DISCOVER WHAT’S HOT
Get monthly tips, trends, and a taste of what’s to come in foodservice.
Texas Pete® Firecracker Shrimp
Texas Pete Foodservice
https://texaspetefoodservice.com/recipe/texas-pete-firecracker-shrimp/
Texas Pete® Firecracker Shrimp
Ingredients
- Peanut, Grapeseed or Canola Oil, for frying
- 1 lb. 13/15 shrimp, peeled, deveined, tails removed
- 1/4 C Texas Pete Hotter Hot Sauce
- 1/2 C Corn Starch
- 2 tbsp Texas Pete Hotter Hot Sauce
- 1/2 C Sour Cream
- 1/2 C Mayonnaise
- 1 tbsp Soy Sauce
- 1 1/2 tsp Lemon Juice
- 1 2/3 C Green Cabbage, shredded
- 1 C Carrots, shredded
- 1/3 C Scallions, thin bias cut
- 1/4 C Basil, julienne
- 1 tsp Sesame Oil
- 1/4 C Rice Wine Vinegar
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
- 1/4 C Cilantro leaves for garnish
Directions
YIELD: 1 lb shrimp, 1 cup spicy sauce, 2 1/2 cups slaw
PORTION (Serving Size): 4 oz. shrimp, 1/4 cup spicy sauce, 1/2 cup slaw
- Preheat fryer to 350 degrees or pour 4 inches of oil into a deep, heavy pot. Clip a candy thermometer to the side of the pot and bring to 350 degrees over medium-high heat.
- Toss shrimp with ¼ cup Texas Pete Hotter Hot Sauce. Cover and refrigerate to marinate.
- Mix 2 tbsp of Texas Pete Hotter Hot Sauce, sour cream, mayonnaise, soy sauce and lemon juice in a small bowl and refrigerate until ready to use.*
- To make slaw, toss cabbage, carrots, scallions and basil in a medium size mixing bowl. Add sesame oil and rice wine vinegar; toss to coat. Add salt and pepper; mix well. Refrigerate until ready to use.*
- Drain shrimp from marinade. Lightly coat shrimp with cornstarch. Fry for 2 minutes or until golden, crispy and just cooked through.
- Toss hot shrimp with spicy sauce. Serve shrimp over slaw. Garnish with cilantro leaves.
*Spicy sauce and slaw can be made and held refrigerated for up to 2 days before service.
