Sweet & Spicy Firecracker Shrimp (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

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 bowl, whisk together sweet chili sauce, soy sauce, honey, Sriracha, lemon juice, lemon zest, water, and minced garlic until well combined

02 - Season shrimp with salt and pepper. Mix flour and cornstarch in a bowl. Coat shrimp in the flour mixture

03 - Heat skillet over medium-high heat with enough oil to cover surface. Beat egg in a small bowl

04 - Dip flour-coated shrimp in beaten egg. Once oil is shimmering, cook shrimp for 2-3 minutes per side until golden brown

05 - Transfer cooked shrimp to paper towel-lined plate to remove excess oil

06 - Wipe out skillet and return to heat. Pour in firecracker sauce and bring to boil. Add shrimp back and coat thoroughly with sauce

07 - Garnish with sesame seeds and chopped chives if desired. Serve immediately over rice

# Notes:

01 - Can be served as an appetizer or main dish

02 - Great served over white rice or cilantro lime rice

03 - Pairs well with super greens as a side

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