I love shrimp and these little shrimp appetizers are so addictive. Forget the fireworks, bring on the Firecracker Shrimp apps. They have a spicy, garlic-y kick that will blow your mind.
Can I Make These Firecracker Shrimp in advance:
You can absolutely make these spicy shrimp appetizers the day before your event and keep them covered and refrigerated. They are delicious served well-chilled.
How to buy the freshest shrimp:
How to thaw frozen shrimp:
- Thaw the frozen shrimp in a covered bowl in the refrigerator overnight then rinse it before cooking. The following is our recommendation for an emergency or spur-of-the-moment thaw:
- Place the frozen shrimp in a colander and submerge it into a basin of cold water. That is cold tap water, not even a hint of warm. Let it sit for ten minutes.
- Lift the colander out of the water and refill the basin with cold water again. Add the colander of shrimp back into the basin for another 10 minutes to finish thawing out.
- Gently shake the colander of shrimp to drain the water from them and tip them out onto a kitchen towel. Pat them with paper towels to remove as much of the water as possible before cooking.
- Although your microwave has a defrost setting on it, do not thaw the shrimp in the microwave. Shrimp cook quickly and microwaves are not dependable for thawing shrimp evenly.
How to cook shrimp
How to make these Firecracker Shrimp:
- Pat the thawed shrimp dry and add to a large bowl.
- Whisk the red pepper flakes, salt and lemon juice and pour over the shrimp. Marinate in the refrigerator for 30 minutes.
- Sauté the red jalapeno peppers in a skillet with a tablespoon of oil until softened. then add the garlic and cook for 30 seconds.
- Pour the marinade into the skillet and bring to a boil. Reduce the heat to low and add the shrimp in batches to prevent overcooking.
- Remove the shrimp as they turn pink, set aside.
- Increase the heat under the skillet and bring the broth to a boil. Cook, reducing the broth to one-half.
- Remove from the heat and allow to cool, then stir in the chili-garlic sauce.
- Add the cooked shrimp to the cooled sauce and toss to coat the shrimp well.
- Transfer the shrimp to a serving dish and pour the remaining sauce over the top.
- Cover the dish with plastic wrap and refrigerate before serving.
Making Marinade Safe to Use as a Sauce:
Weight Watchers and Slimming World friendly:
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Shrimp Cocktail Appetizers
- Mascarpone and Smoked Salmon Bruschetta
- Garlic Shrimp and Butternut Party Bites
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- 2 pounds shrimp, (21-25 per pound), deveined, peeled and with tail attached
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons olive oil
- 5 garlic cloves, finely chopped
- 2 medium-size red jalepeno peppers, finely chopped
- 1/2 cup white wine
- 3 tablespoons chili-garlic sauce
- Cilantro sprigs for garnishment
- Using paper towels, pat the shrimp dry and add to a large bowl.
- In a small dish, whisk together the red pepper flakes, salt and lemon juice and pour over the shrimp, tossing to coat them well. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
- Add the olive oil to a medium-size skillet and when it is hot, sauté the red jalepeno peppers until softened, about 1 minute, then add the garlic and cook for 30 seconds.
- Pour the marinade from the dish into the skillet and add the white wine. Increase the heat to medium-high heat and bring the sauce to a boil, cook for 1-2 minutes.
- Reduce the heat to simmer and add the shrimp and cook just until the shrimp turn pink. Remove the cooked shrimp from the skillet as they cook and reserve. Do this in batches to prevent over cooking the shrimp.
- Remove the cooked shrimp and reserve.
- Bring the sauce in the skillet to a boil and reduce it by half. Remove the skillet from the heat and allow to cool. Stir in the chili-garlic sauce.
- Add the reserved cooked shrimp and toss to coat the shrimp well. Transfer to a serving dish and pour the remaining sauce over the top. Refrigerate until chilled.
- When ready to serve, garnish with fresh cilantro or parsley sprigs. These are excellent appetizers but could also be added to a salad.
- Do not allow the garlic to turn brown as it will have a bitter taste.
- Flip the shrimp as they turn pink and remove when they become partially closed in a 'C' shape.
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Serving Size4 shrimp
Amount Per Serving Calories 187 Total Fat 5g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 4g Cholesterol 239mg Sodium 1316mg Carbohydrates 5g Fiber 0g Sugar 1g Protein 26g