How to Make Firecracker Shrimp

Firecracker Shrimp is my absolute favorite shrimp dish! I love making it in my 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.

Firecracker Shrimp is my absolute favorite shrimp dish! Learning How to Make Firecracker Shrimp is great fun and I especially like making this easy and flavorful one-pan shrimp dish in my favorite cast iron skillet.

How to Make Firecracker Shrimp Recipe 

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Firecracker Shrimp – Served in a Cast Iron Skillet….The Bomb

So. I’m telling you right now that you haven’t LIVED until you’ve experienced Firecracker Shrimp!

This recipe came to me via my friend, Chef Horst Pfeifer, and I fell in love with it immediately.

Not only is this shrimp dish super flavorful, it’s also a 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.

Are YOU a Shrimp Fan?

I sure am, even though my family. So since I don’t make shrimp often at home, I gorge myself when I do.

Three of my favorite shrimp recipes include Low-Country Shrimp Sheet Pan Dinner, Zesty Shrimp Salsa, and 6-Minute Instant Pot Shrimp Risotto.

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

  1. Preheat your skillet, then add the olive oil, onion, and red bell pepper. When the vegetables are softened, add the garlic.
  2. Deglaze the skillet with the white wine; add the sauce ingredients and bring to a simmer.
  3. Add the shrimp and cook for just few minutes (literally!) until the shrimp turn from gray in color to pink.  Remove the skillet from the heat.  It’s time to EAT.

Firecracker Shrimp is my absolute favorite shrimp dish! I love making it in my 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.

Easy Recipe Tips for Making Firecracker  Shrimp

  • 16-20 count shrimp means there are that many shrimp in a one-pound bag.  These are a nice, 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 in color to pink! This will literally take just a few minutes.
  • If you don’t have chipotle sauce on hand, 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 even warm rice.  And, you’ll need some good bread for soppin’ up the sauce, too.

Looking for Other Tasty Meals? Try These –

Printable How to Make Firecracker Shrimp Recipe – 

Firecracker Shrimp is my absolute favorite shrimp dish! I love making it in my 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.

How to Make Firecracker Shrimp

Firecracker Shrimp is my absolute favorite shrimp dish! I love making it in my 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 seem to "cocoon" that delicious sauce around the shrimp, making them even more flavorful.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 768kcal
Author: Chef Alli

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
  • 1 loaf French bread, sliced thick, toasted and slathered in garlic butter

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

 
  • 16-20 count shrimp means there are that many shrimp in a one-pound bag.  These are a nice, 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 in color to pink! This will literally take just a few minutes.
  • If you don't have chipotle sauce on hand, 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 even warm rice.  And, you'll need some good bread for soppin' up the sauce, too. 🙂
Course: Main Course
Cuisine: Cajun
Keyword: cajun, shrimp, skillet meal, spicy

Nutrition

Calories: 768kcal | Carbohydrates: 67g | Protein: 59g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 583mg | Sodium: 2819mg | Potassium: 580mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1007IU | Vitamin C: 52mg | Calcium: 418mg | Iron: 10mg

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Let’s Get You Cookin’,
Chef Alli

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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