Canned shrimp are often treated with preservatives and artificial ingredients, so it can be difficult to tell if there is any actual seafood in them at all.
In a small bowl, combine the chili-garlic sauce, chile oil, sriracha, vinegar, honey, cayenne, lime juice, a little salt, and pepper. Whisk to combine. This is the glaze and marinade for your firecracker shrimp.
Half of the firecracker shrimp marinade should be added to the bowl with the shrimp. Toss to coat the shrimp completely. Even though you can cook right away if you want to, refrigerate for five to ten minutes.
A big pan with medium heat is used to heat the olive oil. When the shrimp is pink and fully cooked, add it and sauté it for 2-3 minutes on each side.
Apply the leftover firecracker shrimp glaze with a brush. Save any marinade or glaze that is left over for serving.