Crispy Sriracha Shrimp with Stonewall Kitchen Sriracha Aioli

September 17, 2021

Crispy Sriracha Shrimp with Stonewall Kitchen Sriracha Aioli

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


  • 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


  • 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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