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Firecracker Shrimp

Firecracker Shrimp
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Firecracker Shrimp is a vibrant and crispy dish featuring succulent shrimp coated in a light, crunchy batter and tossed in a spicy, sweet, and tangy sauce. Perfect as an appetizer, main course, or snack, this recipe delivers bold flavors with customizable heat levels and a satisfying crunch that will delight your taste buds.

Ingredients

Scale

Shrimp and Coating

  • 1 lb medium to large peeled and deveined shrimp
  • 1/2 cup all-purpose flour (or rice flour for gluten-free)
  • 1/2 cup cornstarch
  • 2 large eggs
  • Vegetable or canola oil, for frying or baking

Firecracker Sauce

  • 2 tablespoons Sriracha sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey or brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon fresh lime juice

Garnish

  • 2 green onions, chopped
  • 1 tablespoon toasted sesame seeds (white or black)
  • Extra lime wedges for serving (optional)

Instructions

  1. Prepare the Shrimp: Peel and devein the shrimp if not already done. Pat them dry thoroughly with paper towels to ensure the coating sticks well and the shrimp fry up crispy.
  2. Mix the Coating: In a bowl, whisk together the flour and cornstarch. In a separate bowl, beat the eggs until smooth. This two-step coating process is key for an extra crispy texture.
  3. Coat the Shrimp: Dip each shrimp first into the beaten eggs, then dredge thoroughly in the flour-cornstarch mixture, making sure they are evenly coated on all sides for maximum crunch.
  4. Fry Until Crispy: Heat vegetable or canola oil in a deep pan or fryer to 350°F (175°C). Fry the shrimp in small batches for 2-3 minutes or until golden and crisp. Remove and drain on paper towels to remove excess oil. Alternatively, for a baked version, place coated shrimp on a baking sheet, lightly spray or brush with oil, and bake at 425°F (220°C) for 10-12 minutes until crispy.
  5. Make the Firecracker Sauce: In a small saucepan over low-medium heat, combine Sriracha, sweet chili sauce, honey, minced garlic, grated ginger, and lime juice. Stir gently and heat until the sauce thickens slightly, about 4-5 minutes.
  6. Toss Shrimp in Sauce: Place fried or baked shrimp in a large bowl and pour the warm firecracker sauce over them. Toss carefully to coat each piece evenly in the spicy-sweet glaze.
  7. Garnish and Serve: Sprinkle chopped green onions and toasted sesame seeds over the shrimp. Serve immediately with extra lime wedges if desired, alongside jasmine rice, steamed vegetables, or slaw.

Notes

  • Dry shrimp thoroughly to help the coating adhere and avoid sogginess.
  • Use fresh shrimp for the best flavor and texture.
  • Maintain oil temperature at 350°F (175°C) to ensure even frying and crispiness.
  • Fry shrimp in small batches to prevent overcrowding and uneven cooking.
  • Toss shrimp in sauce while it’s warm for perfect glaze coverage.
  • For gluten-free option, replace flour with rice flour or a gluten-free flour blend.
  • You can bake shrimp instead of frying for a lighter version.
  • Store leftover shrimp and sauce separately to maintain crispiness.

Nutrition

Keywords: Firecracker Shrimp, Spicy Shrimp, Crispy Shrimp, Asian Appetizer, Gluten-Free Shrimp, Quick Shrimp Recipe, Spicy Seafood

Find it online: https://mealsbylina.com/firecracker-shrimp/