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Crispy Firecracker Shrimp Poppers with Spicy Sriracha Mayo

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These crispy firecracker shrimp poppers are a quick and easy snack featuring juicy shrimp coated in a light, crunchy batter and served with a creamy, spicy sriracha mayo dip. Perfect for parties or a flavorful snack with a kick.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 cup panko breadcrumbs (preferably Japanese-style)
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Vegetable oil (or avocado oil) for frying
  • For the Spicy Sriracha Mayo:
  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha sauce
  • 1 teaspoon honey
  • 1 teaspoon fresh lime juice
  • Pinch of garlic powder
  • Pinch of salt

Instructions

  1. Pat the shrimp dry with paper towels. Season lightly with salt, pepper, half the garlic powder, and half the smoked paprika.
  2. In a shallow bowl, combine panko breadcrumbs, cornstarch, remaining garlic powder, smoked paprika, salt, and pepper. Stir to evenly distribute spices.
  3. In another bowl, beat the eggs until slightly frothy. Add the all-purpose flour and whisk until smooth; the batter should be thick enough to coat but not runny.
  4. Dip each shrimp first into the batter, letting excess drip off, then roll in the panko mixture, pressing lightly to adhere. Place coated shrimp on a plate ready for frying.
  5. Pour about 2 inches of oil into a deep frying pan and heat over medium-high until it reaches 350°F (175°C). Test by dropping a breadcrumb in—the oil should sizzle and bubble immediately.
  6. Carefully add shrimp in batches to avoid overcrowding. Fry for 2-3 minutes per side or until golden brown and crisp. Use a slotted spoon to remove and place on a wire rack over a baking sheet to drain.
  7. While frying, mix mayonnaise, sriracha, honey, lime juice, garlic powder, and salt in a small bowl. Taste and adjust heat or sweetness as desired.
  8. Arrange shrimp poppers on a platter with the spicy mayo on the side for dipping. Garnish with lime wedges or chopped scallions if desired.

Notes

Pat shrimp dry thoroughly to ensure crispiness. Maintain oil temperature around 350°F to avoid rubbery or greasy shrimp. Fry in small batches to keep oil temperature steady. Rest fried shrimp on a wire rack instead of paper towels to keep crust crisp. Adjust sriracha mayo heat by adding more sriracha or honey to balance. Air fryer or baking are alternatives but yield less crisp results.

Nutrition

Keywords: shrimp poppers, crispy shrimp, firecracker shrimp, sriracha mayo, spicy shrimp snack, fried shrimp, appetizer, party snack

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