The “firecracker” in firecracker shrimp not only refers to the fun toothpicks I found, but also the spiciness level of the shrimp. You can either marinate the shrimp in a nice smokey hot sauce like Tobasco Chipotle Pepper Sauce or calculate in a slice of jalapeño to place on the shrimp. Either way, for the easiest preparation, use frozen, cooked, peeled and deveined large shrimp. The average weight of the large shrimp I was using was 7g, so that is what drove the rest of the amounts of ingredients. I also used the small inner leaves of a baby bok choy that were steamed until they were flexible enough to wrap around the shrimp. Fresh baby spinach leaves would work equally as well and you would not even have to steam them.
About 1.5:1 ratio
About 29 Calories Each
Make as many individual appetizers as you want!
3g Baby Bok Choy, weigh the bok choy BEFORE cooking it. The small inner leaves are approximately 3g each in the raw state
3-4g baby spinach, about 2 leaves
7g cooked shrimp, peeled and deveined, about 1 large shrimp
3g Hellmann’s Mayonnaise, about 1 teaspoon
Hot Sauce of your choice, this is not calculated since so little is used and varies due to personal preference.
Assemble your ingredients. If you like really spicy shrimp, let them marinate in the hot sauce before you assemble them. For less spicy, just put a few drops of hot sauce on each shrimp as you assemble them (this is what I did since Charlotte was eating them)
Place the mayo on top of the shrimp and then wrap with the bok choy or spinach leaves. Use a toothpick to hold it all together. You can find fun toothpicks in the seasonal sections of craft and grocery stores. Sometimes you might have to look around the alcohol section.