Crispy Sriracha Shrimp with Stonewall Kitchen Sriracha Aioli

September 17, 2021

Every bite of this Crispy Sriracha Shrimp contains the perfect amount of crunch and heat.

Ingredients:

• 1/2 cup cornstarch
• 1/2lb large raw shrimp, peeled and deveined
• 1 egg, beaten
• 1/4 cup Stonewall Kitchen Sriracha Aioli
• 3/4 cup panko breadcrumbs
• 2 tbsp sesame seeds
• 2-3 tbsp shredded coconut
• 1/4 tsp salt
• Canola or peanut oil
• 1/3 cup Sriracha Aioli
• 2 tsp tamari
• Green onions or bell pepper, finely chopped for garnish

Method:

• Pat shrimp dry with a paper towel
• Whisk together egg and 1/4 cup of Sriracha Aioli
• Combine bread crumbs, sesame seeds, coconut and salt in a separate bowl and mix. Place the corn starch in a separate bowl.
• Dip shrimp in cornstarch and shake off the excess. Then, dip in the egg wash and then in the breadcrumb mixture. Refrigerate for 10-15 minutes.
• Combine 1/3 cup of Sriracha Aioli and 2 tbsp of tamari in a small bowl. Transfer to a serving bowl and garnish with green onion and bell pepper.
• Fill a straight sided sauté pan 1/2" deep with oil. Heat to 350-360F. Fry a few shrimp at a time until brown and crispy on all sides. Serve immediately and enjoy!

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