Firecracker Shrimp (Shrimp in a Blanket) is the perfect appetizer for home cooks. This crispy, spicy, and flavorful shrimp recipe is ideal for weeknight meals, entertaining guests, or as a delicious family favorite. Using jumbo shrimp, egg roll wrappers, and sweet chili sauce, this recipe is sure to impress!
Need more shrimp inspiration? Check out our 10 Must Try Shrimp Dinners!
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Firecracker Shrimp, or shrimp in a blanket, is a popular dish that combines jumbo shrimp with a crispy coating and a spicy-sweet kick from the chili sauce. It's a recipe that can be served as an appetizer, main course, or even as a snack. Firecracker Shrimp are common in Asian cuisine, where the balance of flavors and textures is enjoyed often.
If you like this seafood recipe, you may also love our Korean BBQ Salmon Skewers or our Shrimp Cocktail Platter Recipe.
Why We Love This Recipe
- Deliciously Crispy Coating: The perfect combination of egg roll wrappers and shrimp creates a delicious crunch.
- Simple Ingredients: Uses only 5 simple ingredients.
- Quick Cooking Time: Ready in just 30 minutes, perfect for busy weeknights.
- Impressive Presentation: A show-stopping dish that's sure to wow your guests.
Ingredients
- Jumbo Shrimp: Use frozen, peeled, and deveined shrimp with tails on for ease and flavor.
- Nagoya Egg Roll Wrappers: These provide the perfect crispy texture.
- Sweet Chili Sauce: Adds a sweet and spicy flavor.
- Peanut Oil: Ideal for frying, giving the shrimp a golden brown finish.
- Cilantro: Fresh cilantro for a burst of color and flavor in the garnish.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Egg Roll Wrappers: Use spring roll wrappers for a lighter texture.
- Peanut Oil: This can be replaced with another high smoke point oil for frying.
- Flavor: Add a squeeze of lime juice to the sweet chili sauce.
How to Make Firecracker Shrimp or Shrimp in a Blanket
STEP ONE: Prepare the Shrimp
Thaw the shrimp if frozen. Pat them dry with paper towels.
STEP TWO: Wrap the Shrimp
Lay an egg roll wrapper flat on a clean surface. Place a shrimp on one end of the wrapper with the tail sticking out. Roll it up tightly, tucking in the sides as you go.
Seal the edge of the wrapper with a dab of water. Repeat with remaining shrimp and wrappers.
STEP THREE: Fry the Shrimp
Heat peanut oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). Fry the wrapped shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
Remove the shrimp from the oil and drain on paper towels.
STEP FOUR: Serve the Shrimp
Arrange the fried firecracker shrimp on a serving platter. Drizzle with sweet chili sauce and garnish with fresh cilantro.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Ensure the oil is hot enough before frying to achieve a crispy texture.
❌ DO NOT Overcrowd the fryer. Keep the oil consistent for even frying.
Storage
Firecracker shrimp is best enjoyed fresh. Reheat by placing shrimp in a preheated oven at 350°F (175°C) for 10-15 minutes if needed.
Recipe FAQs
Firecracker Shrimp is typically made with jumbo shrimp, egg roll wrappers, and a sweet chili sauce. The shrimp are wrapped in the egg roll wrappers and then fried to a crispy golden brown, making a delicious appetizer or main dish.
Yes, you can experiment with different sauces such as chili garlic sauce or spicy mayonnaise. These variations can add a unique flavor to the classic Firecracker Shrimp.
To keep Firecracker Shrimp crispy, ensure the oil is hot enough before frying, avoid overcrowding the pan, and serve immediately after frying.
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📖 Recipe
Firecracker Shrimp
Equipment
- Deep skillet or frying pan
- Tongs
- Paper towels
- Serving platter
Ingredients
- 1 lb Jumbo frozen shrimp peeled and deveined, tails on
- 12 Nagoya Egg roll wrappers
- 1 cup Sweet chili sauce
- Peanut oil for frying
- Fresh cilantro for garnish
Instructions
- Thaw the shrimp if frozen. Pat them dry with paper towels.
- Lay an egg roll wrapper flat on a clean surface. Place a shrimp on one end of the wrapper with the tail sticking out. Roll it up tightly, tucking in the sides as you go. Seal the edge of the wrapper with a dab of water. Repeat with remaining shrimp and wrappers.
- Heat peanut oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). Fry the wrapped shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Remove the shrimp from the oil and drain on paper towels.
- Arrange the fried firecracker shrimp on a serving platter. Drizzle with sweet chili sauce and garnish with fresh cilantro.
Notes
- Egg Roll Wrappers: Use spring roll wrappers for a lighter texture.
- Peanut Oil: This can be replaced with another high smoke point oil for frying.
Shanna says
Can't wait to make again!