Cooked - Firecracker Shrimp And Rice

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Firecracker Shrimp And Rice

4.0

⅓ cup light brown sugar

3 tablespoons fresh orange juice

2 tablespoons hot sauce, such as Frank's

2 tablespoons rice vinegar

¼ teaspoon crushed red pepper flakes, plus more for garnish

Kosher salt

1 ¼ pounds peeled and deveined small shrimp, tails removed

3 tablespoons cornstarch

¼ cup vegetable oil

1 ½ teaspoons grated fresh ginger

3 cloves garlic, grated

3 cups cooked basmati rice

1 bunch scallions, cut into ½-inch pieces

Sriracha and fresh cilantro leaves, for garnish

Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and ½ teaspoon salt in a medium bowl; set aside.
Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat.
Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes.
Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.

Course🍽️Main Course

Diets🥩Carnivore...

Category🐟Seafood

CuisineAsian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 32 weeks ago

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