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Firecracker Shrimp Deviled Eggs are a a crispy and creamy appetizer bursting with so much flavor, a cajun-seasoned yolk filling with crispy fried shrimp tossed in a sweet and spicy sauce. You have to add this to your appetizer line-up.
These cajun shrimp deviled eggs are the perfect appetizer for holiday parties, football gatherings, tailgates and much more. This recipe is easy to make with plenty of make-ahead options for extra ease.
Not only are these Firecracker Shrimp Deviled Eggs beautiful and appealing to look at, these are insanely popular and people can’t stop talking about how delicious they are every time I bring them to a party.
Ingredients Needed
So many layers of flavor in these Firecracker Shrimp Deviled Eggs, from the cajun seasoning in the egg yolk mixture, to the seasoned fish fry batter to the tangy firecracker sauce. Guests will be blown away with flavor and texture.
Condiments:
Mayo
Mustard (yellow and dijon)
Sweet Relish
Buffalo sauce or hot sauce
Sweet chili sauce
Protein:
Shrimp (21-30)
Eggs
Spices and Herbs:
Fresh chives
Cajun seasoning (salt-free)
Dry Pantry:
Fish Fry breading mix
Oil for frying
How to Make Firecracker Shrimp Deviled Eggs
Step 1: Broil eggs and cool. Then slice in half, separating the yolks from the whites and place the yolks into a medium-sized bowl. Put the whites in an air-tight container and refrigerate until ready to assemble.
Step 2: Add all filling ingredients into the yolks and mash until very smooth (use an emersion blender if necessary). Place the mixture in the fridge for at least two hours. Put the mixture into a zip top bag or piping bag and snip the corner. Pipe the filling into the egg whites. Sprinkle each filled egg with paprika and refrigerate until ready to serve.
Step 3: Once you’re ready to serve, heat your oil in a heavy bottom skillet to 350 degrees. Add your shrimp to a bowl and season well. Toss each shrimp into the egg wash and then into the fish fry breading, coating well on all sides. Place the shrimp into the hot oil until cooked through, about 2 minutes on each side.
Step 4: While shrimp are cooking, in a large bowl combine mayo, sweet chili sauce and hot sauce, whisking until smooth. Taste and adjust to your liking. Drain the shrimp from the oil and rest on paper towels for one minute. Then toss them into the bowl with the sauce, tossing to coat.
Step 5: Assemble by placing one piece of the warm fried shrimp on top of each egg. Sprinkle with chives and serve immediately.
Make-Ahead Tips and Tricks:
There are so many easy steps you can take to lighten your load when making firecracker shrimp deviled eggs. Here are some of my favorites:
- Use frozen fried shrimp instead of frying from scratch. You can pop the frozen shrimp in the air fryer to crisp, then toss in the firecracker sauce.
- Boil and peel your eggs the day ahead – this will save so much time as the tedious peeling process can be lengthy if you’re making lots of eggs.
- Make the yolk filling mixture up to 2 days ahead – another great time-saving tip. Make boil the eggs and make the filling a few days before. Place it into an air-tight container and refrigerate.
- Fry your shrimp ahead and freeze. If you don’t like the idea of store-bought shrimp, you can make your fried shrimp weeks ahead and freeze them. Once you’re ready to make your eggs, just pop them in the oven or air fryer.
Looking for More Appetizers and Party Foods?
Bacon Jalapeno Popper Dip
Bacon Wrapped Chicken Bites
Garlic Parmesan Air Fried Chicken Wings
Caramelized Onion and Bacon Dip
I hope you enjoy this easy recipe for Firecracker Shrimp Deviled Eggs. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Cajun Firecrackers Shrimp Deviled Eggs
Ingredients
- 12 whole hard-boiled eggs, peeled and wiped clean
- 24 shrimp, peeled and deveined, tails removed (21-30 ct/lb)
- 2 eggs, whisked until smooth for dredging shrimp
- 1/2 bag Fish Fry breading mixture
- paprika for sprinkling
Yolk Filling
- 1/3 cup mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoons dijon mustard
- 1.5 tablespoons sweet relish
- 2-3 teaspoons buffalo sauce or hot sauce
- 1 teaspoon cajun seasoning
- salt and pepper to taste
- 1 heaping tablespoon chives, diced plus extra for garnish
Firecracker Sauce
- 1/3 cup mayonnaise
- 1/4 cup buffalo sauce or Sriracha start with less and build up based on your heat preference
- 1/4 cup sweet chili sauce
Shrimp Seasoning
- 1 tablespoon olive oil
- 1 tablespoon cajun seasoning (salt free)
- salt and pepper to taste
Instructions
- Slice hard-boiled eggs in half, separating the yolks from the whites and place the yolks into a medium-sized bowl. Put the whites in an air-tight container and refrigerate until ready to assemble.
- Add all filling ingredients into the bowl with yolks and mash until very smooth (use an emersion blender if necessary). Place the mixture in the fridge for at least two hours.
- Scrape the yolk filling into a zip top bag or piping bag and snip the corner. Pipe the filling into the egg white crevaces. Sprinkle each filled egg with paprika and refrigerate until ready to serve.
- Once you're ready to serve, heat your oil in a heavy bottom skillet to 350 degrees. Add your shrimp to a medium bowl and season well. Submerge each shrimp into the egg wash and then into the fish fry breading, coating well on all sides. Place the shrimp into the hot oil until cooked through, about 2 minutes on each side.
- While shrimp are cooking, in a large bowl combine mayo, sweet chili sauce and hot sauce, whisking until smooth. Taste and adjust to your liking. Drain the shrimp from the oil and rest on paper towels for one minute. Then add them into the bowl with the sauce, tossing to coat.
- Assemble by placing one piece of warm fried shrimp on top of each egg. Sprinkle with chives and serve immediately.
Notes
- Use frozen fried shrimp instead of frying from scratch. You can pop the frozen shrimp in the air fryer to crisp, then toss in the firecracker sauce.
- Boil and peel your eggs the day ahead - this will save so much time as the tedious peeling process can be lengthy if you're making lots of eggs.
- Make the yolk filling mixture up to 2 days ahead - another great time-saving tip. Make boil the eggs and make the filling a few days before. Place it into an air-tight container and refrigerate.
- Fry your shrimp ahead and freeze. If you don't like the idea of store-bought shrimp, you can make your fried shrimp weeks ahead and freeze them. Once you're ready to make your eggs, just pop them in the oven or air fryer.
