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.
Sibella says
I came back to torture myself some more... I've been craving these since the day you posted them {sigh} Wonderful photos! I will have to make them SOON! Have a wonderful Sunday friend! 🙂
Healthy World Cuisine says
I have an idea. I will make some appetizers and you make the bread and the desserts and lets have a gathering? One day.... Take Care, BAM
Sibella says
Great idea! Would love to do that one day.... 🙂
Just A Smidgen says
This is so impressive.. and doubly so because you figured it out from a tiny photo.. I love the little wrapping string to hold the little bundle together! I just bet everyone loved them!
Healthy World Cuisine says
Thank Smidge. I also think the bean Vermicelli wrapped around the shrimp bundle also makes this dish very fun. It gives it a little extra crisp as well.
lambyknits01 says
Great job on these shrimp bundles! And kudos for rising to the challenge 🙂
Healthy World Cuisine says
Thank you. So what is cooking in your weekend this weekend? Take Care, BAM
ceciliag says
OH YEAH! I love these little deep fried thingies, john makes something like them with smaller shrimps.. cause I like deep fried stuff A Lot! .. that basil looks pretty good, you could grow that on your balcony! c
Healthy World Cuisine says
I really think I should try to find some Thai Basil and grow it out on my balcony. I just need to learn the Chinese words for Thai basil and I am in business. LOL Have a great weekend. BAM
Asmita (@FoodieAsmita) says
So beautifully shown. Ii is very impressive that you were able to re create this dish just by looking at the pictures. Wow.
I love shrimp and I am going to try your recipe out.
I have been to Bangkok a couple of times with my family on vacation. We love the food there.
Healthy World Cuisine says
Thank you for your kind comment. I have not met a person who does not like Thai food. I know some of it can be very spicy but there are many dishes that are mild. This month is mango season in Asia so please be sure to try some of the mango and sticky rice for dessert to go along with your shrimp bundles.
cityhippyfarmgirl says
Oh yum these look wonderful!
Healthy World Cuisine says
Thank you! What are you planning on cooking this weekend? BAM
cityhippyfarmgirl says
Some bready action this weekend. A little experimenting 🙂
kitchenriffs says
Cool recipe. And boy, you're good - recreating something from a picture & description isn't easy. And a great use of the basil, too. Nice post - thanks.
Healthy World Cuisine says
Thank you. I usually prefer to taste something first and then I can usually re-engineer this but just from a picture a little more difficult.
I am having "Blogger" woes, no matter what I try, I cannot get my blogger website account back into English it is stuck in Chinese. Now don't get me wrong that is good for me to practice my character recognition but might be a little bit too much. I might need a little divine intervention from one of my dear Chinese friends.....Take care, BAM
Healthy World Cuisine says
Dear Beth you should definitely put Thailand on your bucket list of places to visit. The people are beautiful and kind and the food of course is out of this world. Take Care, BAM
Beth says
I hope to make it to Thailand some day. It sounds like a beautiful country that just happens to have excellent food! Thanks for sharing this interpretation of your husband's request.
Sibella says
Wow, I just absoultely love this! Kingdom for a shrimp bundle!!! 🙂
Healthy World Cuisine says
I so should have doubled this recipe. I am craving that crispy crunch and spice again today. Take Care, BAM
Georgia | The Comfort of Cooking says
Wow, I've never seen anything like this before but they look so delicious! What a fun new food to create in your own kitchen. Thanks for sharing!
Healthy World Cuisine says
Thanks Georgia. They are actually quite simple to make and fun for a weekend gathering. Take care, BAM
Hannah (BitterSweet) says
I'm all over that spicy dipping sauce! I can imagine it pairing well with all sorts of dumplings and other savories. Definitely my set of flavors. 🙂
Healthy World Cuisine says
Dear Hannah, I know you will like the dipping sauce and in a sealed container can keep in the fridge for about a week or so. I put my approximate measurements for reference but each person has their own preferences on salty, sweet, spicy and sour. So please adjust to your liking. Take Care, BAM
thehaleyway says
Oh my gosh these look amazing!!!! I need to eat one right now!!!
Healthy World Cuisine says
Thanks. I guess I will have to make some more as the boys demolished them. Take care, BAM
Courtney says
Wow, am I impressed! You did all that from a picture?? One lucky Mr. Anonymous.
Healthy World Cuisine says
Mr. Anonymous travels to many different countries on business and always has new menu requests that are certain to expand my culinary experiences. Take care, BAM
Kathleen Richardson says
Good morning from the USA, Bam. Thanks for the restaurant link, looks wonderful. You are so talented to take your husband's picture and description and come up with this delicious treat. Did he say you "nailed it on the head!"? Can't wait to see what you come up with for the rest of that fresh green basil. You are so talented, girl, and always seem to have such fun.
Healthy World Cuisine says
Thanks Kathleen for your kind words. This dish is actually quite easy to make once you have the ingredients. One of my favorite things to do is to try different cuisines in restaurants or different flavor combinations from a certain regions and have fun combining them into something new. Most generally, without a recipe, if I have the opportunity to taste and enjoy a dish at a restaurant, I can figure out what ingredients are in it and try to recreate it at home with some recipe adaptions. I think everyone does this, right? I have never eaten this particular dish before but that just made the request a fun challenge. Mr. Anonymous calls this reverse engineering. Take Care, BAM