Spicy Garlic Shrimp

5 from 1 vote

Fresh shrimp is pan-fried with a zesty, tasty sauce and then served over rice or noodles in this simple spicy garlic shrimp recipe.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Asian

Keyword: Spicy Garlic Shrimp Recipe

Servings:

Calories: 239kcal

1 pound large raw shrimp, about 31 to 40 shrimps (peeled, deveined, tails removed and patted dry with a paper towel)
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, garnish

To a large bowl add the raw shrimp, cornstarch, smoked paprika, salt, black pepper and cayenne pepper. Toss to evenly coat all the shrimp with the cornstarch and spices.
To a large skillet, over medium-high heat, add the olive oil. Add the minced garlic to the hot oil, cook for 30 seconds until fragrant, then immediately add the coated shrimp (being sure to shake off any excess cornstarch from the shrimp) to the skillet. Cook for 2 minutes on each side or just until no pink remains for the shrimp.
Transfer the cooked shrimp and garlic to a plate and set aside.
Reduce the heat to medium-low. Add the unsalted butter to the skillet and allow it to melt.
Once the butter has melted, add the red chili paste, honey and fresh lemon juice and stir to combine. Allow the sauce to bubble, and thicken, for 30 seconds - 1 minute before adding the shrimp and garlic back to the skillet. Toss to coat the shrimp in the sauce then remove from the heat.
Garnish the shrimp with the chopped fresh parsley and serve.

You can use frozen shrimp as it is easy to have on hand in your freezer. To thaw the shrimp quickly, place them in a bowl of cold water for about 20 minutes.
If you like spicy food, leave the seeds in the serrano pepper. Otherwise, remove them for a milder taste.
It’s easy to overcook the shrimp and this will make them rubbery. Shrimp cooks fast and will very quickly turn from a dull gray color to a vibrant pink and white. As soon as this happens, remove them from the pan.