Sweet Chili & Lime Crispy Shrimp

Serves: Total Time:
2 30 min


  1. Pour 2-3 cups sunflower oil into wok, set to high heat for about 5-10 minutes.
  2. Add vermicelli to oil, it should expand and be finished in seconds. Set vermicelli aside to dry.
  3. Mix an egg with 1 teaspoon of water and a pinch of salt to make an egg wash. Lightly coat the shrimp in egg wash.
  4. Roll shrimp in potato flour.
  5. Fry shrimp on medium-high heat in sunflower oil for about 2 minutes.
  6. To serve, toss shrimp with Cindy's Kitchen Sweet Chili and Lime Marinade to taste, plate. Add fresh sliced scallions and roasted sesame seeds for garnish.
Cindys Note

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Annie enjoys traveling the world and exploring great restaurants to draw recipe inspiration for her own kitchen.

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  • Cindy's Kitchen Sweet Chili and Lime Marinade
  • 2-3 cups sunflower oil
  • 4-6 ounces vermicelli
  • 12-18 small-medium raw shrimp
  • 1 egg
  • 8 ounces Bob's Red Mill potato flour
  • Salt
  • Fresh scallions
  • Roasted sesame seeds
Sweet Chili & Lime Image

This recipe was made using Sweet Chili & Lime.

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