This Firecracker Shrimp is made with tender juicy shrimp tossed in the most amazing sweet and spicy sriracha sauce that tastes so much better than take out. Serve with rice for a quick weeknight dinner.
What is firecracker shrimp?
Created Panda Express, it includes large shrimp tossed in a wok with red and yellow bell peppers, crescent shaped slivers of onion, string beans, and whole dried chilis in a savory black bean sauce. It is bold, zesty and packed with flavor.
This entree is part of Panda Express' limited time offerings and is available to celebrate Chinese New Year, a 15-day celebration marking the start of the lunar year.
It takes shrimp to a whole new level with the right combination of sweet, spicy and flavors ----> Lip smacking GOOD!
My family loves this Panda Express favorite, that we wanted come up with a cost effective homemade version and you know how much I love recreating take-out dishes. Being a huge fan of sriracha sauce, I honestly had high hopes for this dish and it did not fail to impress.
There are different versions of this recipe online and we have given our own spin to this popular take out dish. This recipe makes quick and easy dish that is perfect for weeknight dinner.
What is firecracker sauce made of?
The sauce is a perfect balance of spicy and sweet and that will knock your taste buds off. Your family and loved ones are going to love this!
Several online recipes include either Thai sweet chili garlic sauce or buffalo sauce, lemon juice, honey and some sriracha. However, we wanted to create a sauce with Sriracha as the base, since it has become the most popular hot sauce in the US. It is thick, creamy and so delicious.
Ingredients
- Sriracha sauce
- Brown sugar
- Rice wine vinegar
- Soy sauce
- Red pepper flakes
----> All basic pantry ingredients or found in major US grocery stores or Amazon. It does not need a trip to your Asian supermarket.
Is this Firecracker Shrimp spicy?
It is spicy ALSO sweet from brown sugar, salty with soy sauce and tangy from rice vinegar to balance it out. To answer the question, it is a finger-licking SPICY dish that is going to be in your weeknight rotation.
What kind of shrimp to use?
Use raw, cleaned shrimp with tails removed. You can choose to use refrigerated or frozen ones. Our go-to is the frozen kind, since it is always stocked in the freezer (comes handy for easy dinners) and thaws in minutes, unlike chicken.
How to thaw ?
Place shrimp (also known as prawns) in a large bowl of room temperature water. Let sit for 10 to 15 minutes or thawed (it will depend on the quantity). If pressed for time, change water every 5 minutes to speed up the process. Drain and pat dry with paper towels.
Pro Tip - Use a large pan, so the shrimp will fit in a single layer. Overcrowding will steam it and might overcook them. If you are using a smaller pan, then cook in two batches
Expert tips
Adjust the heat - Reduce sriracha and skip red pepper flakes if you cannot handle spice, however the dish will taste more on the sweeter aide.
Brown sugar - use light or golden brown sugar
Pat Dry - Make sure to pat dry the shrimp really well with paper towels to obtain a crispy texture.
How to toast sesame seeds? Place seeds in a dry skillet (without any oil) over medium heat. Cook, shaking the pan (or stirring with a spoon), until the seeds are fragrant and golden in color. Transfer the seeds to a plate and let cool completely.
Toasted sesame seeds can be stored in a sealed container for up to a month.
What can I serve with this spicy shrimp stir fry?
The sauce is incredibly flavorful that we just love to serve with plain white rice with a cooked broccoli on the side as a meatless dinner idea.
How to make?
All you need is some basic ingredinets to make this easy take out meal at home.
Make firecracker sauce - Stir together sriracha, brown sugar, rice wine vinegar, soy sauce, and red pepper flakes together until sugar is dissolved.
Cook shrimp - Toss shrimp in cornstarch, until evenly combined. Heat vegetable oil in a large skillet and place in a single layer, cook for 1 to 2 minutes, turn over and cook for another minute and transfer to a plate.
Finish - Add chopped garlic to the hot skillet, stir for a few seconds and add sauce. Simmer for 2 to 4 minutes or until slightly thickened. Toss in shrimp, cook for a few seconds, remove from heat and stir in scallions.
How to store?
Refrigerate leftovers in air tight containers for 3 to 4 days. Microwave to re-heat. We love to assemble firecracker shrimp and rice in meal prep containers, so we have dinners ready to eat in the fridge.
Can you freeze?
We recommend not freezing the dish, since the texture and consistency of sauce changes.
How many calories?
One serving contains 380 calories with 3 grams of fat, 35 grams of protein, 46 grams of sugar and 52 grams carbs.
More easy Asian take out recipes that goes well with white rice
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Firecracker Shrimp Recipe (in 20 Minutes)
Ingredients
- 1 pound shrimp peeled, deveined and tails removed
- 1 tablespoon cornstarch
Firecracker Sauce
- ¾ cup brown sugar not packed, light or golden
- ¼ cup plus 2 tablespoons Sriracha sauce
- ¼ cup water
- 1 and ½ tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoon red pepper flakes
Additional ingredients
- 2 tablespoons vegetable oil
- 2 large garlic cloves minced
- Scallions chopped
- Toasted sesame seeds optional
Instructions
Pat dry shrimp well with paper towels and toss with cornstarch.- Make sauce - Add all sauce ingredients into a bowl or measuring cup and stir well until sugar is dissolved.
- Heat oil in a large non-stick skillet, over medium-high heat. Add shrimp in a single layer and cook for about 2 minutes, until golden and turn over cook for an additional minute, until almost cooked. Transfer shrimp to a plate.
- Reduce heat to medium, saute garlic for a few seconds and pour in sauce. Bring to a boil, let cook until slightly thicker and then stir in cooked shrimp and scallions. Sprinkle toasted sesame seeds on top and serve with cooked white rice.
Notes
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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