Spicy Pan-Fried Shrimp recipe

All Recipes Best Recipe Seafood Shellfish Shrimp

Ingredients

1 pound large shrimp, peeled and deveined
¼ cup cornstarch
¼ cup panko bread crumbs
1 teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup ketchup
¼ cup orange juice
¼ cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 tablespoon Shaoxing wine
1 tablespoon fish sauce
2 large cloves garlic, minced
1 tablespoon shichimi togarashi (Japanese seven spice), or to taste
1 tablespoon ground ginger
1 tablespoon onion powder
¼ cup peanut oil
2 green onions, finely sliced
2 tablespoons chopped fresh cilantro

Nutrition Info

352.6 calories
carbohydrate: 35 g
cholesterol: 173 mg
fat: 15.3 g
fiber: 1.3 g
protein: 21.6 g
saturatedFat: 2.7 g
servingSize: -
sodium: 1518.8 mg
sugar: 17.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse shrimp, pat dry, and set aside to drain on paper towels.

  2. Combine cornstarch, bread crumbs, 1 teaspoon ginger, salt, and pepper in a large resealable plastic bag. Shake to mix well. Add the shrimp and shake to coat.

  3. Whisk ketchup, orange juice, chicken broth, soy sauce, honey, Shaoxing wine, fish sauce, garlic, togarashi, 1 tablespoon ginger, and onion powder together in a medium bowl.

  4. Heat oil in a large pan over medium heat. Shake excess cornstarch mixture off the shrimp, add shrimp to the pan. Fry until golden brown, 2 to 3 minutes per side. Drain on paper towels. Reduce heat to medium-low.

  5. Swipe most of the oil out of the pan, leaving a light coat. Add the ketchup sauce, cook until heated through, 5 to 7 minutes. Arrange shrimp on a plate, drizzle sauce over and garnish with green onions and cilantro.

Recipe Yield

4 servings

Recipe Note

Crunchy, sweet, and spicy! Simply pan-fry the shrimp and mix with a mildly spicy sauce. When you put them together, tastes like restaurant quality in your kitchen! Goes great with simple steamed rice and a salad. Also 1 pan, 1 bowl makes easy clean up!

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