Easy Firecracker Shrimp — Damn Delicious

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Easy Firecracker Shrimp

Amazingly crisp, sweet and just the perfect amount of heat. It’s a perfect blend of flavors, and it’s just so easy to whip up!

I have seen so many versions of firecracker shrimp on Pinterest – some have that epic sweet-chili mayo mixture slathered on and others have the sweet chili sauce marinated right in – and honestly, they all sound so stinking good.

But since I already have the bang bang shrimp version here, I figured I’d try something a little different with a little bit of heat and a little bit of sweetness. It’s truly the perfect blend of flavors.

And with a simple blend of a few pantry ingredients, the shrimp is marinated in all of that sweet and spicy goodness before they’re wrapped very tightly in the wrappers. But don’t worry if the first few wrapped ones aren’t the prettiest things in the world. They can simply go in the “husband-to-eat” pile.

Then you can fry these babies until golden brown and crisp – but keep an eye out because these bad boys will cook up quickly!

Easy Firecracker Shrimp

Yield: 20 egg rolls

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Amazingly crisp, sweet and just the perfect amount of heat. It’s a perfect blend of flavors, and it’s just so easy to whip up!

Ingredients:

  • 1 cup vegetable oil
  • 2 tablespoons olive oil
  • 2 tablespoons sambal oelek (ground fresh chile paste)
  • 1 tablespoon brown sugar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 20 large tail-on shrimp, peeled and deveined
  • 10 egg roll wrappers, cut in half diagonally

Directions:

  1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
  2. In a small bowl, whisk together olive oil, sambal oelek, brown sugar, ginger and sesame oil.
  3. In a gallon size Ziploc bag, combine olive oil mixture and shrimp. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the shrimp from the marinade, discarding the marinade.
  4. Working one at a time, place shrimp in the center of each wrapper, leaving the tails out. Bring the bottom edge of the wrapper tightly over the shrimp, folding in the side. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and shrimp.
  5. Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  6. Serve immediately.

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