Published in the July 2020 ‘In The Loop Magazine
The month of July is filled with family fun and great food. I thought I should share a recipe that reminds me of firecrackers, so here’s my “Firecracker Shrimp” recipe. It is sweet, packed with a punch of spicy flavor leaving your palate wanting more. Your friends and family will surely love this dish. Something different to add to your already annual great food line-up. Enjoy!
Ingredients: Firecracker Sauce
1/2 cup Sweet Chili Garlic Sauce
3 1/2 Tbsp Fresh Ginger, Grated
3 Tbsp Lemon Juice, Freshly Squeezed
1 Tbsp Honey
1 Tsp Sea Salt
Ground Black Pepper, to taste
2 Tsp Minced Garlic
1 1/2 Tsp Sriracha
Instructions:
Mix all ingredients in a small pot, heat on medium,using a whisk stir constantly, when it starts to boil turn down heat to low and mix periodically, hold until needed later.
Ingredients & What’s needed to Prep Shrimp:
1 Pound Shrimp, peeled & deveined
3/4 cups Cornstarch
2 Eggs, whisked together
Line two baking sheets with Foil, One for raw dipped shrimp the other for after frying (line second baking sheet with foil and paper towel)
.2 shallow dishes 1 for egg wash other for Cornstarch
Green Onions, For Garnish
Frying pan
1/8 cup Avocado Oil, more if needed
Directions:
Dip each shrimp in cornstarch and then egg wash, I do a few at a time. Place on Baking sheet.
Heat Avocado oil in a large pan on medium high heat, lower temperature to medium when hot.
Don’t overcrowd shrimp, put in one by one, fry each side approximately 2-3 minutes. until golden brown.
Place on baking sheet with paper towel. Repeat until your finished cooking all the shrimp.
Carefully wipe out the hot pan using paper towels and place back on stove on medium low heat , add all of the shrimp then pour over the firecracker sauce and gently coat each shrimp.
Place on a platter and garnish with green onions. Enjoy eating a la carte or serve on top of rice, veggies, thread noodles or make lettuce wraps!
