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Crispy Shrimp with a Citrus Glaze Recipe

Crispy Shrimp with Citrus Glaze

Dax Phillips
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizers, Sides
Servings 8


  • 4 egg whites beaten
  • 1/4 milk
  • 2 tbsp cornstarch
  • 1 lemon juiced
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 1/2 lbs of fresh shrimp peeled and deveined
  • 3 cups of canola oil
  • For the Glaze:
  • 1 cup of orange juice
  • 1 lemon juiced
  • 1 grapefruit juiced
  • 1 lime juiced
  • 1 pinch of cayenne pepper
  • 1/4 cup of chicken stock or water
  • 4 tbsp light corn syrup
  • 1 tbsp granulated sugar
  • 4 cloves of garlic minced
  • 1 tbsp Sriracha sauce or your favorite hot sauce


  • Start by making your glaze. Add everything to a saucepan, stir well, and bring that to a medium heat. Cook this glaze until it reduces by half and becomes what you would expect in a glaze. This should take about 35-40 minutes, stirring often. Set to low heat or remove it from the heat until you are ready to serve.
  • Next, take your cleaned shrimp and pat them dry.
  • Take your egg whites, milk, corn starch, lemon juice, paprika, and salt and pepper and give that a good mix.
  • Add your shrimp to a sealable plastic bag. Pour in the batter, seal the bag, and give the shrimp a good toss in the bag, ensuring that you lightly cover the shrimp with the batter.
  • Add the oil to a medium sized pot for frying, and bring the oil up to around 350 degrees on medium, to medium-high heat.
  • Once the oil has reached temperature, add in enough of the shrimp so that they are not touching one another. You basically do not want to overcrowd the shrimp.
  • Cook the shrimp for a few minutes, or until they are nice and golden color. Remove them with a slotted spoon and set them on a paper lined plate to drain any excess oil.
  • Repeat with remaining shrimp.
  • When you are ready to serve, Add the shrimp to a serving plate or bowl, and drizzle the glaze all over the shrimp.
  • These shrimp with perfect as they were crispy, tender and plumb, and that citrus glaze.... Need I say more?