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.
gardenfreshtomatoes says
O.M.G. (Am I too old to say that?)
It's barely 8 am, and I'm dying to eat these! From the comment up-thread from a certain Anonymous, it sounds like you nailed them, too!
(That reminds me - Need to plant myThai Basil seeds today! I'll be hoping for more ways to use it, hint,hint... 😉 )
Healthy World Cuisine says
Oh Marie, you are so funny and so sweet! I am certain there will be more Thai basil recipes coming your way. Take care, BAM
Karista says
Incredible! I want to make these, and they look so delicious. I just had dinner but now I'm hungry again. 🙂
Healthy World Cuisine says
Thanks Karista. I am sure you still have room for one small bite. Take care, BAM
yummychunklet says
Yum! And I just bought spring rolls wrappers last weekend. This would be perfect to make now.
Healthy World Cuisine says
You are in business! Spring rolls and wonton wrappers are like the new phyllo dough... Take care, BAM
Charles says
Those look just wonderful - I need to figure out where I can get some spring roll wrappers like that from. My wife and I would both love this dish - easy to eat, full of fresh, wonderful flavours (love thai basil so much). Thanks so much for the idea Bam!
Healthy World Cuisine says
Your Welcome Charles. Do you have an Asian food speciality store where you live? Hmm I would send you Spring rolls but these are found in the frozen food section and I don't think they would travel too well. Maybe as a substitution some phyllo dough? Can you get Thai basil? That is something very difficult to find in HK what about near you? Take Care, BAM
Charles says
Hi Bam, we have a big Chinatown in Paris with some very large Asian supermarkets there. I can get pretty much anything there and I love going shopping there (I can buy a giant "restaurant sized" sack of shrimp cracker "discs", which just need to be fried to puff them up for a mere €5!!!).
The only problem is the area is really busy, there's almost never any parking to be found and it's annoying to get to by car (even more so by train/bus) so I don't go so often.
Healthy World Cuisine says
I understand completely how you feel. HK is the most densely populated place in the world and the crowds are so tiring. I just went into causeway to get some items for a recipe and now I think I need a nap before creating something in Healthy World Cuisine. Take care, BAM
Anonymous says
Perfect Reverse Engineering!
Healthy World Cuisine says
Thank you Mr. Anonymous. Thanks for your Eagle scout knot tying assistance. Take Care, BAM
thecompletecookbook says
WOW - Brilliant job Bam! I want to come and eat these with you too.
🙂 Mandy
Healthy World Cuisine says
Sure! Any time Mandy. Let me know when your plane lands. Take Care, BAM
Healthy World Cuisine says
Thank you. I would highly suggest to double the recipe as it goes fast. I had to quick get the photo shots before they disappeared.
promenadeplantings says
another recipe bookmarked! I adore Thai basil, so ditinct in flavour, love dipping sauces and could eat shrimp till the cows came home. 🙂
Tandy says
oh my! They look amazing, and I am going to 'steal' this idea from you 🙂
Healthy World Cuisine says
Do you have any shrimp left over form your Asian salad? Lets just swap recipes...
Korena in the Kitchen says
My mouth is watering! What a great recipe - the flavours sound insane. I love how you wrapped each shrimp in vermicelli, too!
Healthy World Cuisine says
That vermicelli knot tying part was kind of difficult. I actually had to get my hubby on board to assist with the vermicelli knot tying, needed some fancy "eaglescout" knots. LOL
Choc Chip Uru says
While I can't make the delicious shrimp bundles, that gorgeous Thai chilli sauce may be just what I need to serve with vege spring rolls 😀
Cheers
Choc Chip Uru
Healthy World Cuisine says
You may have to adjust the Thai Basil sauce to your level of heat, sweet, salty and sour. Each person has a different need but this sauce is a great one and keeps well in a sealed container in the fridge. Take care, BAM
Purely.. Kay says
Just look at these perfect shrimp appetizers. But then again. I'd eat these for dinner lol. And that dipping sauce.. yummy
Healthy World Cuisine says
You just have to make a lot more if it is a dinner entree, maybe a side green papaya and palmelo salad too. Take care, BAM
Jeno @ Week Nite Meals says
Bam this is absolutely beautiful! I bet the taste is out of this world! The local Thai restaurant we frequent has something similar, they called it "Bikini Shrimp Rolls", though we've never ordered it because my little girl always wants to have the fried tofu as an appetizer. I love tht bunch of Thai basil, looks like a nice center piece!
Healthy World Cuisine says
Hello Jeno, thanks for letting me know. I will add Bikini Shrimp rolls as a tag on this recipe. I love Thai basil, it is so fragrant and beautiful. It brought a little sunshine into Healthy World Cuisine. Take care, BAM
ChgoJohn says
You created these from a picture? That's just incredible, BAM! Well done!
Healthy World Cuisine says
You are so kind John. Yes a really bad blackberry blurred photo at that. I asked my hubby a few questions about the flavors but of course that meant I was on my own to figure out the rest. How could I say no to him when he asked so sweetly. Take Care, BAM
Dawn says
Extremely impressive - if I wasn't allergice to shrimp I would want to dig right in!!
Healthy World Cuisine says
Dawn sorry to hear that you have difficulty with shellfish. However recipe adaption rules! You could switch out with a light flavored white fish or maybe wrap up some sliced yummy Thai eggplant vegetarian option wrapped in the spring rolls, fried and with the dipping sauce, and you are back in business. Take Care, BAM