Sweet & Spicy Firecracker Shrimp (Print Version)
# Ingredients:
→ Firecracker Sauce
01 -
1/3 cup sweet chili sauce
02 -
2 tablespoon Tamari or soy sauce
03 -
2 tablespoons honey
04 -
1 teaspoon Sriracha sauce
05 -
2 tablespoons freshly squeezed lemon juice
06 -
1 teaspoon lemon zest
07 -
2 tablespoons water
08 -
3 large cloves garlic, minced
→ Shrimp
09 -
1 pound jumbo (21-25 per pound) raw shrimp, peeled and deveined, tail on
10 -
1 large egg
11 -
2 tablespoons all-purpose flour
12 -
2 tablespoons cornstarch
13 -
Salt & pepper to taste
14 -
Vegetable oil for frying
→ Garnish
15 -
Sesame seeds
16 -
Chopped fresh chives
# Instructions:
01 -
Whisk together all sauce ingredients until well combined. Set aside.
02 -
Season shrimp with salt & pepper. Mix flour and cornstarch, coat shrimp. Dip in beaten egg.
03 -
Cook shrimp in oil over medium-high heat, 2-3 minutes per side until golden. Drain on paper towels.
04 -
Wipe out skillet, bring sauce to boil. Add shrimp and coat with sauce. Season to taste.
05 -
Garnish with sesame seeds and chives if desired. Serve over rice.
# Notes:
01 -
Can use homemade or store-bought sweet chili sauce
02 -
Great as appetizer or main dish
03 -
Serve with white or cilantro lime rice