These 7-minute sweet and spicy shrimp make a great appetizer that's very easy to make. The shrimp are drizzled with a spicy honey sauce that has a warm background flavor from fresh ginger.

For another delicious and easy shrimp appetizer also check out these smoked paprika shrimp!
Recipe ingredients and notes:
- You can use any size shrimp for this recipe.
- Note that I don't recommend substituting dried ginger in this recipe. The fragrance of freshly grated ginger root is what makes this sauce special.

How to make it:
See full ingredient amounts and instructions in the recipe card below!

- Whisk all sauce ingredients together in a bowl. Set aside.

- Cook shrimp in a non-stick or cast iron pan on medium-high heat. Transfer to a large bowl.

- Pour sauce ingredients into the hot pan and cook until starting to thicken.
Recipe note:
If you let the sauce cool for too long, it will start to get sticky and firm up. If that happens, simply reheat it and it will loosen up again.
How to serve the shrimp:
Pour the sauce over the cooked shrimp and serve immediately.
How spicy is the sauce?
The sauce is very spicy from the crushed red pepper flakes.
More spicy shrimp recipes with crushed red pepper flakes:
- Jerk Shrimp Pasta45 Minutes
- Shrimp Piccata with Artichokes25 Minutes
- Spicy Basil Shrimp Recipe22 Minutes
See all recipes with red pepper flakes →
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe

Sweet and Spicy Shrimp
Equipment:
- measuring cups and spoons
- ginger grater
- small liquid measuring cup OR bowl
- whisk
- paper towel
- cast iron or non-stick pan
- kitchen tongs
- rubber spatula
Ingredients:
- ¼ cup honey
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon finely grated fresh ginger root*
- 2 teaspoons unseasoned rice vinegar
- 1 teaspoon soy sauce
- 6 ounces raw shrimp**, thawed, peeled and deveined
- ½ tablespoon olive oil
Instructions:
- 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. (Between 1 and 4 minutes per side, depending on size).
- Transfer the cooked shrimp to a bowl and set aside.
- Pour the sauce ingredients into the pan you cooked the shrimp in (no need to clean the pan in between). Cook the sauce until starting to thicken (about 2 minutes).
- Pour the sauce over the shrimp and serve immediately.***
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