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Thai Sweet & Spicy Shrimp Recipe

Name: TAO Downtown Restaurants Thai Sweet & Spicy Shrimp Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbsp neutral oil (vegetable, canola, or grapeseed); 3 cloves garlic cloves, minced; 1 tsp fresh ginger, grated; 1 tbsp Thai red chili paste (nam prik pao) or red curry paste; 1 tsp chili-garlic sauce (sriracha or sambal oelek); 2 tsp fish sauce; 1 tbsp soy sauce (low-sodium preferred); 1 tbsp rice vinegar; 2 tbsp brown sugar, packed; 1 tbsp honey; 3 tbsp water; 1 tsp cornstarch; 1 tbsp fresh lime juice; 1 tsp sesame oil; 2 stalks green onions, thinly sliced; 2 tbsp fresh cilantro leaves, chopped; 1 tsp toasted sesame seeds; 1 small red chili, thinly sliced (optional, for heat); 4 cups steamed jasmine rice; 4 wedges lime wedges

Inspired by TAO Downtown Restaurant

Time25m

Serves4

thai sweet & spicy shrimp

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Ingredients

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Shrimp

1 lb large shrimp, peeled and deveined

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tbsp neutral oil (vegetable, canola, or grapeseed)

Sweet & Spicy Thai Sauce

3 cloves Garlic cloves, minced

1 tsp Fresh ginger, grated

1 tbsp Thai red chili paste (nam prik pao) or red curry paste

1 tsp chili-garlic sauce (sriracha or sambal oelek)

2 tsp Fish sauce

1 tbsp soy sauce (low-sodium preferred)

1 tbsp Rice vinegar

2 tbsp brown sugar, packed

1 tbsp Honey

3 tbsp water

1 tsp Cornstarch

Finish & Garnish

1 tbsp Fresh lime juice

1 tsp Toasted sesame oil

2 stalks green onions, thinly sliced

2 tbsp fresh cilantro leaves, chopped

1 tsp toasted sesame seeds

1 small red chili, thinly sliced (optional, for heat)

To Serve (optional)

4 cups steamed jasmine rice

4 wedges Lime wedges

Method

Shrimp

Season shrimp

Pat the shrimp dry with paper towels. Place in a bowl and toss with 1 tsp kosher salt, 1 tsp black pepper, and 1 tablespoon neutral oil until evenly coated. Let sit 5 minutes while you prepare the sauce.

Cook shrimp

Heat a large nonstick or cast-iron skillet over medium-high heat. When hot, add the shrimp in a single layer (work in two batches if needed). Cook 1-2 minutes per side until pink and just opaque. Remove shrimp to a plate and keep warm. Do not overcook.

Sweet & Spicy Thai Sauce

Mix sauce slurry

In a small bowl, whisk together 3 tablespoons water and 1 teaspoon cornstarch until smooth. Set aside.

Sauté aromatics

Reduce heat to medium. In the same skillet used for shrimp, add 1 tablespoon neutral oil if pan is dry. Add 3 minced garlic cloves and 1 tsp grated ginger. Sauté 20–30 seconds until fragrant, stirring constantly to prevent burning.

Build sauce

Add 1 tablespoon Thai red chili paste and 1 teaspoon chili-garlic sauce to the aromatics and stir 15–20 seconds. Pour in 2 teaspoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 2 tablespoons brown sugar, and 1 tablespoon honey. Stir to dissolve the sugar and combine.

Thicken sauce

Whisk the reserved cornstarch slurry again and pour it into the skillet. Bring the sauce to a gentle simmer and cook 1–2 minutes until it thickens to a glossy coating consistency. Taste and adjust: add a touch more sugar for sweetness, vinegar for brightness, or chili sauce for heat.

Finish & Serve

Combine shrimp and sauce

Return the cooked shrimp and any accumulated juices to the skillet. Toss or stir for 30–60 seconds to coat the shrimp thoroughly in the sauce and warm through.

Add finishing touches

Remove from heat. Stir in 1 tablespoon fresh lime juice and 1 teaspoon sesame oil. Taste and adjust seasoning—add a pinch of salt or a squeeze more lime if needed.

Garnish

Transfer shrimp to a serving dish. Sprinkle with thinly sliced green onions, chopped cilantro, toasted sesame seeds, and optional thinly sliced red chili for extra heat. Serve immediately with steamed jasmine rice and lime wedges if desired.