· 2 lbs. jumbo shrimp, deveined with shell on
· 1 teaspoon salt
· 1 teaspoon ground black pepper
· 1 teaspoon paprika
· ½ teaspoon onion powder
· ½ teaspoon garlic powder
· 2 teaspoon old bay seasoning (for dredge)
· 8 garlic cloves, minced
· 1 cup clarified butter
· 1 cup cornstarch
· Green onion for topping
· Lemon juice for topping
· Oil, for pan frying
Sweet Chili Sauce
· ¼ cup pineapple juice
· ¼ sweet chili sauce
· ¾ cup water
· 1 teaspoon fish sauce
· 1 teaspoon white cooking wine
· 1 tablespoon honey
· 1 tablespoon gochujang
1. Start by rinsing and drying your shrimp with a paper towel. The shrimp needs to be completely dry before seasoning and breading.
2. Next, season the shrimp in a large bowl with salt, pepper, paprika, onion powder and garlic powder. In a shallow bowl, add your corn starch, old bay seasoning, and salt and pepper to taste. Lightly dredge all the shrimp (in batches) in the cornstarch and shake off any excess. Set aside to pan fry
3. To make the sauce, in a small sauce pan over low heat, add the pineapple juice, sweet chili sauce, water, fish sauce, cooking wine, honey and gochujang. Stir until incorporated and lightly simmer for 3-4 minutes. Cut the heat and set to the side to use while cooking the shrimp.
4. In another small sauce pan, clarify 1 cup of butter. Do this by melting the butter over medium-low heat and then skimming off the milk solids that float to the top.
5. Now, in a large frying pan add 2 tablespoons of oil and turn to medium-high heat. Cooking in batches of 5-7 shrimp, place shrimp evenly across the pan. Do not overcrowd pan. Cook 2-4 min on each side or until crispy
6. At this point, turn the heat to medium-low, add in 3 tablespoons of the clarified butter, 2 tablespoons of garlic and 2-3 big spoonsful of the sauce. Mix well until shrimp are fully covered and serve. Top with fresh green onions and freshly squeezed lemon juice.