Welcome to a culinary adventure where flavor meets festivity! This incredible Firecracker Shrimp recipe, accompanied by a vibrant Mango Ginger Dipping Sauce, is not just a dish; it’s an experience. Perfect for celebrating Chinese New Year, Lunar New Year, or any special occasion, these crispy, golden-fried shrimp symbolize happiness and good fortune. The “firecracker” aspect is said to ward off bad luck and spirits, making this dish a delightful blend of tradition and taste.
In partnership with Argo® Corn Starch, we’re excited to share this simple yet spectacular recipe with you. Argo Corn Starch plays a pivotal role, ensuring your Firecracker Shrimp achieve that perfect, irresistible crispness while also creating a luxuriously smooth and thick Mango Ginger Dipping Sauce. This collaboration ensures a professional-quality appetizer that’s surprisingly easy to make at home.
Why This Firecracker Shrimp Recipe Stands Out
- Incredibly Simple with Just 3 Main Ingredients: Forget complicated ingredient lists! This Firecracker Shrimp recipe truly champions simplicity, requiring only shrimp, spring roll wrappers, and cornstarch. This minimalist approach saves you time and effort without compromising on flavor or presentation, making it an ideal choice for busy hosts or anyone looking for a quick yet impressive appetizer.
- Irresistibly Delicious Mango Ginger Dipping Sauce: What truly elevates these crispy shrimp is the accompanying homemade dipping sauce. A perfect balance of sweet and tangy, with a warm kick from fresh ginger, this mango-infused sauce is a game-changer. It’s incredibly easy to prepare in just a few minutes, offering a fresh and bright counterpoint to the savory shrimp.
- Perfectly Crispy Exterior, Succulent Interior: Thanks to the magic of cornstarch and careful frying, each Firecracker Shrimp boasts an enviable golden-brown, crispy exterior that shatters with every bite. Inside, the shrimp remains tender, juicy, and perfectly cooked, providing a delightful textural contrast that will have your guests reaching for more.
- Visually Stunning, Ideal for Parties and Gatherings: These shrimp aren’t just delicious; they’re also a feast for the eyes. Their elegant, rolled shape and vibrant golden hue make them an attractive addition to any party platter. Whether you’re hosting a casual get-together or a formal celebration, Firecracker Shrimp are guaranteed to impress with their beautiful presentation and exquisite taste.
Essential Ingredients for Your Firecracker Shrimp
Crafting these delectable Firecracker Shrimp and their accompanying dipping sauce requires a few key ingredients. We’ll guide you through selecting the best components to ensure your dish is a resounding success.
For The Firecracker Shrimp
- Shrimp – Tail On: The star of our show! Opt for large to jumbo shrimp, as their size makes them easier to handle and provides a more substantial bite. Leaving the tails on not only adds a decorative touch but also offers a convenient handle for dipping. Fresh or frozen (thawed) shrimp work equally well, just ensure they are peeled and deveined.
- Spring Roll Wrappers: These are crucial for the signature crispy texture. Look for square, wheat-based spring roll wrappers, often found in the refrigerated or freezer section of Asian markets or large supermarkets. Avoid rice paper wrappers, as they produce a different texture.
- Cornstarch: This versatile ingredient serves a dual purpose. It’s used to create a “slurry” that acts as a powerful adhesive for sealing the spring rolls, preventing them from unraveling during frying. It also contributes to the shrimp’s overall crispiness. We recommend Argo® Corn Starch for its consistent quality.
- Cooking Oil: A neutral-flavored, high-smoke-point oil is essential for deep frying. Vegetable oil, canola oil, or peanut oil are excellent choices. You’ll need enough to create about 1.5 inches of oil in your saucepan.
For The Mango Ginger Dipping Sauce
- Mango Jam or Jelly: The foundation of our sweet and tangy sauce. Choose a high-quality mango jam, jelly, or preserves for the best flavor. Apricot or peach jam can also be delicious alternatives if mango isn’t available.
- Water: Used to thin the jam and create the desired sauce consistency.
- Fresh Ginger: Grated fresh ginger adds a bright, zesty, and slightly spicy note that perfectly complements the sweetness of the mango. Don’t skip this for the authentic flavor!
- Soy Sauce: A touch of soy sauce introduces umami and a savory depth, balancing the sweetness of the fruit. Light soy sauce is generally preferred to avoid overpowering the other flavors.
- Sesame Oil: A small amount of Asian sesame oil provides a distinct nutty aroma and flavor, adding another layer of complexity to the dipping sauce.
- Cornstarch: Just like with the shrimp, cornstarch is used here to thicken the dipping sauce, giving it a smooth, glossy, and luxurious consistency.
Crafting Your Firecracker Shrimp: A Step-by-Step Guide
Follow these detailed instructions to create perfectly crispy Firecracker Shrimp and their irresistible Mango Ginger Dipping Sauce.
For the Firecracker Shrimp
Prepare the Shrimp: Begin by carefully peeling and deveining your shrimp, ensuring the tail is left intact. This tail acts as a convenient handle and adds visual appeal. To help the shrimp straighten out during cooking, make a few shallow nicks along the inside curve. Be gentle to avoid cutting through the shrimp entirely, just enough to release the tension in the muscle fibers. This simple trick ensures your shrimp stay straight and elegant when wrapped.
Prepare the Wrappers: Take your spring roll wrappers and cut each square diagonally in half, forming two triangles. This shape is ideal for wrapping the shrimp. It’s crucial to keep the unused wrappers covered with plastic wrap or a slightly damp towel. Spring roll wrappers dry out very quickly, becoming brittle and prone to cracking, which will make them impossible to work with.
Create the Cornstarch Slurry: In a small bowl, whisk together one tablespoon of cornstarch with ¼ cup of cold water until a smooth, milky slurry forms. This mixture will serve as your edible “glue” to seal the spring rolls, ensuring they remain tightly wrapped during frying. A well-sealed roll is key to achieving that perfect crispiness.
Wrap the Firecracker Shrimp: Lay one wrapper half on a clean, dry surface with the longest side facing you. Place a prepared shrimp near the corner closest to you, allowing the tail to stick out just beyond the edge. Begin rolling the wrapper over the shrimp, stopping halfway. Fold in the left corner, then the right corner, to secure the sides. Continue rolling tightly until you reach the end. Dip your finger into the cornstarch slurry and “paint” the final tip of the wrapper. Press firmly to ensure a strong, tight seal. Place finished rolls under plastic wrap to prevent them from drying out while you continue wrapping the rest. A tight roll is paramount; loose rolls tend to absorb too much oil, resulting in a greasy finish.
Fry the Shrimp: Pour approximately 1 ½ inches of cooking oil into a small, sturdy saucepan or a Dutch oven. Heat the oil over medium-high heat until it reaches 375°F (190°C). If you don’t have a thermometer, use the wooden chopstick trick (explained in the “Top Tips” section below). Before frying, quickly check each rolled shrimp to ensure it’s still tightly sealed; reapply a touch of cornstarch slurry if needed. Carefully place a few Firecracker Shrimp into the hot oil at a time, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and lead to soggy, not crispy, shrimp. Fry for about 2 minutes, or until the wrapper is beautifully golden brown and crispy, and the shrimp tail is pink and cooked through. Remove the fried shrimp with tongs or a slotted spoon and drain them on a wire rack set over paper towels. This allows excess oil to drip away, maintaining maximum crispness.
For the Mango Ginger Dipping Sauce
Whip Up the Dipping Sauce: In a small saucepan, combine the mango jam (or jelly/preserves), water, grated fresh ginger, soy sauce, Asian sesame oil, and cornstarch. Whisk all the ingredients together until smooth and lump-free. Place the saucepan over medium heat, continuing to whisk gently, until the mixture begins to bubble around the edges. Reduce the heat to low and continue whisking and cooking for just 1 minute. The sauce will thicken beautifully and achieve a glossy sheen. Remove from heat and transfer to a serving bowl. This vibrant sauce can be made ahead of time and stored in the refrigerator, ready to complement your crispy Firecracker Shrimp.
A Delicious Mango Ginger Dipping Sauce: The Perfect Companion
While the Firecracker Shrimp are undoubtedly the main attraction, the Mango Ginger Dipping Sauce is the unsung hero that brings the entire dish to life. This quick 3-minute sauce is incredibly versatile and infinitely superior to store-bought options like pre-made duck sauce or Thai sweet chili sauce. The beauty of this recipe lies in its adaptability; it starts with your favorite fruit preserves, jam, or jelly, allowing you to customize the flavor profile to your liking. Our inspiration for this particular blend comes from Argo Corn Starch’s Plum Dipping Sauce, showcasing how a simple cornstarch addition can transform a basic jam into a luscious, perfectly thickened dipping sauce.
We’ve chosen mango jam for its tropical sweetness and vibrant color, which pairs exquisitely with the savory, crispy shrimp. However, don’t hesitate to experiment with other fruit jams – apricot jam is a family favorite and makes for a close second! Even if you’re in a pinch and opting for frozen or store-bought appetizers, this homemade mango ginger sauce will elevate them to a gourmet level. It’s particularly fantastic with jumbo cocktail shrimp, offering a fresh and zesty flavor dimension that’s hard to beat.
An Effortlessly Easy Appetizer with Just 3 Core Ingredients
It sounds almost too good to be true, but this Firecracker Shrimp recipe truly revolves around just three core ingredients: wrappers, tail-on shrimp, and cornstarch. This minimalist approach not only simplifies your shopping list but also streamlines the preparation process, making it an ideal choice for last-minute entertaining or a quick weeknight treat. The simplicity belies the sophisticated flavor and satisfying crunch of the finished dish, proving that you don’t need a lengthy ingredient list to create something truly special.
Choosing the Best Wrappers for Your Firecracker Shrimp
The type of wrapper you choose significantly impacts the final texture of your Firecracker Shrimp. For that authentic, crispy “firecracker” snap, selecting the right spring roll wrapper is paramount. You can typically find suitable spring roll or egg roll wrappers in any well-stocked Asian market and at most large-chain supermarkets.
- Asian Market Advantage: Wrappers purchased from Asian markets are often superior in quality and texture compared to those found in conventional grocery stores. When shopping, look for packages explicitly labeled “spring roll wrappers” or “egg roll wrappers” – these terms are frequently used interchangeably. Crucially, check the ingredient list: the first ingredient should be FLOUR, not rice. Chinese spring roll wrappers, which we use here, are distinct from Vietnamese wrappers, which are translucent and made from tapioca or rice flour and will not yield the same crispy result. My personal favorite brands are Spring Home (often pictured on packages) or Wei Chuan. These wrappers typically come in a square shape, about 9 inches by 9 inches, providing ample material for rolling.
- Grocery Store Options: If an Asian market isn’t accessible, your local grocery store is the next best option. Start by checking the freezer section; some larger supermarkets carry these wrappers frozen. If no luck there, move to the refrigerated section, often located near the tofu or other Asian-inspired ingredients.
Important Wrapper Handling Tips:
If your wrappers are frozen, they’ll need proper defrosting. Transfer them from the freezer to the refrigerator overnight, or simply leave them on the countertop for about an hour until they are pliable. Once defrosted and ready to use, open the package and cut the square wrappers in half diagonally to create two triangles. This shape is ideal for snugly wrapping the shrimp. However, the most critical tip for success is to **keep the wrappers covered under plastic wrap or a barely damp towel at all times**. These delicate wrappers dry out incredibly fast when exposed to air, becoming brittle and prone to cracking, which will make them impossible to roll. Work quickly and keep them covered to ensure smooth, crack-free wrapping.
Mastering the Technique: How to Straighten Shrimp
Shrimp naturally curl when cooked, which can make them difficult to wrap neatly in spring roll wrappers and achieve that distinctive “firecracker” straight appearance. To counteract this, we employ a simple yet effective technique using a paring knife. After peeling and deveining your tail-on shrimp, gently lay it on a cutting board. You’ll notice a natural curve on the inside (belly) of the shrimp. Take a sharp paring knife and make a few shallow nicks, or scores, along this inside curve. These small cuts help to release the tension in the shrimp’s muscle fibers, allowing it to relax and straighten out when wrapped and cooked.
It’s important to exercise care here: you want to score the shrimp, not cut through it entirely. Just a few shallow nicks are sufficient to achieve the desired straightening effect. This step is crucial for creating that visually appealing, elongated “firecracker” shape that makes this dish so impressive.
Finally, as mentioned earlier, a simple mixture of 1 tablespoon of cornstarch and 1/4 cup of water creates the essential “glue” or slurry. This cornstarch slurry is not just for thickening sauces; it’s a powerful and natural adhesive that will firmly seal your Firecracker Shrimp wrappers, preventing them from unraveling in the hot oil and ensuring a perfectly crispy, intact roll every time.
The Easy Way to Wrap Firecracker Shrimp for Perfect Results
Achieving a perfectly wrapped Firecracker Shrimp is simpler than it looks, especially with these step-by-step visuals and instructions. Remember, the goal is a snug roll that will hold its shape and keep the oil out during frying.
First, ensure your workstation is ready. Place one of your diagonally cut wrapper halves on a dry, clean surface. Keep the remaining wrappers diligently covered with plastic wrap or a barely damp towel; they dry out incredibly fast and will crack if exposed to air.
Lay a prepared shrimp near the corner of the wrapper closest to you. Position it so the tail of the shrimp extends slightly beyond the wrapper’s edge. This not only provides a convenient handle but also adds to the dish’s aesthetic appeal.
Begin by rolling the corner of the wrapper tightly over the shrimp. Continue rolling upwards, ensuring the wrapper is snug around the shrimp’s body, until you reach approximately halfway up the wrapper.
Now, take the left corner of the wrapper and fold it inwards towards the center. Press it down firmly to create a clean, tight edge. Repeat this step with the right corner, folding it inwards as well. These folds secure the sides of the shrimp, preventing any filling from escaping and creating a more uniform shape.
Once both sides are folded in, continue rolling the shrimp upwards and away from you. Maintain a firm, consistent tension as you roll to ensure a tight cylinder. A loose roll will allow too much oil to seep in during frying, resulting in a greasy product rather than a crispy one.
As you near the final tip of the wrapper, dip your finger into the previously prepared cornstarch slurry. Lightly paint this tip with the slurry. This acts as a natural, edible adhesive, ensuring the roll stays securely sealed.
Complete the roll, pressing the painted tip firmly against the main body of the Firecracker Shrimp. Hold it for a few seconds to ensure the seal is strong and secure. This crucial step prevents the wrapper from unraveling during frying, maintaining the shrimp’s elegant form and crisp texture.
Always aim for the tightest possible roll. A loose roll, as depicted below, can be problematic as it creates pockets for oil to penetrate, leading to a less crispy and potentially greasy result. The tighter the roll, the better the seal and the crisper the final product.
Before frying, double-check that the entire Firecracker Shrimp roll is snug and sealed, especially the top edge. This ensures consistent cooking and a beautiful, golden finish.
How to Fry Firecracker Shrimp to Golden Perfection
Frying Firecracker Shrimp is a quick process, but getting the oil temperature right is key to achieving that desirable golden-brown crispness without overcooking the shrimp.
Ensure your cooking oil is heated to the optimal temperature before adding any shrimp. The image above shows oil that hasn’t quite reached the desired heat. Patience is vital here!
The “chopstick trick” (explained in detail in our Top Tips section) is an excellent way to gauge oil temperature without a thermometer. When the oil is ready, inserting a wooden or bamboo chopstick will result in small bubbles actively forming around the chopstick. This indicates your oil is perfectly heated and ready for frying.
Carefully place a few Firecracker Shrimp into the hot oil at a time. It’s important not to overcrowd the pan, as this will drop the oil temperature too quickly, leading to soggy rather than crispy results. Fry each batch for approximately 2 minutes, or until they achieve a beautiful golden-brown color and the wrapper is visibly crispy.
You’ll know the Firecracker Shrimp are perfectly cooked when the wrapper is golden brown and crispy, and the shrimp tail has turned a vibrant pink. If you notice the tails starting to turn too dark or brown before the wrapper reaches peak crispiness, it’s a sign that your oil might be too hot; simply lower the heat slightly for subsequent batches. The goal is an evenly cooked shrimp with a perfectly crispy exterior.
Once fried to perfection, remove the Firecracker Shrimp from the oil and immediately place them on a wire rack set over paper towels. This crucial step allows any excess oil to drain away, preventing the shrimp from becoming greasy and ensuring they remain beautifully crispy until served. Serve immediately with your homemade Mango Ginger Dipping Sauce for an unforgettable appetizer experience!
Top Tips for Firecracker Shrimp Success
Achieving perfectly crispy and delicious Firecracker Shrimp every time is easy with a few expert tips:
- Mastering Oil Temperature with the Chopstick Trick: While a deep-frying thermometer is ideal for maintaining the precise 375°F (190°C) oil temperature, there’s a traditional Chinese trick that requires no special equipment! Simply heat your cooking oil in the saucepan. Once you believe it’s hot enough, insert one end of an uncoated wooden or bamboo chopstick (even those cheap takeout chopsticks work, or large bamboo skewers). If tiny bubbles immediately form and actively stream around the chopstick, your oil is perfectly ready for frying. If there are no bubbles, the oil is too cold; if it bubbles vigorously and aggressively, it’s too hot.
- Choosing Your Frying Vessel: The size of your saucepan can impact your frying process. A smaller saucepan requires less oil, which is economical, but you’ll only be able to fry a few Firecracker Shrimp at a time. However, these rolls fry incredibly fast – each batch typically takes just a couple of minutes – so even with a small pan, the process moves quickly. Alternatively, for a healthier option, you can experiment with an Air Fryer. While I haven’t personally tested specific timings, a good starting point would be 390°F (200°C) for 4 minutes, then check for crispness and adjust as needed.
- Ensure Wrappers are Fully Defrosted: This tip cannot be stressed enough. If you’re using frozen spring roll wrappers, make sure they are completely defrosted and pliable before you begin. Wrappers that are still partially frozen will be brittle, difficult to separate, and prone to cracking when folded, leading to frustration and wasted ingredients. Allow them to thaw overnight in the refrigerator or for about an hour on the countertop.
- Drain Properly for Maximum Crispness: After frying, never place your Firecracker Shrimp directly onto a flat plate lined with paper towels. Instead, immediately transfer them to a wire rack set over paper towels. This allows air to circulate around all sides of the shrimp, letting excess oil drip away and preventing the bottom from steaming and becoming soggy. This simple step is crucial for maintaining that delightful crispiness.
Explore More Delicious Shrimp Recipes
If you’ve loved this Firecracker Shrimp recipe, you’re in for a treat! Shrimp is an incredibly versatile ingredient, perfect for a wide array of dishes. Here are some other fantastic shrimp recipes to inspire your next culinary creation:
- Shrimp Wonton Recipe in a Spicy Sichuan Sauce
- Shrimp Pad Thai Salad
- Spicy Shrimp Skewers
- Grilled Shrimp with Cantaloupe Lime Salsa
We hope you thoroughly enjoy preparing and tasting this festive and easy Firecracker Shrimp recipe! Have you tried making these crispy delights? We’d love to hear about your experience! Feel free to leave a star rating and share your thoughts, tips, or any creative variations in the comments section below. Your feedback helps our community of home cooks, and we always look forward to connecting with you!
Firecracker Shrimp Recipe with Mango Ginger Dipping Sauce
Jaden
Pin Recipe
Ingredients
For the Firecracker Shrimp
- 40 shrimp tail-on
- 1 package Asian spring roll wrappers (25 count) defrosted
- 1 tablespoon cornstarch preferred Argo Corn Starch
- cooking oil for frying high heat, neutral flavored
For the Mango Ginger Dipping Sauce
- 1/2 cup mango jam or jelly, or preserves
- 3 tablespoons water
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1/2 teaspoon Asian sesame oil
- 1 tablespoon cornstarch preferred Argo Corn Starch
Instructions
For the Firecracker Shrimp
- Peel and devein shrimp, leaving tail on. Nick the inside curve of the shrimp a few times to straighten shrimp (see photos).
- Cut wrappers in half, diagonally. Keep covered to prevent drying.
- In small bowl, whisk cornstarch with 1/4 cup water.
- Roll Firecracker Shrimp, as shown in the photos above, using the cornstarch slurry as the “glue”. Keep finished rolls covered under plastic wrap to prevent drying.
- Add 1 1/2″ of cooking oil to small saucepan. Heat to 375F. Before frying, double check to make sure each roll is tightly sealed. Paint a little cornstarch slurry to ends, if needed.
Fry a few Firecracker Shrimp at a time, for 2 minutes, or until wrapper is golden brown and crispy. Don’t overcrowd pan. Drain on rack or paper towels.
For the Mango Ginger Dipping Sauce
- In a small saucepan, whisk together the jam, water, ginger, soy sauce, sesame oil and cornstarch. Heat over medium heat until beginning to bubble. Turn heat to low, continue to whisk and cook for 1 minute.