FIRECRACKER SHRIMP RECIPE
This firecracker shrimp recipe makes the best firecracker shrimp, with just the right combination of sweet, heat and awesome flavor, ready in minutes!
Provided by Mike Hultquist
Categories Appetizer Main Course
Number Of Ingredients 11
Steps:
- Whisk together the chili-garlic sauce, chili oil, sriracha, vinegar, honey, cayenne, lime juice and a bit of salt and pepper together in a small bowl until mixed. This is your firecracker shrimp marinade and glaze.
- Add the shrimp to a large bowl and add half of firecracker shrimp marinade. Toss to evenly coat the shrimp. Refrigerate for 5 to 10 minutes, though you can cook immediately if desired.
- Heat the olive oil in a large pan to medium heat. Add the shrimp and cook 2-3 minutes per side, until the shrimp is pink and cooked through.
- Brush on the remaining firecracker shrimp glaze. Reserve any leftover marinade/glaze for serving.
- Garnish and serve!
Nutrition Facts : Calories 259 kcal, Carbohydrate 12 g, Protein 23 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 2421 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
FIRECRACKER SHRIMP CUPS
Make and share this Firecracker Shrimp Cups recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 55m
Yield 24 shrimp cups
Number Of Ingredients 17
Steps:
- Make the zucchini cups:.
- Preheat the oven to 350 degrees F and spray a non-stick mini muffin pan with oil or cooking spray.
- Take the shredded zucchini, wrap in a clean dish cloth and bring the edges up to meet. Twist the cloth at the top and squeeze over a sink to remove as much moisture as possible from the zucchini. Unwrap and tip into a large bowl.
- Add the eggs, salt, scallion, dill, parsley and cheese to the bowl. Stir well to mix. Add the breadcrumbs and stir again to combine.
- Divide the mixture among the 24 wells of the prepared mini muffin pan - you should be using about 1 tablespoon of the zucchini mixture for each well.
- Use a teaspoon to press the mixture into cup shapes in the muffin tin, as in the video.
- Bake for 12-15 minutes until just starting to turn golden brown around the top edges.
- Remove from the oven and let cool slightly before using a small spatula or butter knife to help you remove the cups to a wire rack to cool completely.
- Make the shrimp:.
- Place the raw shrimp in a large bowl. Add the cornstarch and salt and stir to coat well. Crack in an egg and stir again to coat.
- Half fill a deep frying pan with the canola oil. Heat to 375 degrees F.
- Carefully lower in a few shrimp at a time. Let them cook until light golden brown then flip and cook until the other side is light golden brown.
- Use a slotted spoon to remove the shrimp to a plate lined with paper towel to drain.
- Repeat with all the shrimp.
- In a large bowl mix the mayonnaise, sweet chilli sauce and hot sauce. Tip the hot shrimp into the bowl and stir to coat.
- Assemble:.
- Place a shrimp in each baked zucchini cup. Sprinkle with chives and serve immediately.
- Notes:.
- To give the zucchini cups the best possible texture, use breadcrumbs (as the recipe is written) instead of flour as seen in the video.
- Tools:
- For the most success making the zucchini cups, use this non-stick Wilton 24 cup mini muffin tin: https://www.amazon.com/Wilton-Perfect-Results-Non-Stick-Cupcake/dp/B004EBS16G. If you do not have a non-stick muffin tin, be sure to grease and flour your pan.
FIRECRACKER SHRIMP
Steps:
- Peel shrimp, leaving head and tail on. Place barbecue sauce in skillet and set on medium heat. Place shrimp in skillet and cook until they turn pink, approximately 2 minutes on 1 side, and 1 1/2 minutes on the other side. Remove shrimp from skillet and place on plate, pouring any extra sauce from the skillet on top of the shrimp. Drizzle a small amount of horseradish sauce on top of the shrimp and serve.
- Place onions in a food processor with the motor running and then add 1/2 cup of orange juice. In a large pot, melt butter on medium heat and add the onion puree. Add the 1 1/2 cups of orange juice and the rest of the ingredients. Stir and cook on low heat for approximately 25 minutes.
- Mix all ingredients together in a bowl. Refrigerate until ready to use.
FIRECRACKER SHRIMP
These delightful grilled shrimp from Mary Tallman of Arbor Vitae, Wisconsin are coated in a sweet and spicy glaze. The marinade comes together in moments for sizzling shrimp skewers.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 30 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the apricot preserves, oil, soy sauce and pepper flakes. Thread shrimp onto metal or soaked wooden skewers., Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink, basting frequently with apricot mixture.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 30mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
FIRECRACKER SHRIMP
Here's a recipe for spicing up shrimp. Prep time includes the minimum marinating time. These can be served hot or chilled and used as an appetizer.
Provided by ChrisMc
Categories Lunch/Snacks
Time 1h22m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place the ingredients for the mash in a food processor or blender and blend until a smooth paste forms (probably about 1 minute).
- Place in a covered dish with the shrimp and marinate at least 1 hour, preferably overnight.
- Heat the tablespoon of olive oil and saute the shrimp until pink.
- Use the lemon juice to deglaze the pan, and season the shrimp with salt as needed.
- If desired, you can garnish with thinly sliced avocado, sprigs of cilantro, or cherry tomatoes.
FIRECRACKER SHRIMP
Makes a great spicy dish to serve over rice or pasta. Can explode with spice if you like it, but adjust the heat to your taste. So easy and quick to prepare, and tastes like you put so much more effort into it.
Provided by PalatablePastime
Categories Very Low Carbs
Time 22m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle shrimp with creole seasoning, salt, pepper and cayenne.
- Cook shrimp in olive oil in a hot skillet just until pink and curled, about 3 minutes.
- Add the garlic and green onions and cook until fragrant.
- Stir in the whipping cream and cook until dish is warmed, stirring frequently.
- Mix in parsley and lemon juice just before serving.
- Serve over pasta or hot cooked rice, if desired.
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