Firecracker Shrimp Recipe (Print Version)
# Ingredients:
→ Firecracker Sauce
01 -
⅓ cup sweet chili sauce
02 -
2 tablespoons Tamari or soy sauce
03 -
2 tablespoons honey
04 -
1 teaspoon Sriracha sauce
05 -
2 tablespoons fresh lemon juice
06 -
1 teaspoon lemon zest
07 -
2 tablespoons water
08 -
3 large cloves garlic, minced
→ Shrimp Coating
09 -
1 pound jumbo shrimp (21-25 per pound), peeled and deveined, tail on
10 -
1 large egg
11 -
2 tablespoons all-purpose flour
12 -
2 tablespoons cornstarch
13 -
Salt and pepper to taste
14 -
Vegetable oil for frying
→ Garnish
15 -
Sesame seeds
16 -
Fresh chives, chopped
# Instructions:
01 -
In a small mixing bowl, whisk together sweet chili sauce, soy sauce (or tamari), honey, Sriracha, lemon juice, lemon zest, water, and minced garlic until smooth and well combined. Set aside.
02 -
Season the shrimp lightly with salt and pepper. In a separate bowl, mix flour and cornstarch. Dip each shrimp into the flour mixture, shaking off any excess.
03 -
Heat a large skillet over medium-high heat and add enough vegetable oil to cover the bottom. Beat the egg in a small bowl. Dip each flour-coated shrimp into the beaten egg, then place it carefully in the hot oil. Cook for 2-3 minutes per side until golden brown and crispy. Remove and transfer to a plate lined with paper towels to drain excess oil.
04 -
Wipe out the skillet and return it to medium heat. Pour in the firecracker sauce and bring to a boil, stirring constantly. Once bubbly, add the cooked shrimp back into the skillet and toss to coat evenly in the sauce.
05 -
Sprinkle sesame seeds and chopped fresh chives over the shrimp for garnish. Serve immediately as an appetizer or over rice for a complete meal.
# Notes:
01 -
This dish can be served as an appetizer or paired with rice for a main course.
02 -
For extra flavor, serve with a side of super greens or a fresh salad.