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Spicy Firecracker Shrimp

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Calories: 330kcal


  • 2 cups cooked white rice optional
  • ½ cup chili garlic sauce
  • 2 Tbsp spicy chili oil
  • 1 Tbsp sriracha
  • 1 Tbsp white wine vinegar
  • 1 Tbsp runny honey
  • 1 tsp paprika
  • 1 tsp freshly squeezed lime juice
  • Sea salt and freshly ground pepper to taste
  • 1 pound large raw shrimp peeled and deveined
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp jalapeno pepper slices
  • 1 Tbsp green scallion slices


  • All ingredients ready? Let's begin!
  • In a small mixing bowl, whisk together the chili garlic sauce, chili oil, sriracha, vinegar, honey, paprika, lime juice, and salt and pepper to taste.
  • Pat the cleaned shrimp with a paper towel to dry them and add them to a large bowl.
  • Pour half of the firecracker sauce over the shrimp and toss to coat the shrimp well.
  • Cover the bowl with plastic wrap and set aside for 5 to 10 minutes. You can also refrigerate for 15 to 30 minutes.
  • In a large skillet over medium heat, warm the olive oil. Add the shrimp and sauté for 2 minutes. Turn over and sauté until pink and slightly firm, approximately 1-1/2 minutes longer.
  • Pour the remaining sauce over the shrimp and stir just to warm through.
  • Transfer the firecracker shrimp to a serving platter and garnish it with the jalapeño and scallion slices. Serve immediately over white rice or with toothpicks and napkin



Calories: 330kcal | Carbohydrates: 35g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 2183mg | Potassium: 182mg | Fiber: 2g | Sugar: 10g | Vitamin A: 304IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 1mg