Sweet Spicy Shrimp (Print Version)
# Ingredients:
→ Firecracker Sauce
01 -
3 large cloves garlic, finely chopped
02 -
2 tablespoons water
03 -
1 teaspoon lemon zest
04 -
2 tablespoons fresh lemon juice
05 -
1 teaspoon Sriracha sauce
06 -
2 tablespoons honey
07 -
2 tablespoons soy sauce or Tamari
08 -
⅓ cup sweet chili sauce
→ Shrimp Coating
09 -
Vegetable oil for frying
10 -
Salt and pepper to season
11 -
2 tablespoons cornstarch
12 -
2 tablespoons all-purpose flour
13 -
1 large egg
14 -
1 pound jumbo shrimp (21-25 per pound), deveined, peeled, tails on
→ Garnish
15 -
Fresh chives, chopped
16 -
Sesame seeds
# Instructions:
01 -
Gently season the shrimp with a little pepper and salt. Combine flour with cornstarch in another bowl. Toss each shrimp in the mixture and shake off any extra before moving on.
02 -
Stir together the sweet chili sauce, lemon zest, soy sauce (or Tamari), lemon juice, water, garlic, honey, and Sriracha in a small bowl until smooth. Keep it aside for later.
03 -
Add enough vegetable oil to coat the bottom of a skillet and heat on medium-high. Crack the egg into another small bowl and whisk it. Take each shrimp dipped in the flour mix, coat it in the beaten egg, and fry in the oil for 2-3 minutes per side until they’re crispy and golden. Set aside on a paper towel-lined plate.
04 -
Clean out the skillet and heat it again over medium heat. Pour in your sauce, bringing it to a boil and stirring the whole time. Once it’s bubbling, add the fried shrimp back in and mix together so they’re coated evenly.
05 -
Top the shrimp with chopped chives and sesame seeds. Serve immediately over rice for a full meal or on its own as a tasty starter.
# Notes:
01 -
Serve this dish as finger food or over rice for a more filling option.
02 -
Pair with fresh greens or salad on the side for a fresh touch.