Thai Sweet And Spicy Shrimp Recipe

Marinate the shrimp

Pat the shrimp dry with paper towels. In a bowl, combine soy sauce, fish sauce, lime juice, minced garlic, grated ginger, 1 teaspoon neutral oil, and black pepper. Add shrimp and toss to coat. Let rest 10–15 minutes at room temperature (or up to 30 minutes refrigerated).

Prepare sauce slurry

In a small bowl, whisk together light brown sugar, rice vinegar, chili garlic sauce, hoisin sauce, and 3 tablespoons water until smooth. In a separate small cup, mix cornstarch with 1 tablespoon water to make a slurry and set aside.

Cook aromatics

Heat a large skillet or wok over medium-high heat until hot. Add 2 tablespoons vegetable oil and swirl to coat. Add sliced shallot and red bell pepper and cook, stirring occasionally, about 2–3 minutes until softened but still bright. Add sliced chiles (if using) and half the scallions; cook 30 seconds until fragrant.

Push vegetables to the side of the pan or transfer briefly to a plate. Increase heat to high, add a teaspoon more oil if pan is dry. Add marinated shrimp in a single layer (work in batches if needed) and cook undisturbed 1 minute until the underside turns pink and slightly charred. Flip shrimp and cook another 30–60 seconds until opaque and just cooked through (shrimp should curl into a loose C). Remove shrimp to the plate with vegetables.

Reduce heat to medium. Pour the prepared sweet-spicy sauce into the hot pan and bring to a simmer, scraping up any browned bits. Stir in the cornstarch slurry and cook 30–60 seconds until sauce thickens and becomes glossy. Return shrimp and vegetables to the pan and toss to coat in the sauce, cooking 1 minute to reheat and let flavors meld. Taste and adjust: add a squeeze of lime or a pinch more sugar or chili if desired.

Transfer shrimp and sauce to a serving plate over steamed jasmine rice or rice noodles if using. Sprinkle with remaining scallions, chopped cilantro, and toasted sesame seeds. Serve with lime wedges on the side.