These sticky, sweet and Spicy Honey Glazed Skillet Shrimp are loaded with flavor and perfect for an easy weeknight dinner served with rice or phenomenal as a party appetizer. Made in one skillet, with only 8 ingredients, and ready, from prep to finish, in just 16 minutes, these shrimp belong on your table!
Hi-ya friends! Happy Martin Luther King Jr. Day!
Aaaand, happy 3rd Monday of 2017. Is it just me, or is this year already flying by like craaaaazy?!
At this rate, I feel like if I close my eyes for too long I may wake up with signs of spring in the air. I’m not going to lie, that actually sounds pretty nice. 😉
I mean, the first official day of spring is only 9 weeks away, so crazier things have happened.
Anyways, how was your weekend? Did you spend it bundled up indoors? Or did you brave the elements and enjoy the great outdoors?
My weekend was A-Okay. I have been fighting some sort of cold for the past few weeks and feeling all kinds of icky, so I spent the entire weekend in my jammies getting my rest and relaxation on.
Buuuut, if you have followed this blog for any length of time, you already know that a good weekend, even when I feel great, looks pretty much the same.
Me + comfy clothes = LIFE.
Ain’t no shame in my life long PJ game.
Anyhow, we are going to keep it moving today, because I know it’s a holiday and some of you are fortunate enough to have today off.
For the rest of you (and me), it’s just a regular ‘ole Monday, and no one has time longwinded drivel.
So let’s do the dang thing. 🙌
Spicy Honey Glazed Skillet Shrimp
AKA super quick and easy, 8 ingredient, one skillet Spicy Honey Glazed Shrimp.
Succulent, plump shrimp coated and glistening in a sticky, sweet and spicy sauce, finished with a squeeze of acidic lime, and topped with mildly spicy jalapenos and fresh green onions, these shrimp are saucy and sublime.
Aside from tasting spectacular, these shrimp are fantastically fast to whip together. Think 16 minutes, from prep to finish, kind of fast.
Here’s how it all goes down-
Whisk together the marinade, which doubles as the sauce, and pour half of it over the shrimp. Toss the shrimp to coat and let it marinate in the refrigerator for a beat, or up to overnight if you want the full on flavor. Heat a bit of oil in a skillet, add the shrimp and sauté for about 3 minutes, or until the shrimp are half-way cooked. Add in the remaining sauce and continue cooking until the shrimp are cooked and caramelized. Finish it off by deglazing the pan with a splash of brandy (or white wine) and stir to coat the shrimp in all those delicious brown bits. Remove the pan from the heat, top with a squeeze of fresh lime juice and desired toppings.
Voilà – spicy honey glazed shrimp for your face stuffing pleasure.
Perfect for an easy weeknight dinner with a side of rice, terrific stuffed in some tacos, stupendous on a salad, or phenomenal as party appetizer, this skillet shrimp simply belongs on your table.
- You can use any size shrimp you would like in this recipe, just adjust the cooking time up or down accordingly. I left the tails on my shrimp for aesthetic purposes, but you can certainly remove yours if desired. To keep this recipe super quick, purchase shrimp that have already been peeled and deveined.
- Deglazing the pan is a must, because those browned bits stuck on the bottom of the pan have SO much flavor. However, doing it with brandy is optional. If you don’t have brandy, you can substitute white wine, sake, or even water.
- I listed the recipe as serving 2-4 depending on your appetite. It honestly depends on how much you love shrimp. I could have easily eaten the entire pound of this spicy honey glazed shrimp all by myself. Although, I have problems sharing. 😉 The recipe below can easily be scaled up or down depending on your needs.
Packed with flavor and lightning fast to whip together, this Spicy Honey Glazed Skillet Shrimp needs to be a part of your dinner (or appetizer or lunch!) rotation.
Until Thursday friends, cheers – to living life with a little spice… and a side of shrimp.
- 1 Pound Large Shrimp – cleaned and peeled
- ½ heaping tsp Cayenne Pepper
- 1 tsp Ginger – freshly grated
- ¼ tsp Lime Zest, packed
- 2 cloves of Garlic – minced
- 1 tsp Soy Sauce
- 3 TBS Honey
- ¼ tsp each Kosher Salt and Pepper
- 2 TBS Olive Oil, DIVIDED
- 1 TBS Brandy or White Wine
- Optional Garnishes: Jalapeno Slices, Thinly Sliced Scallions, Lime Wedges
- Serving Suggestions: Rice, Steamed Vegetables
- In a small bowl whisk together: cayenne, ginger, lime zest, garlic, soy sauce, honey, salt and pepper. Place shrimp in a large bowl and add 1 tablespoon olive oil. Toss to coat and then pour HALF of the honey mixture on top, reserving the other half of the honey mixture for later. Toss shrimp to coat. Transfer shrimp to the refrigerator and allow to marinate for at least 30 minutes, up to 8 hours.
- Heat remaining tablespoon of oil in a large skillet over medium-high heat. Add shrimp to the skillet discarding their marinade. Cook the shrimp, stirring frequently to ensure even cooking, for 3 minutes. Pour in the reserved honey mixture and cook, stirring frequently, until the shrimp are caramelized and cooked through, about 2-3 additional minutes. Add the tablespoon of brandy to deglaze pan and scrape up browned bits from bottom of the pan, tossing to coat the shrimp.
- Transfer to a serving dish. Sprinkle with juice from lime wedges if using and top with optional garnishes. Enjoy!
*You can use any size shrimp you would like, just adjust cooking time up or down accordingly.
*I left the tails on my shrimp for aesthetic purposes.
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