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Firecracker Shrimp

Firecracker shrimp are coated in cornstarch and pan-cooked until opaque, then tossed in a sweet, spicy sauce with sriracha, honey, and lime. The quick skillet method gives the shrimp a lightly crisp coating and a bright, tangy finish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 0.33 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
For the shrimp
  • 1 lb shrimp large (21 to 25 per pound), peeled and deveined
  • 0.33 cup cornstarch
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 tbsp vegetable oil

Equipment

  • 1 12-inch skillet

Method
 

Make the sauce
  1. In a medium bowl, stir together the sweet chili sauce, sriracha, honey, and lime juice.
Coat and cook the shrimp
  1. Pat the shrimp dry with paper towels.
  2. Toss the shrimp with the cornstarch, salt, and black pepper until evenly coated.
  3. Heat 2 tablespoons of the vegetable oil in a 12-inch skillet over medium-high heat until shimmering.
  4. Cook half the shrimp in a single layer for 1 to 2 minutes per side, until opaque and 145°F.
  5. Transfer the cooked shrimp to a plate.
  6. Add the remaining 1 tablespoon vegetable oil to the skillet.
  7. Cook the remaining shrimp for 1 to 2 minutes per side, until opaque and 145°F.
  8. Add all the cooked shrimp to the bowl of sauce.
  9. Toss the shrimp to coat and serve immediately.

Notes

For the best coating, pat the shrimp thoroughly dry before tossing with cornstarch. Refrigerate leftovers for up to 3 days; freezing is not recommended because the shrimp can lose their texture. For a gluten-free option, use sweet chili sauce labeled gluten-free.