Firecracker Shrimp

The Best Firecracker Shrimp

This Firecracker Shrimp recipe is, quite literally, off the hook amazing. You’re already getting one of the best fried shrimp recipes, in all of the world and then you combine it with this spicy sauce and POW, you’ve got Bang Bang Shrimp. Now If you’re feeling a little lazy or a bit pressed for time and you don’t want to fry your own shrimp, you can take half the work out of this recipe if you are willing to pick up a frozen bag of fried shrimp. Even Popcorn Shrimp will work fine. But If you need a recipe, however, I highly recommend that you CLICK HERE for one of the best!

Firecracker Shrimp made with my Fried Shrimp

If you use my Fried Shrimp recipe when you make this Firecracker Shrimp, you won’t just be pleased, you’ll be astounded. My Fried Shrimp recipe has gone far beyond my expectations on YouTube by accumulating more than 750k views. It juggles back and forth for the number one position, weekly. So trust me when I tell you, this is the recipe for you if you want to learn how to make the best Southern Crispy Fried Shrimp.

Firecracker Shrimp Ingredients:

2 lbs Fried Shrimp
2 Green Onions, chopped
12 Red Chili’s
1/4 cup Mayonnaise
1/3 cup Orange Chili Sauce
1/2 tsp Soy Sauce, optional

Snap the Red Chili’s in half and combine them with the chopped Green Onions. In a small bowl mix the Mayonnaise and Orange Chili Sauce. Then, In a large pan on High Heat add the sauce first, immediately followed by the Fried Shrimp and the Red Chili’s and Scallions. Toss and stir the Ingredients for about 20 seconds until all the shrimp is covered in sauce, then quickly remove from the heat and serve your Firecracker Shrimp.

Crispy Fried Shrimp – Southern Restaurant Secrets

Delicious Southern Fried Shrimp on Plate — Plate full of Southern style Crispy Fried Shrimp.

How to Make the Best Southern Fried Shrimp!

There’s nothing quite like a plate of perfectly fried shrimp, golden and crispy on the outside, tender and juicy on the inside. It doesn’t matter if it’s classic Southern Fried Shrimp, popcorn shrimp, or even coconut shrimp. I’m all in—no matter the variation. This recipe keeps it simple, using just a few basic seasonings you probably already have in your kitchen. And the best part? No need for complicated steps or extra ingredients—just flour, salt, pepper, paprika, and an egg wash with a hint of hot sauce for that extra kick.

For Southern-style fried shrimp, I like to use Jumbo Shrimp and leave the tails on for easy dipping. With this easy-to-follow recipe, you’ll be enjoying mouthwatering, crispy shrimp in no time. Click my underlined affiliated links with amazon, if you’re in need of a Deep Fryer or any other item. They pay me a tiny percentage for any purchases and that helps me continue giving you these free recipe tutorials.

Be sure to try the sauce from my Fire Cracker Shrimp recipe. Some people call it, “Bang-bang Shrimp.” You can use this fried Shrimp recipe to make it and it is awesome. 20 More Shrimp Recipes!

How to cook Southern style Crispy Fried Shrimp video tutorial by PoorMansGourmet.

Southern Crispy Fried Shrimp Ingredients:

1-2 lbs large shrimp – Use jumbo shrimp for a hearty, meaty bite; leave the tails on for easy dipping.
2 cups flour – The base of the crispy coating that gives the shrimp that golden, crunchy exterior.
1 1/2 – 2 tsp salt – A necessary seasoning to bring out the natural flavor of the shrimp.
2 tsp black pepper – Adds a mild heat and depth to the seasoning mix.
1 tbsp paprika – For a subtle smoky flavor and that classic Southern color.

Egg Wash Ingredients:

2 large eggs – Helps the flour adhere to the shrimp for that extra crispy coating.
1/4 cup milk – Provides a smooth base for the egg wash, ensuring a lighter, crispier texture.
2 tbsp hot sauce – Gives the shrimp a subtle kick of heat; Louisiana hot sauce works perfectly for an authentic Southern flavor.
Oil for frying – Peanut oil is the best option, as it fries the shrimp to perfection with a neutral taste that lets the shrimp shine.

Instructions

Prepare the Shrimp – Peel and devein the shrimp, leaving the tails on for easy dipping.
Mix the Coatings – In one bowl, combine the flour, salt, pepper, and paprika. In a separate bowl, whisk together the eggs, milk, and hot sauce to create the egg-wash.
Dredge the shrimp by coating each one first in the dry flour mixture. Next, dip each shrimp into the egg wash. Then coat the shrimp in the flour mixture one last time. This will give it an extra-crispy crunch.
Fry the Shrimp – Heat oil to 350°F (175°C) in a large pot or deep fryer. Fry the shrimp in small batches for about 5 minutes, or until they turn golden brown and become crispy. Be sure not to overcrowd the fryer to ensure they cook evenly.
Serve – Enjoy your Southern Fried Shrimp with or without cocktail sauce for dipping!

Be Sure to watch the YouTube video tutorial and I’ll show you exactly how to make these Crispy Southern Fried Shrimp.

Sauteed Coconut Shrimp

Tropical Coconut Shrimp!

So you’re probably use to having Deep Fried Coconut Shrimp. Well if that’s what your looking for, CLICK HERE for that recipe. This Coconut Shrimp recipe however, is sauteed, seasoned and tossed with Pinapple and Scallions. Is that peaking your curiosity yet? Not to sound too cliche, but this is one of those recipes where the secret is found in the sauce. Luckily it comes already prepared for us in a can. It’s called Coco Lopez.

Coco Lopez can be found in one of three places at your local grocer; with the Mixers or in the Asian or Hispanic section. It is advertised as “Cream of Coconut”, but, nay nay I say. Coconut cream made by all other brands isn’t anything like the Coco Lopez Brand. Other brands are more like Coconut Milk, creamy and frothy and you shouldn’t use any of them when preparing this Sauteed Coconut Shrimp recipe. It won’t turn out at all. The reason is because Coco Lopez is more of a syrup than anything. It is concentrated and sweet, not milky or creamy like the other brands. So it’s really interesting to me that it is referred to as Coconut Cream, or “Cream of Coconut as it reads on the Label. But don’t let that discourage you. The only point I’m making is that Coco Lopez is what you want to use when you’re making Sauteed Coconut Shrimp, not other brands or other versions of it because it is not the same thing, at all. Trust me. But just for the record, I also use Coco Lopez’s Cream of Coconut when I make Pina Colada’s, and if you’re interested in that recipe, it can be found HERE!

Sauteed Coconut Shrimp Ingredients:

1 lb Peeled Shrimp
2 Chopped Green Onions
1 cup Fresh Chunky Chops of Pineapple
2 tbsp butter
1/3 cup Coco Lopez Cream of Coconut
Olive Oil for cooking
Salt and Pepper to taste

In a large frying pan on Medium High heat, add 3 tbsp of olive oil and the peeled shrimp. Season with Salt and Pepper and Saute until the shrimp turns Orange and Pink. Add the Butter, Garlic, Scallions (green onions), and Pineapple to the pan and toss until the butter is completely melted. Then simmer for one minute, stirring occasionally. Remove from the heat and plate. Pour the Coco Lopez over the top and serve your Coconut Shrimp over rice.