Easy 30-Minute Firecracker Shrimp (Print version)
Crisp shrimp tossed in a sticky sweet chili, garlic, honey, and sriracha sauce, ready in about 30 minutes.
# Ingredients:
For the sauce
01 -
1/3 cup (80 ml) sweet chili sauce
02 -
2 tablespoons low-sodium soy sauce or tamari
03 -
2 tablespoons honey
04 -
1-2 tablespoons sriracha, to taste
05 -
1 tablespoon fresh lime juice
06 -
2 tablespoons water
07 -
3 cloves garlic, finely minced
08 -
1/4 teaspoon red pepper flakes, optional
For the shrimp
09 -
1 lb (450 g) large raw shrimp, peeled and deveined
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon black pepper
12 -
2 tablespoons all-purpose flour
13 -
3 tablespoons cornstarch
14 -
1 large egg, beaten
15 -
1/3 cup (80 ml) neutral oil, plus more if needed
For serving
16 -
2 scallions, thinly sliced
17 -
1 teaspoon sesame seeds
18 -
Cooked white rice or lettuce cups, optional
# Instructions:
01 -
Whisk the sweet chili sauce, soy sauce, honey, sriracha, lime juice, water, garlic, and red pepper flakes in a small bowl. Set it near the stove.
02 -
Pat the shrimp very dry. Season with salt and pepper, then toss with flour and cornstarch until lightly coated. Dip the shrimp in beaten egg and let the excess drip off.
03 -
Heat the oil in a large skillet over medium-high heat. Fry the shrimp in a single layer for 2-3 minutes per side until golden and opaque. Work in batches if needed, then transfer to a paper towel-lined plate.
04 -
Carefully wipe out the skillet. Add the sauce and cook over medium-high heat for 1-2 minutes, stirring, until it bubbles and looks glossy.
05 -
Return the shrimp to the skillet and fold gently until every piece is coated. Sprinkle with scallions and sesame seeds, then serve right away with rice or lettuce cups.
# Good to know:
01 -
Best served immediately after tossing with the sauce.
02 -
Serve as 4 light main servings or 6 appetizer servings.
03 -
Nutrition estimate does not include rice.