Spicy (but not too spicy!) and citrus-y, this tasty and easy-to-prepare Asian-inspired dish will be a hit with the entire family. Serve it on a weeknight over steamed rice or noodles. To spice it up, add more red pepper flakes or a splash of sriracha sauce. For a vegetarian option, make it with tofu or cauliflower.
Ingredients:
For the shrimp:
1½ lbs. medium shrimp, peeled & deveined
½ c. cornstarch
2 large eggs, beaten
¼ c. canola oil
Salt & pepper, to taste
1 green onion, chopped for garnish
For the sauce:
½ c. honey
½ teaspoon soy sauce
2 Tbsp. tangerine juice, freshly squeezed (Pittman & Davis Tangerines)
2 tsp. dried tangerine zest
1 tsp fresh ginger, minced
¼ tsp. red pepper flakes
Directions:
For the shrimp:
- In a large bowl, season shrimp with salt and pepper. Add the cornstarch and toss to combine.
- Heat oil in large saucepan. Dip shrimp in beaten eggs one at a time, then add to pan. Cook over medium heat until golden brown on both sides (about 2 minutes). Transfer to a paper towel lined plate when done.
For the sauce:
- In a medium bowl, combine honey, soy sauce, juice, zest, ginger and pepper flakes. Pour into a skillet and bring to a boil. Simmer until thickened (about 2-5 minutes).
To serve:
- Drizzle sauce over shrimp or toss shrimp in sauce to coat.
- Serve over steamed rice or rice noodles.
