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Firecracker Shrimp with Mango Ginger Dipping Sauce

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Crispy firecracker shrimp wrapped in spring roll wrappers and served with a sweet and tangy mango ginger dipping sauce. A restaurant-quality appetizer that’s fun and easy to make at home.

Ingredients

For the Firecracker Shrimp:

40 shrimp, peeled and deveined, tails left on

1 package Asian spring roll wrappers (25 count), defrosted

1 tablespoon cornstarch (Argo preferred)

Cooking oil, for frying (neutral, high-heat oil such as canola or peanut)

For the Mango Ginger Dipping Sauce:

1/2 cup mango jam, jelly, or preserves

3 tablespoons water

1 teaspoon grated fresh ginger

1 tablespoon soy sauce

1/2 teaspoon Asian sesame oil

1 tablespoon cornstarch (Argo preferred)

Instructions

  1. Peel and devein shrimp, leaving tails on for presentation.
  2. Cut spring roll wrappers into halves or thirds, depending on shrimp size.
  3. Place one shrimp on a wrapper piece, roll tightly, and seal the edge with a cornstarch-water mixture.
  4. Heat oil in a deep skillet or pot to 350°F.
  5. Fry wrapped shrimp in batches for 2–3 minutes until golden brown and crispy. Drain on paper towels.
  6. In a small saucepan, combine mango jam, water, ginger, soy sauce, sesame oil, and cornstarch.
  7. Cook over medium heat, stirring, until sauce thickens and becomes glossy.
  8. Serve shrimp hot with mango ginger dipping sauce on the side.

Notes

Wrappers can be sealed with a cornstarch slurry to prevent splitting.

For extra heat, brush shrimp with chili paste before wrapping.

Bake at 400°F or air-fry at 390°F for a lighter version.

Switch mango jam with apricot or pineapple preserves for a twist.

Reheat shrimp in the oven to keep them crispy; avoid microwaving.

Nutrition

Find it online: https://justsosavory.com/firecracker-shrimp-with-mango-ginger-dipping-sauce/