Firecracker Shrimp with Sriracha (Print-Friendly Version)
Crispy shrimp coated in sriracha, ginger, and honey, garnished with green onions and sesame seeds.
# Ingredients Required:
→ Shrimp
01 -
450 g large shrimp, peeled, 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 -
30 g all-purpose flour
09 -
30 g cornstarch
10 -
0.25 teaspoon salt
11 -
0.25 teaspoon ground black pepper
12 -
Olive oil, for frying
→ Garnish
13 -
2 green onions, thinly sliced
14 -
Sesame seeds, optional
# Detailed Directions:
01 -
In a large bowl, whisk together olive oil, minced garlic, minced ginger, soy sauce, honey, and sriracha until the mixture is fully blended.
02 -
Add the shrimp to the marinade, tossing thoroughly to coat. Cover the bowl and refrigerate for 10 to 15 minutes.
03 -
In a shallow bowl, combine flour, cornstarch, salt, and black pepper, mixing until the ingredients are evenly distributed.
04 -
Remove shrimp from the marinade, allowing excess marinade to drip off. Dredge each shrimp in the flour mixture, coating completely and shaking off any 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, or until golden and crisp. Fry in batches to prevent overcrowding.
06 -
Transfer cooked shrimp to a plate. Garnish with sliced green onions and sesame seeds if desired. Serve immediately, accompanied by dipping sauces or over steamed rice.
# Helpful Advice:
01 -
For extra-crispy results, avoid crowding the skillet and ensure the oil is properly preheated before adding shrimp.