Remove the shrimp from the packaging and wash well.
30 large shrimp
In a large mixing bowl, add the cornstarch, garlic powder, salt and black pepper and stir to combine.
160 g cornstarch, 5 g garlic powder, 1 ½ tsp salt, 1 tsp ground black pepper
Add 1/3rd to ½ of the shrimp to the mixture and gently toss to coat them. Remove the shrimp from the bowl and tap to remove any excess powder. Put to one side. Repeat until all the shrimp are coated.
Place a deep sided pan over a medium heat and add the oil. Heat until hot but not smoking as that will burn the shrimp.
120 ml canola oil
In batches, carefully add the shrimp to the oil and fry. After 2 - 3 minutes, flip the shrimp over and cook for another 2 - 3 minutes or until the shrimp is cooked and the coating is lovely and golden crisp.
Using a slotted spoon transfer the cooked shrimp to kitchen paper to drain any excess oil.
Repeat until all the shrimp are cooked.
Place a smaller pan over a medium heat and add the honey. Stir until the honey is nearly boiling and runnier than normal. Add the lime juice, orange zest and paprika and stir to mix thoroughly.
250 g honey, ½ medium orange, 2 large limes, 1 tsp paprika
Add the shrimp to a serving dish and pour the hot honey mixture over along with a scattering of sliced spring onions/scallions and orange slices.
½ medium orange, 3 large spring onions
Air Fryer Instructions
Wash the shrimp and pat dry with paper towel. Dunk into the corn starch mixture and place in a bowl covered tightly with clingfilm. Put the bowl into the fridge to chill for at least 60 minutes. (makes the air fry crispier if chilled).
Turn your air fryer to 200C/400F before you retrieve the shrimp from the chiller/fridge.
Put the shrimp into a single layer n the fryer basket and cook for 5 minutes. Remove the basket, have a shake and then back in for another 5 minutes or until they are lovely and crispy and the shrimp are cooked through.
Place the cooked shrimp onto a warmed plate and cover with a loose foil lid while you cook the rest.