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Firecracker Shrimp


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  • 1 pound raw shrimp, frozen (20 count), cleaned & de-veined
  • 1 cup Frank’s Red Hot Sauce
  • 1 tbsp olive oil
  • 4 cloves garlic, crushed
  • 1 tsp fresh ground ginger
  • 1 tsp fresh lemon juice
  • 20 fresh rosemary sprigs
  • Sriracha hot sauce


Servings 4


Step 1

Defrost the shrimp according to directions on package. Remove the tails from the shrimp & place the shrimp in a small bowl with the hot sauce. Mix to combine. Set aside.

In a medium sized sauté pan, over medium high heat, add the oil, garlic and ginger. Cook for 2 minutes until soft. Add the lemon juice & shrimp with the hot sauce and cook for about 3 minutes, until the shrimp are cooked through. Place the shrimp on the grill to give them a quick sear, about 30 seconds per side. Skewer each shrimp with a rosemary spear and serve immediately. Garnish with a dot of Sriracha at the base of the rosemary spear.

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