Serves: 2 | Total Time: 25 Minutes
I love sweet and spicy shrimp recipes! Especially when they come as easy to make freezer meals.
This glazed shrimp is very similar to many of the sweet and spicy shrimp appetizers that you’ll find at popular restaurants. It can be enjoyed as an appetizer (think bang bang shrimp), or as an entree (I’ve had bang bang shrimp that way, too!)
This hot shrimp appetizer can be served with ranch for dipping, but I choose not to use it. There isn’t too much spiciness with this easy shrimp appetizer recipe, however, you can turn that up if you like by adding more chili paste to the sauce.
Using essential oils in the sauce isn’t necessary, but if you do decide to use the zest of the fruits, keep in mind that your glaze may not be as smooth.
Make it, freeze it, and forget it… until the night comes when you are just too busy to cook. You won’t need to go out and spend money when you can just grab this easy shrimp meal out of your freezer.
Dinner will be ready in 15 minutes, folks!
Sweet and Spicy Shrimp
Total Time: 25 Minutes
Does not include freezing time.
(Prep: 10 Minutes / Cook: 15 Minutes)
- 2 lbs. large shrimp; rinsed, shelled, and deveined
- 1 egg
- 1-2 tablespoons water
- 1 cup all purpose flour
- 1 teaspoon Chinese five spice
- salt and pepper, to taste
- 3/4 cup good quality sweet and sour sauce
- 2 teaspoons hot chili paste
- 1 tablespoon light brown sugar
- 1/2 tablespoon mirin
- 2 drops lemon essential oil
- 2 drops orange essential oil
- canola oil, for frying
- fresh mixed lettuces, for serving
- chopped fresh chives, for garnish
1. Bring a large pot of water to a boil. Add the shrimp and boil until pink and cooked through, about 3 minutes. Drain, rinse with cool water, and set aside.
2. In one large bowl, whisk the egg with 1-2 tablespoons water. In a second large bowl, combine the flour, Chinese five spice, salt and pepper. In a third large bowl, whisk together the sweet and sour sauce, chili paste, brown sugar, mirin, and essential oils. Transfer the sauce from the third bowl to an airtight jar and refrigerate until ready to use.
3. Add the cooled shrimp to the bowl with the egg mixture. Gently stir the shrimp into the egg mixture until each one is fully coated. Using a large slotted spoon, transfer the shrimp - a few at a time - to the bowl with the flour mixture, tapping the spoon on the side of the bowl to shake off any excess egg mixture. Use another spoon to gently toss the shrimp around in the flour to coat them. Repeat this process until all of the shrimp are coated in the flour mixture.
4. Place the shrimp in a single layer on a large baking sheet. Freeze for a minimum of 2 hours, then transfer the shrimp to a large ziplock bag. Return them to the freezer until ready to use.
5. To prepare the shrimp, pour enough canola oil into a dutch oven until it is 2 inches deep. Heat the oil until it reaches 325 degrees F. Carefully add the frozen shrimp to the hot oil and fry for 3 minutes, or until golden brown. To be certain that the shrimp are evenly heated through, do not crowd them into the pot. You may have to do this step in batches. Use a slotted spoon to transfer the shrimp from the hot oil to a plate lined with paper towels.
6. Once all of the shrimp are fried, immediately transfer them to a bowl. Pour the spicy sweet and sour sauce from step 2 over the shrimp and gently toss to coat. Serve over mixed greens and sprinkle with chopped, fresh chives.
Goes great with: