Kitchen notes · a little help before you start
Quick & Easy Firecracker Shrimp
Quick & Easy Firecracker Shrimp is made with Jumbo Shrimp, rice vinegar, and buttermilk.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Main course
- Primary protein
- Seafood
- Cuisine
- Chinese · Asian
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
A few quick notes
1. Keep the specified layer
Arrange the food as directed and check that the pan or basket has enough space.
2. Prepare the thickener
Mix and add the thickener at the steps specified.
3. Remember the turn or stir
Turn or stir the food at the point specified in the method.
Get to know the ingredients
Jumbo Shrimp (or Extra Jumbo Shrimp peeled & deveined)
In the method: In a medium bowl with peeled and deveined shrimp, add buttermilk.
vegetable oil (or any neutral oil, for frying)
In the method: Heat vegetable oil in a large pan to 350 degrees F, around medium heat.
buttermilk (or see below Notes for a substitute)
In the method: In a medium bowl with peeled and deveined shrimp, add buttermilk.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 lb Jumbo Shrimp (or Extra Jumbo Shrimp peeled & deveined)Ingredient note
Source: 2 cups vegetable oil (or any neutral oil, for frying)Ingredient note
Source: 1 cup buttermilk (or see below Notes for a substitute)Ingredient note
Source: ¾ cup cornstarch (or potato starch)Ingredient note
Source: 1/2 teaspoon saltIngredient note
Source: 1/2 teaspoon garlic powderIngredient note
Source: 1/4 teaspoon black pepperIngredient note
Source: 1 green onion (finely chopped for garnish optional)Ingredient note
Source: 1/2 cup sweet chili sauceIngredient note
Source: 2 tablespoon srirachaIngredient note
Source: 1 tablespoon honey (plain kind)Ingredient note
Source: 1 tablespoon rice vinegar (or apple cider vinegar/white vinegar)Ingredient note
Source: 1/2 tsp lime zest (freshly grated)Ingredient note
Source: 1 teaspoon lime juice (freshly squeezed)
How to make it
0 of 6 steps completeMake room for Quick & Easy Firecracker Shrimp
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Enjoy hot!
A little more help as you go
Prepare the first additions
Set out the ingredients needed for the first cooking step.
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Prepare the pan
Follow the pan-heating step before adding its ingredients.
A few questions you might have
What should I prepare first?
Start with this step: In a medium bowl with peeled and deveined shrimp, add buttermilk.
Which preparation step should I plan for?
Arrange the food as directed and check that the pan or basket has enough space.
What check should I look for as it cooks?
Fry 6 pieces of shrimp at a time until golden and crispy or 2 minutes in total, flipping over halfway.
Is there another preparation step to plan for?
Set out the ingredients needed for the first cooking step.
Additional recipe notes
Substitute for Buttermilk? Mix 1 cup or 250 ml dairy milk with 1 tablespoon or 15 mL of lemon juice and rest for 5 minutes so it becomes thick like buttermilk. Storage & Reheating Leftovers will last up to 4 days stored in an airtight container in the refrigerator. I recommend storing the fried shrimp separate from the sauce, if possible, so it doesn't go soggy. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat. Freezer friendly? I don't recommend freezing this dish as the texture of the shrimp will change and it won't be tasty.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: christieathome.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
