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    Home » Seafood

    Firecracker Shrimp

    Published: Jun 4, 2019 · Modified: Jul 1, 2021 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

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    PIN for Pinterest - Firecracker Shrimp
    Platter of BBQ-skewered Firecracker Shrimp

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    It's only the first part of June and our days here in the Pacific Northwest are gloriously long with the sun is setting after 9 PM. Pretty soon, it will be as much as an hour later, but right now, it's easy to postpone dinner while we enjoy the beautiful evenings. When I'm finally ready to make dinner, it's nice to have something as simple as Firecracker Shrimp to throw on the grill. We're eating in less than 10 minutes! Furthermore … if you don't want to fire up the grill, the shrimp is just as easily seared in a hot skillet on the stove.

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    Why is it called "Firecracker Shrimp"?

    1. First of all, because it's got some spicy flavorings such as garlic, ginger, and red pepper flakes! They don't make the shrimp intolerably spicy to eat, but give enough of a hint of heat to make you appreciate it. And of course, it's your kitchen ... if you want more spice, you should definitely add it.
    2. You can thread the shrimp on skewers making them look like 4th of July sparklers!
    Oil, garlic, ginger, red pepper to marinate the shrimp

    What kind of shrimp should you buy?

    Always wild shrimp! I like to buy it already peeled and deveined. I don't mind peeling it and deveining it myself, but my hands always itch after. Besides, paying someone else to do that job makes this meal that much more convenient!

    How to peel and devein shrimp

    However, should you choose to peel and devein it yourself, leave the tail on and pull the shell off starting with the legs. Using a small paring knife, cut slightly into the convex side of the shrimp and pull out the vein. If the vein is clean, you can leave it, but it usually is not and definitely needs to be removed.

    Shrimp coated with marinade ingredients in large bowl

    Toss the shrimp with the oil, garlic, ginger, red pepper flakes, and salt till they are coated. If you're ready to grill, go ahead and do it. However, you can toss ahead of time (and even skewer!) and let them hang out in the fridge for a while.

    Shrimp skewered. Some with zucchini and pineapple

    When you're ready, thread four or five shrimp onto each skewer. I use metal skewers and they hold five comfortably, but if you use bamboo skewers, you might only be able to fit four. AND … if you use bamboo skewers, be sure to soak them for a minimum of 30 minutes (and all day if you remember ahead of time!) to keep them from burning on the grill.

    I also like to use small wooden picks to make this as an appetizer. I put one shrimp, one zucchini chunk, and one pineapple piece on each one and it's a great bite!

    Close up of Appetizer Firecracker Shrimp with pineapple and zucchini

    Skewer soaking tip so you always have skewers ready to go:

    I often soak a package of bamboo skewers for 12-24 hours submerged under the water with something heavier on top (like another dish filled with water). Then I take them out, put them in a freezer storage bag, and store them in the freezer immediately. When I'm ready to cook, I take them out, skewer the meat immediately, and they go right on to the grill! Easy Peasy!

    Grilling is quick and easy

    Fire that grill up hot and it will only take 2-3 minutes per side. If I'm sauteeing vegetables, I will usually put a cast iron skillet on the grill as well. I start the vegetables before the shrimp because they usually take a bit longer. Unless it's zucchini … then it's a split second! It all comes together so easily and before you know it, you're tucking into spicy shrimp, baptized with fresh lemon juice, sprinkled with parsley.

    I also love to put the vegetable right on to the skewer! I especially recommend zucchini and pineapple.

    Platter of dinner portioned skewers and platter of appetizer picks

    Is there a better summer evening?! I'd love to hear about YOUR summer evenings … especially if you try Firecracker Shrimp!

    Other shrimp recipes you might like:

    • Cilantro-Lime Shrimp with Poblano Sauce
    • Homemade Classic Shrimp Cocktail
    • Shrimp Fra Diavolo
    • Shrimp & Grits
    • Roasted Shrimp-Stuffed Poblanos

    Recipe

    Platter of BBQ-skewered Firecracker Shrimp

    Firecracker Shrimp

    Tammy Circeo
    Three spicy elements lend their elements to the name of the recipe .... garlic, ginger, and red pepper flakes. But don't be thrown off with the word "firecracker" in the name. The spice won't blow the top of your head off, ruin your sinuses, or cause you to break a sweat. It's a comfortable heat that just makes you glad summer is here.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 6 minutes mins
    Total Time 16 minutes mins
    Course Appetizer, Main Course
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • ⅓ cup oil, olive or avocado
    • 8 cloves garlic crushed
    • 1½ tablespoons ginger grated on a microplane, or minced with a chef's knife
    • 2 teaspoons crushed red pepper flakes
    • 1½ teaspoons salt
    • 2 pounds wild shrimp (16-20 count) peeled and deveined
    • 2 tablespoons parsley chopped for garnish
    • lemon wedges for serving

    Instructions
     

    • If using bamboo skewers, soak them for at least 30 minutes.
    • Mix oil, garlic, ginger, crushed red pepper, and salt in a bowl, then add the shrimp. Stir to coat as evenly as possible.
    • Thread five shrimp onto each skewer.
    • You can mix the spices with the shrimp and even skewer them ahead of time and let them hang out in the fridge for a while to marinate or you can grill immediately.
    • Heat the grill to hot, then lay the skewers on. Cook on one side 2-3 minutes (you'll see them start to turn orange), then turn to finish cooking on the other side. It should only take about 5-7 minutes total.
    • Garnish with chopped parsley and serve with lemon wedges.
    • Bon Appetit!

    Notes

    If this recipe sounds great, but you don't have a grill, use the broiler in your oven. Put the skewers on a baking sheet and be sure to move the oven rack up close to the burner. The cook time should be about the same as on the grill. 
    Of course, you can also saute the shrimp in a skillet on the stove without skewering them. Get the skillet piping hot! 
    Serving ideas: When it's hot in the summer, we like these spicy skewers with something cool, like Cole Slaw or Fennel Salad. But if you want a bit more to eat, steamed rice and grilled asparagus or zucchini is delicious. You can also skewer cubes of zucchini and fresh pineapple with the shrimp … oh man! So good. 
    Keyword grilled shrimp, shrimp, spicy schrimp
    Tried this recipe?Let us know how it was!
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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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