Firecracker Shrimp (Print Version)
# Ingredients:
→ Firecracker Sauce
01 -
2 tablespoons water
02 -
⅓ cup sweet chili sauce
03 -
2 tablespoons soy sauce or Tamari
04 -
1 teaspoon Sriracha
05 -
1 teaspoon grated lemon zest
06 -
2 tablespoons lemon juice
07 -
2 tablespoons honey
08 -
3 garlic cloves, minced
→ Shrimp
09 -
1 pound large shrimp (21-25 count), peeled, deveined, tails on
10 -
2 tablespoons all-purpose flour
11 -
Salt and pepper, to your taste
12 -
A splash of vegetable oil, for frying
13 -
2 tablespoons cornstarch
14 -
1 egg, beaten
→ Garnish
15 -
Chopped fresh chives
16 -
A sprinkle of sesame seeds
# Instructions:
01 -
Combine sweet chili sauce, soy sauce, lemon juice, water, honey, Sriracha, zest, and garlic in a small bowl. Stir until smooth.
02 -
Sprinkle some salt and pepper on the shrimp. Mix flour and cornstarch in a separate bowl, then coat shrimp in the mixture.
03 -
Add enough oil to a skillet to cover the base and heat it on medium-high. Beat the egg in a small bowl while the oil heats up.
04 -
Take the shrimp coated in flour, dip it in the beaten egg, and fry it in hot oil for 2-3 minutes per side, until golden and crispy.
05 -
Once cooked, set the shrimp on a plate lined with paper towels to soak up extra oil.
06 -
Clean out the skillet and put it back on the stove. Pour in the firecracker sauce, bring it to a boil, then toss the shrimp in the sauce to coat evenly.
07 -
Top with chopped chives and sesame seeds as an optional garnish. Serve immediately alongside rice.
# Notes:
01 -
Works well as a starter or main course.
02 -
Tastes amazing with plain rice or lime-flavored rice.
03 -
Goes nicely with nutrient-packed greens as a side dish.