We were invited to our neighbor’s home for drinks and appetizers. I asked what I could bring and was told to bring myself and my husband. How rude! Lol Let me just say that there were two reasons that wasn’t gonna happen. It goes against my grain to show up anywhere empty handed, plus, I never do what I’m told. I wracked my brain trying to think of what to bring. I’m not big on making appetizers for some reason, so I had to make something up in a hurry. This was the end result. I made them spicy, but there is no need to add Chipotle if you want mild shrimp. We were running late, and I didn’t get a chance to pop one in my mouth before we left. I got lucky. They were a big hit and I think the recipe is a keeper.
Here’s how I did it:
Two 12 oz bags extra-large peeled shrimp (raw)
Salt for brining
1 Orange (You’ll use the juice and the zest)
3 TBSP low sodium soy sauce
1 TBSP fresh ginger root, minced
1 TBSP fresh garlic, minced
Juice and zest of half the orange
Shrimp Coating: Note that there are three choices
1 cup corn starch -OR – 1 cup AP flour – OR 1 cup Panko bread crumbs (or mix it up)
Salt and pepper
OPTIONAL: ¼ – ½ tsp Chipotle powder
1/3 – ½ cup canola oil
1 cup local honey
Juice and zest from ½ orange
2 TBSP fresh lemon juice
½ tsp Chipotle powder
Rinse shrimp well. Soak for 30 min in salted water. (The salt will make the shrimp juicier and tastier. Just like when you brine chicken).
Drain shrimp, rinse bowl and return shrimp to empty bowl. Add juice of ½ an orange, 1 TBSP orange zest, soy sauce, ginger root, and garlic. Cover bowl and refrigerate for 2 hours. Drain well.
In medium bowl, add corn starch, (or flour or Panko bread crumbs), salt, black pepper, and ½ tsp Chipotle chili powder. Give it a quick mix with a whisk or a fork. Add a handful of drained shrimp, cover bowl and shake until shrimp is coated. Using a Japanese skimmer or a small strainer, and shake excess flour mixture from the shrimp and place in a dish or large platter. Continue until all shrimp is coated.
Heat a heavy skillet and add enough canola oil to cover bottom well. When oil is hot, add shrimp about a handful at a time (never crowd the pan). Cook until brown and crispy (2 ½ – 3 min per side). Drain on paper toweling. Drain skillet and wipe with a paper towel.
In same skillet, add honey, juice from the other half of orange, orange zest, lemon juice, and chipotle powder. Bring to boil and reduce mixture by about half. You want to create a syrupy sauce.
Arrange cooked shrimp on a serving platter and pour sauce over the top. You can garnish with parsley, sesame seeds, and/or a handful of green onions with stems.
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By Tika for CHEW WANNA EAT? © 2017