Sheet Pan Firecracker Shrimp

Last Updated June 13th, 2019 at 08:16 pm by Lisa

Serve easy “un-fried” SHEET PAN Firecracker shrimp dipped in a Sriracha dipping sauce at your party, a lighter, healthier recipe that skips frying in oil!

Traditionally, firecracker shrimp are fried in a wok or a pot of hot oil. For this recipe, I took a different approach and “un-fried” this delicious situation.

These firecracker shrimp become like potstickers as the spring roll wrappers are crispy yet soft, and baked right in your oven…

These are great just as they are, but even better with a couple dipping sauces served in small bowls. Try the Spicy Sriracha-Horseradish Dipping Sauce along with plain teriyaki sauce in case someone isn’t a fan of the spicy hot stuff.

How To Make Sheet Pan Firecracker Shrimp:

Make the Spicy Sriracha-Horseradish Dipping Sauce:

1. In a small bowl, use a whisk or small spatula to mix sriracha chili sauce, horseradish sauce, and mayonnaise. Set Aside.

Wrap the Shrimp:

1. Marinade shrimp in a gallon ziplock bag, mix teriyaki sauce and garlic. Place clean deveined shrimp with tails-on into the bag, rest for 20 minutes in the fridge. Turn bag every 5 minutes or so to evenly coat shrimp with marinade.
2. Line a large baking sheet with parchment paper.
3. Cut a stack of 8 square spring roll/egg roll wrappers (they are 7 x 7 inches out of the package) into thirds, lay strips on top of each other spaced evenly with 1″ at the top showing. This helps the wrapping process go faster.
4. Brush beaten egg over the top each strip, this acts as a glue to keep the wrapper sealed when baking.
5. Remove the shrimp from the marinade, and dry with paper towels.
6. Lay one shrimp across the bottom of each spring roll strip with the tail sticking out.
7. Tightly wrap the shrimp up, and press egg wash sealed edge firmly together at the seam.
8. Place all wrapped firecracker shrimp on the parchment lined baking sheet, spray shrimp with coconut oil. The coconut oil sprayed on the firecracker shrimp will help crisp them in the oven.

Bake the Firecracker Shrimp:

1. Preheat oven to 400 degrees.
2. Bake 12 minutes at 400 degrees, flip over, spray again with Coconut oil, bake 12 more minutes until golden brown.
3. Serve on a platter with small bowls of Spicy Sriracha-Horseradish Dipping Sauce and plain teriyaki sauce.

How To Wrap Firecracker Shrimp Step-by-Step:

Did I mention the Spicy Sriracha-Horseradish Dipping Sauce?

Oh, this sauce is so good!

I give my husband Anthony some serious cred for this sauce, it was HIS brilliant idea to the add…..horseradish sauce. He loves that horseradish stuff, a lot.

And this sauce is spicy dipping sauce heaven. Seriously. Good. We couldn’t stop eating it.

What else can we put this sauce on? Ideas?

Firecracker shrimp are so darn delicious.  Frying is messy and frankly not what you want to do right before a party.

Give these a try, and if you think of ways to use up your extra sauce will you let me know?

We just love this recipe, and hope you do too!

All the Best,

Lisa

XO

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Sheet Pan Firecracker Shrimp with Sriracha Dipping Sauce

Serve easy "un-fried" SHEET PAN FIRECRACKER SHRIMP dipped in a spicy Sriracha dipping sauce at your party, a lighter, healthier recipe that skips frying in oil! 

Course Appetizers, Dips, & Snacks

Cuisine American

Keyword firecracker shimp, party food, shrimp appetizer

Prep Time 20 minutes

Cook Time 24 minutes

Total Time 44 minutes

Servings 24

Calories 92kcal

Author Lisa Hatfield

Ingredients

• Spring Roll/Egg Roll Wrappers measuring 7 x 7 inches
• 24 Extra Jumbo Raw Shrimp - clean peel, devein, leave tail-on*

Shrimp Marinade:

• 1 1/2 cups Teriyaki Sauce
• 1 tablespoon Minced Garlic

Spicy Sriracha-Horseradish Dipping Sauce:

• 3 tablespoons Sriracha Chili Sauce
• 3 tablespoons Horseradish
• 3 tablespoons Mayonaise

Additional Ingredients:

• 1/2 cup Sauce for dipping
• coconut oil spray
• 1 egg beaten in small dish

US Customary - Metric

Instructions

Make Spicy Sriracha-Horseradish Dipping Sauce:

• In a small bowl, use a whisk or small spatula to mix sriracha chili sauce, horseradish sauce, and mayonnaise. Set Aside.
  

Wrap the Firecracker Shrimp:

• Marinade shrimp in a gallon ziplock bag, mix teriyaki sauce and garlic. Place clean deveined shrimp with tails-on into the bag, rest for 20 minutes in the fridge. Turn bag every 5 minutes or so to evenly coat shrimp with marinade.
• Line a large baking sheet with parchment paper.
• Cut a stack of 8 square spring roll/egg roll wrappers (they are 7 x 7 inches out of the package) into thirds, lay strips on top of each other spaced evenly with 1" at the top showing. This helps the wrapping process go faster.
• Brush beaten egg over the top each strip, this acts as a glue to keep the wrapper sealed when baking.
• Remove the shrimp from the marinade, and dry with paper towels.
• Lay one shrimp across the bottom of each spring roll strip with the tail sticking out.
• Tightly wrap the shrimp up, and press egg wash sealed edge firmly together at the seam.
• Place all wrapped firecracker shrimp on the parchment lined baking sheet, spray shrimp with coconut oil. The coconut oil sprayed on the firecracker shrimp will help crisp them in the oven.
• Preheat oven to 400 degrees.
• Bake 12 minutes at 400 degrees, flip over, spray again with Coconut oil, bake 12 more minutes until golden brown.
• Serve on a platter with small bowls of Spicy Sriracha-Horseradish Dipping Sauce and plain teriyaki sauce.

Notes

*Shrimp package will state 16-24 per pound, those are the extra jumbo/large shrimp you want.

Nutrition

Calories: 92kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Cholesterol: 17mg | Sodium: 889mg | Potassium: 72mg | Sugar: 2g | Vitamin A: 0.3% | Vitamin C: 1.4% | Calcium: 2.4% | Iron: 6.1%