Sriracha Firecracker Shrimp (Printable Version)
# What You'll Need:
→ Shrimp
01 -
1 lb big shrimp, shells and veins gone, tails left on
→ Marinade
02 -
1 tablespoon honey
03 -
2 tablespoons soy sauce
04 -
0.5 teaspoon fresh ginger, chopped up
05 -
1 teaspoon sriracha (add more if you like a kick)
06 -
1 teaspoon garlic, chopped up
07 -
2 tablespoons olive oil
→ Dredge & Frying
08 -
Olive oil for frying
09 -
0.25 teaspoon black pepper
10 -
0.25 teaspoon salt
11 -
0.25 cup cornstarch
12 -
0.25 cup regular flour
→ Garnish
13 -
Sprinkle of sesame seeds, optional
14 -
2 green onions, sliced super thin
# Steps to Follow:
01 -
Slice up your green onions and set aside some sesame seeds so they're handy for topping later.
02 -
Pour a little olive oil in your biggest skillet and crank the heat to medium-high. Drop shrimp in one at a time, making sure you don't pile them up. Let 'em cook for about 2-3 minutes per side. Once they're golden and crunchy, take them out batch by batch.
03 -
Toss the shrimp in your bowl of marinade. Make sure every piece gets coated real well. Throw a lid or some wrap over the top and stick it in the fridge for 10-15 minutes.
04 -
Dump honey, soy sauce, ginger, sriracha, garlic, and olive oil into a big bowl. Give it a good mix till everything blends together.
05 -
Grab another shallow bowl and mix together flour, cornstarch, black pepper, and salt. Make sure it's all mixed up evenly.
06 -
Grab the shrimp from the marinade and let the extra drip off. Toss each one in the flour mix till it's well covered. Tap off what you don't need.
07 -
Move your crispy shrimp to a plate. Sprinkle your green onions and, if you want, some sesame seeds on top. Enjoy right away with your favorite dip or lay them over fluffy hot rice.
# Additional Tips:
01 -
Want the crispiest shrimp? Don't crowd your pan and always heat your oil well before you start cooking.