Crispy Honey Chipotle Shrimp
PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE GORE
A sweet, tangy, and spicy sauce makes this shrimp so addicting. It’s a quick and easy dish that can be served as is, or over rice with extra sauce from the pan, or in tortillas for some easy shrimp tacos. However you serve them, expect to be hooked.
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Yields:
4
servings
Prep Time:
0
hours
10
mins
Total Time:
0
hours
35
mins
lb.
large shrimp, deveined and tails removed
Freshly ground black pepper
large eggs, beaten to blend
tbsp.
extra-virgin olive oil
chipotle chiles in adobo, chopped, plus 1/4 c. adobo sauce
Cooked rice and lime wedges, for serving
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- Pat shrimp dry with paper towels; season with salt and pepper.
- Place flour, eggs, and panko in 3 separate shallow bowls. Season flour with chili powder, salt, and pepper.
- Dredge shrimp in flour, then in eggs, then in panko, pressing panko into shrimp to adhere.
- In a large skillet over medium-high heat, heat oil. Working in batches if needed, cook shrimp until golden and crispy, about 2 minutes per side. Transfer to a plate and keep warm.
- In same skillet over medium heat, bring chiles, adobo sauce, honey, and lime juice to a simmer and cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat. Add shrimp and toss to coat.
- Divide rice among plates. Top with shrimp mixture. Serve with lime wedges alongside.
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PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE GORE
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
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