Print

Crispy Firecracker Shrimp Cocktail Recipe with Spicy Remoulade Sauce

Crispy Firecracker Shrimp Cocktail - featured image
Print Recipe

A quick and easy crispy shrimp cocktail with a spicy, tangy remoulade sauce that is perfect for weeknights or parties.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 3/4 cup panko breadcrumbs
  • 1/3 cup cornstarch
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 large eggs, beaten
  • Vegetable oil, for frying (about 2 inches deep)
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon hot sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon horseradish
  • 1 small garlic clove, minced
  • Salt and black pepper, to taste

Instructions

  1. Pat shrimp dry with paper towels to remove moisture. Season lightly with salt, pepper, smoked paprika, and garlic powder. Let sit while you prepare the batter.
  2. In one bowl, whisk the eggs until smooth. In another, combine panko breadcrumbs, cornstarch, a pinch of salt, and a bit more smoked paprika.
  3. Dip each shrimp first into the egg mixture, letting excess drip off, then coat thoroughly with the panko mixture. Press lightly to help it stick. Set aside on a plate.
  4. Pour vegetable oil into a deep pan about 2 inches deep. Heat to 350°F (175°C). Use a thermometer if you have one.
  5. Carefully add shrimp in small batches—don’t overcrowd the pan! Fry until golden brown and crispy, about 2-3 minutes per side. Turn once halfway through. Remove with slotted spoon and drain on a wire rack.
  6. While frying, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, smoked paprika, horseradish, and minced garlic in a bowl. Season with salt and pepper to taste.
  7. Arrange shrimp in cocktail glasses or a platter with a generous dollop of spicy remoulade. Garnish with chopped herbs if desired.

Notes

Pat shrimp completely dry before seasoning and battering for best crispiness. Fry in small batches to avoid soggy shrimp. Keep oil temperature steady at 350°F (175°C). Use a wire rack to drain shrimp to keep them crispy longer. For gluten-free, substitute panko with crushed gluten-free crackers or almond flour. Air fryer option: 400°F (200°C) for 8-10 minutes, flipping halfway.

Nutrition

Keywords: shrimp cocktail, crispy shrimp, spicy shrimp, remoulade sauce, appetizer, seafood, quick recipe, party food

Find it online: https://sunnysavory.com/crispy-firecracker-shrimp-cocktail-recipe-with-spicy-remoulade-sauce/