Garlic Chili Glazed Shrimp (Printable Version)
Succulent shrimp tossed in a bold garlic-chili glaze, ready in just 20 minutes for a quick weeknight meal.
# Ingredient List:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 tsp kosher salt
03 - 1/4 tsp freshly ground black pepper
→ Glaze
04 - 2 tbsp olive oil
05 - 4 cloves garlic, minced
06 - 1–2 fresh red chilies, finely sliced (or 1 tsp red chili flakes, to taste)
07 - 2 tbsp honey
08 - 2 tbsp tamari (gluten-free soy sauce alternative)
09 - 1 tbsp rice vinegar or lime juice
→ Garnish
10 - 2 tbsp chopped fresh cilantro or parsley
11 - 1 lime, cut into wedges
12 - 1 tsp toasted sesame seeds (optional)
# How to Make It:
01 - Pat the shrimp thoroughly dry with paper towels. Season evenly with kosher salt and freshly ground black pepper.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add the remaining 1 tbsp olive oil, minced garlic, and sliced chilies to the skillet. Sauté for 30 seconds until fragrant, taking care not to burn the garlic.
04 - Stir in honey, tamari, and rice vinegar. Bring to a simmer and cook 1–2 minutes until the sauce thickens slightly and coats the back of a spoon.
05 - Return the shrimp to the skillet and toss to coat evenly in the glaze. Cook 1–2 minutes until heated through and the sauce clings to the shrimp.
06 - Remove from heat. Garnish with fresh cilantro, lime wedges, and toasted sesame seeds. Serve immediately over steamed rice, quinoa, or sautéed greens.
# Expert Advice:
01 -
- That sticky garlic chili glaze clings to every curve of the shrimp and tastes like something from a restaurant that charges twice the price.
- Start to finish in twenty minutes, which means you can pull this off on your most chaotic evening without breaking a sweat.
- The balance of heat, sweetness, and tang is genuinely addictive and endlessly adaptable to whatever spice level you can handle.
02 -
- Overcooked shrimp turn rubbery and sad, so pull them from the skillet the second they are opaque and return them only briefly at the end.
- The glaze thickens as it cools, so pull it off the heat when it looks slightly thinner than you think it should be.
03 -
- Let the skillet get ripping hot before the shrimp go in, because a quick sear gives you that golden caramelized edge while keeping the inside tender.
- Tamari is your best friend here if you need gluten free, and it actually adds a richer deeper flavor than regular soy sauce.