Featuring spicy shrimp stuffed in spring roll wrappers to resemble 4th of July firecrackers, this is one showstopper of a recipe.

This week’s Independence Day themed Fish for Friday Recipe for Firecracker Shrimp With Sweet Chili Sauce is by Jaden Hair, author of The Steamy Kitchen Cookbook.

When you make these, you might want to whip up a double batch because these addictive shrimp will be gone before you know it.

Quick Tip: You can find sweet chili sauce in the international aisle of your local supermarket or Asian grocery store.

Ingredients for the Shrimp:

25 large tail-on shrimp, deveined and nicked (see above)
15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
oil for frying
Ingredients for the Marinade:

1 tsp minced garlic
1/2 tsp grated ginger (using rasp grater)
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp sweet chili sauce
1 tsp cornstarch
Ingredients for the Cornstarch “paste” (mix well to form paste):

1 Tb cornstarch
1/4 cup water

How to Make Asian Firecracker Shrimp With Sweet Chili Sauce.

Enjoy!

You can also see our list of delicious seafood recipes, organized by type of fish to help you eat more seafood throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas.

Please join us tomorrow to see this week’s culinary Weekend Video Spotlight: An Easy Chocolate Cherry Cordial Ice Cream Cake.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

• Quick and Easy Wasabi Mayo Shrimp Recipe (Fish For Friday Recipe)
• 10 Red, White and Blue Dessert Recipe Ideas For a Sweet July 4th
• Last Minute Red, White, and Bruschetta Recipe (Party Appetizer Recipes)
• Spicy Vietnamese Cabbage Salad Recipe For Those Who Like It Hot (Salad Recipe Ideas)

(Photo Credit: Fireworks by Nep on Flickr.)

Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

Follow HuggingtheCoast on Twitter

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu