Firecracker Shrimp Recipe for Your Pressure Cooker
Firecracker Shrimp – a sweet & spicy combination with tantalizing flavors, this gorgeous meal is ready in 20 minutes.
Equipment
- 1 Skillet for frying
Ingredients
Main ingredients
- 1 pound medium shrimp peeled and deveined, about 25 pieces
- Kosher salt and freshly ground black pepper to taste
- ½ cup cornstarch
- 2 large eggs beaten
- ¼ cup canola oil for frying
- ½ cup sweet chili garlic sauce from your grocery ethnic aisle
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons honey
- 1-2 tablespoons lemon zest for extra zing and freshness
- ½ teaspoon Sriracha
- ½ teaspoon freshly grated ginger
- ½ teaspoon garlic salt
Instructions
Instructions
- Season the peeled shrimp with kosher salt and freshly ground black pepper. Ensure every piece is evenly coated.
- Dredge each shrimp in cornstarch. Shake off the extra so they’re not too clumpy. Then dip them in the beaten eggs, letting the excess drip back into the bowl.
- Heat canola oil in a skillet over medium-high heat. Don’t crowd the pan or the temperature will drop, causing loss of crispiness.
- Fry the shrimp in batches for about 2 to 3 minutes on each side until golden and crispy. Watch the oil hiss and bubble.
- Drain the fried shrimp on paper towels, ensuring they stay crunchy and not oily. Keep them warm while you move on.
- Mix sweet chili garlic sauce, lemon juice, honey, lemon zest, Sriracha, ginger, and garlic salt in a bowl. Stir until smooth and aromatic.
- Toss the warm fried shrimp in the sauce until every piece is well coated. Serve immediately with extra sauce on the side for dipping.
Notes
Serve with rice or fresh vegetables. Adjust the level of spice to your taste by modifying the amount of Sriracha used.