Firecracker Shrimp – A Sizzling Street Food Sensation

Allergens

Shellfish, Eggs, Wheat

Ingredients

• 1. 2 lbs large shrimp, peeled and deveined 2. 1 cup all
• purpose flour 3. 2 cups panko breadcrumbs 4. 2 large eggs, beaten 5. Vegetable oil for frying 6. For the Sauce: 7. 1/2 cup sriracha 8. 1/2 cup honey 9. 1/4 cup soy sauce 10. 2 tablespoons lime juice 11. 1 tablespoon rice vinegar 12. 1 teaspoon minced garlic

Instructions

1. In a small bowl, whisk together sriracha, honey, soy sauce, lime juice, rice vinegar, and minced garlic to make the sauce. Set aside.
2. Set up a breading station with three shallow bowls. Fill the first with flour, the second with beaten eggs, and the third with panko breadcrumbs.
3. Pat dry the shrimp and season with salt and pepper. Working in batches, dredge each shrimp in flour, then egg, and finally coat with panko breadcrumbs, pressing gently to adhere. Transfer the breaded shrimp onto a tray and freeze for 15 minutes.
4. In a deep fryer or heavy pot, heat about 3 inches of vegetable oil to 350°F (175°C). Carefully add the breaded shrimp in batches and fry until golden brown and cooked through, about 2 3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
5. Toss the hot fried shrimp in the prepared sauce until evenly coated. Transfer to a serving platter and garnish with chopped green onions and sesame seeds. Serve immediately with lime wedges and your favorite dipping sauce.

Chef’s Insight

For an extra kick, add some cayenne pepper to the breadcrumbs or increase the sriracha in the sauce.

Notes

For a more authentic experience, invite friends over and create a street-food inspired feast!