on the edges of the wrapper with your finger. This will ensure the wrapper won't open in the fryer.
• Place the rolled shrimps into hot oil and fry for about 3 to 5 minutes, or until golden brown and crispy.
• Garnish with more peanuts and basil and serve with additional sweet chili lime sauce.

FIRECRACKER SHRIMP RECIPE

Steps:

• Whisk together the chili-garlic sauce, chili oil, sriracha, vinegar, honey, cayenne, lime juice and a bit of salt and pepper together in a small bowl until mixed. This is your firecracker shrimp marinade and glaze.
• Add the shrimp to a large bowl and add half of firecracker shrimp marinade. Toss to evenly coat the shrimp. Refrigerate for 5 to 10 minutes, though you can cook immediately if desired.
• Heat the olive oil in a large pan to medium heat. Add the shrimp and cook 2-3 minutes per side, until the shrimp is pink and cooked through.
• Brush on the remaining firecracker shrimp glaze. Reserve any leftover marinade/glaze for serving.
• Garnish and serve!

FIREWORKS SHRIMP AND NOODLES

Steps:

• Prepare noodles according to package directions; 5 minutes before noodles are done, add the edamame and carrots; finish cooking the noodles. Drain, but reserve a ½ cup of cooking water; mix the water back in with the noodles and vegetables and also mix in the garlic, ginger and hot sauce.
• In a Wok or large skillet, heat oil on medium-high heat; cook shrimp until they turn pink, about 2-3 minutes. Add the noodle/vegetable mixture plus the soy sauce and sesame oil. Mix thoroughly and cook an additional 2 minutes before serving.
• Note: additional hot sauce can be added if desired.

FIRECRACKER SHRIMP AND RICE

Steps:

• Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and 1/2 teaspoon salt in a medium bowl; set aside.
• Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat.
• Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes.
• Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.

FIRECRACKER SHRIMP

Steps:

• Peel shrimp, leaving head and tail on. Place barbecue sauce in skillet and set on medium heat. Place shrimp in skillet and cook until they turn pink, approximately 2 minutes on 1 side, and 1 1/2 minutes on the other side. Remove shrimp from skillet and place on plate, pouring any extra sauce from the skillet on top of the shrimp. Drizzle a small amount of horseradish sauce on top of the shrimp and serve.
• Place onions in a food processor with the motor running and then add 1/2 cup of orange juice. In a large pot, melt butter on medium heat and add the onion puree. Add the 1 1/2 cups of orange juice and the rest of the ingredients. Stir and cook on low heat for approximately 25 minutes.
• Mix all ingredients together in a bowl. Refrigerate until ready to use.

FIRECRACKER SHRIMP

Steps:

• Sprinkle shrimp with creole seasoning, salt, pepper and cayenne.
• Cook shrimp in olive oil in a hot skillet just until pink and curled, about 3 minutes.
• Add the garlic and green onions and cook until fragrant.
• Stir in the whipping cream and cook until dish is warmed, stirring frequently.
• Mix in parsley and lemon juice just before serving.
• Serve over pasta or hot cooked rice, if desired.