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Firecracker Shrimp

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“Shut The Front Door!!!!! Do Not make these....they are totally addicting & you'll be sooooo sorry. I shared this find with Dib's & she said the very same thing! I can promise you if you like crispy & spicy & shrimp you'll be hooked! Just Remember I warned you! Found on Pinterest & traced back to 'Picture the Recipe"”
READY IN:
1hr
SERVES:
3
YIELD:
12 rolls
UNITS:
US

Ingredients Nutrition

  • 12 large shrimp, cleaned
  • 6 egg roll wraps, halved on the diagonal
  • oil (for frying)
  • 1 tablespoon flour, mixed with a little water (for sealing the wrappers)
  • marinade
  • 3 tablespoons sriracha sauce
  • 1 tablespoon soy sauce
  • 12 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 3 garlic cloves, minced
  • 1 lime, juiced & the zest
  • 1 tablespoon sugar
  • salt & pepper

Directions

  1. Combine all marinade ingredients in a shallow bowl or zip lock bag.
  2. Add the shrimp tossing to coat.
  3. place in fridge for 15-30 minutes.
  4. Lay out your wrappers.
  5. Place one shrimp on each wrapper, fold 1 corner over the shrimp & roll,wrapping tightly, moisten remaining point with flour/water mixture & seal it over the roll.
  6. Repeat with remaining shrimp wraps.
  7. Heat about 1 inch of oil in a cast iron frying pan over medium high heat.
  8. Fry a few rolls at a time turning once till golden brown, this only takes a couple of minutes as shrimp cook quickly.
  9. Serve hot with sweet & sour sauce.
  10. Can be made with smaller shrimp & wonton wrappers.

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