Firecracker Shrimp With Sweet Chili Sauce Food

FIRECRACKER SHRIMP RECIPE

Firecracker Shrimp Recipe image

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

Number Of Ingredients 11

Ingredients

1/2 cup chili-garlic sauce
2 tablespoons spicy chili oil
1 tablespoon sriracha
1 tablespoon white wine vinegar
1 tablespoon honey
1 teaspoon cayenne (use paprika for milder, or ghost pepper flakes for hotter!)
1 teaspoon lime juice
Salt and pepper to taste
1 pound shrimp (peeled and deveined)
1 tablespoon olive oil
FOR GARNISH: Fresh chopped parsley (spicy chili flakes, sliced hot peppers)

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

Firecracker Shrimp image

Provided by Food Network

Categories main-dish

Time 9m

Yield 1 serving

Number Of Ingredients 27

Ingredients

5 large shrimp
1/2 cup barbecue sauce, recipe follows
Drizzle horseradish sauce, recipe follows
1 large onion, chopped
2 cups orange juice
1 1/2 sticks unsalted butter
1 quart ketchup
1/2 cup lime juice
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dry mustard
2 tablespoons hot paprika
1 tablespoon crushed red pepper
1 heaping teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoon hot sauce
2 tablespoons tamarind paste
2 tablespoons honey
1/4 cup pure horseradish
1/4 cup Creole mustard
1 cup heavy whipping cream
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper

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.

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