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Sweet and Spicy Garlic Shrimp

Patricia Reitz

It's summertime here in Virginia, which means the days are hot and packed full of activity, leaving little time (or energy) for cooking.  That's when a recipe like this is perfect - it's packed full of bold flavor and takes just minutes to make.  Seriously, it comes together so fast, I didn't have time to take photos along the way!         

Items used to make this recipe:

Sweet and Spicy Garlic Shrimp

makes 4 servings


  • 1 tablespoon peanut or canola oil

  • 1 pound fresh or thawed shrimp, peeled and deveined (21/25 size)

  • 1 teaspoon toasted sesame oil

  • 2 teaspoons minced garlic

  • 2 teaspoons finely grated ginger (or ginger paste)

  • 1 teaspoon crushed red pepper flakes (or more!)

  • 1/2 cup water

  • 1/4 cup dark brown sugar

  • 2 tablespoons Sriracha

  • 1 teaspoon soy sauce

  • 2 chopped scallions for garnish


  1. Before you begin, have all your ingredients measured out and ready to go.

  2. In a large nonstick skillet over medium-high heat, heat oil until it shimmers.

  3. Pat shrimp dry with paper towels and cook in hot oil for 1 minute per side; remove to a plate.

  4. Lower heat to medium and use the same skillet to heat the sesame oil, minced garlic, ginger paste, and crushed red pepper flakes; stir constantly until fragrant (a minute or so).

  5. Immediately add the water, dark brown sugar, sriracha, and soy sauce; stir well to combine.

  6. Continue to cook, stirring frequently, until sauce thickens (about 3 minutes).

  7. Return shrimp to skillet and toss well until heated through. Garnish with chopped scallions and serve over a bed of rice.