Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
831
Calories
40g
Protein
15g
Fat
135g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound shrimp , shelled
- 1 cup all-purpose flour
- 1 cup cornmeal
- Freshly-squeezed lemon juice
- ½ cup frozen orange juice concentrate
- ¼ cup hoisin sauce
- 2 tsp honey
- 2 tbsp soy sauce
- 1 tsp sriracha
- 1 tsp minced garlic
- 1 tbsp grated ginger
- 2 ½ quarts peanut oil
Directions
1
Dredge shrimp into flour then dip into cornmeal. Set aside 2–3 minutes.
2
Meanwhile, heat oil in a deep-fryer or a pot to 375°F. Add shrimp and fry until golden brown. Drain on a wire rack .
3
Meanwhile, heat remaining ingredients in a large saucepan over medium-high heat until boiling . Add shrimp and toss to coat.
4
Serve immediately.
Recipe sourced from
wikibooks