Ingredients

Shrimp:
2 pounds large raw shrimp, 16–20 count, peeled, deveined and patted dry
1 cup cornstarch
Olive oil cooking spray

Honey orange firecracker sauce:
½ cup honey
1 orange, zested (about 1 tablespoon zest)
2 tablespoons orange juice
2 teaspoons garlic, minced
1½ teaspoons soy sauce, or tamari
½ teaspoon crushed red pepper flakes
1 teaspoons sriracha, optional

To serve:
2 green onions, thinly sliced
1 teaspoon sesame seeds
Cooked rice

Directions

Preheat the air fryer to 400°F.

In a small saucepan, whisk the honey, orange zest, orange juice, garlic, soy sauce, red pepper flakes and sriracha (if using). Set aside.

Toss the dry shrimp in cornstarch and shake off the excess.

Spray the air fryer basket. Add the shrimp in a single layer and spray the tops. Air fry at 400°F for 5–8 minutes, flipping halfway, until pink and opaque. Cook in batches as needed.

While the shrimp cook, simmer the sauce over medium heat for 2–4 minutes, until thickened.

Toss the hot shrimp in the sauce. Garnish with green onions and sesame seeds and serve over rice.