Sizzling Firecracker Shrimp with Mango-Jalapeño Slaw

Allergens

Shellfish, Eggs, Soy

Ingredients

• 24 large shrimp, peeled and deveined
• 1 cup all
• purpose flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• Vegetable oil, for frying
• 1/2 cup Sriracha sauce
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 tbsp honey
• 2 tbsp fresh lime juice
• 1 tbsp brown sugar
• 2 mangoes, diced
• 1 jalapeño, thinly sliced
• 1/4 cup chopped cilantro

Instructions

1. In a large bowl, whisk together Sriracha sauce, soy sauce, rice vinegar, honey, lime juice, and brown sugar. Set aside.
2. Working with one shrimp at a time, dredge in flour, then egg, and finally panko breadcrumbs, pressing gently to adhere. Place on a tray and repeat until all shrimp are breaded.
3. In a deep frying pan or wok, heat about 1 inch of vegetable oil over medium high heat. Fry shrimp in batches until golden brown and cooked through, about 2 3 minutes per side. Transfer to a paper towel lined plate.
4. Toss diced mangoes, jalapeño slices, and cilantro in the prepared sauce. Serve the shrimp hot with the Mango Jalapeño Slaw on top or alongside.

Chef’s Insight

The key to perfectly fried shrimp is to ensure the oil is hot enough, around 350°F.

Notes

This recipe is designed for a home cook and may require adjustments to be suitable for commercial production.