FIRECRACKER SHRIMP RECIPE
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
Categories Appetizer Main Course
Number Of Ingredients 11
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
SESAME ORANGE SHRIMP
Using egg whites instead of whole eggs (or yolks) in the batter creates a crispier coating; cooking the shrimp in batches (so as not to crowd the pan) also helps. This versatile recipe is equally delicious when prepared with sliced chicken breast, pork loin, or steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
- Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.
- Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.
Nutrition Facts : Calories 419 g, Fat 23 g, Fiber 1 g, Protein 32 g
GRILLED SHRIMP AND CHICKEN SKEWERS WITH VEGETABLES
Delicious skewers of shrimp, chicken, pineapple, zucchini, bell peppers, cherry tomatoes, and red onion coated in a sweet and tangy honey sesame glaze.
Provided by Kim Peterson
Categories Dinner Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Puree all ingredients in a blender until smooth. Season marinade with salt and black pepper to taste. Makes about 1 ¼ cups. Set aside. (Can be made 3 days ahead. Cover and refrigerate.)
- On each skewer, thread 2 shrimp, 2 chicken cubes, 2 pineapple cubes, 2 zucchini slices, 2 bell pepper squares, 2 cherry tomatoes, and 2 red onion wedges in any pattern you like.
- Place skewers on a large, rimmed baking sheet. Pour a third of the glaze over the skewers. (Can be prepped one day ahead. Cover and chill. Bring to room temperature before grilling.)
- Coat grill grates with nonstick spray or vegetable oil and preheat grill over medium.
- Grill skewers 4 minutes on one side then flip. Baste with another third of the glaze, keeping the remaining glaze separate for when serving.
- Continue grilling skewers until shrimp are opaque in the center, and chicken is no longer pink, another 3-4 minutes. Let skewers rest a few minutes before serving.
- Arrange skewers on platter. Garnish with sesame seeds, fresh herbs and lime wedges, if desired. Serve with remaining glaze. Enjoy!
Nutrition Facts : ServingSize 1 kabob, Calories 154 kcal, Carbohydrate 15 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 39 mg, Sodium 489 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 2 g
FIRECRACKER CHICKEN
Firecracker Chicken is made with crispy white meat chunks in a sweet, sour, and spicy sauce. This dish is perfect for those who can take the heat!
Provided by Catalina Castravet
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- In a medium bowl combine all the SAUCE ingredients and set aside.
- In a large, shallow bowl, whisk cornstarch flour, salt, and black pepper.
- Add beaten eggs to another bowl.
- Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat.
- Dip the chicken pieces into the beaten eggs.
- Add the chicken chunks to the cornstarch mixture and toss until well coated. Work in batches.
- Cook it in batches in the hot oil until golden and crispy.
- Remove to a plate and set aside.
- Toss chicken with sauce. You may reserve some of the sauce to place on rice.
- Serve it with a sprinkling of green onion and sesame seeds, if so desired.
Nutrition Facts : Calories 567 kcal, Carbohydrate 66 g, Protein 52 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 226 mg, Sodium 1723 mg, Sugar 29 g, ServingSize 1 serving
ASIAN SHRIMP SALAD WITH GINGER SESAME DRESSING
This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes!
Provided by Kelly
Time 12m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F.
- Toss shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from oven and set aside.
- To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
- To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
- For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a large bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
- If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.
Nutrition Facts : ServingSize 2 cups salad + 5 shrimp, Calories 208 calories, Sugar 7 g, Sodium 204.6 mg, Fat 8.6 g, SaturatedFat 0.3 g, Carbohydrate 15.1 g, Fiber 3.2 g, Protein 19 g
SHRIMP STIR-FRY
This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
- Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
- Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.
FIRECRACKER SHRIMP
Steps:
- Gather the ingredients.
- Add enough peanut oil to a countertop deep fryer or a large, heavy-bottomed pot so that there is 3-inches worth of oil. Preheat to 360 F.
- Combine the honey, sriracha, ginger, fish sauce, and lemon juice in a large, wide mixing bowl .
- Put the shrimp and potato starch into a gallon zip-close freezer bag and seal. Gently shake and turn the bag to thoroughly coat the shrimp in the potato starch.
- In two batches (most likely, depending on the size of your setup), fry the shrimp until they turn pink, and the starch coating becomes crisp and golden, about 3 to 4 minutes per batch. Remove the shrimp and shake off the excess oil.
- Toss the hot, fried shrimp in the sauce. Garnish with the sesame seeds, sliced scallions, chile pepper, cilantro, and a sprinkle of the Szechuan pepper, if using.
- Serve with rice and perhaps a steamed vegetable . Enjoy!
Nutrition Facts : Calories 519 kcal, Carbohydrate 40 g, Cholesterol 359 mg, Fiber 2 g, Protein 41 g, SaturatedFat 4 g, Sodium 1744 mg, Sugar 15 g, Fat 22 g, UnsaturatedFat 0 g
CHICKEN WITH SHRIMP SCAMPI
Make and share this Chicken With Shrimp Scampi recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coat chicken with mixture of flour, salt, and pepper, reserve 2 T of flour mixture.
- Heat butter in large skillet.
- Brown chicken on both sides,turning often, about 12 minutes, until chicken tests done.
- Remove chicken and keep warm.
- To skillet, add onion and garlic, saute 1 minute.
- Add reserved flour mixture, cook and stir 1 minute.
- Add milk, cook and stir until milk boils.
- Add shrimp, cheese, parsley and pepper flakes.
- Simmer for 3 minutes.
- Place chicken on plate, spoon scampi over the chicken.
HONEY ORANGE FIRECRACKER SHRIMP
Honey Orange Firecracker Shrimp is sweet, spicy, sticky and crispy and so easy to make you'll throw your Chinese food takeout menus away!
Provided by Sabrina Snyder
Categories Main
Time 30m
Number Of Ingredients 11
Steps:
- Add the garlic, soy sauce, honey, orange zest, orange juice and crushed red pepper flakes to a small bowl and whisk until combined.
- Add the shrimp to the cornstarch and coat well.
- Heat your oil in a large frying pan over medium high heat.
- In batches, cook the shrimp for 2-3 minutes on each side until brown and crisp.
- Drain onto a plate (don't use paper towels or it'll steam on the paper towels).
- When you've finished frying the shrimp drain the oil.
- Add the sauce back to the pan and add the shrimp on top.
- Toss to combine and cook for 15-20 seconds or until the sauce has thickened (this will not take long, all the cornstarch on the shrimp will thicken it quickly).
- Serve immediately, garnish with green onions and sesame seeds.
Nutrition Facts : Calories 491 kcal, Carbohydrate 44 g, Protein 31 g, Fat 21 g, SaturatedFat 2 g, Cholesterol 381 mg, Sodium 1265 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
HONEY ORANGE FIRECRACKER SHRIMP RECIPE
Do away with fast food takeaway and try this easy firecracker shrimp that's fried until crisp then tossed in a sweet and zesty honey orange sauce.
Provided by Eugene Frazier
Categories Fried
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Add the garlic, soy sauce, honey, orange zest, orange juice, and crushed red pepper flakes to a small bowl and whisk until combined.
- Add the shrimp to the cornstarch and coat well.
- Heat oil in a large frying pan over medium-high heat.
- In batches, cook the shrimp for 2 to 3 minutes on each side until brown and crisp.
- Drain onto a plate. (Don't use paper towels or it'll steam on the paper towels).
- When finished frying the shrimp, drain the oil.
- Add the sauce back to the pan and add the shrimp on top.
- Toss to combine and cook for 15 to 20 seconds or until the sauce has thickened.
- Serve immediately, garnish with green onions and sesame seeds.
Nutrition Facts : Carbohydrate 47.67g, Cholesterol 190.51mg, Fat 19.76g, Fiber 0.83g, Protein 21.14g, SaturatedFat 1.74g, ServingSize 6.00, Sodium 931.89mg, Sugar 0.00, UnsaturatedFat 11.78g
FIRECRACKER SHRIMP
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.
SESAME SHRIMP
My husband tells me this quick recipe looks elegant and tastes awesome!
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.
Nutrition Facts :
ZUCCHINI AND SHRIMP STIR-FRY
Zucchini and Shrimp Stir-Fry - Super easy, refreshing, yummy and takes less than 30 mins. Make it tonight for dinner!!
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Mix all the ingredients in the Brown Sauce, stir well and set aside.
- Heat up your pan/skillet/wok and add the oil. When the oil is heated, add the ginger and stir-fry until aromatic, follow by the shrimp. Stir-fry the shrimp until the surface turns opaque, then add in the zucchini, carrots, and mushrooms.
- Toss and stir-fry for about 30 seconds.
- Add the Brown Sauce (stir right before using), stir to combine well with the ingredients. Once the sauce thickens, dish out and serve immediately with steamed rice.
Nutrition Facts : Calories 149 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 3 people, Sodium 620 milligrams sodium, Sugar 3 grams sugar
FIRECRACKER SHRIMP
We're reviving one of our most popular crowd-pleasing appetizers, courtesy of Chef Chris Squire. It's always a phenomenal hit. Serve either cold as an easy make ahead appetizer, or warm over steamed rice or noodles as a sit-down starter.
Provided by JillsTable
Categories Apps & Snacks
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- In a bowl, combine all of the marinade ingredients (except shrimp).
- Either saute, boil or grill the shrimp and toss in the marinade.
- Serve. Yum!
Nutrition Facts :
FIRECRACKER CHICKEN
Firecracker is a copycat Chinese takeout staple that's insanely delicious, full of flavor, and will taste like you just picked it up from Panda Express.
Provided by Stephanie Keeping
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Line a large rimmed baking tray with foil and spray with cooking spray. Set aside.
- Prepare your chicken breast by cutting it into 1-inch pieces. Place your cut chicken pieces into a large shallow dish.
- Sprinkle your cut chicken with the cornstarch and toss them to evenly coat all sides of the chicken. Set aside.
- In a small bowl, whisk your eggs. Taking 3 to 4 pieces at a time and shaking off any excess cornstarch, gently toss your cornstarch-coated chicken pieces into the beaten eggs. Place the coated chicken pieces onto a large plate. Repeat until all of your chicken pieces are coated in the cornstarch and egg.
- In a very large skillet, on medium-high heat, add your vegetable oil. Once your oil is hot (about 350°F), gently place ½ of your coated chicken pieces into the oil in a single layer. You want to make sure that the pieces are not touching and the skillet is not overcrowded.
- You will cook your chicken on the first side for 1 to 2 minutes, then flip and cook for another 1 minute. You are not trying to cook your chicken all the way through at this point. You are only very lightly frying the chicken so that your coated chicken will hold the sauce once cooked in the oven.
- Once your chicken has lightly fried, remove it to a paper towel-lined tray and repeat until all the chicken is fried.
- In a small bowl, you will make your sauce by whisking together the buffalo wing sauce, sugar, apple cider vinegar, salt, and red pepper flakes.
- Transfer your fried chicken pieces to the prepared rimmed baking tray. Make sure your chicken pieces are in a single layer.
- Slowly and evenly, pour your sauce over the chicken pieces and gently toss to coat all the chicken.
- Bake your sauce-coated chicken for 20 to 25 minutes. Once your chicken has cooked, give it another toss on the tray to make sure all your sauce is coating the chicken. The sauce will thicken slightly as it cools.
- Transfer your cooked chicken to a large serving dish, making sure to pour any extra sauce from the tray onto the top, and garnish with the chopped green onions and sesame seeds.
Nutrition Facts : Calories 330 kcal, Carbohydrate 48 g, Protein 21 g, Fat 5 g, SaturatedFat 1 g, TransFat 0.02 g, Cholesterol 136 mg, Sodium 2265 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 3 g, ServingSize 1 serving
SHRIMP AND BROCCOLI
Shrimp and Broccoli was one of the most often ordered dishes at our family's Chinese restaurant. Find out how to make it easily at home with this simple recipe!
Provided by Bill
Categories Fish & Seafood
Time 35m
Number Of Ingredients 13
Steps:
- First, prepare the shrimp and broccoli. Next, in a medium pot, set 4 cups of water to a boil. While that's happening, mix the chicken stock, sugar, soy sauces, oyster sauce, sesame oil and white pepper and set aside.
- Blanch the broccoli for 30 seconds. Remove and drain. Let the water return to a boil, and blanch the shrimp for 15 seconds. Remove and drain. The shrimp will be about 60-70% cooked.
- Heat the wok over high heat. Pour 2 tablespoons of canola oil around the perimeter of the wok, stir in the garlic, and add the Shaoxing wine. Next, add the chicken stock mixture. Bring the sauce up to a boil, and add the shrimp and broccoli back to the wok.
- Once everything comes to a boil, drizzle in the cornstarch slurry until the sauce thickens and starts to cling to the shrimp and broccoli. There should not be any standing sauce, although you can adjust this depending on your personal preference. Serve with steamed white rice!
Nutrition Facts : Calories 206 kcal, Carbohydrate 10 g, Protein 21 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 214 mg, Sodium 598 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SHRIMP AND CHICKEN SESAME FIRECRACKERS
Add sparkle to your dinner party with these make-ahead appetizers - an explosion of flavour and very little last-minute work. Refrigerate or freeze the raw firecrackers right on the baking sheet and bake at the last minute for the best texture. If freezer space and baking sheets are at a premium, freeze until firm and carefully stack between layers of waxed paper in an airtight container. Recipe by Chef Jennifer MacKenzie for Food and Drink Magazine.
Provided by Leslie
Categories Lunch/Snacks
Time 45m
Yield 48 hors-d'oeuvre
Number Of Ingredients 13
Steps:
- Peel shrimp, leaving tails intact. Starting at base of tail, insert a toothpick along the length of each shrimp to keep from curling, keeping part of the toothpick sticking out at tail.
- Toss shrimp gently with 1 tbsp of the chili sauce. Set aside.
- Cut chicken breasts into 1/2 inch thick strips, 2 to 3 inches long and toss in a separate bowl with remaining chili sauce.
- Place one sheet of phyllo pastry on a board. Brush it lightly with melted butter. Cut in half lengthwise and then into thirds crosswise to make 6 squares.
- Place one shrimp (on toothpick) about 1/2-inch up from bottom edge of one square, parallel to bottom and leaving tail shell hanging over left edge. Fold right side of square over shrimp meeting left edge. Roll up into cylinder. Brush outside of pastry with butter and place on parchment-lined baking sheet, seam-side-down.
- Sprinkle with sesame seeds. Repeat with remaining shrimp, 3 sheets of phyllo and half each of the remaining butter and sesame seeds.
- Repeat wrapping with chicken strips, leaving about 1/2-inch of chicken strip beyond left edge of phyllo square. Place on another parchment-lined baking sheet. Cover and refrigerate on baking sheets for up to 1 day. (These can be frozen for up to 2 weeks. Do not thaw before baking.).
- For the dipping sauce, combine ketchup, soy sauce, vinegar, brown sugar and chili sauce in a small saucepan. Bring to a boil over medium heat, stirring often to dissolve sugar. Vigorously whisk in cubes of butter, a few at a time, until incorporated and smooth. Remove from heat and let cool. Stir in coriander, if desired. (Sauce can be refrigerated for up to 3 days.).
- To serve, preheat oven to 450°F.
- Bring dipping sauce to room temperature or warm slightly in a saucepan. Bake Shrimp Firecrackers for 5 to 7 minutes and Chicken Firecrackers for 10 to 12 minutes or until golden and shrimp are opaque and chicken is no longer pink inside. (Increase baking time by about 3 to 5 minutes if frozen.) Carefully remove toothpicks from shrimp. Place firecrackers on a warmed serving platter and serve with Spicy Dipping Sauce.
Nutrition Facts : Calories 52.7, Fat 3.1, SaturatedFat 1.7, Cholesterol 17.2, Sodium 159.8, Carbohydrate 2.8, Fiber 0.2, Sugar 0.8, Protein 3.4
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