Recipe: Firecracker Shrimp with Bang Bang Sauce

Recipe grade: ★★★★★

I first discovered this recipe at the Skunk and Goat Tavern in northeast Pennsylvania while getting my culinary certificate at Mercyhurst University!

– Chef Genevieve

The dish in three words: spicy, fantastic, easy-to-make

Cooking Partner: My mom

What I liked about this recipe: It is a good combo all together. The bang bang sauce is best on top of the shrimp.

What I would change about this recipe: I would make it less spicy next time and use a sweet-n-sour sauce. I would heat up the sauce in the pot.

My recommendation: If people are spice lovers, I recommend this as a dish to try!

Ingredients:

• 1/2 cup chili-garlic sauce
• 2 tablespoons spicy chili oil
• 1 tablespoon sriracha
• 1 tablespoon white wine vinegar
• 1 tablespoon honey
• 1 teaspoon cayenne pepper
• 1 teaspoon lime juice
• salt and pepper
• 1 pound of shrimp, peeled and deveined
• 1 tablespoon of olive oil
• freshly chopped scallions
• bang bang sauce (from a store or you can make it yourself)

Recipe:

1. Mix together the chili-garlic sauce, chili oil, sriracha, vinegar, honey, cayenne, lime juice, salt, and pepper together in a small bowl until mixed for the firecracker sauce.
2. Mix the shrimp in the firecracker sauce to cover the shrimp.
3. Heat olive oil in a medium pan on medium heat and then add the shrimp.
4. Cook the shrimp for 2-3 minutes, until both sides are pink and cooked through.
5. Put the shrimp on a plat and put bang bang sauce and freshly chopped scallions on top.
6. Serve!

Recipe inspired by Chili Pepper Madness.