Firecracker Shrimp and Rice

foodnetwork.com

Karen Benson

⅓ cup light brown sugar

3 tablespoons fresh orange juice

2 tablespoons hot sauce, such as Frank's

2 tablespoons rice vinegar

¼ teaspoon crushed red pepper flakes, plus more for garnish

Kosher salt

1 ¼ pounds peeled and deveined small shrimp, tails removed

3 tablespoons cornstarch

¼ cup vegetable oil

1 ½ teaspoons grated fresh ginger

3 cloves garlic, grated

3 cups cooked basmati rice

1 bunch scallions, cut into ½-inch pieces

Sriracha and fresh cilantro leaves, for garnish

Directions at foodnetwork.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer