Best 4 Firecracker Shrimp And Rice Recipes

Firecracker shrimp and rice is a delectable dish that blends the spicy heat of firecracker sauce with the tender texture of shrimp and the fluffy comfort of rice. This flavorful meal is sure to tantalize your taste buds and leave you craving more. With its vibrant colors and bold flavors, firecracker shrimp and rice is a perfect dish for a special occasion or a weeknight dinner. If you're looking for a tantalizing culinary experience, allow us to guide you through the best recipe for firecracker shrimp and rice, ensuring an explosion of flavors in every bite.

Here are our top 4 tried and tested recipes!

FIRECRACKER SHRIMP

Firecracker Shrimp image

These delightful grilled shrimp from Mary Tallman of Arbor Vitae, Wisconsin are coated in a sweet and spicy glaze. The marinade comes together in moments for sizzling shrimp skewers.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 30 servings.

Number Of Ingredients 5

Ingredients

1/2 cup apricot preserves
1 teaspoon canola oil
1 teaspoon soy sauce
1/2 teaspoon crushed red pepper flakes
1 pound uncooked large shrimp, peeled and deveined

Steps:

In a small bowl, combine the apricot preserves, oil, soy sauce and pepper flakes. Thread shrimp onto metal or soaked wooden skewers., Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink, basting frequently with apricot mixture.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 30mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

FIRECRACKER SHRIMP

Firecracker Shrimp image

Makes a great spicy dish to serve over rice or pasta. Can explode with spice if you like it, but adjust the heat to your taste. So easy and quick to prepare, and tastes like you put so much more effort into it.

Provided by PalatablePastime

Categories Very Low Carbs

Time 22m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

1 lb large shrimp, peeled and deveined
1/2-1 teaspoon creole seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4-1/2 teaspoon cayenne pepper
1 tablespoon olive oil
2 cloves garlic, minced
1 scallion, finely sliced
1 cup whipping cream
2 tablespoons chopped fresh parsley
3 tablespoons lemon juice
hot cooked rice or pasta

Steps:

Sprinkle shrimp with creole seasoning, salt, pepper and cayenne.
Cook shrimp in olive oil in a hot skillet just until pink and curled, about 3 minutes.
Add the garlic and green onions and cook until fragrant.
Stir in the whipping cream and cook until dish is warmed, stirring frequently.
Mix in parsley and lemon juice just before serving.
Serve over pasta or hot cooked rice, if desired.

P.F.CHANG'S FIRECRACKER SHRIMP (COPYCAT)

P.f.chang's Firecracker Shrimp (copycat) image

Here is another P.F.Chang's Bistro recipes, since all of you liked the Lettuce Wraps so well. I think this one is yummy as well.

Provided by Crabbycakes

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

8 ounces medium shrimp, peeled and deveined
3 tablespoons diced green peppers
3 tablespoons diced yellow onions
10 ounces cooked egg noodles
1 tablespoon minced garlic
3 tablespoons diced red peppers
1 tablespoon green onion (white part only)
1 tablespoon chili paste
2 tablespoons chili bean sauce or 2 tablespoons chili paste
1 cup chicken stock
1/2 cup rice wine
2 tablespoons oyster sauce
1 tablespoon chili paste
1/2 teaspoon cornstarch
1/4 teaspoon white pepper
2 tablespoons vegetable oil
1 egg white

Steps:

Cook noodles until al dente.
Shock in generous amounts of ice water, turning with your hands to speed chilling.
Drain very well.
Coat lightly with sesame oil.
Heat wok, add 1 teaspoon of oil.
Place shrimp into medium hot oil;slightly undercook.
Drain wok, wipe out excess oil.
Add noodles and toss with 3 ounces of Firecracker Shrimp Sauce.
Mound noodles into a large shallow bowl;clean wok.
Stir-fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly.
Finish with sesame oil.
Place shrimp and sauce over noodles.
Garnish with cilantro sprigs.

FIRECRACKER SHRIMP ROLL WITH CRAB AIOLI

Firecracker Shrimp Roll with Crab Aioli image

Inspired by a shrimp po'boy with crab mayo seen on 'Diners, Drive-Ins and Dives,' I decided to do an extra spicy version and give it a 4th of July-friendly name. The result is an explosively flavored combination of hot, crunchy shrimp and cold crabby mayo. This was one of the best things I've had in a long time, and that's after eating it barely warm; for best results, though, be sure to enjoy this just as soon as it's safe to eat, in all its crunchy glory.

Provided by Chef John

Categories Seafood Shellfish Crab

Time 45m

Yield 6

Number Of Ingredients 23

Ingredients

1 cup mayonnaise
1 cup lump crabmeat
2 cloves garlic, finely crushed
salt to taste
1 pinch cayenne pepper
¼ teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 pounds shrimp, peeled and deveined
1 cup buttermilk
2 teaspoons hot sauce
1 teaspoon ground chipotle pepper
2 teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1 cup all-purpose flour
⅓ cup cornmeal
2 teaspoons paprika
2 teaspoons kosher salt
6 soft sandwich rolls
2 cups thinly sliced romaine lettuce
canola oil for frying
1 pinch cayenne pepper

Steps:

Combine mayonnaise, crab, garlic, salt, cayenne, Worcestershire sauce, lemon juice, and tarragon in a bowl for the crab aioli. Stir to combine and refrigerate until needed.
Remove tails from shrimp and keep chilled until ready to use.
Preheat the oven to 400 degrees F (200 degrees C).
Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.
Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.
Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.
Toast rolls in the preheated oven until crisp, 7 to 10 minutes.
Soak shrimp in the buttermilk mixture for about 5 minutes.
Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.
Toss shrimp in the breading to coat; shake off any excess. Fry shrimp in the hot oil until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer shrimp onto the rolls. Sprinkle cayenne pepper on top.

Nutrition Facts : Calories 992.8 calories, Carbohydrate 73.5 g, Cholesterol 237.1 mg, Fat 60.8 g, Fiber 4.1 g, Protein 40.8 g, SaturatedFat 10 g, Sodium 2393.3 mg, Sugar 5.9 g

Tips:

Use fresh shrimp: Fresh shrimp have a better flavor and texture than frozen shrimp. If you must use frozen shrimp, thaw them properly in the refrigerator or under cold running water.
Do not overcook the shrimp: Shrimp cook quickly, so it is important to not overcook them. Overcooked shrimp will be tough and rubbery.
Use a light touch when mixing the ingredients: The ingredients for firecracker shrimp should be mixed gently, as over-mixing can make the shrimp tough.
Serve the shrimp immediately: Firecracker shrimp is best served immediately after it is cooked. The shrimp will lose its crispy texture if it is allowed to sit for too long.
Experiment with different ingredients: Feel free to experiment with different ingredients and flavors in your firecracker shrimp. Some popular variations include adding vegetables like bell peppers or broccoli, or using different sauces like teriyaki or hoisin.

Conclusion:

Firecracker shrimp is a delicious and easy-to-make dish that is perfect for any occasion. With its sweet, spicy, and tangy flavors, firecracker shrimp is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give firecracker shrimp a try. You won't be disappointed!