Firecracker shrimp

By Vijaya Selvaraju
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With just the right combination of sweet, heat and awesome flavour, this firecracker shrimp is ready in minutes!



  • 1/2 cup mayonnaise
  • 2 tablespoons red curry paste
  • 2 tablespoons honey
  • Juice and zest of 1 lime
  • 1 egg
  • 1 lb tail-on shrimp, peeled and deveined
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • Vegetable oil, for cooking


  1. In a large bowl, whisk together mayonnaise, red curry paste, honey, juice and zest of lime, and a pinch of salt until completely smooth. Set to the side.
  2. Crack an egg into a separate bowl and whisk it with a pinch of salt.
  3. Add shrimp, and mix to coat.
  4. In another bowl whisk together flour, corn starch, and salt. 
  5. One-by-one dredge the shrimp in the dry mixture, shake off excess, and place in a dish.
  6. Repeat until all shrimp have been coated.
  7. Pour two inches of vegetable oil into a large wok and heat to 350° F.
  8. Carefully add the shrimp to the hot oil a few at a time, ensuring not to crowd the pan.
  9. Cook for three to four minutes until crispy and golden, and drain onto a paper towel.
  10. Repeat for remaining shrimp.
  11. Add fried shrimp to sauce, and toss to coat.
  12. Serve with a wedge of lime. Enjoy! 


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