These 7-minute sweet and spicy shrimp make a terrific appetizer that’s super quick and easy to make. The shrimp are served with a sweet and very spicy honey sauce that has a warm and fresh background flavor from fresh ginger.
Love spicy shrimp dishes? You might also enjoy this grilled shrimp Asian noodle salad.
- I like to use jumbo shrimp for this recipe but you can use large or extra large as well.
- I don’t recommend substituting dried ginger in this recipe because it will not produce the same results. The freshness and fragrance of fresh ginger is important here.
How to make it:
See full ingredients & instructions in the recipe card below!
Step 1. Whisk all sauce ingredients together in a bowl.
Step 2. Cook shrimp in a non-stick or cast iron pan. Transfer to a bowl.
Step 3. Pour sauce ingredients into the hot pan and cook until starting to thicken.
How to serve it:
Pour the sauce over the cooked shrimp and serve immediately. If you let the sauce cool for too long, it will start to get sticky and firm up. But you can easily reheat it to loosen it up again.
How spicy is this dish?
The heat in this dish comes entirely from the crushed red pepper flakes in the sauce and they are very spicy. If you prefer the dish milder, just use less red pepper flakes.
More delicious shrimp appetizers:
See all appetizer recipes ->
Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!
Full Printable Recipe
Sweet and Spicy Shrimp
- ¼ cup honey
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon finely grated fresh ginger root (I don't recommend substituting powdered ginger)
- 2 teaspoons rice vinegar
- 1 teaspoon soy sauce
- 6 ounces raw jumbo* shrimp (8 to 10 shrimp), thawed, peeled and deveined
- ½ tablespoon olive oil
- Add honey, pepper flakes, grated ginger, rice vinegar and soy sauce to a small liquid measuring cup or bowl. Whisk until well combined. Set aside.
- Pat the shrimp dry with a paper towel. Set aside.
- Heat the olive oil in a cast iron or non-stick pan until shimmering.
- Add the shrimp and cook until pink on the outside and opaque in the center (1 to 2 minutes per side).
- Transfer the cooked shrimp to a bowl and set aside.
- Pour the sauce ingredients into the pan you cooked the shrimp in (non need to clean it in between) and cook the sauce until starting to thicken (about 2 minutes).
- Pour the sauce over the shrimp and serve immediately.**