Honey Chili Shrimp Recipe
Lightly fried shrimp tossed in a sweet and spicy sauce with onions, bell peppers and cilantro.
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Ingredients
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Shrimp & Coating
Sauce
Vegetables & Aromatics
Finishing & Serving
Method
Shrimp & Coating
- 1
Prepare shrimp
Rinse shrimp under cold water and pat dry thoroughly with paper towels. Season shrimp with 1 tsp kosher salt and 1 tsp freshly ground black pepper; toss to coat.
- 2
Coat shrimp
Whisk 1 egg white lightly in a bowl until slightly frothy. Place 1 cup cornstarch in a shallow dish. Dip each shrimp first into the egg white, letting excess drip off, then dredge in cornstarch to lightly coat. Set coated shrimp on a rack or tray; let rest 5 minutes so coating adheres.
- 3
Fry shrimp
Heat 1 cup neutral oil in a heavy skillet or wok over medium-high heat until shimmering and a small pinch of cornstarch sizzles on contact (about 350°F / 175°C). Working in a single layer and in batches if needed, fry shrimp 1 to 2 minutes per side until the coating is crisp and shrimp turn opaque and just cooked through. Transfer to a paper-towel-lined plate or rack to drain. Reduce heat under pan to medium; reserve 1 tbsp oil in the pan for the vegetables and sauce.
Sauce
- 4
Mix sauce
In a small bowl, whisk together 1 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp chili garlic sauce (adjust to heat preference), and 2 tbsp water until well combined. In a separate small cup, stir 1 tsp cornstarch into 1 tbsp water to make a smooth slurry.
- 5
Cook sauce
With pan at medium heat (use the reserved 1 tbsp oil), add the sauce mixture and bring to a gentle simmer, scraping up any browned bits. Stir in the cornstarch slurry slowly and cook, stirring, for 30–60 seconds until sauce thickens to a glossy consistency. Remove from heat and stir in 1/2 tsp toasted sesame oil if using. Taste and adjust: add more honey for sweetness or more chili sauce for heat.
Vegetables & Assembly
- 6
Sauté aromatics and vegetables
Heat the same skillet or wok over medium-high heat. If needed, add 1–2 tsp oil. Add minced garlic and cook 15–20 seconds until fragrant (do not burn). Add the chopped onion and bell peppers and stir-fry for 3–4 minutes until vegetables are crisp-tender and edges begin to brown slightly.
- 7
- 8
Finish
Turn off heat. Stir in the chopped cilantro and sliced scallions. Transfer to a serving plate, garnish with additional cilantro sprigs and lime wedges on the side. Serve immediately over steamed rice or with lettuce wraps if desired.