Name: Firecracker Shrimp with Sweet Heat – Quick Shrimp Pasta Recipes Win
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pound shrimp, peeled and deveined; 1/2 cup buttermilk; 1/2 cup cornstarch; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; Oil spray for cooking; 1/4 cup mayonnaise; 2 tablespoons sweet chili sauce; 1 tablespoon sriracha; 1 tablespoon honey; 1 teaspoon rice vinegar

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Spicy, saucy, and a little bit sassy 🍤🔥 – these Firecracker Shrimp bring dinner to life. We’re talking crispy shrimp coated in a sticky-sweet glaze that packs enough heat to wake up your tastebuds. I tried these one night when I had zero patience and way too many frozen shrimp – now it’s my go-to ‘I need flavor now’ fix. The best part? You don’t need a deep fryer or an hour of prep. Just toss, bake, sauce, and snack. Whether you’re serving them over rice, stuffing them into tacos, or sneaking one straight from the tray (guilty 🙋‍♀️), they deliver big flavor without the fuss. This recipe uses ingredients you probably already have – no specialty store run needed. Oh, and if you’re wondering whether they’re actually spicy: yes. But not ‘I can’t feel my face’ spicy. More like a slow, satisfying sizzle that’ll keep you reaching for one more. Trust me, they disappear fast. So maybe double the batch? Just sayin’ 😎

1) Key Takeaways
2) Easy Firecracker Shrimp Recipe
3) Ingredients for Firecracker Shrimp
4) How to Make Firecracker Shrimp
5) Tips for Making Firecracker Shrimp
6) Making Firecracker Shrimp Ahead of Time
7) Storing Leftover Firecracker Shrimp
8) Try these Appetizers next!
9) Firecracker Shrimp
10) Nutrition

1) Key Takeaways

Super simple and ready in 20 minutes tops 🔥
You don’t need a fryer – your oven or air fryer will do just fine 🍤
The sweet heat sauce is ridiculously good and easy to mix
Perfect as a snack, appetizer, or served over rice or pasta
You’ll probably regret not doubling the batch 😉

2) Easy Firecracker Shrimp Recipe

Let’s talk about dinner panic. You know the one. It’s 6 PM, your stomach’s growling, and all you’ve got in the fridge is a bag of frozen shrimp and… hope. That’s where this Firecracker Shrimp recipe swoops in like a spicy superhero 🦸‍♀️

It’s the kind of dish that makes people think you know what you’re doing in the kitchen, even if your idea of “cooking” usually involves the microwave. These shrimp get crispy in the oven (or air fryer if you’re feelin’ fancy), then tossed in a sauce that’s creamy, spicy, a little sweet, and totally addictive. And yes, it’s one of those quick shrimp pasta recipes you’ll wanna add to your meal prep list.

I love serving it over noodles or rice when I need something a bit more “meal-ish.” But honestly, half the time I eat them right off the baking sheet. No judgment here.

3) Ingredients for Firecracker Shrimp

1 pound shrimp, peeled and deveined: Go for medium or large shrimp if you can. Tail off or on, your call. I go tail-off for easier munching.

1/2 cup buttermilk: This tenderizes the shrimp just a little and helps the coating stick. You could sub regular milk in a pinch, but buttermilk gives it more flavor.

1/2 cup cornstarch: This gives the shrimp their crispy outer shell without deep-frying. Trust me, don’t skip it.

1/2 teaspoon garlic powder: Adds savory depth without overpowering the shrimp.

1/2 teaspoon onion powder: Just a bit of background flavor to round things out.

Salt and pepper to taste: Season like you mean it. Shrimp need a little love.

Oil spray for cooking: Keeps the coating from sticking to the pan and helps crisp things up in the oven.

1/4 cup mayonnaise: This is the base of the sauce. Don’t worry, it won’t taste like mayo.

2 tablespoons sweet chili sauce: You can find this in the Asian section of most stores. It brings the sweet.

1 tablespoon sriracha: And this brings the fire. Adjust up or down depending on your heat tolerance.

1 tablespoon honey: This balances everything out. That sticky-sweet finish? Yeah, that’s the honey doing its thing.

1 teaspoon rice vinegar: Just a tiny zing to keep the sauce from being too heavy.

4) How to Make Firecracker Shrimp

Step 1. Preheat your oven to 400°F and line a baking sheet with parchment. If you’ve got an air fryer, you can use that instead – just reduce the cooking time a bit.

Step 2. Toss the shrimp in a bowl with the buttermilk and let them chill for about 10 minutes. This gives the coating something to grip onto.

Step 3. Mix the cornstarch, garlic powder, onion powder, salt, and pepper in a shallow dish.

Step 4. Take the shrimp out of the buttermilk and dredge them in the cornstarch mixture. Shake off the extra and arrange them on your baking sheet.

Step 5. Spray the shrimp with oil spray. Don’t skip this step unless you want sad, dry shrimp. Bake for 8–10 minutes until they’re crispy and golden.

Step 6. While they bake, stir together the sauce ingredients in a bowl – mayo, sweet chili sauce, sriracha, honey, and rice vinegar.

Step 7. Toss the hot shrimp in the sauce until they’re well coated. Don’t wait too long – they taste best when hot and crispy.

5) Tips for Making Firecracker Shrimp

Want extra crispy shrimp? Don’t overcrowd the baking sheet. Give those little guys some space to breathe. I mean, wouldn’t you want the same if you were being baked at 400°F? 😅

If you’re going the air fryer route, cook in batches so the shrimp don’t end up steaming each other into mush. Keep things in a single layer and shake the basket halfway through.

The sauce can be made ahead of time and stored in the fridge for up to a week. I’ve used leftovers on grilled chicken, roasted veggies, even in a wrap. It’s low-key one of the best things about this recipe – it’s versatile and seriously flavorful.

6) Making Firecracker Shrimp Ahead of Time

If you’re hosting a game night or trying to get dinner on the table fast after work, you’ll love how flexible this recipe is. The shrimp can be coated and stored in the fridge for a few hours before baking.

The sauce, as I mentioned earlier, keeps beautifully. Just whip it up in the morning or even a day before. Pop it in a sealed jar and you’re good to go. When it’s go-time, all you need to do is bake and toss.

This quick shrimp pasta recipe works for last-minute dinners, meal prep Sundays, or even midnight snacking. I won’t judge if you eat them cold from the fridge either. They’re that good.

7) Storing Leftover Firecracker Shrimp

Leftovers? Rare, but hey, it happens. Store any uneaten shrimp in an airtight container in the fridge. They’ll last up to three days.

When reheating, skip the microwave unless you like rubbery seafood. Pop them in the oven or air fryer for a few minutes to bring back that crispy bite.

If you’ve got extra sauce (and I always make extra), it makes a killer dipping sauce for fries or a drizzle for rice bowls. Waste not, eat more. That’s my motto 🥢

8) Try these Appetizers next!

9) Firecracker Shrimp