Dynamite Shrimp with Jasmine Rice

Prep Time 20-25 min. | Medium
Thaw in refrigerator.

1. In a saucepan, add rice and 1 1/4 cups water. Bring to boil, stir once, cover and cook on low heat for 15-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving.
2. Meanwhile, drain buttermilk from shrimp.
3. Place seasoned cornstarch in a bowl and add 1/4 tsp. kosher salt. Place shrimp in cornstarch and coat thoroughly.
4. Preheat large saute pan and add vegetable oil to pan until the bottom is completely covered. When oil is heated, add shrimp. Cook 2-3 min. per side until coating is golden brown (internal temp. 145°F). Remove shrimp from oil and drain on paper towels.
5. Place sweet chili sauce and desired amount of sriracha in a mixing bowl and stir to combine.
6. To serve, place cooked shrimp over jasmine rice and drizzle with sauce.

Prep Time 20-25 min. | Large
Thaw in refrigerator.

1. In a saucepan, add rice and 2 1/2 cups water. Bring to boil, stir once, cover and cook on low heat for 15-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving.
2. Meanwhile, drain buttermilk from shrimp.
3. Place seasoned cornstarch in a bowl and add 1/2 tsp. kosher salt. Place shrimp in cornstarch and coat thoroughly.
4. Preheat large saute pan and add vegetable oil to pan until the bottom is completely covered. When oil is heated, add shrimp. Cook 2-3 min. per side until coating is golden brown (internal temp. 145°F). Remove shrimp from oil and drain on paper towels.
5. Place sweet chili sauce and desired amount of sriracha in a mixing bowl and stir to combine.
6. To serve, place cooked shrimp over jasmine rice and drizzle with sauce.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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