Monday, May 27, 2013
Spicy Honey Lemon Shrimp
I wanted to name this recipe "Bring on the Baby, Spicy Honey Lemon Shrimp!"
With the kick from the Siracha and the sweet tang from the lemon I thought maybe we had a chance to get things in motion. Wouldn't that have been the best blog post ever?
To bad it didn't happen. Still waiting for our little man.
I really came up with this recipe because I was craving the lemon shrimp they have at Wegman's buffet and salad bar (a monster grocery store here in Virginia). Nick and I used to go there to just to get that shrimp.
Actually ... cute story ... Nick first said "I heart you" while we were eating lemon shrimp for lunch at Wegman's.
We didn't drop "L-bombs" for a few weeks after that but I remember the "I heart you" made my stomach flutter with butterflies. Maybe that's why this lemon shrimp makes me so happy!
They haven't been putting out the lemon shrimp lately though at Wegman's and I was forced to try and make it myself.
My version is a little lighter than theirs and definitely worth a try. You won't be sorry. You will "heart" it.
Spicy Honey Lemon Shrimp (Serves 2-4 people as an appetizer)
1/2 cup Cornstarch
1/2 cup Panko bread crumbs
1 Tablespoon Salt
1 Tablespoon Garlic powder
1 Teaspoon pepper
15 Uncooked jumbo shrimp, peeled and deveined (I bought this bag from Trader Joes)
1/2 Cup Coconut or canola oil
1 Tablespoon chives or green onion (optional)
3/4 cup Orange juice
Zest of 2 lemons
Juice of 1 lemon
1 Tablespoon cornstarch
1/4 Cup Sugar
1 Teaspoon Siracha (or more if you like a lot of heat)
2 Tablespoons Honey
1. If your shrimp is frozen put them in a large bowl of cold water and defrost.
2. In a large bowl mix your cornstarch, panko, salt and pepper and garlic powder. Toss your shrimp, a few at a time, in the bowl of panko and constarch until evenly coated.
3. Heat your oil until simmering (not smoking) and then fry about 5 shrimp at a time until they are golden brown on each side (about 2-3 minutes on each side). Set shrimp aside on a plate with paper towel to absorb the left over oil.
4. In a medium sauce pan add your orange juice, lemon juice, zest of just one of your lemons, sugar and cornstarch. Turn on medium to high heat and whisk frequently until combined and comes to a boil. When it starts to bubble and thicken turn off your heat and whisk in your honey and Siracha.
5. Cut the tails off your shrimp and then pour or coat your shrimp with the sauce. Zest the shrimp with your second lemon. Top with chives or green onion for some color (optional) and serve!