Restaurant-Style Chili Crisp Shrimp

Name: Restaurant-Style Chili Crisp Shrimp
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese, Fusion
Ingredients: 1 qt Canola Oil; 0.13 tsp Cayenne Pepper; 3 tbsp Chili Oil; 0.25 cup Cornstarch; 1 tbsp Honey; 1 lb Large Shrimp; 1 whole Red Bell Pepper; 2 tbsp Reduced-Sodium Beef Broth; 1 cup Rice; 0.5 tsp Sea Salt; 0.25 cup Self-Rising Flour; 0.5 cup Sparkling Water; 1 tbsp Vegetable Oil; 2 tbsp Water; 1 whole Yellow Onion

Appetizer 🧄Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Fusion High-Protein 💪Halal 🕌Comfort-Food Pescatarian 🐟

Restaurant-Style Chili Crisp Shrimp pairs crackly, light-battered shrimp with a glossy chili crisp, soy, and honey glaze that balances heat, salt, and a touch of sweetness. Quick-seared peppers and onions add freshness and crunch, making it perfect for a weeknight Dinner or a shareable dish over steamed rice.

Prep20 mins
Cook15 mins
Serves4
DifficultyMedium

1

Assemble all the ingredients.
2

Preheat the oven to 200 degrees F (95 degrees C), and line a baking sheet with paper towels.
3

Heat canola oil in a large saucepan to 375 degrees F (190 degrees C). Pat the shrimp dry with additional paper towels.
4

In a small bowl, whisk together self-rising flour, potato starch, salt, and cayenne pepper. Add sparkling water and whisk until the flour is no longer visible and the mixture looks like crepe batter.
5

Dip 6 shrimp at a time in the batter. Fry the shrimp in the hot oil, keeping them from sticking together, until golden brown and crisp, about 3 minutes. Drain on the prepared baking sheet and keep warm in the oven while you fry the remaining batches.
6

Whisk chili crisp, soy sauce, water, and honey together in a small bowl.
7

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the pepper and the onion and cook until translucent and lightly browned, 5 minutes. Remove from the heat, add the cooked shrimp and the chili oil mixture, and toss until evenly coated. If desired, serve with hot cooked rice.