Firecracker Shrimp Recipe
Sweet chile aioli, sweet corn pico, shaved lettuce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp
Sweet Chile Aioli
Sweet Corn Pico
Assembly
Method
Shrimp Preparation
- 1
Prepare the Breading Station
Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour mixed with salt and black pepper. In the second bowl, beat the eggs. In the third bowl, place the panko breadcrumbs.
- 2
Bread the Shrimp
Dredge each shrimp in the flour mixture, then dip in the beaten eggs, and finally coat with panko breadcrumbs. Set aside on a plate.
Frying Shrimp
- 3
Heat the Oil
In a deep pan, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches. Fry for about 2-3 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
Sweet Chile Aioli Preparation
- 5
Mix the Aioli
In a bowl, combine the mayonnaise, sweet chili sauce, minced garlic, and lime juice. Stir well until smooth and set aside.
Sweet Corn Pico Preparation
- 6
Prepare the Pico
In a mixing bowl, combine the cooked sweet corn, diced red onion, diced tomatoes, chopped cilantro, lime juice, and salt to taste. Mix well and set aside.
Assembly
- 7
Assemble the Dish
On a serving plate, layer the shredded lettuce, followed by the fried shrimp. Top with sweet corn pico and drizzle with sweet chile aioli.