Description
Tender shrimp coated in a light, golden crust and tossed in a sticky honey glaze. This dish combines sweet, savory, and crispy textures, perfect as an appetizer or quick dinner.
Ingredients
1 lb large shrimp, peeled and deveined
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cold sparkling water
Vegetable oil, for frying
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- In a bowl, mix flour, cornstarch, baking powder, salt, and pepper.
- Gradually stir in cold sparkling water to form a smooth batter.
- Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C).
- Dip shrimp in batter, letting excess drip off, then fry in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
- In a saucepan, combine honey, soy sauce, rice vinegar, ginger, garlic, and sesame oil over medium heat. Simmer gently.
- Add the cornstarch slurry to the glaze and cook for 1–2 minutes until thickened. Remove from heat.
- Toss crispy shrimp in the glaze until fully coated and serve hot.
- Garnish with sesame seeds or green onions if desired.
Notes
Add red pepper flakes to the glaze for heat.
Substitute chicken strips for shrimp as a variation.
Lime juice can replace rice vinegar for a citrusy flavor.
Use gluten-free flour for a gluten-free version.
Reheat in oven or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 145mg
