Description
Sizzling firecracker shrimp dances with bold Asian-inspired flavors over fluffy rice, creating a spicy sensation that ignites dinner tables. Crispy, zesty shrimp nestled on fragrant grains promises a quick, delectable meal you’ll crave again and again.
Ingredients
Scale
Shrimp:
- 1 1/4 pounds small shrimp, peeled and deveined, tails removed
- 3 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes, plus more for garnish
Sauce and Seasonings:
- 1/3 cup light brown sugar
- 3 tablespoons fresh orange juice
- 2 tablespoons hot sauce (such as Frank’s)
- 2 tablespoons rice vinegar
- 1/4 cup vegetable oil
- 1 1/2 teaspoons fresh ginger, grated
- 3 cloves garlic, grated
Rice and Garnish:
- 3 cups cooked basmati rice
- 1 bunch scallions, cut into 1/2-inch pieces
- Sriracha, for garnish
- Fresh cilantro leaves, for garnish
Instructions
- Craft a zesty marinade by whisking brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes, and salt in a medium bowl.
- Thoroughly dry shrimp using paper towels, then coat evenly with cornstarch in a large bowl.
- Heat vegetable oil in a large nonstick skillet over medium-high heat until the surface appears shimmery and hot.
- Sear shrimp for approximately 1 minute per side, achieving a pink color and slight crispiness.
- Introduce grated ginger and garlic to the skillet, sautéing for 1 minute to release aromatic flavors.
- Pour prepared sauce over shrimp, then fold in cooked rice and sliced scallions, ensuring thorough mixing.
- Simmer the mixture for 2-3 minutes, allowing ingredients to meld and heat thoroughly.
- Transfer to serving plates, garnishing with additional red pepper flakes, a sriracha drizzle, and fresh cilantro leaves for a vibrant finish.
Notes
- Ensure shrimp are completely dry before coating with cornstarch to achieve maximum crispiness and prevent soggy texture.
- Use high-quality hot sauce and fresh ginger for a more vibrant and complex flavor profile.
- For a gluten-free version, substitute cornstarch with arrowroot powder and use tamari instead of traditional soy sauce.
- Experiment with different protein options like chicken or tofu if seafood isn’t preferred, adjusting cooking times accordingly.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 12 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 150 mg