Shrimp in Firecracker Sauce
2 servings
20 minutes
Firecracker shrimp in sauce is a vibrant dish of Pan-Asian cuisine filled with fiery character. It features a perfect blend of sweet chili sauce, spicy sriracha, fresh lime, and rich soy sauce. Crispy shrimp coated in a delicate layer of cornstarch achieve an appetizing golden crust in hot oil and are then enveloped in aromatic sauce, creating a harmony of flavors. This dish pairs excellently with fluffy rice that softens its spiciness, while toasted sesame and green onions add the finishing touches. The popularity of shrimp in Pan-Asian cuisine is due to their tender texture and ability to absorb layered aromas. It's the perfect choice for lovers of spicy and rich flavors, turning an ordinary dinner into a gastronomic adventure.
1
Prepare all the ingredients.
2
Zest the lime and squeeze out its juice.
- Lime: 1 piece
3
In a small bowl, mix the zest and juice of half a lime, sweet chili sauce, sriracha, and soy sauce. Whisk until smooth.
- Lime: 1 piece
- Sweet chili sauce: 60 ml
- Sriracha: 1 tablespoon
- Soy sauce: 1 tablespoon
4
Pat the shrimp dry with paper towels and salt them.
- Peeled shrimp: 500 g
- Salt: to taste
5
Pour corn starch into a bowl and coat the shrimp in it.
- Cornstarch: 2 tablespoons
6
In a large pan or non-stick skillet, heat vegetable oil over high heat, add shrimp and fry, stirring, for 1 minute. Transfer to a bowl.
- Vegetable oil: 2 tablespoons
- Peeled shrimp: 500 g
7
Pour the sauce mixture into the pan and bring to a boil.
- Sweet chili sauce: 60 ml
- Sriracha: 1 tablespoon
- Soy sauce: 1 tablespoon
8
Return the shrimp to the pan and stir to coat them with the sauce. If it gets too thick, add water, let the sauce thicken, and remove from heat.
- Peeled shrimp: 500 g
9
Serve shrimp in sauce with rice, sprinkled with toasted sesame.
- Sesame: to taste
10
Garnish with green onions.
- Green onions: to taste