Firecracker Shrimp

Recipe View Prepare Ingredients (5 minutes): Gather all ingredients. Zest and juice the lime. Ensure shrimp are peeled, deveined, and thoroughly dried.

Recipe View Whisk the Sauce (2 minutes): In a small bowl, whisk together the sweet chili sauce, lime zest, lime juice, sriracha, and soy sauce until well combined. Set aside.

Recipe View Season and Coat Shrimp (3 minutes): Pat the shrimp dry with paper towels to remove excess moisture. Season with salt. In a medium bowl, toss the shrimp with cornstarch, ensuring each piece is evenly coated. This helps create a crispy exterior.

Recipe View Stir-Fry Shrimp (3-5 minutes): Heat the peanut oil in a wok or large non-stick skillet over medium-high heat until shimmering. Add the shrimp in a single layer (work in batches if necessary to avoid overcrowding the pan). Cook for 2-3 minutes per side, or until opaque and pink. Remove the shrimp from the wok and set aside.

Recipe View Simmer the Sauce (1-2 minutes): Add the sauce mixture to the wok and bring to a simmer, stirring constantly. Cook for about 1 minute, or until the sauce has slightly thickened.

Recipe View Combine and Glaze (1 minute): Return the shrimp to the wok and toss to coat evenly with the sauce. Cook for another 30 seconds, allowing the glaze to adhere to the shrimp.

Recipe View Serve (1 minute): Serve the Firecracker Shrimp immediately over hot cooked rice. Garnish generously with bias-sliced green onions and toasted sesame seeds.