Firecracker Shrimp Over Cilantro Lime Rice

• servings: Serves 3
• total time: 3 minutes

Ingredients

16 oz extra large shrimp peeled deveined 1/2 teaspoon salt / pepper

2 eggs

1.5 cups all purpose flour

1 teaspoon salt and pepper

2-3 cups neutral oil to fry .

Firecracker Sauce :

1/3 cups buffalo sauce

1/2 brown sugar

1 tablespoon rice vinegar

1 tablespoon sriracha sauce

5 minced garlic

2 tablespoons butter

2 green onions sliced

2 tablespoons chopped cilantro or parsley

1/2 teaspoon chili flakes

Directions

Cilantro Lime Rice:

Add 2 cups of washed rice to a rice cooker and add 3.5 cups of water and cook the rice.

At half a cup of chopped cilantro, one lime juice, and a teaspoon of salt and mix.

Make your rice.

Pat the shrimp, dry and butterfly by cutting a slit down the back.

Seasoning the shrimp with salt and pepper.

In a bowl, add flour, salt and pepper. In a bowl mix two eggs.

Dip each shrimp in the eggs, then dredge through the flour making sure to coat each piece firmly.

Deep fry on medium low heat until golden brown about 3 to 4 minutes and set aside.

In a pan add all of the firecracker sauce ingredients and mix . Cook on low heat JUST until it bubbles . Remove from the heat as it starts to bubble. Add in the fried shrimp.

Coat shrimp gently.

Serve over cilantro lime rice.

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