Hot & Spicy Shrimp Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat dry with paper towels. If needed, remove the vein and trim any shells leaving tails on or off according to preference.

Make marinade

In a medium bowl combine 2 tbs vegetable oil, 1 tbs fresh lime juice, 2 tsp minced garlic, 1 tsp grated ginger, 1 tbs hot chili paste, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp crushed red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Whisk until evenly incorporated. Taste and add the optional 1 tsp honey or brown sugar if you want to slightly temper the heat.

Add the shrimp to the bowl and toss until each piece is evenly coated. Cover and refrigerate for 10–20 minutes (no more than 30 minutes) to let flavors meld. Do not marinate too long or the acid will firm the shrimp excessively.

Preheat pan

Heat a large skillet or cast-iron pan over medium-high heat until hot, about 2 minutes. Add 1 tbs vegetable oil and swirl to coat.

Sear the shrimp

Add the marinated shrimp in a single layer (work in batches if necessary to avoid crowding). Cook undisturbed for 1–1.5 minutes until the underside is opaque and slightly charred, then flip and cook the other side 1–1.5 minutes until shrimp are pink and just cooked through. Total cook time should be about 2–3 minutes depending on size. Remove cooked shrimp to a warmed plate and keep warm.

Make spicy butter sauce

Lower heat to medium. Add 2 tbs unsalted butter to the same skillet. Once melted, add any leftover marinade from the bowl and simmer for 30–45 seconds to slightly reduce and cook off raw garlic. Use a wooden spoon to scrape browned bits from the pan. Taste and adjust seasoning with a pinch of salt or an extra squeeze of lime.

Return the cooked shrimp to the pan and toss in the butter sauce for 20–30 seconds to coat and reheat. Remove from heat immediately to avoid overcooking.

Transfer the hot & spicy shrimp to a serving platter or individual plates. Sprinkle with 2 tbs chopped cilantro and 2 tbs sliced green onions. Serve with lime wedges on the side for squeezing.

Optional serving suggestions: serve over steamed rice, with warm tortillas for tacos, or alongside mixed greens or slaw. Offer extra hot sauce or crushed red pepper at the table.