Our large, raw black tiger shrimp are clean, peeled and deveined with the tail on, making them easy to cook and even easier to eat! And with this Asian-inspired recipe, they're sure to become a new family dinner favourite!
For this quick and easy dish, the succulent shrimp are coated in a light and crispy batter, before being basted in a rich and tangy chili lime sauce. This allows the aromatic flavour of the garlic, ginger, chili and lime to be soaked up without losing the crunch of the batter or the meatiness of the shrimp!
The perfect balance of spicy, sweet and salty, this chili lime shrimp recipe is a taste sensation that is sure to liven up any dinner table. Try it tonight!
In large bowl, add defrosted shrimp and toss in flour and salt
Mix shrimp until lightly coated (Pro tip: make sure to remove any extra coating of flour as you cook the shrimp - you just want a light coat)
Heat sauce pan over medium-high heat and add 1 tbsp sesame oil
Arrange shrimp in single layer in sauce pan being careful not to overcrowd pan so shrimp can cook and crisp evenly
Cook shrimp for 2-3 minutes per side until they turn pink
Remove cooked shrimp to a clean plate. Repeat process with remaining shrimp and sesame oil until all shrimp are cooked
Remove last batch of shrimp from pan and add all Chili Lime Sauce ingredients except cilantro. Adjust spice level to taste with extra chili and Sriracha sauce
Bring to boil and cook down for 5 mins until slightly thickened
Add cooked shrimp and minced cilantro to sauce pan
Toss to coat and let shrimp simmer in sauce for 2 mins to absorb flavour
Plate shrimp over white rice and garnish with sliced chilies, fresh cilantro leaves and lime wedges
