Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 1/4 cup cornstarch
  • 1/4 cup vegetable oil or canola oil (for pan-frying)
  • 1/4 cup Sriracha sauce
  • 1/4 cup packed light brown sugar
  • 2 tablespoons low-sodium soy sauce (or Tamari)
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger

Instructions:

  1. Pat the shrimp thoroughly dry using paper towels. In a large bowl, toss the shrimp with the cornstarch, ensuring every piece is lightly coated. Season lightly with salt and pepper.
  2. Prepare the glaze: In a small bowl, whisk together the Sriracha sauce, brown sugar, soy sauce (or Tamari), rice vinegar, minced garlic, and grated ginger until the sugar is mostly dissolved. Set aside.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering (about 350°F). The high heat is essential for crispness.
  4. Add the coated shrimp to the hot oil in a single layer. Do not crowd the pan; work in two batches if necessary. Cook for 2-3 minutes per side until the shrimp is golden brown, crispy, and cooked through (opaque in the center).
  5. Once cooked, remove the shrimp and drain off all but 1 teaspoon of the remaining oil from the skillet. Return the shrimp to the skillet.
  6. Reduce the heat to low. Pour the prepared sweet heat sauce over the shrimp and toss quickly and gently for about 60 seconds until the sauce has reduced slightly and thickened into a sticky glaze that adheres completely to the shrimp. Serve immediately.