Firecracker Shrimp
Crispy fried shrimp coated in a spicy-sweet glaze with sriracha and honey. Tossed with charred peppers and scallions, served over a choice of grain or noodle base.
Ingredients
Method
Pat shrimp dry with paper towels. In a shallow dish, combine flour, cornstarch, and a pinch of salt.
In a small bowl, whisk together sriracha, honey, rice vinegar, minced garlic, minced ginger, and red pepper flakes; set glaze aside.
Slice bell pepper into strips. Slice green onions, separating white and light-green parts from dark-green parts.
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Working in batches, lightly coat shrimp in flour mixture, tapping off excess. Fry 1.5–2 minutes per side until golden and just cooked through. Transfer to a plate.
Pour glaze into the same skillet over medium heat and stir for 30 seconds until fragrant.
Add bell pepper strips and white parts of green onion; sauté 2–3 minutes until tender-crisp.
Return shrimp to the skillet, toss to coat with glaze, and cook 1 minute until warmed through.
Divide cooked grain or noodles among bowls. Top with firecracker shrimp and vegetables. Garnish with dark-green onion slices and sesame seeds.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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