Sweet and Sour Crackerjack Shrimp

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Because of the spiciness of the sauce, you might want to serve it on the side. I served the shrimp with brown rice. The sauce can be used on the rice, as well as on the shrimp.
You also might want to double the amount of sauce, if served this way.

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Ingredients

  • For the shrimp marinate:
  • 1/2 teaspoon salt
  • 1 small egg white, beaten
  • 1 tablespoon corn starch
  • 2 teaspoons peanut oil
  • For the shrimp:
  • 1 pound shrimp, shelled and de-veined
  • 1 cup cornstarch
  • 1/2 cup peanut oil
  • For the sauce:
  • 2 tablespoons ketchup
  • 1/4 cup chicken broth
  • 1 tablespoon sugar
  • 1/4 cup store-bought sweet chili sauce
  • 3 cloves garlic, grated
  • 2 teaspoons grated fresh ginger

Preparation

Step 1

In a large bowl, whisk together all the ingredients for the shrimp marinade, set aside.

Rinse the cleaned shrimp under cold water then lay out on paper towels and pat until completely dry.

Add shrimp to the marinade and cover the bowl. Refrigerate for 30 minutes. While shrimp is marinating, prepare the sauce by whisking together all of the sauce ingredients in a large bowl. Set the prepared sauce aside.

Place the up of cornstarch in a large bowl. Add the marinated shrimp to the cornstarch, tossing to evenly coat. Transfer the coated shrimp to a colander and shake off any excess cornstarch.

Place a large, deep saute pan over medium-high heat. Let it sit for 2 to 3 minutes until it is very hot.

Add the peanut oil. It should slide very easily across the pan but not smoking.

Add half the prepared shrimp to the pan, spread out so they aren't touching each other. Allow them to cook 2 minutes, then flip them once and cook on the second side for 1 minute, or just until they turn pink and are fully cooked throughout.

Remove the shrimp with a slotted spoon and transfer to a plate lined with paper towels. Repeat the cooking process with the rest of the shrimp. Add more oil if necessary.

Drain the excess oil from the pan and allow the pan to cool before returning it to the stove.

Return the pan to the stove, placing it over medium heat. Add the prepared sauce and bring it to a boil.

At this point, the cooked shrimp can be added to the sauce. Or, because it is quite spicy, you can serve the sauce on the side.

I served the shrimp with brown rice, using the sauce as a flavoring for the rice.

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