Firecracker Shrimp Sweet Spicy (Print Format)
Juicy shrimp tossed in sweet chili and Sriracha sauce, ready in minutes as an appetizer or main course.
# Ingredients:
→ For the Shrimp
01 -
16 oz. large shrimp, peeled and deveined
02 -
2 tablespoons cornstarch
03 -
1 teaspoon garlic powder
04 -
½ teaspoon kosher salt
05 -
½ teaspoon coarse ground black pepper
06 -
2 tablespoons olive oil
→ For the Sauce
07 -
½ cup sweet chili sauce
08 -
2 tablespoons Sriracha sauce
09 -
2 tablespoons honey
10 -
1 tablespoon apple cider vinegar
11 -
1 clove garlic, minced
12 -
1 teaspoon cornstarch
13 -
1 teaspoon soy sauce
14 -
1 teaspoon lime juice
→ For Serving (optional)
15 -
1 tablespoon chopped fresh cilantro
16 -
1 tablespoon sesame seeds
17 -
3 green onions, sliced
# Steps:
01 -
Thaw shrimp completely if frozen, as directed on the package. Pat the shrimp dry with paper towels and set aside.
02 -
In a small bowl, whisk together sweet chili sauce, Sriracha sauce, honey, apple cider vinegar, garlic, cornstarch, soy sauce, and lime juice. Set aside.
03 -
In a bowl or large zip-top bag, combine cornstarch, garlic powder, salt, and black pepper. Add shrimp and toss to coat the shrimp well.
04 -
Heat oil in a large skillet over medium-high heat. When the oil is hot, add shrimp in a single layer. Cook for 1 to 2 minutes on each side until the shrimp curl into a “C” shape and are cooked through. Work in batches if needed.
05 -
Whisk the sauce ingredients again and add to the pan with the shrimp. Simmer over medium-low heat until the sauce thickens slightly, about 1 to 2 minutes.
06 -
Garnish the shrimp with chopped cilantro, sesame seeds, and/or sliced green onions if desired. Serve immediately as a main dish with steamed rice or as an appetizer.
# Tips:
01 -
Adjust shrimp cooking time based on size. Smaller shrimp cook faster than larger ones, and both tail-on or tail-off work depending on preference.
02 -
Increase spicy heat by adding more Sriracha or red pepper flakes.