Sweet Spicy Firecracker Shrimp (Printable Version)

# What You'll Need:

01 - 1 teaspoon of lemon zest, freshly grated

02 - 2 tablespoons of fresh lemon juice

03 - 2 tablespoons of water

04 - ⅓ cup of sweet chili sauce, Asian style

05 - 2 tablespoons of honey

06 - 2 tablespoons of soy sauce, Tamari or regular

07 - 1 teaspoon of spicy Sriracha

08 - 3 big garlic cloves, minced fine

09 - 1 large egg, beaten well

10 - 1 pound of jumbo shrimp (21-25 count), deveined and peeled (leave tails on)

11 - 2 tablespoons of cornstarch

12 - 2 tablespoons of regular all-purpose flour

13 - Salt and pepper, add to taste

14 - Cooking oil, enough for shallow frying

15 - Freshly cut chives

16 - Sesame seeds, lightly toasted

01 - Blend together the soy sauce, chili sauce, honey, Sriracha, lemon zest, lemon juice, water, and garlic until it’s smooth.

02 - Season shrimp with a pinch of salt and pepper. Combine cornstarch and flour in a shallow dish. Coat shrimp in this dry mixture.

03 - Fill a skillet with a thin layer of oil and heat on medium-high. Beat the egg in a small bowl while waiting.

04 - Dip floured shrimp into egg and fry in the hot oil until golden on both sides, about 2-3 minutes per side.

05 - Move the fried shrimp to a plate with paper towels to drain off extra oil.

06 - Discard the cooking oil and warm up the skillet again. Pour in the sauce, let it bubble a bit, and toss the shrimp to coat completely.

07 - Top the dish with sesame seeds and chives, if desired. Serve while warm, adding rice as a side if you like.

01 - Great option for an appetizer or main dish

02 - Pairs well with plain rice or cilantro rice

03 - Goes nicely with sautéed greens on the side