Firecracker Shrimp

Directions

1. 1
   If baking
2. 2
   Pour enough oil into a heavy large pot to reach depth of 1 ¼ inches; heat to 350 degrees F. Working in batches, fry shrimp until golden and cooked through, about 2 minutes. Using a spider strainer, transfer shrimp to paper towels in a single layer. Bring oil back to 350 degrees F between batches.
3. 3
   Heat 3-4 tablespoons canola or vegetable oil in a large sauté nonstick skillet over medium-high heat. Working in batches, add the shrimp to the pan in a single layer. Cook the shrimp for 1-2 minutes per side, or until golden brown and cooked through. Using tongs, transfer shrimp to paper towels in a single layer. Wipe out pan as needed in between batches and repeat.
4. 4
   Preheat oven to 425 degrees F.
5. 5
   To air fry: Preheat air fryer to 400 degrees F. Spray the shrimp with cooking oil and add to the air fryer in a single layer (you’ll need to work in batches). Cook for 8-10 minutes, flipping halfway through. For extra crispy shrimp, spray the shrimp again after flipping.
6. 6
   Add panko to a large baking sheet and toss with ¼ cup canola oil until evenly moistened.
7. 7
   Transfer shrimp to paper towels in a single layer.
8. 8
   Spread panko into an even layer. (You may also spray with cooking spray instead of oil, see notes).
9. 9
   To bake: Space the shrimp evenly apart on the racks so they aren't touching.
10. 10
    Bake at 425 degrees F for about 5-7 minutes, or until golden, stirring half way through cooking. Keep an eye on the panko the last few minutes so it doesn’t burn.
11. 11
    Bake at 425 degrees F 7 to 9 minutes, or until cooked through.
12. 12
    Bread Shrimp
13. 13
    COMBINE WITH SAUCE
14. 14
    Breading stations: In a shallow dish, whisk the flour, garlic powder, ground ginger, salt and pepper together. In a second shallow dish, whisk the eggs together. In a third shallow dish, add the panko. To receive the breaded shrimp: Line the counter next to the stove with parchment paper or if baking, top two baking sheets with wire racks and spray with cooking spray.
15. 15
    The last few minutes the shrimp is cooking, whisk all of the Sauce ingredients together in a large saucepan. Adjust the heat as desired with more or less chili sauce. Bring to a simmer until warmed through.
16. 16
    To bread the shrimp: Use one hand for dredging the shrimp in the flour and panko and one hand for the egg. Working with a few shrimp at a time, dredge them in flour mixture, followed by the eggs, letting excess drip off, followed by the panko. Press the panko firmly into the shrimp so it adheres.
17. 17
    When ready to serve, add the cooked shrimp and toss to coat.
18. 18
    Transfer shrimp to the prepared parchment paper or wire racks.
19. 19
    Garnish with green onions if desired and serve immediately.
20. 20
    Cook (Pick One)