Description
Delicious crispy shrimp coated in a sweet and tangy sauce.
Ingredients
Scale
- 1 lb shrimp (peeled, deveined, and tail-off)
- ¼ cup cornstarch
- oil for frying
- 4 Tbsp soy sauce (low sodium)
- 4 Tbsp rice vinegar
- 4 Tbsp hoisin sauce
- 4 Tbsp brown sugar
- ¼ cup chicken broth
- 1 Tbsp ginger paste
- 1 tsp garlic powder
- 1 tsp crushed red pepper flakes
- 1 Tbsp cornstarch
Instructions
- In a medium mixing bowl combine all of the sauce ingredients (soy sauce, rice vinegar, hoisin sauce, brown sugar, chicken broth, ginger paste, garlic powder, crushed red pepper flakes, and cornstarch). Whisk to combine and set aside.
- In a mixing bowl add the cornstarch and coat the shrimp. Leave in the bowl and set aside.
- In a wok, large skillet, or frying pan heat the frying oil over medium-high heat. Working in batches fry the shrimp until golden, crispy, and no longer transparent. Set aside to drain on a wire cooling rack.
- When you’re done frying the shrimp, remove all but about 1 tablespoon of oil from the pan. You can also wipe any debris clean from your wok or pan if desired.
- Add the sauce ingredients and bring to a low boil. Continue to cook stirring occasionally until the sauce thickens then add the fried shrimp and toss to coat.
- Remove from heat, serve over rice, and enjoy!
Notes
- Serve with cooked rice for a complete meal.
- Adjust the amount of crushed red pepper flakes according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg