Firecracker Shrimp Recipe

Inspired by The Shrimp Factory

Time30m

Serves4

Lightly fried and butterflied shrimp tossed in our sweet and spicy firecracker sauce

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Ingredients

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Ingredients

1 pound Large shrimp, peeled and deveined

1 cup 00 bread flour

1 cup Cornstarch

2 large Eggs

1 cup Panko breadcrumbs

2 cups Tuscany sunflower oil

4 tablespoons Butter

3 cloves Garlic, minced

1 tablespoon Honey

2 tablespoons Sriracha sauce

2 tablespoons Aged soy sauce

1 tablespoon Rice vinegar

2 to taste Green onions, sliced

1 tablespoon Sesame seeds

Method

Directions

Prepare the Shrimp

Butterfly the shrimp by cutting them down the back and removing the vein. Pat them dry with paper towels.

Set Up Breading Station

In one bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, combine cornstarch and panko breadcrumbs.

Bread the Shrimp

Coat each shrimp in flour, dip in beaten eggs, then coat with the cornstarch and panko mixture.

Fry the Shrimp

Heat vegetable oil in a large frying pan over medium-high heat. Fry the shrimp in batches until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

Make the Firecracker Sauce

In a separate pan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in honey, sriracha sauce, soy sauce, and rice vinegar. Simmer for 2-3 minutes.

Toss the Shrimp

Add the fried shrimp to the sauce and toss to coat evenly.

Garnish and Serve

Serve the shrimp garnished with sliced green onions and sesame seeds.