Coconut Firecracker Shrimp

Coconut Firecracker Shrimp


I learned about firecracker shrimp for the first time later in life. I guess I’ve been living under a rock.

We didn’t make this appetizer as a family, but I’ve since learned it’s a cinch to put together. I chose to make a spicy Coconut Firecracker Shrimp instead of the standard shrimp.

Marinated in Sriracha and honey, shrimp are then dipped into flakes of coconut and served (you may use either sweetened or unsweetened). Afterward, they’re rolled up and deep-fried in spring roll wrappers until golden and crispy.

With a spicy aioli made with cilantro, lime, and additional Sriracha, they bring to mind summer vacations at the beach and drinks served in coconuts with paper umbrellas.

Depending on your needs, you may serve these Coconut Firecracker Shrimp as a 4th of July appetizer or as a poolside snack this weekend.

Then let’s do it!


  • 24 large, peeled, and deveined tail-on shrimp
  • 12 spring roll wrappers (divided diagonally)
  • 3 tablespoons of Sriracha
  • 2 cups of vegetable or canola oil
  • 2/3 cup of finely shredded coconut
  • 1 tablespoon of finely chopped cilantro
  • 1 tablespoon of honey
  • ¼ cup of mayonnaise
  • 1/2 lime, juiced
  • 1 egg beaten with 1 tablespoon water
  • Salt and pepper


  1. With a paper towel, pat the shrimp dry of any extra water. To straighten the shrimp out, softly score the underside with a knife. A bowl should combine two tablespoons of Sriracha and one tablespoon of honey with the shrimp. Place aside.
  2. Add the cilantro, lime juice, and another tablespoon of Sriracha to the mayonnaise. Season and set aside. Dredge each shrimp in the coconut before putting the firecracker shrimp together. The pointy side of each spring roll wrapper triangle should be pointing to the left as it is laid out lengthwise on a clean work surface. Keep the shrimp’s tail off to the side as you place the coconut-coated shrimp in the lower third of the wrapper. Fold the left side over after partially rolling up the shrimp. Folding continues, and egg wash is used to seal. Continue until all of the shrimp are put together.
  3. Heat the oil in a skillet set over medium-high heat until it reaches 300 degrees. Fry the shrimp for about 2 minutes, or until golden brown on all sides. Any coconut debris that falls into the liquid can be removed using a fine mesh strainer.

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