Firecracker Shrimp with Mango Ginger Dipping Sauce

Why You’ll Love This Recipe

I enjoy this recipe because it combines bold flavors and textures. The shrimp stay juicy inside their crispy wrappers, and the dipping sauce adds a perfect balance of sweet, tangy, and savory notes. I also like that this appetizer is portable and fun to eat, which makes it ideal for parties and gatherings.

Ingredients

For the Firecracker Shrimp
40 shrimp tail-on
1 package Asian spring roll wrappers (25 count) defrosted
1 tablespoon cornstarch preferred Argo Corn Starch
cooking oil for frying high heat, neutral flavored

For the Mango Ginger Dipping Sauce
1/2 cup mango jam or jelly, or preserves
3 tablespoons water
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1/2 teaspoon Asian sesame oil
1 tablespoon cornstarch preferred Argo Corn Starch

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by peeling and deveining the shrimp, leaving the tails on for presentation.
2. I cut the spring roll wrappers into halves or thirds, depending on shrimp size.
3. I place one shrimp on a wrapper piece, then roll it tightly, sealing the edge with a cornstarch-water mixture.
4. I heat oil in a deep skillet or pot to 350°F.
5. I fry the wrapped shrimp in batches until golden brown and crispy, about 2–3 minutes per batch.
6. For the dipping sauce, I combine mango jam, water, ginger, soy sauce, sesame oil, and cornstarch in a small saucepan.
7. I cook over medium heat, stirring, until the sauce thickens and becomes glossy.
8. I serve the crispy shrimp hot with the mango ginger dipping sauce on the side.

Servings and Timing

This recipe makes about 8 servings as an appetizer. It usually takes me 20 minutes to prepare and another 15 minutes to cook, so I can have it ready in about 35 minutes.

Variations

Sometimes I brush the shrimp with a little chili paste before wrapping them for extra heat. I also like to switch the mango jam for apricot preserves or pineapple jam for a tropical twist. For a lighter version, I bake the shrimp at 400°F until crisp instead of frying.

Storage/Reheating

I store leftover shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in the oven at 375°F for 8–10 minutes so they stay crispy. I keep the dipping sauce in the fridge for up to 4 days and reheat it gently on the stove.

FAQs

Can I use wonton wrappers instead of spring roll wrappers?

Yes, I sometimes use wonton wrappers, but I prefer spring roll wrappers because they fry up crispier.

Do I need to leave the tails on the shrimp?

No, but I like leaving them on since they act as a handle for dipping.

Can I air-fry the shrimp instead of deep frying?

Yes, I cook them in an air fryer at 390°F for about 8 minutes, flipping halfway.

What oil works best for frying?

I use a neutral oil with a high smoke point, such as canola, peanut, or vegetable oil.

Can I make the shrimp ahead of time?

I assemble them ahead and refrigerate for a few hours, then fry right before serving.

How spicy is the dipping sauce?

It’s mildly spicy from the ginger, but I can add chili flakes or sriracha if I want more heat.

Can I use fresh mango instead of jam?

Yes, I blend ripe mango with a little sugar and cook it down before making the sauce.

How do I keep the wrappers from splitting while frying?

I make sure they’re tightly rolled and sealed well with cornstarch slurry.

Can I freeze the wrapped shrimp before cooking?

Yes, I freeze them uncooked in a single layer, then fry straight from frozen.

What can I serve alongside firecracker shrimp?

I like pairing them with fresh cucumber salad, fried rice, or an Asian-style slaw.

Conclusion

Firecracker shrimp with mango ginger dipping sauce is one of my favorite appetizers to make when I want something crispy, flavorful, and impressive. I love the way the sweet and tangy sauce complements the crunchy shrimp, making every bite exciting. It’s always a hit at parties, and I enjoy how easy it is to prepare at home.

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