I’ve been really getting into shrimp lately and this recipe has been my absolute favorite dish so far. There are many versions of honey garlic shrimp out there, but my recipe sets itself apart with it’s smokey and spicy flavor.
Shrimp generally is such a quick and easy dinner to make and that is what I love most about this recipe. With just a few minutes of prep work and less than 10 minutes of cook time, you will have such a beautiful meal that is packed with protein and flavor.
The bold flavors of honey garlic shrimp
- smokey: The smokey flavor of this dish comes from the smoked paprika. It’s not the same as regular paprika!
- spicy: Both the cayenne pepper and crushed red pepper flakes give the shrimp a spicy kick.
- sweet: Might be obvious, but it’s from the honey!
- garlicky: It’s honey garlic shrimp after all! 2-3 cloves of fresh minced garlic.
How it’s made
- Pat shrimp dry & rub with spices
- Toss in a tiny bit of flour (for developing a crispy crust)
- Sear the shrimp, about 2 minutes each side
- Make the sauce
- Add the shrimp to the sauce and toss to coat
What to serve with honey garlic shrimp (optional)
- steamed veggies
- lemon or lime wedges
- sliced green onions
- corn on the cob
- garlic bread
If you like this recipe, be sure to let us know. Leave a comment & rating and if you share a photo on Instagram, tag @DUCKSOUPKITCHEN so we can see it. Thanks, y’all!
HOVER OVER THE IMAGE BELOW TO PIN THIS RECIPE FOR LATER
Spicy Honey Garlic Shrimp
For the shrimp
- 1 lb raw shrimp, peeled & deveined, tails on or off (21-25/lb)
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper powder
- salt and pepper to taste
- 2 tbsp all-purpose flour
- oil for searing (I used avocado)
For the sauce
- 2 tbsp butter
- 3 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 2 tbsp rice wine vinegar
- 2 tbsp honey
For the shrimp
- Pat the shrimp dry and rub with the smoked paprika and cayenne pepper. Sprinkle with salt and pepper to taste.
- Sprinkle on the flour and toss to coat.
- Heat up a large frying pan or skillet over medium-high heat. If the oil doesn't "hiss" when you add the shrimp it isn't hot enough.
- Add enough oil to cover the bottom of the pan and lay the shrimp in the hot pan in a single layer. You'll need to do this in batches for a good sear. Sear about 2 minutes on each side or until just cooked through.
- Remove the shrimp from the pan and set aside.
- Turn off the heat and allow the pan to cool just slightly while you prep your sauce ingredients.
For the sauce
- Heat the pan to medium/medium-low and add the butter.
- Add the minced garlic and red pepper flakes and cook just until the garlic is fragrant and slightly softened.
- Pour in the rice wine vinegar to deglaze the pan and then add the honey. Stir and let it thicken just slightly. The sauce will still be quite thin, yet sticky.
- Add the shrimp back in and toss with the sauce to coat. Serve immediately.