I cooked the shrimp more like 10-15 minutes per batch to adjust for high altitude.
Ingredients
FOR THE SHRIMP
1 cup Cornstarch
1 cup Panko bread crumbs
1 Tablespoon Salt
1½ Tablespoon Garlic powder
1½ Teaspoon pepper
2 pounds Uncooked large shrimp
½ Cup Coconut oil
1½ Tablespoon chives or green onion (optional) FOR THE SAUCE
¾ cup Orange juice
Zest of 2 lemons
Juice of 1 lemon
1 Tablespoon cornstarch
¼ Cup Sugar
1 Teaspoon Siracha (or more if you like a lot of heat)
2 Tablespoons Honey
Preparation Instructions
If your shrimp is frozen, they can quickly be thawed by placing them in a bowl with some warm water, then peel and devein them if necessary.
On a large plate or bowl, combine the cornstarch, panko crumbs, salt, garlic powder and pepper.
Toss the shrimp in the mixture a few a time until well coated and set aside, repeat with remaining shrimp.
In a large fry pan, over high heat, melt the coconut oil.
Once the pan is hot, start frying the shrimp. Only do what will fit in one layer in the pan. Fry the shrimp until pink and slightly opaque, about 2-3 minutes per side, repeat with remaining shrimp until it is all cooked.
To make the sauce, simply combine all the ingredients in a saucepan, except the honey and the siracha and gently bring to a boil, whisking often. Once thickened and bubbly, remove from the heat and add the honey and siracha.
Toss the shrimp in the sauce and serve with sticky rice.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/06/spicy-honey-and-lemon-shrimp/