Super Easy Super Fast Sweet Spicy Shrimp Recipes

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SWEET AND SPICY SHRIMPS



Sweet and Spicy Shrimps image

Homemade and delicious Korean-influenced marinated and glazed sweet and spicy shrimp. Serve with salad, or over rice, pasta, or potatoes. Garnish with more sesame seeds.

Provided by Sandra's Easy Cooking

Categories     World Cuisine Recipes     Asian     Korean

Time 52m

Yield 2

Number Of Ingredients 12

½ cup light soy sauce
3 scallions, minced, divided
3 cloves garlic, minced
1 tablespoon toasted sesame seeds
1 tablespoon cornstarch
1 tablespoon finely minced ginger
1 ½ teaspoons mirin
1 ½ teaspoons white sugar, or more to taste
1 teaspoon red pepper flakes
½ teaspoon sesame oil
1 pound fresh shrimp, peeled and deveined
½ tablespoon gochujang (Korean hot pepper paste)

Steps:

  • Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
  • Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
  • Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
  • Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 19.2 g, Cholesterol 345.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 1.1 g, Sodium 2586.1 mg, Sugar 5.8 g

ALMOST-FAMOUS SPICY FRIED SHRIMP



Almost-Famous Spicy Fried Shrimp image

When Bang Bang Shrimp first hit the menu at Bonefish Grill eight years ago, it was a flop. The dish - crunchy fried shrimp in Thai chili sauce - wasn't the problem. The name was. After chain founder Tim Curci changed the name from Creamy Spicy Shrimp to Bang Bang Shrimp, the appetizer became the restaurant's best-selling dish. And as the shrimp exploded in popularity, so did Bonefish Grill. The chain now has more than 150 locations across the country. Regulars everywhere have a nickname for the signature snack: They just order a "Bang." Many of these fans, including Lori Piscopo from Valley Township, PA, wrote to us asking for the recipe, and while Curci remained tight-lipped on the details, Food Network Kitchens managed to create this perfect imitation.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish

Steps:

  • Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
  • Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
  • Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
  • Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

4 MINUTE SPICY GARLIC SHRIMP



4 Minute Spicy Garlic Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 17m

Yield 8 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
1/2 teaspoon crushed red pepper flakes
24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
1 lemon, zested and juiced
2 tablespoons chopped parsley leaves, a handful

Steps:

  • Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

SUPER EASY SUPER FAST SWEET & SPICY SHRIMP



Super Easy Super Fast Sweet & Spicy Shrimp image

From a local cooking show. This goes together very quickly for a quick dinner. Serve with a salad and rolls.

Provided by Sherrybeth

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup ketchup
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon salt
1 teaspoon cayenne pepper
2 tablespoons balsamic vinegar
2 teaspoons hot sauce
1 lb shrimp, peeled, deveined and boiled
4 cups cooked rice, hot

Steps:

  • Combine first 7 ingredients in sauce pan.
  • Heat through.
  • Add shrimp.
  • Cook for 5 to 10 minutes.
  • Serve over hot cooked rice.

SWEET AND SPICY SHRIMP



Sweet and Spicy Shrimp image

This tasty shrimp appetizer is on your table in 10 minutes!

Provided by Lisa Grant

Categories     Appetizer

Time 15m

Number Of Ingredients 10

1 Tablespoon olive oil
2 Tablespoons salted butter
1 pound large shrimp (peeled and deveined)
1 1/2 Tablespoons Sriracha
2 Tablespoons honey
1 Tablespoon balsamic vinegar
2 Tablespoon ketchup
1/2 teaspoon onion powder
1/2 teaspoon paprika
chopped green onions or cilantro for garnish

Steps:

  • Heat olive oil and butter on medium heat in a cast iron pan. Add shrimp and cook for 1 to 2 minutes or until they start to turn pink.
  • In a small bowl, add Sriracha, honey, vinegar, ketchup, onion powder and paprika. Mix well then add to the pan. Stir the shrimp and sauce well and cook for another minute or until shrimp are fully cooked. Remove shrimp with a slotted spoon and keep warm in a bowl.
  • Continue to cook sauce for another 5 minutes or until it starts to thicken. Pour sauce over shrimp.
  • Garnish with green onion or cilantro before serving.

Nutrition Facts : Calories 236 kcal, Carbohydrate 10 g, Protein 23 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 300 mg, Sodium 1095 mg, Sugar 10 g, ServingSize 1 serving

EASY SPICY SHRIMP



Easy Spicy Shrimp image

This shrimp recipe is wonderful -- and that is saying something coming from me because I am not a big fan of spicy. It is NOT that spicy, in fact DH did not even come close to breaking a sweat which is how he gauges how spicy something is. You can always cut down on the amount of red pepper flakes if you want.

Provided by Lvs2Cook

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onion
4 garlic cloves, minced
i pound large shrimp, cleaned, deveined and tails removed

Steps:

  • Mix together the water, ketchup, soy sauce, cornstarch, honey, red pepper flakes, and ground ginger in a small bowl and set aside.
  • Heat vegetable oil in a skillet over medium-high heat and stir in the green onions and garlic and cook for about 30 seconds.
  • Stir in the shrimp and stir them around to coat with the oil.
  • Cook until shrimp are pink and cooked through ~ just a few minutes.
  • Stir in the sauce and stir until sauce is thickened and bubbly.
  • Serve over rice.

SWEET AND SPICY SHRIMP RECIPE BY TASTY



Sweet And Spicy Shrimp Recipe by Tasty image

Here's what you need: Great Value™ Frozen Raw Large Peeled and Deveined Tail-Off Shrimp, cornstarch, red pepper flakes, kosher salt, soy sauce, rice vinegar, honey, lime juice, mango juice, vegetable oil, fresh ginger, red fresno chile, scallions, asparagus, snow pea, water, fresh thai basil, rice, red fresno chile, roasted cashew,

Provided by Walmart

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 21

1 lb Great Value™ Frozen Raw Large Peeled and Deveined Tail-Off Shrimp, defrosted, peeled, and deveined
2 teaspoons cornstarch
½ teaspoon red pepper flakes
¼ teaspoon kosher salt
3 tablespoons soy sauce, divided
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon lime juice
¼ cup mango juice
2 tablespoons vegetable oil, divided
1 piece fresh ginger, peeled and sliced into matchsticks
1 red fresno chile, stemmed, seeded, and diced
6 scallions, cut into 1-inch (2.54 cm) pieces on the diagonal
1 ½ cups asparagus, cut into 1-inch (2.54 cm) pieces on the diagonal
1 cup snow pea
2 tablespoons water
1 cup fresh thai basil
rice, cooked
1 red fresno chile, thinly sliced
½ cup roasted cashew, chopped
null, optional

Steps:

  • In a large bowl, toss the Great Value™ Frozen Raw Large Peeled and Deveined Tail-Off Shrimp with the cornstarch, red pepper flakes, salt, and 1 tablespoon soy sauce until evenly coated.
  • In a medium bowl, whisk together the remaining 2 tablespoons soy sauce, the rice vinegar, honey, lime juice, and mango juice until well combined.
  • Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over high heat. When the oil is shimmering, add the ginger, diced Fresno chile, and scallions, and cook, stirring frequently, until the scallions are starting to brown, about 2 minutes.
  • Add the asparagus, snow peas, and water, and cook, stirring frequently, until the water has evaporated and vegetables are bright green and tender-crisp, about 4 minutes. Transfer the vegetables to a large bowl and set aside.
  • Heat the remaining tablespoon of oil in the pan. Add the shrimp in a single layer and cook without disturbing for about 1 minute, or until golden brown on the underside, then toss and cook for another 2-3 minutes, until cooked through and opaque.
  • Add the soy-mango sauce and cook for 1 minute, until the sauce is starting to bubble and thicken. Add the cooked vegetables and basil, and toss in the pan for another 30 seconds, until the sauce is thick and the vegetables are coated.
  • Serve the shrimp over rice and top with sliced Fresno chile, chopped cashews, and a drizzle of sriracha, if desired.
  • Enjoy!

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