
Firecracker shrimp is my go to recipe for weeknight dinners when I want a meal that feels fun and a little out of the ordinary. The sweet and spicy sauce clings to every bite of juicy shrimp and always disappears quickly from the table. It comes together so quickly that you can whip it up as a last minute appetizer or serve it with steamed rice for a main dish that feels restaurant special.
I first made this firecracker shrimp when I wanted to impress friends with something bold and easy. It is now a family favorite for Friday nights and birthday dinners.
Ingredients
- Large shrimp: peeled and deveined gives you juicy bites and a quick cook choose wild caught if possible for sweeter flavor
- Cornstarch: gives a crisp light coating and helps the sauce cling select a fresh box for best results
- Garlic powder and fresh garlic: layers in savory flavor do not skip using both
- Kosher salt and coarse ground black pepper: seasons the shrimp perfectly
- Olive oil or high heat oil: makes sure you get great searing try avocado or grapeseed if you like
- Sweet chili sauce: provides a tangy base grab a bottle with visible chili flakes for more depth
- Sriracha sauce: brings the heat easy to adjust for your taste
- Honey: creates a glossy finish and balances flavors use real honey for best texture
- Apple cider vinegar or rice wine vinegar: brightens and sharpens the sauce
- Soy sauce: for umami and saltiness choose low sodium for less salt
- Lime juice: adds a pop of freshness squeeze your own for best flavor
- Chopped cilantro, sesame seeds, green onions: are optional garnishes that bring color and crunch pick the freshest herbs you can find
Step-by-Step Instructions
- Prep the Shrimp:
- Thaw shrimp completely if frozen then pat very dry with paper towels. Dry shrimp will hold their coating and cook up crisp.
- Mix the Sauce:
- In a small bowl whisk together sweet chili sauce sriracha honey vinegar minced garlic cornstarch soy sauce and lime juice. Whisk until smooth and set aside.
- Coat the Shrimp:
- In a bowl or large zip top bag combine cornstarch garlic powder salt and black pepper. Add the shrimp and toss extremely well until every piece is coated and no dry pockets remain.
- Sear the Shrimp:
- Heat oil in a large skillet over medium high until hot and shimmering. Arrange shrimp in a single layer. Cook for one to two minutes per side until shrimp become pink curl into a C shape and are cooked through. Work in batches if needed for even cooking.
- Simmer with Sauce:
- Whisk your sauce again then pour it into the skillet with cooked shrimp. Let it simmer over medium low heat for one to two minutes stirring until thickened and glossy. The sauce coats each shrimp for maximum flavor.
- Garnish and Serve:
- Garnish with cilantro sesame seeds and green onions if using. Serve hot with steamed rice or as a bold party appetizer right from the skillet.

The sweet chili sauce in this recipe is my secret to making shrimp pop. I remember my kids sneaking extra sauce from the pan when I was not looking. The best family tradition now is fighting for the last saucy shrimp at the table.
Storage Tips
Firecracker shrimp stores beautifully. Cool shrimp to room temperature and place in airtight containers. Refrigerate up to two days. To reheat use a skillet over low heat so the sauce stays glossy. I do not recommend freezing the coated shrimp as the texture will change.
Ingredient Substitutions
No apple cider vinegar Use rice wine vinegar or even lemon juice. Out of soy sauce Try tamari or coconut aminos for a gluten free option. No sweet chili sauce Mix hot sauce and extra honey for a homemade substitute in a pinch.
Serving Suggestions
Serve firecracker shrimp piled over steamed jasmine rice or spoon them into lettuce cups for a lighter meal. They also make a knock out filling for tacos or sliders. For parties I love to skewer the shrimp for easy appetizers guests can grab.

Cultural Context
This dish takes inspiration from Asian flavors especially the Thai sweet chili base and the idea of spicy seafood found in many Asian cuisines. I love the way the sauce hugs every shrimp much like classic Asian stir fry dishes but adapted for a quick weeknight meal anyone can make at home.
Recipe FAQs
- → Can I use frozen shrimp?
Yes, just thaw shrimp completely and pat dry for best texture before cooking.
- → How do I adjust the spice level?
Increase Sriracha or add red pepper flakes for more heat, or reduce Sriracha for a milder flavor.
- → What can I serve alongside firecracker shrimp?
Steamed rice, jasmine rice, or roasted vegetables pair deliciously with firecracker shrimp.
- → Which shrimp size works best?
Large shrimp hold up well, but you may use any size—adjust the cooking time if using smaller shrimp.
- → Can I make this dish gluten free?
Absolutely! Use gluten free soy sauce and cornstarch to keep this dish gluten free-friendly.