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Flavorful Firecracker Shrimp Cocktail Recipe with Easy Spicy Remoulade Dip

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A quick and easy shrimp cocktail with a crispy coating and a creamy, spicy remoulade dip featuring smoked paprika and cayenne for a perfect balance of heat and flavor.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten, room temperature
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • Salt and black pepper, to taste
  • Vegetable oil, for frying (such as avocado oil)
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 tablespoon hot sauce (e.g., Frank’s RedHot)
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon Worcestershire sauce
  • 1 small garlic clove, minced
  • ½ teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (optional garnish)
  • Lemon wedges (optional garnish)

Instructions

  1. Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
  2. Set up dredging stations: place flour in one shallow bowl, beaten eggs in a second bowl, and mix panko, smoked paprika, cayenne, salt, and pepper in a third bowl.
  3. Dip each shrimp first in the flour, shaking off excess, then in the eggs, and finally coat thoroughly with the seasoned panko mixture. Lay coated shrimp on a plate to rest briefly.
  4. Pour vegetable oil into a deep frying pan to about 1 inch deep and heat over medium-high heat until it reaches 350°F (175°C).
  5. Fry shrimp in batches for 2-3 minutes per batch until golden and crisp, flipping halfway through. Transfer cooked shrimp to a wire rack to drain.
  6. While shrimp fry, whisk together mayonnaise, Dijon mustard, smoked paprika, hot sauce, lemon juice, Worcestershire sauce, minced garlic, cayenne, salt, and pepper until smooth. Adjust seasoning to taste.
  7. Arrange shrimp on a platter with the spicy remoulade in a bowl for dipping. Garnish with parsley and lemon wedges if desired.

Notes

Dry shrimp well before breading to ensure crispiness. Fry in small batches to maintain oil temperature. For a healthier shortcut, bake shrimp at 425°F (220°C) for 12 minutes, flipping halfway. Refrigerate remoulade at least 15 minutes before serving to meld flavors. Adjust cayenne pepper to control heat level.

Nutrition

Keywords: shrimp cocktail, firecracker shrimp, spicy remoulade, appetizer, quick shrimp recipe, fried shrimp, party food, easy shrimp recipe

Find it online: https://cheerycrisp.com/flavorful-firecracker-shrimp-cocktail-recipe-with-easy-spicy-remoulade-dip/