Bering Sea Shrimp with Spicy Glaze

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
approximately 50 hors d'oeuvres size servings
Level:
Intermediate

Ingredients
  • Spicy glaze:
  • 1 jalapeno pepper, stems and seeds removed and minced (use gloves when handling these or any hot peppers)
  • 1 cup mango juice
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon red chili flakes
  • 1/4 cup fish sauce
  • 1/4 cup honey
  • Shrimp:
  • 1 liter canola oil, or enough as needed to deep-fry
  • 2 (21 to 25 size) pounds shrimp, peeled and deveined
  • 3 cups all-purpose flour
  • 1 cup cornstarch
  • 1 tablespoon Irvine Spices Blackfish Seasoning
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 1 to 2 teaspoons salt
Directions
  • In a small sauce pot, combine jalapeno, mango juice, vinegar, chili flakes, and fish sauce. Let reduce and thicken over medium heat. Remove from heat and whisk in honey. Keep warm.

  • Heat oil in deep-fryer to 375 degrees F. Shake flour, cornstarch, Blackfish Seasoning, garlic powder, cumin, cardamom, ground ginger, and salt together in a plastic bag. Add shrimp to bag in small batches and shake to coat with flour mixture. Deep-fry until golden brown.

  • Remove to paper toweling to drain and coat with glaze. Use cocktail toothpicks to serve.


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