1/2 cup honey
2 Tbsp. fresh lemon juice
1 Tbsp. finely grated orange zest
1/2 tsp. cayenne pepper, or to taste
1 cup cornstarch
1 Tbsp. garlic powder
1 1/4 tsp. salt
1 tsp. black pepper
24 to 30 extra large shrimp (1 1/2 pounds of 16-20 count), peeled, deveined, rinsed, and drained
1/2 cup canola oil
Pinch crushed red pepper


Bring honey, juice, zest, and cayenne to a boil in a small saucepan.  Remove from heat and keep warm, covered.


Put cornstarch, garlic powder, salt, and pepper in a large zip-top plastic bag or bowl with a tight-fitting lid.  Seal and shake well to mix.  Put half of shrimp in bag, seal, and shake until coated.  Transfer to a platter.  Repeat with remaining shrimp.


Heat oil in a large skillet over medium heat until shimmering.  Shake off excess coating from shrimp.  Then pan-fry in 3 batches until lightly browned and crisp, 1 to 3 minutes per side.  Drain on paper towels.  Serve immediately, drizzled with warm honey mixture and sprinkled with crushed red pepper.

 

The post Honey-Orange Firecracker Shrimp (by James & Peteeboy) appeared first on Give Thanks, Have Faith, the Best is Yet to Come.