Firecracker Shrimp

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Firecracker Shrimp: The Tastiest Way to Bring in the New Year!

Firecracker Shrimp are Fried until crunchy, these shrimp look a little like firecrackers, with the tails being the fuses. Serve these with some yummy Ginger Fish Sauce. Also, check out PrimeWater Seafood for shrimp that is SUSTAINABLY RAISED & TRACEABLE.

Nothing says ‘Happy New Year!’ like Firecracker Shrimp! Fried until crunchy, these succulent and flavorful shrimp look a little like firecrackers with their tails acting as the fuses. Firecracker Shrimp are an exciting way to ring in the new year with your family and friends, and they are sure to be a hit at any celebration. If you’re looking for an easy and delicious dish to make this New Year’s Eve, look no further than Firecracker Shrimp!

Firecracker Shrimp is a classic dish that has been around for decades. This delightful appetizer has become popular in restaurants, gatherings, and special occasions across the country. It is believed to have originated in the south where many of the local seafood dishes have a distinct flavor and spicy kick.

The dish is made with battered, deep-fried shrimp. It is usually served with a sweet and spicy dipping sauce or glaze. The original recipe includes jalapenos or red pepper flakes, but many variations exist. The sauce typically contains honey, garlic, and soy sauce, giving it a sweet and savory taste that pairs perfectly with the fried shrimp.

In recent years, Firecracker Shrimp has become a popular way to bring in the new year. Many restaurants offer this dish as a special menu item for New Year’s Eve celebrations. It is an easy-to-make appetizer that is sure to please guests. The spicy, sweet flavors combined with the crunchy texture make for an unforgettable start to any New Year’s Eve celebration!

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Firecracker Shrimp

Firecracker Shrimp

Firecracker Shrimp are Fried until crunchy, these shrimp look a little like firecrackers, with the tails being the fuses. Serve these with some yummy Ginger Fish Sauce.

  • Author: Sunset
  • Prep Time: 55:00
  • Cook Time: 5:00
  • Total Time: 1:00
  • Yield: 6 1x
  • Category: Appetizer
  • Method: Fried
  • Cuisine: Chinese


Units Scale
  • 24 jumbo shrimp (16 to 20 per lb.), deveined and peeled, tails left on
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 bunch green onions
  • 1 tablespoon cornstarch or tapioca starch
  • 1 15oz. pkg. square (about 7 in.) thin wheat-flour spring-roll wrappers*
  • Vegetable oil, for frying
  • Ginger Fish Sauce, thickened


  1. To keep shrimp straight, make several shallow crosswise nicks on their inner curved sides with a knife, being careful not to cut through shrimp. Put in a bowl.
  2. Mix together salt, sugar, pepper, and garlic powder. Sprinkle onto shrimp and toss gently to coat.
  3. Cut green onions into lengths roughly the same length of the shrimp and put in a small bowl. In another small bowl, mix cornstarch with 3 tbsp. water to make a thin paste. Stack 12 spring-roll wrappers, cut them in half diagonally into triangles, and cover with a damp kitchen towel to keep from drying out.
  4. Pour enough oil into a 6-qt. pot to come 2 in. up sides and insert a deep-fry thermometer. Heat over medium-high heat to 375°.
  5. Meanwhile, working with 1 triangular wrapper at a time, lay 1 piece of green onion and 1 shrimp on a narrower corner of wrapper, with tail of shrimp extending over edge. Brush opposite corner with cornstarch slurry. Tightly roll wrapper once over shrimp and green onion. Fold the middle point of the triangle over shrimp and green onion, then finish rolling to seal. Repeat with remaining wrappers, shrimp, and green onions.
  6. Fry shrimp 5 or 6 at a time until golden brown, about 5 minutes. With chopsticks or long tongs, transfer to rack set on a baking sheet. Let drain briefly, then serve hot, with Ginger Fish Sauce.


  • Make ahead: Through step 5, up to 6 hours, chilled (pat dry before frying), or 1 month frozen (fry straight out of freezer). You can also fry shrimp the day before and reheat 15 minutes in a 350° oven (does not work for shrimp fried from frozen–they toughen).
  • Note: *Spring-roll wrappers made of wheat flour (rather than rice flour) are thinner and end up crisper than egg-roll wrappers; find at Asian grocery stores. That said, you can use egg-roll wrappers, but fry to a dark golden brown so they’re crisp all the way through.


  • Serving Size: 6
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