Honey Garlic Chili Crisp Shrimp
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These honey garlic chili crisp shrimp come together in just four simple steps and the flavor is unmatched. A quick marinade of honey, fresh garlic, and a squeeze of lemon juice infuses the shrimp with layers of sweet, savory, tangy flavor. As the shrimp quickly cook in a hot skillet, the honey caramelizes, while the garlic helps to develop irresistible golden, lightly crispy bits. The shrimp are tossed in chili crisp, enhanced with a bit of rice vinegar and soy sauce, and the result is juicy, tender shrimp with the perfect balance of heat and sweetness in every bite.
This is one of those reliable recipes I turn to when I need a fast dinner that doesn’t sacrifice flavor. It comes together in about 20 minutes and is an excellent way to transform a bag of frozen shrimp into a meal that feels special. Serve it over steamed white rice to soak up every drop of the sticky sauce, tuck it into tacos, or pair it with roasted or stir-fried vegetables for an easy weeknight dinner. For more “clean out the freezer shrimp recipes” check out my 17 Best Recipes to Make with Frozen Shrimp, I recommend trying my Spicy Calabrian Shrimp with White Beans first!
Why You’ll Love This Recipe
- Simple ingredients, maximum flavor – Most of the ingredients to create this recipe are simple pantry staples. Paired with a bag of frozen shrimp it transforms into a flavorful meal everyone is sure to love.
- Easy to prepare – This four-step recipe comes together quickly for a delicious weeknight dinner that can be served over rice or alongside scallion pancakes.
Key Ingredients in This Recipe
- Shrimp – Terms used to refer to shrimp like “jumbo” and “extra jumbo” and “colossal” actually aren’t standardized terms within the industry. Rather than looking at the key word, look at the number of shrimp per pound labeled as the count. I like using 21/25 count shrimp for this recipe, it means there will be between 21-25 shrimp per pound so each person will get around 6 shrimp.
- Honey – Adds natural sweetness that balances the acidity and spice from the chili crisp. It caramelizes beautifully on the sautéed shrimp!
- Garlic – The chopped garlic adds a deep savory flavor to the shrimp to balance the sweet and spicy flavor.
- Lemon – A bit of freshly squeezed lemon juice helps to tenderize the shrimp and brightens the marinade.
- Chili crisp – I like using the original chili crisp from Lao Gan Ma made with chili flakes, crispy onions and fermented soybeans. I don’t recommend cooking the chili sauce so I add it after cooking as directed.
- Rice vinegar – Finishing the dish with a bit of rice vinegar enhances the flavor and adds a bit of acidity.
- Soy sauce – Soy sauce deepens the flavor and complements the chili crisp well.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro tip
Shrimp is quick and easy to marinate. Too long and the shrimp will become rubbery. All they need is about 15 to 20 minutes!
Swaps and Substitutions
- Shrimp: While I prefer a medium size shrimp you can opt for larger shrimp or another shellfish like scallops.
- Chili crisp: I use the original Lao Gan Ma chili crisp, but for a slightly different flavor you can make your own easy chili crisp, or use other favorites like Momofuku Chili Crisp or Holy Tshili Spicy Everything Crisp.
- To make dairy-free: I love the rich flavor a bit of butter adds to the shrimp but it can easily be omitted to make it dairy-free.
How to Make Honey Garlic Chili Crisp Shrimp (Step-by-Step)
In a large mixing bowl, whisk the honey, garlic, lemon juice. Add the shrimp and toss to combine and season with salt. Let sit for 10 minutes to marinate.
Heat a large sauté pan over medium heat. Add the vegetable oil and heat through. Add the butter and allow to melt. Working in batches, if needed as to not overcrowd the pan, add the shrimp to the pan and cook, until pink and no longer translucent, about 1 minute per side.
Remove the shrimp from heat. Repeat with the remaining shrimp if needed. In a small bowl stir together the chili crisp, rice vinegar and soy sauce. Drizzle over the cooked shrimp and toss to combine.
Serve immediately with rice.
Serving Suggestions
- Rice – Serve the shrimp over white or brown rice alongside a smashed cucumber salad for a complete dinner.
- Scallion pancakes – I recommend making scallion pancakes or picking up some frozen ones from Trader Joe’s. Top them with a squeeze of kewpie mayonnaise, shredded cabbage tossed in rice vinegar and these honey garlic chili crisp shrimp.
- Lettuce wraps – Wrap in a bit of butter lettuce or green cabbage leaves for easy lettuce wraps.
FAQ – Frequently Asked Questions
Chili crisp is a Chinese condiment made from crispy fried chilies, garlic, and shallots in seasoned chili oil. It adds a crunchy texture along with savory, spicy, and slightly numbing heat. Popular brands like Lao Gan Ma are widely available at most grocery stores and Asian markets.
Yes! This recipe isn’t very spicy and mostly just has a great flavor but chili crisp brands vary significantly in heat level. I recommend starting with a milder brand or reduce the amount used.
Yes! I prefer frozen shrimp because they are easy to keep in the freezer. Simply thaw completely first. Run the shrimp under cold water for a few minutes or thaw overnight in the refrigerator. Pat them very dry before cooking; excess moisture will prevent the shrimp from searing properly.
Maple syrup or agave both work as a 1:1 substitute and will give a similar sticky-sweet finish.
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Honey Garlic Chili Crisp Shrimp
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Ingredients:
- 2 tablespoon honey
- 3 cloves garlic, chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 pound jumbo (21-25 count) shrimp, , peeled and deveined
- Kosher salt, as needed
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- ¼ cup chili crisp
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
Instructions:
- In a large mixing bowl, whisk the honey, garlic, lemon juice. Add the shrimp and toss to combine and season with salt. Let sit for 10 minutes to marinate.
- Heat a large sauté pan over medium heat. Add the vegetable oil and heat through. Add the butter and allow to melt. Working in batches, if needed as to not overcrowd the pan, add the shrimp to the pan and cook, until pink and no longer translucent, about 1 minute per side.
- Remove the shrimp from heat. Repeat with the remaining shrimp if needed. In a small bowl stir together the chili crisp, rice vinegar and soy sauce. Drizzle over the cooked shrimp and toss to combine.
- Serve immediately with rice.
Notes:
Nutrition:
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