Description
Bright, saucy, and crunchy, these Firecracker Shrimp are packed with flavor and easy to prepare for any occasion.
Ingredients
- 1/3 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon Sriracha sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons water
- 3 cloves garlic, minced
- 1 pound jumbo shrimp, peeled and deveined, tail on
- 1 large egg
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- Salt and pepper to taste
- Vegetable oil for frying
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Instructions
- 1. In a small bowl, whisk together the sweet chili sauce, soy sauce, honey, Sriracha, lemon juice, lemon zest, water, and minced garlic until well combined. Set aside.
- 2. Pat the shrimp dry and season them with salt and pepper to taste.
- 3. In a small bowl, whisk together the all-purpose flour and cornstarch. Coat each shrimp in this mixture, shaking off any excess.
- 4. Beat the egg in a small bowl.
- 5. Heat a skillet over medium-high heat with enough vegetable oil to cover the surface, about 1/4 inch deep.
- 6. Dip each coated shrimp in the beaten egg, then carefully place it in the hot oil. Fry the shrimp for 2–3 minutes on each side until golden brown and crispy.
- 7. Transfer the cooked shrimp to a paper towel-lined plate to remove excess oil.
- 8. Wipe out the skillet and return it to medium-high heat. Pour the firecracker sauce into the skillet and bring it to a boil.
- 9. Add the fried shrimp back to the skillet and toss to coat them thoroughly with the sauce.
- 10. Garnish with sesame seeds and chopped chives or green onions, if desired.
- 11. Serve immediately, either as a main dish over rice or as an appetizer.