Firecracker Shrimp

INGREDIENTS  

• ⅓ cup light brown sugar
• 3 T. fresh orange juice  
• 2 T. Frank's hot sauce
• 2 T. rice vinegar 
• ¼ t. crushed red pepper flakes, plus more for garnish 
• Kosher salt 
• 1¼ pounds peeled and deveined small shrimp, tails removed 
• 3 T. cornstarch  
• ¼ cup vegetable oil 
• 1½ t. grated fresh ginger 
• 3 cloves garlic, grated 
• 1 bunch scallions, cut into ½-inch pieces 
• Sriracha and fresh cilantro leaves, for garnish   

DIRECTIONS  

1. Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and ½ t. salt in a medium bowl; set aside.
2. Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat. 
3. Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes. 
4. Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.

Recipe Image:The Girl on Bloor