Sweet, sharp, and just enough burn. Crispy edged shrimp get tossed in a sticky firecracker glaze built on SoCal Original Red, then finished with scallions and toasted sesame over a bowl of rice.

The glaze does the work: honey and rice vinegar for the sweet and the tang, garlic for depth, and Original Red carrying the heat. Keep it glossy and restrained so the sauce stays the accent, not a flood.

Ingredients

For the shrimp

• 1 lb large shrimp, peeled and deveined, tails on
• 2 tablespoons cornstarch
• 1 tablespoon neutral oil
• Salt and black pepper

For the firecracker glaze

• 3 tablespoons honey
• 2 to 3 tablespoons SoCal Original Red, to taste
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1 teaspoon soy sauce

To finish

• 2 scallions, thinly sliced
• 1 teaspoon toasted sesame seeds
• Steamed rice, for serving

Directions

1. Pat the shrimp dry, season with salt and pepper, then toss with the cornstarch for a light, crisp coat.
2. Heat the oil in a skillet over medium-high. Sear the shrimp about 2 minutes per side, until pink with crisp golden edges. Remove and set aside.
3. Lower the heat to medium. Add the honey, SoCal Original Red, rice vinegar, garlic and soy sauce. Simmer 1 to 2 minutes, until glossy and just thickened.
4. Return the shrimp to the pan and toss to coat, about 1 minute, until every piece is lacquered in the glaze.
5. Pile over steamed rice, drizzle any glaze left in the pan, and finish with scallions and sesame. Add a few extra drops of Original Red for anyone who wants more fire.

Tips

Keep the glaze restrained and shiny. Original Red is the accent that carries the whole dish, not a drench.

For extra crunch, give the shrimp a slightly heavier cornstarch coat and let them sit a minute before searing.