Sweet Chili & Sesame Shrimp
This sweet and spicy sesame shrimp is full of flavor. Coated in a crispy batter and cooked in a spicy Fresno chili sauce, this recipe is perfect served alongside rice for an easy meal prep.
Ingredients
- 1 lb. jumbo 14-16 ct. shrimp peeled and deveined
- 1 tsp. sesame oil
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
- Cracked black pepper to taste
- 1/2 cup cornstarch
- 1/2 cup neutral oil suitable for frying
The Sauce
- 2 Tbsp. butter
- 1 clove garlic chopped
- 1 red Fresno chili sliced
- 1/4-1/3 cup prepared sweet chili sauce
- 1 Tbsp. white sesame seeds
- 1/2 cup chopped green onions
- Squeeze of mandarin orange juice
- Squeeze of lime juice
Instructions
- In a large bowl, coat shrimp with sesame oil, garlic, salt, and pepper.
- In a separate bowl, dip shrimp into cornstarch, then dust it off vigorously. The cornstarch will taste chalky if there is too much on the shrimp.
- In a large skillet, heat oil until it shimmers (but does not smoke) over medium-high heat.
- Add corn starch-dusted shrimp. Fry on each side until golden and crisp, roughly 1-2 minutes per side. Remove cooked shrimp and place on a paper towel to remove excess oil.
- To make the sauce, pour remaining oil in the pan out into a mug for discarding, and return pan to stove.
- Melt butter in the pan over medium-high heat and add garlic and chilies. Heat until garlic is fragrant, 1-2 minutes.
- Add chili sauce, sesame seeds, and citrus juice. Heat sauce until bubbling, 2 minutes.
- Place shrimp into hot sauce and stir to coat. Add sesame seeds and green onions, then toss to coat.
- Serve with rice or plain for a fun appetizer.