Firecracker Shrimp and Rice
Ingredients
1/3 cup light brown sugar
3 tablespoons fresh orange juice
2 tablespoons hot sauce, such as Frank’s
2 tablespoons rice vinegar
1/4 teaspoon crushed red pepper flakes, plus more for garnish
Kosher salt
1 1/4 pounds peeled and deveined small shrimp, tails removed
3 tablespoons cornstarch
1/4 cup vegetable oil
1 1/2 teaspoons grated fresh ginger
3 cloves garlic, grated
3 cups cooked basmati rice
1 bunch scallions, cut into 1/2-inch pieces
Sriracha and fresh cilantro leaves, for garnish
Directions
Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and 1/2 teaspoon salt in a medium bowl; set aside.
Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat.
Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes.
Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.
