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Grilled Firecracker Shrimp

Posted by Peggy on July 1, 2010

Grilled Firecracker Shrimp
Recipe: Grilled Firecracker Shrimp


  • 1/2 cup tomato ketchup
  • 1/4 cup hoisin sauce*
  • 2 teaspoons-2 tablespoons chili sauce (paste) with garlic*
  • 1 1/2 teaspoons grated ginger
  • 1 tablespoon chopped cilantro
  • 2 pounds (16-20) jumbo frozen, raw shrimp (prawns), shell-on
  • 1/4 cup olive oil


  1. To make Firecracker Sauce, combine ketchup, hoisin sauce and 2 teaspoons chili paste with garlic, ginger and cilantro. Add additional chili paste to taste. (May be made up to 48 hours in advance.)
  2. Prepare a gas or charcoal fire to high heat. Toss shrimp, coating both sides, with olive oil. On a well-oiled grill grate, grill shrimp 2-3 minutes on each side or until shrimp are pink, opaque and just cooked through. Do not overcook the shrimp; they will continue to cook when removed from the heat. Serve shrimp, when cool enough to peel, with Firecracker Sauce.

*Flavor-packed condiments found in the Asian section of most grocery stores and in Asian markets.

Thaw time (if using frozen shrimp): 24 hours

Active Time: 35 minutes (including time to devein shrimp)

Number of servings (yield): 16-20 jumbo shrimp and dipping sauce

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