Thai Firecracker Shrimp Party Appetizer is a deliciously marinated shrimp with the tail on, bundled in a spring roll wrapper and pan fried until golden. Served with a Prik Nam Pla dipping sauce. STEP BY STEP PHOTOS and VIDEO Included.
One bite and you will be hooked. Thai Firecracker Shrimp Party Appetizer has this outer crispy exterior wrapped around a succulent juicy shrimp that makes them so addicting. Your guests will love dipping this finger food appetizer by the shrimp tail into a little Prik Nam Pla Sauce. If you missed the recipe for our Prik Nam Pla – the incredible Thai Table Condiment, be sure to check it out as you are going to want to slater this sauce on everything.
Table of contents
Why we love Thai Firecracker Shrimp Party Appetizer
We love this appetizer because it is always a hit with guests and family too. Make extra as they go fast. You are going to love this appetizer because you can prepare everything BEFORE your guests arrive. Then a quick 2-3 minutes in the frying pan and you are done. If you have an air fryer, these Thai Firecracker Shrimp Party Appetizer would be delicious cooked in there as well.
What if I need to stay Gluten-Free or on a KETO or LOW CARB/ Diabetic Friendly diet?
Great news! We found Thrive Market Organic Original Coconut Wraps that are both gluten-free and KETO friendly. The best wrappers to use are spring rolls as they are super thin and crisp up well when fried. However, you can also use egg roll wrappers in a pinch. Egg Roll wrappers are a little thicker but still delicious. We actually used egg roll wrappers for part of this photo shoot as that is what we had on hand.
You see we had to make a million of these Thai Firecracker Shrimp Party Appetizer to keep the natives happy while we shot a couple of photos. (Smiling…) In addition, Thai Kitchen and Red Boat has a gluten free version of fish sauce. Fish sauce is generally speaking gluten-free but if you are celiac you need to make sure that it is produced in a gluten-free environment.
Are you a Thai Food lover?
We sure are! The addictive blend of spicy, savory, sour and slightly sweet with the fresh ingredients make it something we could eat almost every day. Be sure to check out our Thai Cuisine category for inspiration. If you love Thai appetizers, you are going to love our Healthy chicken Lettuce Wraps, low carb and super easy.
Are Shrimp and Prawn the same thing?
Actually, no but either of them can be used in this recipe.
Shrimp have plate-like gills and a set of claws on their front two pairs of legs. However, Prawns have branching gills, and claws on three sets of their legs, with the front pair being noticeably larger. We think that shrimps have a little saltier taste vs prawns which are naturally a little sweeter. Many times, prawns will be larger than shrimp and a bit more expensive as well. Shrimp are magnificent in our light and easy Thai Shrimp Mango Salad.
Going Native!
Have we ever told you about the time the husband brought home a 3 whole live fish from the wet market prawns that had not been cleaned, gutted or scaled by the Hong Kong fish monger and then heads back out the door? Stand in my shoes for a moment… First time in Hong Kong, never cleaned a fish before and your handed over 3 little fish and a mess of prawns in a bag still swimming. What would you do?
Well of course, I filled up the kitchen sink with water and put the fish in to swim around. The significant other walks back in the door and says," where is my fish dinner?" I promptly respond, we have to buy a fish tank for the fish. I cannot kill a fish, they look at you with those puppy eyes.
Okay, so here is the scoop. If you plan to use LIVE shrimp or prawns in this recipe, throw them in ice. The ice stuns them and makes them go to sleep so they are easier to clean and prep for this recipe. The same goes for fish. LIVE Fish- No problem.
How to Make the Thai Firecracker Shrimp Party Appetizer
Peel and Devein your raw shrimp but leave the tail on. After that, you need to make the shrimp Flat and long by cutting along the curved edge of the shrimp about ½ way through the shrimp about 1cm apart down the shrimp.
Next, turn the shrimp with the top side up and press the shrimp down between your fingers to flatten. You will hear the little crackle in the shrimp when you do this.
They should look something like this...
Marinate your shrimp with aromatics and lime juice.
Place your spring roll on a flat working surface. Brush a little egg wash around the edges of the spring roll. Place the shrimp on the end of the spring roll on an angle. Be sure to keep the tail of the shrimp exposed.
Fold over the spring roll over the shrimp once, making sure that you keep the tail of the shrimp out.
Next, fold the spring roll lengthwise (vertically) as if you are making a diamond.
Then, fold the spring roll lengthwise (vertically) on the other side, making sure to keep the tail out.
Next, brush on a little more egg wash over the spring roll.
Roll the shrimp up in the spring roll diamond. It will look like a crescent roll when you are done.
If you like, you can wrap around a few softened rice vermicelli noodles on the two edges. (Totally optional)
Fry your Thai Firecracker Shrimp Party Appetizer for 2-3 minutes on each side until golden brown.
Enjoy with delicious Prik Nam Pla condiment sauce.
Frequent Asked Questions (FAQ's)
If you plan to use LIVE shrimp or prawns in this recipe, throw them in ice. The ice stuns them and makes them go to sleep so they are easier to clean and prep for this recipe. The same goes for fish. LIVE Fish- No problem.
Spring rolls
Thrive Market Organic Original Coconut Wraps that are both gluten-free and KETO friendly. Red boat is a good gluten-free fish sauce.
If you make our recipe be sure to tag us on INSTAGRAM with @hwcmagazine. We love seeing what you are making in your kitchen.
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Thai Firecracker Shrimp Party Appetizer
Ingredients
- 12 shrimp large (tails on, raw, shells removed and deveined)
- 2 cloves garlic
peeled and crushed - 1 Thai bird chili (or more to your level of heat) – or red pepper chili flakes as desired
- 1 teaspoon sesame oil
- 2 tbso cilantro
(coriander) chopped - 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 12 spring roll wrappers
- 1 egg
beaten - bean vermicelli threads pre-soaked in water for 30 minutes until softened (optional)
- oil frying (enough to cover your pan at least 1 inch from the bottom)
Instructions
Be sure to check out the step by step photos in the Post above or watch our video to learn how to wrap up your shrimp bundles.
Prepare your Shrimp
- Remove the shells and devein your shrimp but remember to LEAVE the TAIL ON. Next, you need to make the shrimp Flat and long by cutting along the curved bottom edge of the shrimp about ½ way through the shrimp about 1cm apart down the shrimp.
- Turn the shrimp with the top side up and press the shrimp down between your fingers to flatten. You will hear the little crackle in the shrimp when you do this. Don’t worry this is normal. Flatten your shrimp.
- Marinate your prepared shrimp with garlic, chili, sesame oil, cilantro, lime juice and fish sauce. Toss and set aside.
- Open up your spring roll wrappers. Please place a slightly damp cloth on the ones that you are not using so they do not dry out. Place one spring roll on a flat working surface. Brush a little egg wash around the edges of the spring roll.
- Place one shrimp on the end of the spring roll on an angle. Be sure to keep the tail of the shrimp exposed. Fold over the spring roll over the shrimp once, making sure that you keep the tail of the shrimp out. Next, fold the spring roll lengthwise (vertically) as if you are making a diamond. Then, fold the spring roll lengthwise (vertically) on the other side, making sure to keep the tail out. Next, brush on a little more egg wash over the spring roll. Roll the shrimp up in the spring roll diamond. It will look like a crescent roll when you are done.
- If you like, you can wrap around a few softened rice vermicelli noodles on the two edges. (If you want to be all fancy- totally optional)
- Place oil in your pan to cover your bottom of the pan about 1 inch and heat. (If you put the ends of your wooden chopsticks in the oil it should make small bubbles and then you will know that your temperature is ready for frying)
- Fry your Thai Firecracker Shrimp Party Appetizer for 2-3 minutes on each side until golden brown. If you have a deep fryer that works nice as well but we just shallowed fry on both sides to conserve on oil. If you have an air fryer, these delicious shrimp bundles would be fabulous in the air fryer. Your goal is for the spring roll to be golden brown and the shrimp to be tender and no longer opaque but cooked through and still has that delightful crunch.
- (If you’re the chef, it is highly recommended you take off one or two cooked Thai Firecracker Shrimp Party Appetizer off the plate before you serve your guests or otherwise you won’t get one)
- Dip and Enjoy your Thai Firecracker Shrimp Party Appetizer with delicious Prik Nam Pla condiment sauce.
Eha Carr says
Bobbi - have to frin naturally ! Never having gone into the actual anatomy of the beastie . . . always thought we said 'prawns' and the 'Yanks' said 'shrimp' !!! The latter term is barely used here at all and is generally meant for the tinies one would buy for stock or the c . . . !!!! Nice offering even tho' I do try to keep the frying pan away from me . . . hmm, attractive tho' . . .
katyarich says
wow Bam, this recipe is all I wish for tonight....looks fantastic! Have a great weekend:)
Healthy World Cuisine says
Thank you Rachel. If you ever do host a diner party you can save your self so time by having them all ready and then just fry them up while your guests are there. Or you can fry and then keep hot and crispy in the oven for up to one hour before serving. Take Care, BAM
Rachel says
These look SO impressive! If I ever have a dinner party, I'm making these babies for sure! I really love the touch of the noodle around them. It makes them look like little parcels. You really have a great way of displaying your food!
Wholesome Cook says
These look super tasty - love fried basil!
Healthy World Cuisine says
I love fried basil. I think fried basil looks like little stained glass windows.... Take Care, BAM
Geni - Sweet and Crumby says
You are truly AMAZING Bam! These are so crispy and and such a perfect flavor combination.
Healthy World Cuisine says
Thank you Geni, I wish you were here to help me with the photography!!!!! Take Care, BAM
Healthy World Cuisine says
Doesn't everyone deconstruct dishes in restaurants or is it just us foodies? In Asia everyone whips out their phone and takes a picture of what they were served. I do not know how we ever did it before all this technology? Amazing to think we could actually eat our food without it even being photographed first. LOL Thank you for your sweet comments. Take care, BAM
samology says
I love how you rolled the shrimps up like little croissants! and LOL yes, we Asians are quite guilty of photographing everything we eat. I remember once we were in a line up at a restaurant waiting for seats. 2 Asian girls by the window whipped out their cameras and started taking pictures of their food from all angles. The lady in front of me complained to her husband of how ridiculous photographing their food is! Oh gosh, and there I was holding my huge DSLR. She shoulda seen the things I do to take pictures for my blog! hehe..
Oh and Bam, I am so excited to go to Bangkok! I might be going this year with some friends!! Did you say culinary capital?!?!?! YESSS!!!!!! Love, Sam
Healthy World Cuisine says
Sam, I am laughing out loud at your stories because this kind of thing happens here every day. I am actually happy to see it as a foodie it is amazing the pictures that people can capture just on their iphones and such.
You will love Thailand and the people and the food. Be sure to go to the watermarket. It is one thing a foodie must experience while you are there. Take care, BAM
profiterolesandponytails says
Bam, I have to ask if you are always deconstructing dishes while you eat in restaurants? You seem like a natural. Healthy World Cuisine certainly didn't disappoint on this challenge. Nicely done!!!!
Jo-Lyn says
You never cease to amaze me! These look very yummy and so much fun! I love the noodles wrapped around them!! So creative and functional, too! I have never had Thai, I have always been afraid it would be too spicy, but this sounds like it might be just right!! =)
Healthy World Cuisine says
Hello Jo-Lyn! Actually there are many dishes from Thailand that can be very spicy. However that is the beauty of home cooking as you can adjust the heat to your liking. Trust me one of those little bird chilies goes a long way. Take Care, BAM
Sydney Jones says
That basil looks incredible, I bet it was so fragant! I love that smell. These look and sound delicious 🙂
Healthy World Cuisine says
The Thai basil was amazing, it made my whole kitchen smell wonderful and added a little brightness to our day. I cannot find it readily here in HK , so this was a very special treat. Take care, BAM
susartandfood says
Yum, this looks so wonderful. What time is dinner? I'm flexible.
Healthy World Cuisine says
You know you are always invited! However, slight issue as my teenagers have already demolished the plate. I guess I will have just have to make some more. Take Care, BAM
Karen says
BAM, The shrimp bundles are so great...especially the way you tied them.
Healthy World Cuisine says
Thanks Karen. You know that whole tying up part was the most difficult as it really takes patience and I had to put my glasses on to see what I was doing... LOL Take Care, BAM
Karen says
You can see that it wouldn't be easy but that is what makes it look so professional.
Jasline says
I don't think they should be served as appetizers only... I think I can finish a whole plate myself as a main! 😉 Thanks for sharing!
Healthy World Cuisine says
Dear Jasline,
谢谢-Thank you kindly for this nomination and thinking of me. I really appreciate your thoughtfulness. Take Care, BAM