Buoy Shrimp Recipe

Time1h

Serves4

Crispy Shrimp – Sweet And Spicy Buoy Sauce – Pickled Fennel

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Ingredients

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1
Prepare the Pickled Fennel
In a bowl, combine vinegar, water, sugar, and salt. Stir until sugar and salt are dissolved. Add sliced fennel and let it sit for at least 30 minutes.
2
Make the Buoy Sauce
In a small saucepan, combine honey, sriracha, soy sauce, lime juice, and minced garlic. Heat over medium heat until bubbling. Remove from heat and set aside.
3
Prepare the Shrimp
In a bowl, whisk together cornstarch, salt, and black pepper. In another bowl, beat the egg. Dip each shrimp in the egg, then coat with the cornstarch mixture followed by panko breadcrumbs.
4
Fry the Shrimp
In a large skillet, heat vegetable oil over medium-high heat. Fry the shrimp in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
5
Serve
Plate the crispy shrimp and drizzle with the sweet and spicy buoy sauce. Serve with pickled fennel on the side.