Sticky Spicy Sweet Skillet Shrimp

Name: Sticky Spicy Sweet Skillet Shrimp
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Cuisine: Asian
Ingredients: 1 pound large shrimp, cleaned and peeled; 2 tablespoons olive oil, divided; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; ¼ teaspoon lime zest, packed; ½ heaping teaspoon cayenne pepper; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 3 tablespoons honey; 1 teaspoon soy sauce; 1 tablespoon brandy or dry white wine; Fresh jalapeño slices for garnish (optional); Thinly sliced scallions for garnish (optional); Lime wedges for serving (optional)

Recipe GLPRc5a3701cd87cee

Asian

Main Course

18 min

213 cal

Servings: 4

Stovetop

Large shrimp are quickly seared in a hot skillet and glazed with a bold combination of honey, soy sauce, fresh ginger, lime zest, and a kick of cayenne pepper. A splash of brandy or white wine balances the sweetness and heat, creating a sticky, caramelized coating that clings beautifully to each tender shrimp. Ready in minutes and bursting with complex flavors, this dish pairs perfectly with steamed vegetables and rice.

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Ingredients

1 pound large shrimp, cleaned and peeled

2 tablespoons olive oil, divided

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

¼ teaspoon lime zest, packed

½ heaping teaspoon cayenne pepper

¼ teaspoon kosher salt

¼ teaspoon black pepper

3 tablespoons honey

1 teaspoon soy sauce

1 tablespoon brandy or dry white wine

Fresh jalapeño slices for garnish (optional)

Thinly sliced scallions for garnish (optional)

Lime wedges for serving (optional)

Directions

In a small bowl, whisk together honey, soy sauce, and brandy or white wine. Set the glaze mixture aside.
Pat the cleaned shrimp dry with paper towels. In a small bowl, combine cayenne pepper, kosher salt, and black pepper.
Season the shrimp evenly with the spice mixture, ensuring all pieces are coated.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
Add half the shrimp to the hot skillet in a single layer. Cook without stirring for 2 minutes until the bottoms turn pink and opaque.
Flip the shrimp and cook for another 1 minute on the second side. Transfer the cooked shrimp to a plate.
Repeat with the remaining tablespoon of olive oil and the other half of the shrimp, cooking for 2 minutes per side. Return the first batch to the skillet.
Add minced garlic, grated ginger, and lime zest to the skillet with the shrimp. Stir constantly for about 30 seconds until fragrant.
Pour the honey glaze over the shrimp and toss gently but continuously for 1 to 2 minutes until the sauce thickens and coats each shrimp with a sticky glaze. The shrimp should be opaque throughout and cooked to 145°F internal temperature.
Remove from heat and transfer to a serving plate. Garnish with jalapeño slices and scallions if desired, and serve with lime wedges, steamed vegetables, and rice.

Comments

Grocery List Plus Editorial Staff4.5

This recipe nails the Charlotte advantage: Gulf and Atlantic shrimp are reliable, fresh, and competitively priced at every major chain here, usually $8–12 per pound for medium-large sizes. All other ingredients are pantry staples or produce you'd find at any Harris Teeter, Food Lion, or Kroger—no special trips needed. The 18 minutes is honest for experienced cooks, though a home cook prepping ginger and garlic from scratch should budget 22–24 minutes; the actual stovetop work is genuinely quick. A skillet dish like this doesn't reheat well (shrimp gets rubbery), so it's strictly a same-night meal for four, which limits flexibility for families juggling school or work schedules. Cost per serving runs around $4–5 depending on shrimp price, making it reasonable for a weeknight but not cheap enough to rotate weekly.