Effortless Firecracker Shrimp Sriracha (Print Version)
# Ingredients:
→ Shrimp
01 -
450 g big shrimp with tails left on, peeled and cleaned
→ Marinade
02 -
2 tablespoons olive oil
03 -
1 tablespoon honey
04 -
1 teaspoon sriracha (go ahead and add more if you want more kick)
05 -
2 tablespoons soy sauce
06 -
1 teaspoon garlic, chopped
07 -
0.5 teaspoon ginger, chopped
→ Dredge & Frying
08 -
30 g cornstarch
09 -
30 g plain flour
10 -
Olive oil, for frying things up
11 -
0.25 teaspoon ground pepper
12 -
0.25 teaspoon salt
→ Garnish
13 -
Optional: sesame seeds
14 -
2 green onions, sliced thin
# Instructions:
01 -
Grab a big bowl, toss in olive oil, honey, sriracha, soy sauce, ginger, and garlic. Whisk it up till it’s all mixed and smooth.
02 -
Drop your shrimp into that marinade, give them a good stir so they're all covered. Stick the bowl in the fridge for about 10 or 15 minutes with a lid or some wrap on top.
03 -
In a shallow dish, add flour, cornstarch, salt, and pepper. Mix around until you can’t tell them apart anymore.
04 -
Pull the shrimp out of the marinade, let the extra liquid drip off. Roll each one in the dry mix until coated all over. Knock off any loose bits.
05 -
Heat up enough olive oil to cover the skillet bottom over medium-high. Fry the shrimp a couple minutes per side—flip when golden and crispy. Don’t crowd them; do a few batches if you need to.
06 -
Move shrimp onto a plate. Scatter over green onions and maybe sesame seeds if that's your thing. Eat up right away, maybe with sauce or over hot rice.
# Notes:
01 -
For the crunchiest shrimp, keep the pan roomy and make sure the oil’s hot before dropping any in.