Spicy Garlic Shrimp
Pan-fried shrimp coated in a flavorful, spicy garlic sauce served over rice or noodles. Quick to prepare with a perfect balance of heat, sweetness, and citrus in every bite.
Equipment
- 1 large bowl
- 1 large skillet
- 1 spatula or cooking spoon
- 1 plate to hold cooked shrimp
Ingredients
- 1 pound large raw shrimp peeled, deveined, tails removed and patted dry
- 1 tablespoon cornstarch
- 2 teaspoons smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- ¼ cup unsalted butter room temperature
- 2 tablespoons red chili paste such as Gochujang
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh chopped parsley for garnish
Instructions
- In a large bowl, combine shrimp, cornstarch, smoked paprika, salt, black pepper, and cayenne pepper. Toss to coat shrimp evenly.
- Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook 30 seconds until fragrant.
- Add coated shrimp to skillet, shaking off excess cornstarch. Cook about 2 minutes per side until shrimp turn vibrant pink and opaque.
- Transfer shrimp and garlic to a plate and set aside.
- Reduce heat to medium-low. Add unsalted butter to skillet and melt.
- Stir in red chili paste, honey, and lemon juice. Cook sauce 30 seconds to 1 minute until slightly thickened.
- Return shrimp and garlic to skillet and toss to coat in sauce. Remove from heat.
- Garnish with fresh chopped parsley and serve immediately.
Notes
- Use frozen shrimp thawed in cold water for convenience.
- Adjust spiciness by removing serrano pepper seeds if using.
- Do not overcook shrimp to avoid rubbery texture; cook until shrimp just turn pink.