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Ingredients
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For the shrimp
For the sweet & spicy sauce
To serve / garnish
Method
For the shrimp
- 1
Prepare shrimp
Pat shrimp dry with paper towels. Season shrimp evenly with kosher salt, black pepper, and garlic powder.
- 2
Make batter/dredge
In a shallow bowl whisk the egg and milk until combined. In a separate wide bowl or shallow dish combine the all-purpose flour, cornstarch, baking powder, and paprika; mix well.
- 3
Coat shrimp
Working in batches, dip each seasoned shrimp into the egg wash, letting excess drip off, then dredge in the flour-cornstarch mixture, pressing gently so a light, even coating adheres. Place coated shrimp on a tray and let rest 5 minutes to help coating set.
- 4
- 5
Fry shrimp
Fry shrimp in a single layer (do not overcrowd) for 1.5–2.5 minutes per side, until golden brown and cooked through (internal temperature about 120–125°F for large shrimp). Use a slotted spoon to transfer shrimp to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.
For the sweet & spicy sauce
- 6
Combine sauce ingredients
In a small saucepan combine honey, ketchup, rice vinegar, soy sauce, sambal oelek, sriracha (if using), lime juice, grated ginger, minced garlic, and 2 tablespoons water. Stir to combine.
- 7
Simmer and thicken
Place saucepan over medium heat and bring mixture to a gentle simmer, stirring frequently. In a small cup whisk the 1 teaspoon cornstarch with 1 teaspoon water until smooth; slowly whisk cornstarch slurry into the simmering sauce. Continue to simmer 1–2 minutes until sauce thickens slightly and becomes glossy. Taste and adjust balance: add 1 teaspoon more honey for sweetness, more lime for brightness, or more chili paste for heat.
- 8
Finish sauce
Remove sauce from heat and let cool 1–2 minutes; it will thicken a bit more as it cools.
Assembly & serving
- 9
Place fried shrimp in a large bowl, pour 3–4 tablespoons of the warm sweet & spicy sauce over the shrimp, and toss gently to coat. Add more sauce to taste (reserve any extra in a small bowl for dipping).
- 10
Transfer sauced shrimp to a serving plate, sprinkle with sliced green onions and sesame seeds, and serve with lime wedges alongside for squeezing.