Zing Zannie Shrimp Recipe

Rinse shrimp under cold water and pat dry with paper towels. Place shrimp in a medium bowl.

In a small bowl, whisk together lime juice, soy sauce, olive oil, minced garlic, grated ginger, honey, crushed red pepper flakes, salt and black pepper until combined.

Pour marinade over shrimp, toss to coat evenly, cover and refrigerate for 15–30 minutes. Do not marinate longer than 30 minutes to avoid texture changes.

While shrimp marinates, combine mayonnaise, sweet chili sauce, sriracha, lime zest, rice vinegar, honey and sesame oil in a bowl.

Stir in finely chopped cilantro and taste. Adjust heat with more sriracha or sweetness with additional honey if needed. Refrigerate until serving.

Preheat Pan

Heat a large skillet or cast-iron pan over medium-high heat until hot, about 2–3 minutes.

Add olive oil and butter to the pan. When butter foams and oil shimmers, remove shrimp from marinade, letting excess drip off. Reserve marinade bowl (discard remaining marinade or boil if you plan to use).

Arrange shrimp in a single layer without crowding. Sear 1–2 minutes per side (depending on size) until shrimp are pink, opaque and have a light char. Do not overcook — total cook time should be 3–4 minutes.

In the last 30 seconds of cooking, spoon about 1–2 tablespoons of Zing Zannie Sauce over the shrimp in the pan to warm and glaze them lightly (do not add raw sauce to remain uncooked shrimp for long).

Remove shrimp to a serving platter. Spoon additional Zing Zannie Sauce on top or pass on the side.

Garnish with sliced green onions and toasted sesame seeds. Serve with lime wedges and romaine leaves or steamed rice as desired.