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My review
Spicy Pan-Fried Shrimp
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Lizette Russi
"Crunchy, sweet, and spicy! Simply pan-fry the shrimp and mix with a mildly spicy sauce. When you put them together, tastes like restaurant quality in your kitchen! Goes great with simple steamed rice and a salad. Also 1 pan, 1 bowl makes easy clean up!"
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Ingredients
30 m servings 353 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Rinse shrimp, pat dry, and set aside to drain on paper towels.
- Combine cornstarch, bread crumbs, 1 teaspoon ginger, salt, and pepper in a large resealable plastic bag. Shake to mix well. Add the shrimp and shake to coat.
- Whisk ketchup, orange juice, chicken broth, soy sauce, honey, Shaoxing wine, fish sauce, garlic, togarashi, 1 tablespoon ginger, and onion powder together in a medium bowl.
- Heat oil in a large pan over medium heat. Shake excess cornstarch mixture off the shrimp; add shrimp to the pan. Fry until golden brown, 2 to 3 minutes per side. Drain on paper towels. Reduce heat to medium-low.
- Swipe most of the oil out of the pan, leaving a light coat. Add the ketchup sauce; cook until heated through, 5 to 7 minutes. Arrange shrimp on a plate; drizzle sauce over and garnish with green onions and cilantro.
Footnotes
- Cook's Notes:
- Replace orange juice with 1 large orange plus 1 teaspoon zest if desired.
- For the sauce, you can use 1 inch of peeled fresh ginger, minced, in place of the powder.
- Instead of drizzling sauce over the shrimp, you can add it to the pan when they are almost done and cook until heated through.
Nutrition Facts
Per Serving: 353 calories; 15.3 g fat; 35 g carbohydrates; 21.6 g protein; 173 mg cholesterol; 1519 mg sodium. Full nutrition