1/4 cup sweet chili sauce
1 teaspoon lime zest
2 tablespoons lime juice
1 tablespoon Sriracha
1 tablespoon sodium-reduced soy sauce
1 pound medium shrimp (41 to 50), peeled and deveined
1/4 teaspoons salt
2 tablespoons cornstarch
2 tablespoons peanut oil
4 cups hot cooked white rice
2 tablespoons bias-sliced green onions
1 1/2 teaspoons toasted sesame seeds
Gather all ingredients.
Stir together sweet chili sauce, lime zest, lime juice, sriracha, and soy sauce.
Blot shrimp dry with paper towels. Season shrimp with salt.
Toss shrimp with cornstarch in a medium bowl to coat.
Heat oil in a wok or extra-large nonstick skillet over medium-high heat. Add shrimp and cook until opaque, 2 to 3 minutes. Remove from wok.
Add sauce mixture to wok and heat to boiling.
Return shrimp to wok and toss to coat.
Serve Firecracker Shrimp over rice. Garnish with green onion and sesame seeds.
