Sweet And Spicy Shrimp Recipe

Prep the shrimp

If shrimp are not peeled/deveined, remove shells leaving tails on if desired. Rinse and pat dry thoroughly with paper towels.

Place shrimp in a bowl and toss with kosher salt, black pepper, smoked paprika, minced garlic, olive oil, and lime juice until evenly coated. Let sit 10 minutes at room temperature while you prepare the sauce.

Heat a large skillet or grill pan over medium-high heat. When hot, add a light coating of oil. Cook shrimp in a single layer for 1.5–2 minutes per side (depending on size) until they are pink and opaque and register about 120–125°F (49–52°C). Do not overcook. Remove shrimp to a plate and keep warm.

In a small bowl, whisk together hot sauce, honey, tomato paste, soy sauce, rice vinegar, sesame oil, and water until smooth.

In a separate small bowl, dissolve cornstarch in 1 tablespoon of cold water to make a slurry.

Place a small saucepan over medium heat. Pour the mixed sauce into the pan and bring gently to a simmer, stirring. Whisk in the cornstarch slurry and continue to simmer for 1–2 minutes until the sauce thickens to a glossy coating consistency. Remove from heat and stir in chopped cilantro.

Taste and adjust balance: add more honey for sweetness, more hot sauce for heat, or a splash more vinegar for brightness.

Toss the cooked shrimp in the warm sauce until evenly coated, or spoon the sauce over the shrimp plated individually.

Salsa rosada: If using, spoon salsa rosada into a small ramekin. To create a rosada, mix equal parts ketchup and mayonnaise and add a splash of hot sauce to taste (store-bought fine).

Satay sauce: Warm the satay sauce gently in a small pan or microwave until pourable. Serve in a ramekin.

Fries / Cheese fries: Cook fries according to package or recipe until crisp. For cheese fries, place hot fries on a baking sheet, sprinkle shredded cheese evenly on top, and broil for 1–2 minutes until cheese melts. Remove carefully and serve immediately.

Yellow rice: Reheat cooked yellow rice in microwave or on stovetop with a splash of water, fluff with fork, and portion alongside shrimp.

Half & half: If the diner requests half-and-half style (half salsa rosada, half satay), combine warmed sauces 50/50 in a ramekin and serve.

Arrange yellow rice or fries on serving plates. Pile sauced shrimp on top or alongside.

Sprinkle sliced scallions and sesame seeds over shrimp. Serve with lime wedges and chosen dipping sauces (salsa rosada, satay, or the mixed half & half).

Serve immediately while shrimp and fries/rice are hot.