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Thai Firecracker Shrimp Party Appetizer / https://www.hwcmagazine.com
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5 from 2 votes

Thai Firecracker Shrimp Party Appetizer

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.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Appetizers/ Snacks
Cuisine: Thai
Servings: 12
Calories: 71kcal
Author: HWC Magazine


  • 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
  • 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)


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.



    Feel free to exchange Thai bird chilis with a chili or choice or red pepper flakes. Hold the chilis, if you would prefer this recipe to be mild.
    It is preferable to use spring roll wrappers instead of egg roll wrappers as they are thinner. However, you may use egg roll wrappers as well.
    If you obtain "live shrimp" from the wet market, place your shrimp on a little ice before cleaning them it stuns them and makes them go to sleep so cleaning them is easier. You can use either prawns or shrimp for this recipe. Actually, they are different.
    Be sure to try our 5 minute super easy Prik Nam Pla dipping sauce… 


    Serving: 1g | Calories: 71kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 201mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg