Sriracha Firecracker Shrimp (Printable Version)
Juicy shrimp get soaked in a spicy sauce, coated, fried crispy, and finished with sesame and green onions for extra punch.
# What You'll Need:
→ Garnish
01 -
A couple of green onions, sliced thin
02 -
Sesame seeds if you want
→ Dredge & Frying
03 -
Some black pepper, about 1/4 teaspoon
04 -
A small pile, 1/4 cup, of all-purpose flour
05 -
Olive oil for frying
06 -
1/4 cup cornstarch
07 -
A pinch of salt, roughly 1/4 teaspoon
→ Shrimp
08 -
1 pound big peeled and deveined shrimp, tails left on
→ Marinade
09 -
2 tablespoons soy sauce
10 -
A teaspoon of sriracha, or a bit more if you like heat
11 -
Minced garlic, 1 teaspoon fresh
12 -
A spoonful of honey, 1 tablespoon
13 -
Olive oil, 2 tablespoons
14 -
1/2 teaspoon fresh ginger, minced up
# Step-by-Step Guide:
01 -
Put your fried shrimp onto a plate. Toss some green onions on top, sprinkle a few sesame seeds if you're in the mood. It's best eaten now, maybe with a dipping sauce or over hot rice.
02 -
Warm a good slick of olive oil in a big skillet, medium to high heat. Lay your coated shrimp down so they're not crowded. Fry each side for a couple minutes, 2 to 3, until they're crispy and turn a nice golden color. Fry in batches if you need more space.
03 -
Pull shrimp from the marinade, let extra sauce drip off. Drag every shrimp through the flour mix so both sides get coated, then shake off whatever looks loose.
04 -
Toss the flour, cornstarch, salt and your pepper into a wide bowl. Mix it all around so you don't get any clumps.
05 -
Drop the shrimp into your marinade. Give them a good mix so they're all covered. Pop a lid on and chill for ten to fifteen minutes.
06 -
Grab a big bowl and stir up olive oil, garlic, ginger, soy sauce, honey, plus sriracha until all blended together.
# Additional Notes:
01 -
Want your shrimp crunchy? Fry in small batches and don't toss them in if your oil isn't nice and hot.