Chilli Glaze Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. Season evenly with the kosher salt and black pepper.

Light coat

Toss the seasoned shrimp with 1 tablespoon cornstarch until evenly coated. Shake off any excess cornstarch.

Sear shrimp

Heat a large skillet or nonstick pan over medium-high heat. Add 2 tablespoons neutral oil and let it heat until shimmering but not smoking. Add the shrimp in a single layer (work in two batches if needed). Cook 1.5–2 minutes per side until the shrimp are opaque and just cooked through and have a slight golden crust. Transfer cooked shrimp to a plate and keep warm.

Combine glaze ingredients

In a small bowl, whisk together 3 tablespoons honey, 2 tablespoons sriracha, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon lime juice, minced garlic, and grated ginger until smooth.

Make slurry

In a separate small cup, mix 1 teaspoon cornstarch with 2 tablespoons water until fully dissolved to make a slurry.

Cook glaze

Using the same skillet over medium heat (wipe out excess oil leaving any fond), add the prepared glaze mixture. Bring to a gentle simmer, stirring. Stir in the cornstarch slurry and continue to simmer 1–2 minutes until the sauce thickens to a glossy glaze consistency. Taste and adjust heat or tang by adding more sriracha or lime juice, if desired.

Finish with sesame oil

Remove the pan from heat and swirl in 1 teaspoon toasted sesame oil to add aroma and depth.

Return the seared shrimp to the pan with the glaze and toss quickly so each shrimp is evenly coated, 30–45 seconds. Heat just long enough to warm the shrimp through and marry flavors—avoid overcooking.

Transfer shrimp to a serving platter. Sprinkle with 1 teaspoon toasted sesame seeds and 2 tablespoons sliced green onions. Serve immediately with lime wedges on the side for squeezing over.