Make this NOW.
Oh my goodness. This is my new favorite shrimp recipe. The instant I saw this on That’s so Michelle’s website I knew I needed to make it A.S.A.P.
Talk about flavor and pop in your mouth deliciousness! The title says it all…a little bit of spice, a little bit of sweet and that pop of lemon…heavenly.
Plus I think I finally have learned how to tell when shrimp are done cooking at high altitude – which is nice. I have spent the last few years over cooking shrimp and over cooked shrimp is almost bad as an over cooked steak. Would you believe shrimp need like 15 minutes to cook (on high heat) up here?
Craziness.
Shrimp simply were not meant to be at 5000′ or where ever we are. We used to live at 7100′ and that was even worse. But you really have to take them out before you think you need to take them out. To me they still look like they need to cook longer, they are just pink and still look slightly transparent but only slightly and of course, you must always taste and make sure they have that juicy pop, not a crunch and not chewy or rubbery.
This recipe is now a family favorite – of course my children wouldn’t come near the sauce because they overheard something about it being spicy – but they loved the shrimp without the sauce and the adults all loved the sauce (and it’s not that spicy – even my husband handled it fine and he doesn’t like spice). If you do like things spicy, you might up the Siracha sauce.
But whatever, if you like shrimp, get the ingredients and MAKE THIS.
FOR THE SHRIMP- 1 cup Cornstarch
- 1 cup Panko bread crumbs
- 1 Tablespoon Salt
- 1½ Tablespoon Garlic powder
- 1½ Teaspoon pepper
- 2 pounds Uncooked large shrimp
- ½ Cup Coconut oil
- 1½ Tablespoon chives or green onion (optional)
FOR THE SAUCE - ¾ cup Orange juice
- Zest of 2 lemons
- Juice of 1 lemon
- 1 Tablespoon cornstarch
- ¼ Cup Sugar
- 1 Teaspoon Siracha (or more if you like a lot of heat)
- 2 Tablespoons Honey
- If your shrimp is frozen, they can quickly be thawed by placing them in a bowl with some warm water, then peel and devein them if necessary.
- On a large plate or bowl, combine the cornstarch, panko crumbs, salt, garlic powder and pepper.
- Toss the shrimp in the mixture a few a time until well coated and set aside, repeat with remaining shrimp.
- In a large fry pan, over high heat, melt the coconut oil.
- Once the pan is hot, start frying the shrimp. Only do what will fit in one layer in the pan. Fry the shrimp until pink and slightly opaque, about 2-3 minutes per side, repeat with remaining shrimp until it is all cooked.
- To make the sauce, simply combine all the ingredients in a saucepan, except the honey and the siracha and gently bring to a boil, whisking often. Once thickened and bubbly, remove from the heat and add the honey and siracha.
- Toss the shrimp in the sauce and serve with sticky rice.
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