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Firecracker Shrimp On Iceberg

I created this recipe when I was playing around in the kitchen with Sriracha to create something new. Iceberg lettuce is a perfect refreshing companion to the spicy, nutty & sweet shrimp. It is now one of the best recipes I have made & not to mention most requested by my guests when make it as hors d'oeuvres. For a casual cocktail party place some toothpicks by the platter so guests can eat with drinks in one hand.


For shrimp: 1 pound medium shrimp, peeled (tails left on) and deveined ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon garlic powder 1 cup all-purpose flour 1 teaspoon paprika 2 eggs, beaten 1 cup panko crumbs 1 quart vegetable oil for frying Firecracker Sauce: (Mix this together and set aside until ready to use) ½ cup mayo ¼ cup Thai Sweet Chili Sauce 2-4 Tbsp Sriracha Hot Sauce 1 teaspoon peanut butter shredded iceberg for serving

Nutritional information

No nutrition information available


Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls. Heat the oil in a deep-fryer or deep skillet until you see soft waves. Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels. Now in a large bowl put ¾ amount of firecracker sauce & toss the fried shrimp gently to coat evenly. Make a bed of shredded iceberg lettuce & pile the sauced shrimp on the pile. Serve extra sauce on the side. Note: this sauce will definitely awaken your taste buds, but hot sauce can be added to taste if you cannot handle the spice.