Firecracker Shrimp

Name: Firecracker Shrimp Recipe with Spring Roll Pastry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb large shrimp, peeled and deveined with tails on; 1/4 tsp baking soda; 1 tsp garlic powder; 1/2 tsp ground black pepper; 1/2 tsp salt; 1 tbsp sesame oil; 1 package spring roll pastry wrappers (about 50 sheets); 2 tbsp all-purpose flour; 3 tbsp water; Frying oil, for deep frying

Firecracker shrimp are crispy golden-brown appetizers made by wrapping seasoned shrimp in spring roll pastry and deep-frying until crunchy. Their addictive texture and savory garlic-sesame flavor make them ideal for parties and gatherings.

🌍Asian 🏷️Firecracker shrimp 🏷️Shrimp 🏷️Appetizer 🏷️Fried shrimp Spring roll

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TikTok

Total

35 min

Servings

4

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb large shrimp, peeled and deveined with tails on
1/4 tsp baking soda
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp salt
1 tbsp sesame oil
1 package spring roll pastry wrappers (about 50 sheets)
2 tbsp all-purpose flour
3 tbsp water
Frying oil, for deep frying

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Instructions

1
Prepare the shrimp by peeling and deveining them, leaving the tails intact. A toothpick can be used to easily pull out the vein.
2
To prevent the shrimp from curling during frying, cut a few small slits along the underside (the inner curve) of each shrimp.
3
Pat the shrimp completely dry with a paper towel.
4
In a bowl, season the shrimp with baking soda, garlic powder, black pepper, salt, and sesame oil.
5
Mix well to ensure all the shrimp are evenly coated.
6
In a small bowl, create a sealing paste by mixing the all-purpose flour and water until it forms a thick, smooth paste.
7
Lay a spring roll wrapper on a flat surface. Place one seasoned shrimp near the bottom edge, making sure to leave the tail sticking out.
8
Tightly roll the wrapper over the shrimp once, then fold in both sides over the shrimp.
9
Brush a small amount of the flour paste along the top edge of the wrapper.
10
Continue rolling tightly to seal the wrapper. Repeat with the remaining shrimp.
11
Heat a generous amount of frying oil in a large pan or pot over medium-high heat.
12
Carefully place the wrapped shrimp into the hot oil, frying in batches to avoid overcrowding the pan.
13
Fry for 2-3 minutes, or until the wrappers are golden brown and crispy.
14
Remove the cooked shrimp from the oil and let them drain on a wire rack or paper towel-lined plate.
15
Serve hot with your favorite sweet and sour dipping sauce.

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Tips & Notes

Pro tips

Pat shrimp completely dry before seasoning and wrapping to ensure maximum crispness and proper browning.
Seal wrapper edges firmly with the flour-water paste to prevent them from opening during frying and releasing shrimp.
Fry in small batches without overcrowding the oil; this maintains temperature and ensures even golden-brown color.
Test doneness by biting into one shrimp—the wrapper should shatter and the shrimp inside should be opaque and firm, not translucent.

Substitutions

Spring roll pastry → wonton wrappers (will be smaller and require less filling; adjust wrapper size accordingly)
Sesame oil → neutral oil like vegetable or peanut oil (eliminates the toasted sesame flavor but maintains crispness)
Baking soda → cornstarch (1 tbsp cornstarch mixed with seasonings; creates crunch but with different chemical reaction)

Storage & make-ahead

Store fried shrimp in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5-7 minutes to restore crispness. Uncooked wrapped shrimp freeze well for up to 2 weeks.

Equipment

deep-fry thermometer · heavy-bottomed pot or Dutch oven

Common Questions

Can I make firecracker shrimp ahead of time?

Yes. Assemble and freeze wrapped shrimp unbaked for up to 2 weeks, then fry directly from frozen, adding 1-2 minutes to cook time.

What's the purpose of baking soda in this recipe?

Baking soda creates an alkaline environment that helps the shrimp exterior crisp up and become extra crunchy when fried.

How do I prevent the spring roll wrappers from tearing?

Keep unused wrappers covered with a damp towel while working. Handle gently and ensure shrimp are patted dry before wrapping.

What oil temperature is best for frying?

Heat oil to 350°F (175°C). Use a thermometer to maintain consistent temperature; too cool yields greasy results, too hot burns the outside before cooking the shrimp.