Firecracker Shrimp

This Firecracker Shrimp is sweet, sticky, spicy and crunchy - it's a perfect appetizer or main dish when served with broccoli and rice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix together sauce ingredients in a bowl. Microwave for 2-3 minutes until heated through and slightly thickened.

Step 2

Heat oil in a large skillet over med-high heat.

Step 3

Meanwhile, add flour to a bowl, then whisk eggs in another bowl. Dip shrimp in egg, then coat in flour.

Step 4

Add shrimp to skillet, cooking in two batches for 2-3 minutes per side. Add cooked shrimp to a paper towel lined plate to get rid of excess oil, seasoning with salt & pepper, then add cooked shrimp to a large bowl.

Step 5

Toss shrimp with sauce, then garnish with chili flakes, sesame seeds and green onions. Serve and enjoy!

Step 6

Storing and reheating

Step 7

Refrigerate any leftovers in an airtight container and use them within 5 days.

Step 8

You can reheat your leftovers in a microwave, using 50 percent power. However, microwaving can change the texture of the shrimp, and the breading may become soggy.

Step 9

To retain a bit of the desirable crunchy exterior, reheat the shrimp by placing them on a sheet pan under the broiler of an oven for 2 minutes. Watch carefully to prevent them from burning.

Step 10

Can you freeze this dish?

Step 11

The meal will keep well in the freezer for 2 to 3 months. Before transferring the food to an airtight storage container for freezing, be sure to allow it to cool completely.

Step 12

Before reheating, place the container in a refrigerator overnight so the food can thaw. Another method I recommend is reheating from frozen in the oven. You can reheat at 400 F for 10-15 minutes from frozen.

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