Crunchy, spicy, and sticky-sweet, this delicious air fryer firecracker shrimp recipe is a party for the taste buds. The gochujang gives it a unique twist and the perfect amount of heat. Add the honey, sesame oil, and rice vinegar, and you’ve got the perfect finger-licking sauce to coat over your ultra-crispy shrimp.

This is literally the BEST firecracker shrimp because it’s an easy recipe made in the air fryer — these shrimp are seriously so crispy, you’d never guess they weren’t deep fried. It’s the perfect appetizer for any occasion and also makes a quick weeknight dinner when paired with a grain and a veggie.

Firecracker Shrimp – What You’ll Need

Gochujang: the star ingredient in this recipe. This chili paste is what gives the shrimp its irresistible heat.
Large shrimp: we used large, wild-caught deveined shrimp that’s been shelled for this recipe. While you can use smaller shrimp, we prefer the larger size for a more satisfying crunch.
Sesame oil: sesame oil adds a subtle nuttiness to the dish that complements the heat from the gochujang.
Panko crumbs: the ultimate ingredient for achieving that perfect, crispy coating on the shrimp.
White sesame seeds: sesame seeds take the texture and flavor of this dish up a notch!
Honey: a yummy way to balance out the heat from the gochujang and add a natural sweetness to the dish.
Rice vinegar: rice vinegar creates a tangy flavor that ties all the other flavors together.
Air fryer: you’ll need an air fryer to make this recipe for a quick cook time and crispier result.

A person drizzling sesame seeds into a bowl of ingredients.

Variations and Substitutions

What is great about this spicy shrimp is that it is versatile enough to cater to different tastes and preferences.

For instance, if you’d rather use medium shrimp or jumbo shrimp for this recipe, feel free to! Just keep in mind that you may need to adjust the amount of egg wash and panko mixture accordingly.

You can also swap the panko breadcrumbs for regular breadcrumbs if desired.

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Fried shrimp in an air fryer with sesame seeds.

Top Tips for Firecracker Shrimp

We highly recommend breading the raw shrimp on a plate rather than directly in the bowl with the panko mixture so the mixture doesn’t become soggy and unable to stick to the shrimp. The process takes some time, but be patient!
Don’t overcrowd the air fryer basket with the shrimp. This will cause them to cook unevenly and result in a less crispy texture.

Oven Instructions

If you don’t have an air fryer, you can still make this recipe by baking the shrimp in a preheated oven at 400°F for about 10 minutes or until golden. This is also a great option if you’re looking to make a large batch of firecracker shrimp to feed a crowd as you can fit significantly more shrimp on a sheet pan than in an air fryer basket.

Fried shrimp on a plate with herbs and sauce.

Storage + Freezer Directions

Store leftover firecracker shrimp in an airtight container and store in the refrigerator for up to 3 days.

To freeze, place the fried shrimp and sweet chili sauce in separate freezer-safe, airtight containers and store in the freezer for up to 3 months.

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What to Serve with Firecracker Shrimp

Make this tasty firecracker shrimp into a full-on meal and serve it over some Sticky White Rice, Cilantro Lime Rice, or, if you’re low-carb, Cauliflower Rice.

Add some colorful veggies to your meal, such as Rainbow Grilled Vegetables or Steamed Broccoli to create a delicious, well-rounded meal.

You also can’t go wrong with a refreshing salad on the side. We highly recommend our Herby Cucumber Tomato Salad!

5 from 1 vote

Air Fryer Firecracker Shrimp

This firecracker shrimp recipe is just the right combination of spicy, sweet, and crunchy! It's an air fryer recipe that is easy to make and even easier to love.

Prep:30

Cook:4

Total:34

Fat 9

Carbs 21

Protein 21

Yield:

Print Rate

Ingredients

1 lb. large shrimp raw, tail on and deveined
2 teaspoons kosher salt separated
½ teaspoon ground black pepper
1 teaspoon sesame oil
1 tablespoon fresh lime juice
¾ cup panko crumbs
2 tablespoons white sesame seeds
2 large eggs

Sauce

1 tablespoon gochujang
2 tablespoons honey
1 tablespoon rice vinegar
2 teaspoons sesame oil

Topping

1-2 tablespoons fresh cilantro chopped

Instructions

Rinse the shrimp under cold water and pat dry. Transfer the shrimp to a bowl. Add 1 teaspoon kosher salt, pepper, sesame oil, and lime juice to the shrimp and toss until coated. Set aside for 15 minutes.
While the shrimp is marinating, mix the panko crumbs, sesame seeds, and 1 teaspoon of salt in a bowl. Crack the eggs into a separate bowl and whisk.
After 15 minutes, preheat the air fryer to 400ºF.
Dredge a shrimp through the egg wash and allow excess egg to drip from the shrimp. Place the shrimp on a plate and sprinkle with the panko mixture until evenly coated. Dredge the shrimp through the egg wash a second time and repeat the breading process. Set the shrimp on a plate. Repeat until all the shrimp are coated. We highly recommend breading the shrimp on a plate rather than directly in the bowl with the panko mixture so the mixture doesn’t become soggy and unable to stick to the shrimp.
Drizzle sesame oil in the bottom of the air fryer and transfer the shrimp to the air fryer. Be sure the shrimp are not touching the air fryer.
Air fry the shrimp for 2 minutes, flip the shrimp and fry for another 2 minutes. Remove the shrimp from the air fryer and repeat until all the shrimp are golden brown and cooked. Let the shrimp rest for 5-10 minutes.
Whisk the ingredients for the sauce in a bowl until combined, and then gently toss the shrimp in the sauce right before serving. Top with fresh cilantro and serve immediately.

Tips & Notes

We used large shrimp for this recipe. You can use medium shrimp or jumbo shrimp if you want to, but you may need more egg wash and panko mixture.
The process of breading the shrimp takes some time, so be patient.
You can substitute breadcrumbs for the panko crumbs if desired.