Crispy Sesame Shrimp Over Spinach and White Rice with Spicy Sriracha-Lemon Dip

Cooking Temperature

• Cook breaded shrimp to an internal temperature of 145°F (63°C) to ensure food safety. Use a meat thermometer to verify doneness.

Cross Contamination

• The same pan is used sequentially for frying shrimp and sautéing spinach. Allow pan to cool slightly and wipe clean with hot soapy water before cooking spinach, or use a separate pan to prevent allergen transfer.

• Thaw frozen shrimp under cold running water in a clean container. Do not thaw at room temperature as this promotes bacterial growth. Use separate cutting boards and utensils for raw shrimp.

Storage

• Refrigerate leftover shrimp within 2 hours of cooking. Store at 40°F (4°C) or below and consume within 3-4 days. Reheat to 165°F (74°C) before serving.

• Keep soy sauce refrigerated after opening according to manufacturer instructions to maintain quality and prevent spoilage.

Allergen Warning

• This recipe contains multiple priority allergens: shellfish, eggs, wheat, sesame, and soy. When serving to guests with known allergies, clearly label all allergens and consider preparing allergen-free portions separately.

High Risk Population

• Young children, elderly individuals, pregnant women, and immunocompromised persons are at higher risk for foodborne illness from undercooked seafood. Ensure shrimp reaches safe internal temperature of 145°F (63°C).

Equipment Safety

• Hot oil at 350-375°F (175-190°C) poses severe burn risk. Use long tongs or a slotted spoon to add and remove shrimp. Never leave hot oil unattended and keep a lid nearby to smother any grease fire.