Firecracker Shrimp

By Sprig Originals ✓ · cooked up in Sprig

Crisp cornstarch-dusted shrimp tossed in a glossy sweet-hot chili glaze that comes together in the time it takes the oil to heat. Because shrimp go from perfect to rubbery in about 30 seconds, the sauce is built and waiting in the bowl before the first shrimp hits the pan — then everything gets tossed together off the heat so the coating stays crackly. Scallions, sesame and a squeeze of lime finish it.

Ingredients

• 1/3 cup Thai sweet chili sauce
• 2 tbsp sriracha
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 tsp soy sauce
• 1 tsp toasted sesame oil
• 3 cloves garlic, finely grated
• 1 tsp fresh ginger, finely grated
• 1/4 tsp crushed red pepper flakes (optional, for more heat)

• 1 1/2 lb large shrimp (26/30), peeled and deveined, tails on or off
• 1/2 tsp kosher salt
• 1/4 tsp white pepper
• 1/2 cup cornstarch
• 3 tbsp neutral oil, such as canola or peanut

• 3 scallions, thinly sliced on the bias
• 1 tbsp toasted sesame seeds
• 1 lime, cut into wedges
• Steamed jasmine rice, for serving

Instructions

1. Make the sauce first — this is the whole trick. In a large heatproof mixing bowl (big enough to toss all the shrimp later), whisk together the sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, sesame oil, grated garlic, ginger and red pepper flakes. Set the bowl right next to the stove and leave it there.
2. Dry the shrimp aggressively. Spread them on a double layer of paper towels, blot the tops, and let them sit 5 minutes. Wet shrimp steam instead of crisping and they water down the glaze.
3. Season the shrimp with the salt and white pepper, then add the cornstarch and toss with your hands until every shrimp wears a thin, chalky coat. Shake each handful lightly as you transfer it to a plate so no clumps of raw starch go into the pan.
4. Heat a 12-inch nonstick or carbon-steel skillet over medium-high heat for 2 minutes, then add the oil. When the surface shimmers and a shrimp tail sizzles instantly on contact (about 350°F), you're ready.
5. Add half the shrimp in a single uncrowded layer and cook undisturbed for 90 seconds, until the underside is golden and the edge curling up the side has turned opaque pink. Flip each one and cook 60 to 90 seconds more, just until the shrimp forms a loose C shape. A tight O means overcooked. Transfer to a plate.
6. Cook the second batch the same way, adding another tablespoon of oil if the pan looks dry. Total cook time per batch should stay under 3 minutes.
7. Kill the heat. Pour about 3 tablespoons of the sauce into the still-hot empty skillet and swirl for 20 to 30 seconds — it will bubble, thicken and go glossy. Scrape it into the bowl with the remaining sauce and stir; this quick blooming wakes up the garlic without scorching it.
8. Add all the shrimp to the bowl and toss with a rubber spatula for 15 seconds, until every piece is lacquered. Do this immediately before serving — the coating softens the longer it sits in sauce.
9. Pile onto a platter or over jasmine rice, scatter with scallions and sesame seeds, and serve with lime wedges for squeezing at the table.

Chef's tips

Nutrition (per serving, estimated)

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