Coconut Firecracker Shrimp
Prep time
Cook time
Total time
Coconut Firecracker Shrimp are marinated in Sriracha and honey, coated in flaked coconut and then they're folded up in spring roll wrappers and fried for a couple minutes until golden and crispy.
Recipe type: Fish and Seafood
Cuisine: Chinese
Serves: 24 firecracker shrimp
  • 24 large tail-on shrimp, peeled and deveined
  • 2 tablespoons Sriracha, plus 1 tablespoon
  • 1 tablespoon honey
  • ¼ cup mayonnaise
  • ½ lime, juiced
  • 1 tablespoon finely chopped cilantro
  • Salt and pepper
  • ⅔ cup finely shredded coconut
  • 12 spring roll wrappers, cut in half on a diagonal
  • 1 egg, beaten with 1 tablespoon water
  • 2 cups vegetable or canola oil, for frying
  1. Pat the shrimp dry of excess water with a paper towel. Score the underside of the shrimp lightly with a knife to straighten them out. In a bowl, combine the shrimp with 2 tablespoons Sriracha and 1 tablespoon honey. Set aside.
  2. Combine the mayonnaise with the lime juice, cilantro, and additional tablespoon of Sriracha. Season with salt and pepper and set aside. To assemble the firecracker shrimp, dredge each shrimp in the coconut. Take each spring roll wrapper triangle and place it lengthwise on a clean work surface with the pointy side of the wrapper pointing left. Lay the coconut-coated shrimp in the lower third of the wrapper, keeping the tail of the shrimp off to the side. Roll the shrimp up halfway and fold the left side over. Continue folding, sealing with egg wash. Repeat until all the shrimp are assembled.
  3. Heat the oil in a skillet over medium high heat until it reaches 300 degrees. Fry the shrimp until golden brown on all sides, about 2 minutes. You can use a fine mesh strainer to remove any coconut debris that falls into the oil as you fry. Serve immediately with the aioli on the side!
Recipe by The Woks of Life at