Firecracker Shrimp

What could be more indulgent than succulent shrimp fried to a perfect crisp and then tossed in a sticky sauce that perfectly balances sweet and spicy? This recipe is a true celebration of Asian flavors.

Course Appetizer, Main Course

Cuisine Asian

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 286kcal

Author Imma

Ingredients

Shrimp

1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) rice vinegar
½ teaspoon grated ginger
½ teaspoon garlic powder
¼ teaspoon black pepper
1 pound (450g) large shrimp, peeled and deveined
½ cup cornstarch
Oil for frying

Firecracker Sauce

¼ cup honey
4 tablespoons (60ml) sriracha sauce
2 tablespoons (30ml) soy sauce
2 tablespoons (30ml) rice vinegar
2 cloves garlic, minced
1 teaspoon grated ginger
¼ teaspoon red pepper flakes (adjust to taste)
2 green onions chopped (for garnish)
Sesame seeds for garnish

Instructions

Add the marinade ingredients to a large bowl: soy sauce, rice vinegar, grated ginger, garlic powder, and black pepper. Mix well.
Stir the shrimp into the marinade, completely coating them. Let them marinate for 15-20 minutes.
Place the cornstarch on a plate. Shake each shrimp lightly to drain excess marinade, then coat it in cornstarch. Press the cornstarch down lightly on the shrimp to get a good coating. Set the cornstarch-coated shrimp aside.
Add about 3 inches of oil to a deep skillet or fryer and heat it to 350°F (175°C) on medium-high heat.
Carefully place the coated shrimp in the hot oil, a few at a time, and fry for about 2-3 minutes until they turn golden brown and crispy. Don't overcrowd the pan because it will lower your oil's temperature too quickly.
Once the shrimp are cooked, put them on a paper-towel-lined plate to drain excess oil.
Combine honey, sriracha sauce, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes in a separate saucepan.
Cook over low for 2-3 minutes, stirring continuously until well combined and slightly thick. Take the saucepan off the heat and add the fried shrimp to the sauce. Toss the shrimp gently until they are all evenly coated with the sauce.
Transfer the firecracker shrimp to a serving dish and garnish with green onions and sesame seeds. Serve immediately with rice, noodles, or your favorite veggies.

Notes

You can use fresh or frozen shrimp for this recipe. But make sure you thaw frozen shrimp properly before marinating.
To make extra crispy shrimp, double-dip them in the marinade and coat them in the cornstarch again.
Feel free to adjust the spice level by increasing or decreasing the sriracha sauce and red pepper flakes.
The shrimp dish is best enjoyed immediately if you want to enjoy its crispy texture. Leaving the shrimp for too long will result in the coating becoming soggy.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition