*hot & Spicy Shrimp Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat dry with paper towels. If not already done, peel and devein the shrimp, leaving tails on or off per preference. Place shrimp in a medium bowl.

Make marinade

In a small bowl, whisk together soy sauce, lime juice, hot sauce, minced garlic, paprika, crushed red pepper flakes, salt, and black pepper until combined.

Marinate

Pour the marinade over the shrimp and toss to coat evenly. Let the shrimp marinate 10–20 minutes at room temperature (no more than 30 minutes to avoid firming the shrimp). Stir once or twice to redistribute marinade.

Heat pan

Place a large skillet or cast-iron pan over medium-high heat. Add the vegetable oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Sear shrimp

Shake off excess marinade from shrimp and add them to the hot pan in a single layer (work in batches if necessary to avoid crowding). Cook 1.5–2 minutes without moving to get a good sear, then flip and cook another 1–2 minutes until opaque and just cooked through (internal temperature about 120–125°F / 49–52°C). Transfer cooked shrimp to a plate and tent loosely with foil.

Build sauce

Reduce heat to medium. Add the butter to the same pan and let it melt, scraping any brown bits from the bottom. Add honey (or brown sugar) and rice vinegar and stir to combine, scraping up any fond. Taste and adjust: add a little more hot sauce for heat or a pinch more salt if needed.

Finish shrimp in sauce

Return the cooked shrimp to the pan and toss in the sauce for 30–60 seconds to glaze and warm through. Remove from heat just as the sauce becomes glossy and the shrimp are fully coated. Do not overcook.

Transfer shrimp to a serving platter or individual plates. Sprinkle sliced scallions, chopped cilantro, and toasted sesame seeds over the top. Serve immediately with steamed rice, noodles, or crusty bread and lime wedges on the side for squeezing over the shrimp.

Leftovers: Cool to room temperature, then refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or oil to avoid toughening.