Thai Firecracker Shrimp

Thai Firecracker Shrimp

Happy 4th of July everyone! If some of you are getting a sense of deja vu, you’re spot on. I posted this recipe around a year ago about the same time in rushed frenzy and it didn’t quite live up to what I hoped for, so here I am again doing this right. As a general rule, I never repost anything. But having trashed the original Thai firecracker shrimp post because the visuals sucked, I thought of redoing it instead because the recipe really deserves to be out there. And since it’s 4th of July, fireworks and all, now is the perfect time to bring it to the spot light. So here we are again, round two!

Thai Firecracker Shrimp

Speaking of fireworks, I’m not one for fireworks really. We went a few years ago and watched the fireworks explode in tandem with music over the water. It was a great experience and both of us were filming the whole thing with excitement and big grins on our faces. But it’s not something we’d do every year. Once is enough for me. Is that bad? 

Thai Firecracker Shrimp

With the lack of love for fireworks, I’d at least like to get into the mood of things in some way, so celebrating with food sits better with me. And while fireworks and firecrackers are a little bit of a stretch, here goes. As for the name, I have no idea why they’re called firecracker shrimp. They don’t explode in your face or anything. It’s not spicy either, if you don’t count the dipping sauce. All I know is it’s of Thai origin and usually dipped with a sweet chili sauce.

Crunchy on the outside, shrimp on the inside with a cute little shrimp tail to act as a handle. I always have a bottle of sweet chili sauce handy but if you have trouble finding it, you can make your own. I should be posting a recipe to make it yourself at home soon.

Thai Firecracker Shrimp

Back to the shrimp, they are relatively easy to make once you get the folding and wrapping part down. If you’re a burrito wrapping king, you should feel right at home. I’ve included some visuals to help you figure out what goes where. You can find the egg roll wrappers at any Asian grocery store, usually in the frozen section. It’s about 2 bucks or so for a pack of 25.

Thai Firecracker Shrimp

Thaw them out first then strip them apart one by one. I was careful and gentle while stripping the first wrapper but after the third or so I was stripping like a pro. This doesn’t mean you should go on a stripping rampage though!

Thai Firecracker Shrimp

They’re pretty neat too. Like little edible tissues. Once they’re stripped, they don’t stick together anymore. If I was the type to play with my food, I’d play with it.

As usual, a little warning about shrimp cooking. You’re probably tired of me chanting the same mantra again and again. Shrimp cooks fast, shrimp cooks fast! Aaanyway…the shrimp cooks pretty fast and you don’t want to overcook them so make sure the oil is nice and hot before dropping them in and babysit! Let them air out and cool down before digging in. Happy dipping!

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Thai Firecracker Shrimp

Thai Firecracker Shrimp

  • Author: The Cooking Jar
  • Total Time: 30 mins
  • Yield: 2-4 1x


  • 20 large shrimps, shelled and deveined with tails on
  • 10 egg roll wrappers
  • 1 egg, beaten / 1 teaspoon cornstarch mixed with 1 tablespoon cold water


  • 1 teaspoon garlic, minced
  • 1/4 teaspoon ginger, minced
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon chili flakes
  • 1 teaspoon thin soy sauce
  • 1 teaspoon honey
  • 1/2 teaspoon lemon juice


  1. Cut three nicks on the underside of each shrimp and bend them backwards to straighten them out
  2. Pat the shrimp dry with paper towels and marinate in the fridge for 30 minutes
  3. Cut 10 egg roll wrappers in half diagonally then start with one half of a wrapper laid out in a triangle
  4. Place one shrimp on the bottom left corner with the tail outside the wrapper
  5. Fold the left corner over the shrimp and roll it a few times before folding the top part of the wrapper down to seal it from the top
  6. Roll the shrimp up tightly in the wrapper leaving the bottom right hand corner open
  7. Brush the corner with the beaten egg or cornstarch slurry and roll it up completely. The egg will act as a seal
  8. Repeat the process for the rest of the shrimp
  9. Over medium high heat, deep-fry the shrimp in batches until golden brown and drain on paper towels
  10. Let it sit for 10 minutes and serve with sweet Thai chili sauce
  • Prep Time: 20 mins
  • Cook Time: 10 mins

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  • Reply
    Gail P
    November 23, 2020 at 11:34 AM

    I’ve been making these for the last 10 years, and they are always a party hit! My modifications….I buy peeled, deveined, tail on shrimp so you save time by not having to peel. I also use spring roll instead of egg roll wraps. MUCH thinner! I also use half the amount of wrap as in most recipes. I found there was too much wrap when using half a sheet for one shrimp. I cut my square sheets into 4 triangles. I have also baked these on parchment paper sprayed well with cooking spray, but fried is SO much better!

    • Reply
      Cooking fan
      April 18, 2022 at 12:57 PM

      Thanks for the tips! What sauce do you serve them with?

  • Reply
    July 28, 2019 at 8:00 PM

    So good – and easy! The pics were key to helping me get these right

  • Reply
    Angie (@angiesrecipess)
    July 6, 2014 at 10:44 AM

    wow these look so perfectly crunchy and awesome!

    • Reply
      The Cooking Jar
      July 6, 2014 at 9:36 PM

      Thanks, Angie 🙂 The egg rolls crisp up really easily!

  • Reply
    Muna Kenny
    July 5, 2014 at 11:24 PM

    I like your clicks, always soft and sharp! The lighting is just perfect. The shrimps are rolled so neatly 🙂

    • Reply
      The Cooking Jar
      July 6, 2014 at 9:35 PM

      Thanks for noticing, Muna! I spend a great deal of time on my photography nowadays, so it’s always nice to hear when someone notices 🙂

  • Reply
    Kristi @ Inspiration Kitchen
    July 5, 2014 at 8:41 AM

    Wow – this shrimp looks amazing! I’d love to try it. I’m pretty sure I couldn’t make it come out so pretty, but it looks good enough that I’m going to give it a try! 🙂 Pinned!

    • Reply
      The Cooking Jar
      July 5, 2014 at 3:19 PM

      It takes practice! The first time I tried it, I mangled those poor egg roll wrappers so bad. After a few times, you get the hang of it! 🙂

  • Reply
    Nagi {RecipeTin Eats}
    July 4, 2014 at 8:12 PM

    FANTASTIC post, and the step by step photos are awesome (i.e. useful AND awesome photos) Thank you so much for sharing this, this is an incredible recipe I am dying to try! South East Asian Fried Goodness. Heavenly.

    • Reply
      The Cooking Jar
      July 5, 2014 at 3:18 PM

      That’s great to hear! It means me running back and forth to the kitchen to wash my hands half a dozen times to not get my camera shrimpy was worth it!

  • Reply
    Amy Kim (@kimchi_mom)
    July 4, 2014 at 9:34 AM

    These look so good. I know my son would love these!!

  • Reply
    July 13, 2013 at 4:35 PM

    Looks great for finger food!

    Yum! Yum! Yum!

  • Reply
    July 9, 2013 at 8:37 PM

    These were awesome! I had smaller shrimp, so I had to roll them differently. I could fully taste the marinade on the shrimp after cooking.
    Definitely a favorite.
    The sweet Chile sauce made it even better.

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