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Crispy Sriracha Shrimp– Approximately 1 ½ dozen View Larger

Crispy Sriracha Shrimp– Approximately 1 ½ dozen


  • 1/2 cup cornstarch
  • 1/2 pound large raw shrimp, peeled and deveined
  • 1 egg, beaten
  • 1/4 cup Stonewall Kitchen Sriracha Ailoi
  • 3/4 cup Panko bread crumbs
  • 2 tablespoons sesame seeds
  • 2-3 tablespoons shredded coconut
  • 1/4 teaspoon salt
  • Canola or peanut oil
For the dipping sauce:
  • 1/3 cup Stonewall Kitchen Sriracha Ailoi
  • 2 teaspoons Tamari
  • Green onion or bell pepper, finely chopped for garnish


  1. Pat shrimp dry with paper towel.
  2. Whisk together egg and ¼ cup aioli. Combine bread crumbs, sesame seeds, coconut and salt in separate bowl and mix. Place corn starch in separate bowl.
  3. Dip shrimp in corn starch. Shake off excess. Dip shrimp in egg wash and then in bread crumb mixture. Place breaded shrimp on a baking sheet or plate. Refrigerate 10-15 minutes.
  4. Combine dipping sauce ingredients in a small bowl. Transfer to a serving bowl and garnish with green onion and red bell.
  5. Fill a straight sided saute pan ½-inch deep with oil. Heat to 350-360 degrees F. Fry shrimp a few at a time until golden brown and crispy on all sides. Serve immediately


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