Last Updated May 15th, 2018 at 04:07 pm by Lisa

This recipe is sponsored by Melissa’s Produce. Serve easy “un-fried” firecracker shrimp dipped in a spicy Sriracha horseradish 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.

This post is sponsored by Melissa’s Produce. All opinions are my own.

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.

For extra delicious flavor, the shrimp are marinated in teriyaki and minced garlic. My good friends at Melissa’s Produce provided Melissa’s Minced Garlic for this recipe,  love that it is ready to use and so convenient. Thanks again Melissa’s for sponsoring this post with your fantastic fresh ingredients.

5 from 1 vote

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Firecracker Shrimp “Un-fried” + Spicy Sriracha-Horseradish Dipping Sauce

Prep Time

20 mins

Cook Time

24 mins

Total Time

44 mins

 

Serve easy "un-fried" firecracker shrimp dipped in spicy horseradish-sriracha sauce at your party, a lighter, healthier recipe that skips frying in oil!

Course: Appetizers, Dips, & Snacks

Cuisine: American

Keyword: baked shrimp, healthy party food

Servings: 24

Calories: 92 kcal

Author: Lisa | Delicious Table

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 Melissa’s 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:

1. In a small bowl, mix sriracha chili sauce, horseradish sauce, and mayonnaise. Set Aside.

Prepare 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.

Recipe Notes

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

Nutrition Facts

Firecracker Shrimp “Un-fried” + Spicy Sriracha-Horseradish Dipping Sauce

Amount Per Serving

Calories 92 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Cholesterol 17mg 6%

Sodium 889mg 37%

Potassium 72mg 2%

Total Carbohydrates 14g 5%

Sugars 2g

Protein 4g 8%

Vitamin A 0.3%

Vitamin C 1.4%

Calcium 2.4%

Iron 6.1%

* Percent Daily Values are based on a 2000 calorie diet.

This post is sponsored by Melissa’s Produce. All opinions are my own.

Tips on Wrapping Firecracker Shrimp:

1. 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.
2. Brush beaten egg over the top each strip, this acts as a glue to keep the wrapper sealed when baking.
3. Lay shrimp across the bottom of the strip with the tail sticking out.
4. Tightly wrap the shrimp,  and press egg wash sealed edge firmly together at the seam.
5. Place all wrapped firecracker shrimp on a parchment-lined baking sheet, spray with coconut oil.

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

Every time I make this dip, someone asks for the recipe. Jalapeno Popper Dip is that good…

If you like spicy, then these Spicy Pumpkin Pie Candied Pecans are for you!

P.S. Firecracker Shrimp would be a terrific New Years Eve appetizer!

and for a sipper, try New Year’s Eve Sparkling Gold Champagne Cocktails: