Chilli Glaze Shrimps Recipe

Pat and season shrimp

Rinse (optional) and thoroughly pat the shrimp dry with paper towels. Place shrimp in a bowl and toss with kosher salt, black pepper and garlic powder until evenly coated. Let rest 5 minutes while preparing glaze.

Mix glaze ingredients

In a small bowl, whisk together soy sauce, honey, sambal oelek, rice vinegar, lime juice, minced garlic, grated ginger, sesame oil and water. In a separate small cup, dissolve the cornstarch in 1 tablespoon cold water (reserve 1 tablespoon from the 2 tbs water called for above) to make a slurry and set aside.

Heat a large skillet or nonstick frying pan over medium-high heat. Add neutral oil and swirl to coat. When oil is shimmering but not smoking, add shrimp in a single layer (work in two batches if needed so shrimp don't crowd). Cook shrimp undisturbed 1.5–2 minutes on the first side until edges begin to turn pink and underside has light golden sear.

Flip shrimp and cook 1–1.5 minutes on the second side until mostly opaque (shrimp should be nearly cooked through). Remove shrimp to a plate and set aside. Keep pan over medium heat.

Pour the mixed glaze into the hot pan and bring to a gentle simmer, scraping up any browned bits left from the shrimp. Taste and adjust heat/sweetness with extra sambal or honey if desired.

Stir the cornstarch slurry again and slowly pour it into the simmering glaze while stirring constantly. Continue to simmer 30–45 seconds until the sauce thickens to a glossy, slightly sticky glaze that coats the back of a spoon.

Return the cooked shrimp to the pan and toss well to coat each piece in the glaze. Cook together 30–60 seconds until shrimp are fully cooked through and the glaze clings to them. Remove from heat promptly to avoid overcooking the shrimp.

Transfer glazed shrimp to a serving platter or individual plates. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing.

Suggested accompaniments: steamed jasmine rice, simple green salad, or noodles tossed with a little sesame oil.