Crispy Zesty Shrimp

Ingrédients

• 1 lb (450 g) large shrimp (21-25 count), peeled and deveined
• 1/3 cup (40 g) cornstarch
• 3 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Neutral oil for frying (vegetable or canola), about 1 cup
• 3 tablespoons sriracha
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• 1/4 teaspoon chili flakes (optional)
• 2 green onions, thinly sliced
• 1 teaspoon sesame seeds
• Lemon wedges for serving

Préparation

1. 1

   Mix the sauce: Whisk sriracha, honey, soy sauce, lemon juice, and lemon zest together in a small bowl. Set aside while you prepare the shrimp.

2. 2

   Dredge the shrimp: Pat shrimp completely dry with paper towels. Toss in a bowl with cornstarch, flour, garlic powder, smoked paprika, salt, and pepper until evenly coated. Shake off the excess.

3. 3

   Heat the oil: Pour oil into a wide skillet to about 1/2 inch (1.25 cm) deep. Heat over medium-high until it reaches 350°F (175°C), or until a pinch of the coating sizzles immediately on contact.

4. 4

   Fry in batches: Add shrimp in a single layer without crowding. Fry for 2 minutes per side until the coating is golden and the shrimp are pink and opaque throughout. Drain on a wire rack and repeat with remaining shrimp.

5. 5

   Cook the garlic base: Pour off most of the oil. Lower the heat to medium and melt the butter in the pan. Add garlic and chili flakes if using. Stir for 30 seconds until fragrant but not browned.

6. 6

   Toss and serve: Add the sauce to the pan and let it bubble for 30 seconds. Add all the shrimp and toss quickly to coat. Top with green onions and sesame seeds. Serve immediately with lemon wedges.