Instructions

• Preheat the oven to 450°F. Line a baking sheet with foil and spray with nonstick spray. Spread the SeaPak Popcorn Shrimp from the package into an even layer on the prepared sheet.
• Bake the shrimp for 10 minutes. While the shrimp bake, prepare the sauce.
• In a medium bowl, whisk together: 1 cup chicken broth, 3 tbsp honey, 3 tbsp brown sugar, 2 tbsp rice vinegar, 1/4 cup soy sauce, 1 tbsp sesame oil, 1/2 tsp chili garlic paste, 2 cloves garlic (minced), and 1/4 tsp ginger (minced). Do not add the cornstarch or sesame seeds yet.
• After the shrimp have baked 10 minutes, remove the baking sheet, flip or stir the shrimp, then return to the oven and bake an additional 5–7 minutes, until the shrimp are crispy. Keep an eye on them so they do not burn.
• While the shrimp finish baking, pour the whisked sauce into a large skillet or wok and place over medium-high heat. Bring the sauce to a gentle boil, then reduce to a simmer and cook for about 3–4 minutes, stirring occasionally.
• Meanwhile, measure out two tablespoons of the hot sauce into a small bowl. Add 2 tbsp corn starch to that reserved 2 tablespoons of sauce and stir until smooth to make a slurry.
• Pour the cornstarch slurry into the simmering sauce in the skillet and stir continuously until the sauce thickens, about 30–60 seconds. Remove from heat if it becomes too thick.
• As soon as the popcorn shrimp are done and still hot, transfer them to the skillet and toss gently to coat evenly with the sauce.
• Sprinkle 1 tsp sesame seeds over the coated shrimp and serve immediately.