Instructions
2. Coat the Shrimp:
Working in batches, dip each shrimp first into the beaten egg, allowing any excess to drip off, then dredge it thoroughly in the flour mixture, pressing gently to adhere. Place the coated shrimp on a plate or wire rack.
3. Fry to Perfection:
In a large, heavy-bottomed skillet or Dutch oven, heat about ½ inch of oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, the oil is ready when a pinch of flour sizzles immediately.
Carefully fry the shrimp in batches for 2-3 minutes per side, until the coating is golden brown and crispy. Avoid crowding the pan. Transfer the fried shrimp to a wire rack set over a baking sheet or a plate lined with paper towels to drain.
4. Create the Glaze:
While the shrimp are frying, make the glaze. In a small saucepan over medium heat, combine the honey, soy sauce, vinegar, sesame oil, minced garlic, and red pepper flakes. Whisk until it begins to simmer.
Give the cornstarch slurry a quick stir (as it separates) and whisk it into the simmering sauce. Continue to cook for 1-2 minutes, whisking constantly, until the glaze is thick and glossy. Remove from heat.
5. Coat and Serve:
Place the crispy shrimp in a large bowl. Pour the warm glaze over the top and toss gently until every shrimp is evenly coated.
Garnish immediately with toasted sesame seeds and green onions. Serve hot alongside steamed jasmine rice or your favorite vegetables.
Chef’s Notes:
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For a Baked Option: For a lighter version, arrange the breaded shrimp on a parchment-lined baking sheet. Spray generously with cooking spray and bake at 425°F (220°C) for 10-12 minutes, flipping halfway, until crispy. Toss with the glaze as directed.
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Preventing Sogginess: For the crispiest results, toss the shrimp in the glaze just before serving. You can also serve the glaze on the side for dipping.
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Spice Level: Adjust the heat to your liking by adding more or less red pepper flakes.
