Today, a recipe so speedy and quick to prepare that it’s almost silly. I won’t go so far as to say, “if you blink you’ll miss it!” But this recipe for 10-Minute Smoky Firecracker Shrimp comes pretty darn close to that. I love things like this – recipes that are truly a breeze to throw together, but that do feel pretty special when all is said and done.
Shrimp make an excellent playground for my favorite firecracker sauce, which gets a little smoky vibe from the addition of some smoked paprika all throughout. I love love smoked paprika, because I think it adds the perfect smoky backbone to basically whatever it touches, but it’s rarely ever too much. It’s not going to assault you with smoke – it just makes itself known in the subtlest, simplest way.
To create the flavor punch of this shrimp, we’ll make a fast three-ingredient “smoke dust” made from onion and garlic powders and the smoked paprika. We’ll toss our raw shrimp in that before sending them into a hot skillet with some butter (I know. YUM). As soon as the shrimp are cooked – and I mean truly just as soon as they’re not raw anymore – we’ll drench them in the Firecracker Sauce that we’ve got waiting in the wings, off stage left.
The Firecracker Sauce is the same stuff that I use in my favorite Firecracker Chicken except this time, I add a little smoked paprika to the mix (see, there it is again). I like it with the shrimp. Kind of reminds me of New Orleans BBQ Shrimp, which is honestly one of my favorite meals in the world. I should add a recipe for that here sometime … note to self.
How I Like to Serve this Firecracker Shrimp
You can really serve this however you want to, of course, but I tend go any one of the following ways:
- On plates with forks, almost tapas style.
- Right out of the skillet, with crusty bread or flatbread for dunking.
- As a main course, piled up over some fluffy white rice.
No matter how you shake it, this shrimp is fast and easy and PACKED with spicy, salty, sweet flavor. If you make it (and, you know, like it) give me a shout over on Instagram. I’d love to see your creations!
10-Minute Firecracker Shrimp: Here’s the Step-by-Step
In a small saucepan set over medium heat, combine the firecracker sauce ingredients, stirring to mix them well. Bring to a simmer and reduce the heat to med-low. Simmer for 8 minutes (while you finish the dish) and turn off the heat. t will get just a little sticker as it cooks down.
Add the butter to a large skillet set over med-high heat. Combine the smoke dust ingredients in a small bowl.
Season the shrimp with the smoke dust, fully coating them as best you can. Cook the shrimp in the melted butter, stirring occasionally, just until they’re pink/opaque and curled into C’s. Don’t over-cook them! Turn off the heat and pour the reduced Firecracker Sauce all over the shrimp, tossing to coat.
Serve the shrimp right away, with chopped cilantro, if desired.
If you like the looks of this 10-Minute Smoky Firecracker Shrimp, you might want to check out:
Creamy Garlic Shrimp & Artichoke Toasts
10-Minute Smoky Firecracker Shrimp
A hyper-fast shrimp toss that packs some serious flavor in every bite. We’ll make a 3-ingredient “smoke dust” and toss the shrimp in that before quickly sautéing them in some butter. When tossed in our delicious smoky firecracker sauce, this shrimp makes the best small plate, appetizer or main course when served over some fluffy white rice.
- Yield: Serves 4
Ingredients
1 lb. raw shrimp, peeled and deveined (use any size you like; I do 55 – 60 count)
2 TBSP butter
Chopped cilantro, for serving (optional)
Crusty bread, for serving OR white rice
For the Firecracker Sauce
½ cup soy sauce
¼ cup honey
¼ cup Frank’s Red Hot sauce (or Texas Pete)
½ tsp garlic powder
½ tsp smoked paprika
For the Smoke Dust
3 tsp smoked paprika
1 tsp garlic powder
2 tsp onion powder
Instructions
- In a small saucepan set over medium heat, combine the firecracker sauce ingredients, stirring to mix them well. Bring to a simmer and reduce the heat to med-low. Simmer for 8 minutes (while you finish the dish) and turn off the heat.
- Add the butter to a large skillet set over med-high heat. Combine the smoke dust ingredients in a small bowl.
- Season the shrimp with the smoke dust, fully coating them as best you can. Cook the shrimp in the melted butter, stirring occasionally, just until they’re pink/opaque and curled into C’s. Don’t over-cook them! Turn off the heat and pour the reduced Firecracker Sauce all over the shrimp, tossing to coat.
- Serve the shrimp right away, with chopped cilantro, if desired.
I serve this in any one of the following ways:
1) On small plates as an app or tapas.
2) With white rice, as a main course.
3) Right out of the skillet, with crusty bread or flatbread for sopping
