Honey Garlic Shrimp

Ingredients

• 1 lb shrimp (Peeled and deveined; tails may be left on if desired.)
• 0.5 tsp salt
• 0.5 tsp black pepper
• 2 eggs (Beaten or mixed directly with the shrimp coating.)
• 1 tsp garlic powder
• 0.5 cup all-purpose flour
• 0.5 cup cornstarch
• neutral frying oil (Enough for frying at 340°F / 170°C; amount is not specified in the source.)
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 2 tbsp honey
• 3 cloves garlic (Grated, as stated in the transcript.)
• 1 tbsp brown sugar

Steps

1. 1

   Pat the peeled and deveined shrimp dry with paper towels so the coating adheres well and the shrimp fry crisp rather than steam.

2. 2

   Place the shrimp in a bowl. Add the salt, black pepper, eggs, and garlic powder, then mix until the shrimp are evenly coated.

3. 3

   Add the flour and cornstarch to the shrimp mixture. Toss thoroughly until each shrimp is covered in a thick, slightly sticky coating.

4. 4

   In a separate bowl, combine the soy sauce, sesame oil, rice vinegar, honey, grated garlic, and brown sugar. Stir until the sauce is well mixed and the sugar begins to dissolve.

5. 5

   Heat enough neutral oil for frying in a deep skillet or heavy pot to 340°F / 170°C. Work in batches if necessary; overcrowding will lower the oil temperature and make the shrimp less crisp.

6. 6

   Carefully add the coated shrimp to the hot oil. Fry for about 1–2 minutes per side, turning once, until the coating is golden and crisp and the shrimp are opaque and cooked through.

7. 7

   Transfer the fried shrimp to a wire rack or paper towel-lined plate to drain. Repeat with the remaining shrimp, allowing the oil to return to temperature between batches.

8. 8

   Pour the prepared sauce into a clean skillet or saucepan over medium heat. Bring it to a light bubble, stirring frequently, until it begins to thicken, about 1–3 minutes.

9. 9

   Do not reduce the sauce for too long, or it may become overly salty and overly thick.

10. 10

    Add the crispy shrimp to the bubbling sauce and toss gently until every piece is evenly glazed. Serve immediately, preferably over steamed rice.

Notes

The source does not specify the amount or type of frying oil; use a neutral oil such as canola, vegetable, or peanut oil. Fry in batches for the crispiest coating. The sauce should only lightly reduce because it becomes saltier as it cooks down.

Nutrition per serving

• main
• seafood
• fried
• crispy
• Asian-inspired
• quick dinner
• rice bowl