Sriracha Firecracker Shrimp (Print Version)
Shrimp fried up till crunchy, then covered in honey, sriracha, and ginger, finished with sesame seeds and fresh green onion.
# Ingredients:
→ Shrimp
01 -
450 g big shrimp, cleaned up with tails left on
→ Marinade
02 -
1 tablespoon honey
03 -
2 tablespoons soy sauce
04 -
2 tablespoons olive oil
05 -
0.5 teaspoon fresh ginger, finely chopped
06 -
1 teaspoon garlic, smashed up
07 -
1 teaspoon sriracha or however much spice you want
→ Dredge & Frying
08 -
0.25 teaspoon pepper
09 -
30 g regular flour
10 -
30 g cornstarch
11 -
Olive oil for frying
12 -
0.25 teaspoon salt
→ Garnish
13 -
Sesame seeds if you want
14 -
2 green onions, sliced up thin
# Steps:
01 -
Put your shrimp on a plate, then throw on some green onions and maybe sesame seeds if you like. Dig in while it's hot—try with a dip or just pile them up on some cooked rice.
02 -
Heat up olive oil to cover the bottom of a big pan, medium-high. Fry the shrimp in a single layer (don’t jam them in), about 2–3 minutes for each side 'till they’re golden and crunchy. Work in batches if needed.
03 -
Pull your shrimp out of the marinade, let the extra drip off. Dredge them in the flour mix so they’re all covered up, then shake them a bit so you don’t get clumps.
04 -
Toss flour, cornstarch, salt, and pepper in a shallow dish and stir it until everything’s mixed nicely.
05 -
Drop the shrimp into the marinade you made, stir them up so every piece gets coated. Cover the bowl, then stick it in the fridge for about 10–15 minutes.
06 -
Grab a big bowl and mix oil, garlic, ginger, soy sauce, honey, and spicy sriracha until it looks smooth.
# Notes:
01 -
If you want your shrimp super crunchy, make sure you give the oil some time to get hot and don’t pack the pan full.