Time 28m Yield 4 Number Of Ingredients 14 Steps:
Gather the ingredients. Add enough peanut oil to a countertop deep fryer or a large, heavy-bottomed pot so that there is 3-inches worth of oil. Preheat to 360 F. Combine the honey, sriracha, ginger, fish sauce, and lemon juice in a large, wide mixing bowl . Put the shrimp and potato starch into a gallon zip-close freezer bag and seal. Gently shake and turn the bag to thoroughly coat the shrimp in the potato starch. In two batches (most likely, depending on the size of your setup), fry the shrimp until they turn pink, and the starch coating becomes crisp and golden, about 3 to 4 minutes per batch. Remove the shrimp and shake off the excess oil. Toss the hot, fried shrimp in the sauce. Garnish with the sesame seeds, sliced scallions, chile pepper, cilantro, and a sprinkle of the Szechuan pepper, if using. Serve with rice and perhaps a steamed vegetable . Enjoy!
Time 9m Yield 1 serving Number Of Ingredients 27 Steps:
Peel shrimp, leaving head and tail on. Place barbecue sauce in skillet and set on medium heat. Place shrimp in skillet and cook until they turn pink, approximately 2 minutes on 1 side, and 1 1/2 minutes on the other side. Remove shrimp from skillet and place on plate, pouring any extra sauce from the skillet on top of the shrimp. Drizzle a small amount of horseradish sauce on top of the shrimp and serve. Place onions in a food processor with the motor running and then add 1/2 cup of orange juice. In a large pot, melt butter on medium heat and add the onion puree. Add the 1 1/2 cups of orange juice and the rest of the ingredients. Stir and cook on low heat for approximately 25 minutes. Mix all ingredients together in a bowl. Refrigerate until ready to use.
Time 20m Yield 30 servings. Number Of Ingredients 5 Steps:
In a small bowl, combine the apricot preserves, oil, soy sauce and pepper flakes. Thread shrimp onto metal or soaked wooden skewers., Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink, basting frequently with apricot mixture.
Time 12m Yield 4-6 Number Of Ingredients 12 Steps:
Shrimp:. In a shallow baking dish or bowl whisk together the cornstarch, salt and pepper. Toss shrimp to thoroughly coat. In a heavy bottomed pot heat oil to 350 degrees. Working in batches fry the shrimp until golden brown about 1-2 minutes. Remove to a paper towel lined plate. Toss the shrimp in half of the sauce. Build tacos with shrimp, cabbage, cilantro and squeeze of lime juice. Drizzle remaining firecracker sauce on top. Firecracker sauce:. Whisk all ingredients together. Season with salt and pepper to taste.
Time 35m Yield 8 Number Of Ingredients 10 Steps:
Wash shrimp well and submerge in cold water in a bowl; set shrimp aside. Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat shrimp with cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp. Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp. Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.
Time 35m Yield 12 Number Of Ingredients 8 Steps:
Combine shrimp, jalapeno, taco seasoning, and olive oil in a large bowl. Stir until evenly coated. Heat a large skillet over medium-high heat. Add the shrimp mixture and cook for 4 minutes. Turn heat off and stir in cheese sauce. Let cool for 5 minutes. Preheat the air fryer to 400 degrees F (200 degrees C). Wrap tortillas in a damp paper towel and microwave on high until warm, about 20 seconds. Spoon 1 tablespoon refried beans and 1 tablespoon shrimp mixture into the middle of each tortilla and roll up. Working in batches, place a single layer of taquitos in the air fryer basket, seam-side down. Spray the tops with cooking spray. Air fry for 6 minutes. Transfer to a paper towel-lined plate. Repeat with remaining taquitos.
