This recipe for Easy Sweet and Spicy Shrimp is an entertainers dream – simple to come together, cooks in no time AND it’s delicious with that sweet and spicy flavour combo we all love.
You’re guaranteed to give yourself a big pat on the back when you make this recipe.
Usual reaction? “Holy cow! I made something this tasty?!”
Impressive my friend, very impressive indeed (slow clap)👏
Gluten-free eating was never so delicious.
Plus, it’s sooooo easy to make. Shrimp recipes are great for weeknight meals because you can really turn shrimp into so many different options: stir-fry, curries, or like this one: sweet and spicy shrimp!😋
Here’s what you’ll need to make this Sweet and Spicy Shrimp recipe:
- About 30 jumbo shrimp (I prefer to get the frozen, raw with skins on)
- 1 Tbsp olive oil
- 2 tsp paprika
- 1/2 tsp cayenne
- 1 /2 tsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1 /2 black pepper
- 1 Tbsp sugar
- 2 Tbsp lemon juice
Can I use cooked shrimp for this recipe?
I don’t recommend using cooked shrimp because they’ll be over-cooked even before you get them into the pan (boo). But, keep those cooked shrimp for salads, wraps and serving straight up. Get yourself some fresh/frozen shrimp for this recipe.
Why use shrimp with the skins on?
Using shrimp with the skins on helps the flavour really get into the shrimp itself and helps to prevent overcooking – as you’re grilling the shrimp with almost like a protective jacket on (little shrimp jacket! awww)🧥
If you find it icky to deal with the skins, then try the shrimp that’s fresh (not cooked) and frozen instead and follow the recipe as written.
I didn’t defrost my shrimp. Can I use frozen shrimp?
I don’t recommend using frozen shrimp for this recipe – the marinade won’t get into the shrimp if it’s frozen and cooking frozen shrimp isn’t a great idea (it doesn’t cook well.)
So what’s the best way to defrost shrimp quickly?
The back of that frozen bag of shrimp has the answer!
And so do I: dump the bag of frozen shrimp into a colander and run cool water over the lot of shrimp as you turn gently with your hands. Let it drain in the sink. Do this 2 or 3 times. The shrimp will thaw nicely. Pat the excess moisture with a paper towel before putting into the marinade.
And if you’re really organized, take the bag of shrimp out of the freezer the night before you want to make this. Drain in a colander and then pat dry.
What to serve with this easy sweet and spicy shrimp recipe:
- Put some fresh mixed greens on a plate (and skip the rice) for a delightful shrimp salad
- Serve in a pita with sliced vegetables and a quick curried mayo for a tasty lunch on the go
- Put out as an appetizer that is sure to please your next hungry crowd (good-bye cocktail sauce!)
- Serve with basmati rice and steamed vegetables for a satisfying dinner
Hope you love this recipe for Sweet and Spicy Shrimp!
~April
Check out these other gluten-free and easy recipes for supper too:
- Sheet Pan Maple Dijon Chicken and Broccoli Bake
- Healthy Instant Pot Chicken Tortilla Soup (no beans)
- Starbucks Chicken and Vegetables Protein Box Copycat
- Instant Pot Sweet and Spicy Chicken Thighs
Sweet and Spicy Shrimp
Ingredients
- 30 jumbo shrimp
- 2 tsp paprika
- 1/2 tsp cayenne
- 1 /2 tsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1 /2 black pepper
- 1 Tbsp olive oil
- 1 Tbsp sugar
- 2 Tbsp lemon juice (optional)
Instructions
- Combine the spice ingredients in medium bowl. Add the shrimp and marinate for 30 minutes or overnight.
- Heat a small amount of oil in a large grill pan (or I like to use my cast iron pan).
- Cook on medium for 3-4 min per side until the shrimp becomes opaque and curls. Serve with lemon wedges.
Making the Sauce (optional)
- Remove the shrimp from the pan and set aside to make a little sauce (this step is optional!)
- Add a little white wine to deglaze the pan (about 1/3 cup). Turn the heat up a bit and swirl the wine around. After about 4-6 minutes turn off the heat and spoon the sauce over shrimp and rice. Serve.
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