Firecracker Shrimp
With a perfect balance of heat and savory goodness, each bite of this Firecracker Shrimp will leave you craving more.
Whether as an appetizer or the star of your main course, this one-pan shrimp dish will impress with its irresistible combination of spice and succulence.
How to Make Firecracker Shrimp
So. I’m telling you right now that you haven’t LIVED until you’ve experienced Firecracker Shrimp!
I like making this easy and flavorful one-pan shrimp dish in my favorite cast iron skillet.
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This sweet and spicy shrimp recipe came to me via my friend, Chef Horst Pfeifer, and I immediately fell in love with it.
Not only is this shrimp dish super flavorful, but it’s also super speedy….you can have it on the table in about 15 minutes flat. Absolutely one of the best seafood recipes in the history of ever!
I love making Firecracker Shrimp in my 12-inch cast iron skillet, served with some good, crusty bread for sopping up the sauce.
I prefer making Firecracker Shrimp with raw, shell-on shrimp because the shells “cocoon” that delicious sauce around the shrimp, making them even more flavorful.
Things to Love About This Recipe
- It’s extremely flavorful – make it as spicy (or as un-spicy) as you prefer
- It’s a one-skillet meal – use your favorite large skillet.
- Your gang will also love it served as an appetizer
Ingredients Needed to Make Firecracker Shrimp
- 1 lb. bag large 16-20 count shrimp
- Olive oil
- yellow onion
- red bell pepper
- garlic
- Sauce Ingredients – White wine, Caesar salad dressing (I used bottled, not homemade), Worcestershire sauce, bay leaf, chipotle sauce, salt and pepper
How to Make Spicy Firecracker Shrimp In Your Cast Iron Skillet in 3 Easy Steps
Preheat your skillet, then add the olive oil, onion, and red bell pepper.
When the vegetables are softened, add the garlic.
Deglaze the skillet with the white wine.
Add the sauce ingredients and bring to a simmer.
Add the shrimp and cook for just a few minutes (literally!) until the shrimp turn from gray to pink.
Remove the skillet from the heat and time to EAT.
Easy Recipe Tips for Making Firecracker Shrimp
16-20 count shrimp means there are that many shrimp in a one-pound bag. These are nice and large size of shrimp.
Make sure the shrimp you purchase are RAW, DEVEINED, and SHELL-ON.
You can use any size of raw shrimp for this recipe, but larger shrimp are easier to peel.
Don’t overcook the shrimp! It’s very easy to do this, and then the shrimp gets rubbery in texture.
How do you know when the shrimp are fully cooked? The second they turn from gray to pink! This will take just a few minutes.
If you don’t have chipotle sauce, you can substitute 1/2 – 1 tsp. Red pepper flakes.
When you serve this shrimp, it’s very saucy, so it’s delicious served over polenta or warm rice.
And, you’ll need some good bread for soppin’ up the sauce.
Looking for Other Tasty Meals
Three of my favorite shrimp recipes include Low-Country Shrimp Sheet Pan Dinner, Zesty Shrimp Salsa, Boom Boom Shrimp Tacos, and 6-Minute Instant Pot Shrimp Risotto.
- Low-Carb Skillet Baked Zucchini Lasagna Roll Ups
- Loaded Skillet Fries with Beef and Bacon
- Instant Pot Low Country Shrimp Boil
- Instant Pot Shrimp Risotto
- Low-Carb Sausage and Cauliflower Breakfast Skillet
How to Make Firecracker Shrimp
Ingredients
- Spices: 1/2 tsp. red pepper flakes, 1/2 Tbs. dried oregano, 1/2 Tbs. paprika, 1/4 tsp. dried thyme
- 1 Tbs. good olive oil
- 1 large yellow onion, diced
- 1 sweet red bell pepper, seeds and membranes removed
- 3 garlic cloves minced
- 1/2 cup white wine
- ½ cup bottled Caesar salad dressing, I love to use Cardini's Casesar Dressing
- ¼ cup Worcestershire sauce
- 1 bay leaf
- 1 tsp. chipotle sauce
- kosher salt and freshly ground black pepper to taste
- 2 lbs. large raw shell-on deveined shrimp
Instructions
- Bloom spices in a large, dry non-stick skillet over medium heat for a few seconds, just until fragrant.
- Add olive oil to spices in pan, then stir in onion and pepper; cook for 3-4 minutes, until onion is softened and translucent; add garlic and cook just until fragrant, approx. 30 seconds longer.
- Stir in the wine to deglaze the skillet, bringing up any bits of fond attached to the bottom of the pan; increase the heat to medium high; add dressing, woozy, bay leaf, and chipotle sauce; bring to a high simmer; season with salt and pepper, to taste.
- Add shrimp and cook 3-4 minutes, stirring occasionally, cooking just until shrimp turn from gray to pink in color; remove from heat. Serve at once using the grilled bread to sop up the sauce.
- Delicious served over rice or polenta!
Notes
Nutrition
Hi – This recipe sounds delicious. I’m looking forward to making it. I’m wondering what you mean by chipotle sauce? Do you mean the liquid/sauce that is in a can of chipotle in adobo sauce or something else? Thanks
Hi Alanna –
Yes, you can certainly use the chipotle sauce (also called adobo sauce) that chipotle peppers come packed in. Or, you can purchase chipotle sauce sold in a bottle now, too…it’s found in the Hispanic section at the grocer. I often make my own chipotle sauce by dumping one of the small cans of chipotles into my food processor and processing until fairly smooth. I store this in my fridge with my other condiments. So smoky and flavorful!
Lets Keep Cookin’,
Chef Alli