These spicy shrimp come together in minutes, yet taste as though they’ve spent far longer in the pan. A fragrant garlic-soy sauce, brightened with lime and rounded with a touch of honey, coats each shrimp in a glossy finish. Smoked paprika adds warmth, while chili flakes bring a clean, lingering heat. Serve them with rice, noodles, or a piece of crusty baguette to catch every drop of the sauce.
Ingredients
- Large shrimp, peeled and deveined — 500 g (1 lb 2 oz)
- Soy sauce — 2 tbsp
- Lime juice — 1 tbsp
- Honey — 1 tsp
- Smoked paprika — 1 tsp
- Chili flakes — 1/2 tsp, or to taste
- Olive oil — 2 tbsp
- Butter — 20 g (3/4 oz)
- Garlic — 3 cloves
- Cornstarch — 1 tsp
- Water — 2 tbsp
- Fresh parsley, chopped — 2 tbsp
- Salt — 1/4 tsp
- Ground black pepper — 1/4 tsp
Step-by-Step Recipe
- Prep the shrimp: pat them dry with paper towels and remove the vein if needed.
- In a bowl, combine the soy sauce, lime juice, honey, paprika, and chili flakes.
- In a separate small bowl, whisk the cornstarch into the water until smooth.
- Warm the olive oil in a skillet over medium heat. Add the finely chopped garlic and cook for 20-30 seconds, just until fragrant, without letting it brown.
- Arrange the shrimp in a single layer and sear for 1-1 1/2 minutes per side, until pink and just opaque.
- Pour in the soy-lime mixture and toss to coat. Add the cornstarch slurry and cook for 30-60 seconds, until the sauce lightly thickens.
- Add the butter and stir until the sauce turns silky and glossy. Season with salt and pepper to taste.
- Remove from the heat, scatter over the parsley, and serve immediately with your chosen side.
Nutritional Value per Serving
| Item | Amount |
|---|---|
| Calories | 235 kcal |
| Protein | 23 g |
| Fat | 13 g |
| Carbohydrates | 7 g |
| Sugars | 4 g |
| Sodium | 980 mg |
| Fiber | 0 g |
What to Serve It With
- Jasmine or basmati rice for a delicate, neutral base.
- Rice noodles or wheat noodles, which hold the sauce beautifully.
- Crusty baguette or ciabatta for mopping up the glaze.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Don’t overcook the shrimp: as soon as they turn pink and opaque, move straight on to the sauce.
- Adjust the heat to taste: use more or less chili flakes, or add a pinch of cayenne for extra spark.
- For a different sweetness, swap the honey for maple syrup or light brown sugar.
- To keep it gluten-free, use tamari instead of regular soy sauce.
- Prefer a softer citrus note? Lemon or orange works well in place of lime.
FAQ
Can I use frozen shrimp?
Yes. Thaw them overnight in the refrigerator, or more quickly under cold running water, then dry them thoroughly before cooking so they sear rather than steam.
What can I use instead of soy sauce?
Tamari is a good gluten-free substitute, and a light teriyaki sauce also works. For extra umami, add a splash of fish sauce, but reduce the salt.
How do I make the sauce thicker or spicier?
For a thicker sauce, increase the cornstarch to 1 1/2 tsp while keeping the water the same. For more heat, add extra chili flakes, a pinch of cayenne, or a little sriracha.