Firecracker Shrimp with Sriracha (Print Version)
# Ingredients:
→ Shrimp
01 -
1 pound large shrimp, peeled and deveined, tails on
→ Marinade
02 -
2 tablespoons olive oil
03 -
1 teaspoon fresh garlic, minced
04 -
0.5 teaspoon fresh ginger, minced
05 -
2 tablespoons soy sauce
06 -
1 tablespoon honey
07 -
1 teaspoon sriracha, or more to taste
→ Dredge & Frying
08 -
0.25 cup all-purpose flour
09 -
0.25 cup cornstarch
10 -
0.25 teaspoon salt
11 -
0.25 teaspoon black pepper
12 -
Olive oil, for frying
→ Garnish
13 -
2 green onions, thinly sliced
14 -
Sesame seeds, optional
# Instructions:
01 -
In a large bowl, whisk together olive oil, minced garlic, minced ginger, soy sauce, honey, and sriracha until fully combined.
02 -
Add shrimp to the marinade and toss thoroughly to coat. Cover and refrigerate for 10 to 15 minutes.
03 -
Combine flour, cornstarch, salt, and black pepper in a shallow bowl, mixing evenly.
04 -
Remove marinated shrimp and let excess marinade drip off. Dredge each shrimp in the flour mixture, ensuring an even coating. Shake off excess.
05 -
Heat a layer of olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and fry for 2 to 3 minutes per side until golden and crisp. Work in batches to avoid overcrowding.
06 -
Transfer cooked shrimp to a plate. Garnish with sliced green onions and sesame seeds if desired. Serve immediately with dipping sauces or over steamed rice.
# Notes:
01 -
For extra crispiness, avoid crowding the skillet and ensure the oil is sufficiently hot before frying.