Chilli Glazed Shrimp Recipe

Prep the shrimp

Pat the shrimp dry with paper towels. Place in a bowl and season with kosher salt, black pepper, minced garlic, and lime juice. Toss to combine and let marinate briefly while you prepare the glaze (5–10 minutes).

Heat the pan

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat.

Cook the shrimp

When the pan is hot, add the shrimp in a single layer (work in batches if needed to avoid crowding). Sear 1.5–2 minutes per side until pink and opaque with a light golden edge. Remove cooked shrimp to a plate and set aside. Do not overcook.

Combine glaze ingredients

In a small bowl, whisk together honey, soy sauce, sambal oelek (or gochujang), rice vinegar, water, grated ginger, and sesame oil until smooth. In a separate small cup, dissolve the cornstarch in 1 tablespoon of cold water to make a slurry.

Make the glaze

Return the same skillet to medium heat (wipe out and add 1/2 tsp oil if pan is dry). Pour the glaze mixture into the pan and bring to a gentle simmer, stirring. Once simmering, slowly whisk in the cornstarch slurry and continue to simmer 1–2 minutes until the glaze thickens to a glossy, coat-worthy consistency. Taste and adjust heat or sweetness as needed (add more sambal for heat or a little more honey for sweetness).

Glaze the shrimp

Add the cooked shrimp back to the pan and toss continuously in the glaze for 30–60 seconds until every shrimp is evenly coated and heated through. Remove from heat immediately to prevent the glaze from burning or becoming too thick.

Plate

Transfer the glazed shrimp to a serving platter or individual plates over cooked rice or noodles if using.

Garnish

Sprinkle toasted sesame seeds and sliced green onions over the shrimp. Serve with lime wedges alongside for extra brightness.

Enjoy: Serve immediately while hot. Leftover shrimp keep in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking.