Crispy Honey Shrimp Food

CRISPY HONEY SHRIMP

Steps:

• Sift flour, salt, and pepper in a bowl. Make a well, add water and egg, and gradually mix in the flour. Beat to a smooth batter and set aside for ten minutes.
• Meanwhile, coat shrimp in cornstarch and coat well. Shake off any excess. Add shrimp to batter and coat well. Heat oil in wok and add shrimp, a few at a time, until batter is golden. Remove shrimp, drain on paper towels and keep warm. Continue until all shrimp are fried. Carefully remove hot oil from wok. Gently heat sesame oil in pan.
• Add honey and stir until mixed well and heated through. Add shrimp to mixture and toss well. Sprinkle sesame seeds over and again toss well. Serve immediately.

HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Place shrimp in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the shrimp. Save the other half for later.
• Let the shrimp marinate in the refrigerator for at least 15 minutes.
• In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
• Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
• Serve the shrimp with sauce and garnish with green onion.
• Enjoy!

HONEY ORANGE FIRECRACKER SHRIMP

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.

CRISPY HONEY PINEAPPLE ORANGE SHRIMP

Steps:

• Sift the flour, salt, pepper, and cinnamon (optional) in a large bowl. Add water, milk, and egg and mix until a smooth batter. Set aside for 10-15 minutes.
• Now is the time to prepare ahead and get any side items ready to be plated quickly. Once you begin battering and frying the shrimp it becomes difficult to keep up. ( I cooked egg noodles "8 minutes" added soy sauce and stir-fried fresh veggies during this time to make a complete meal).
• Heat the frying oil skillet 1/2 inch full to med-med/high (can use more if you prefer).
• Coat all shrimp in cornstarch or a sesame oil/toasted sesame oil mixture.
• Add the coated shrimp to the large bowl of batter and coat well with batter.
• Carefully drop battered shrimp into oil. (Make sure oil is not too hot, shrimp should turn a light to medium gold when done, turn every couple of minutes). Remove all shrimp onto tray covered with paper towels. Gently "dry" the shrimp. Keep warm.
• Warm a skillet 1/4 inch full of sesame oil to medium.
• Once oil is warm, add honey and pineapple orange juice while mixing constantly. Add the dried shrimp to mixture, squeeze lemon over shrimp, and sprinkle in sesame seeds. Mix & Toss well for a few minutes. Serve Immediately.
• ***Don't want to waste the left over batter and oil? Try frying some of your veggies with your shrimp. I cooked mushrooms both fried and crispy honey pineapple orange style with the left over batter.

HONEY-GARLIC SHRIMP

Steps:

• Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
• Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
• Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
• Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
• Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

HOT HONEY SHRIMP

Steps:

• Heat oven to 500 degrees.
• In a medium bowl, combine honey, cayenne, lime zest, ginger, garlic, salt and pepper. Toss in shrimp to coat.
• Spread shrimp on a large rimmed baking sheet and dot with butter. Roast until shrimp is pink and opaque, but before the edges have started to curl, about 5 minutes. Sprinkle generously with fresh lime juice and toss with jalapeños and chives or scallions. Serve with mayonnaise if you like.