Description
A delicious and easy recipe for crispy Firecracker Shrimp, perfect for a quick dinner.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 2 tablespoons chopped green onions (for garnish)
- Vegetable oil (for frying)
Instructions
- In a medium bowl, combine flour, garlic powder, paprika, cayenne pepper, salt, and black pepper. Mix well.
- In another bowl, beat the eggs until well combined.
- Place the panko breadcrumbs in a third bowl.
- Dip each shrimp first into the flour mixture, shaking off any excess, then into the beaten eggs, and finally coat with panko breadcrumbs. Set aside on a plate.
- In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until hot.
- Carefully add the breaded shrimp in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
- In a small bowl, mix together mayonnaise, sweet chili sauce, and sriracha. Adjust the sriracha to your preferred spice level.
- Serve the crispy shrimp drizzled with the sauce and garnished with chopped green onions.
Notes
- For a healthier version, bake the shrimp at 400°F for 12-15 minutes instead of frying.
- Add a squeeze of lime juice over the shrimp before serving for a fresh twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 200mg