Asian-Style Shrimps
- Preparation 20 min
- Refrigeration 1 h
- Cooking 8 min
- Servings 4
- Freezing I do not suggest
Ads
🥢 Sticky shrimp that hit exactly where it matters
These Asian-style shrimp are the kind of bites that instantly quiet a table. A glossy, sweet-and-savory sauce lightly spiced and perfectly balanced coats each shrimp without overwhelming it. Sticky, aromatic, and dangerously moreish, they’re the type of dish that invites fingers first and questions later.
🍤 The perfect balance of sweetness, heat, and umami
Everything here is about control. Honey and maple syrup soften the soy sauce, sriracha adds just enough kick, and toasted sesame oil ties it all together with a subtle roasted note. Served as an appetizer, a starter, or right in the middle of the table for sharing, these shrimp always deliver without going over the top.
Ads
Ads
🍯 Controlled reduction
Let the sauce reduce just until it becomes glossy and nappe the spoon, as over-reducing can bring out bitterness instead of balanced sweetness.
🔥 Sauce first, shrimp second
Reducing the marinade on its own concentrates flavor and creates a syrupy texture while preventing the shrimp from overcooking.
🍤 Quick cooking is key
Shrimp cook very quickly and should be removed from the heat as soon as they turn pink to keep them tender and juicy.
🌶️ Adjustable heat
It’s best to stay light on sriracha in the marinade and adjust the heat at serving time to maintain balance.
🌿 Fresh finish matters
Adding fresh cilantro right before serving brings brightness and contrast that lifts the entire dish.
Ingredients
- 3 tbsp (45 ml) honey
- 1 tbsp (15 ml) maple syrup
- 2 tbsp (30 ml) soy sauce
- 1/2 tsp (2.5 ml) fresh ginger, finely grated
- 1/2 tsp (2.5 ml) sriracha
- 4 drops toasted sesame oil
- 1 large garlic clove, finely chopped
- 400 g (14 oz) shrimp (size 21–30), peeled and deveined, tails on
- 60 ml (1/4 cup) fresh cilantro, finely chopped, for serving
- Salt and freshly ground pepper
Ads
Preparation
- Place all ingredients except the shrimp and cilantro in a large airtight container. Season with salt and pepper, then mix well.
- Add the shrimp, seal the container, and shake well to coat evenly with the marinade. Refrigerate for 1 hour, stirring occasionally.
- Heat a large skillet over medium-high heat. Pour only the marinade into the pan and let it reduce for about 2 minutes, until slightly thickened.
- Add the shrimp and cook for 2 to 3 minutes per side, until pink and coated in a glossy, syrupy sauce.
- Transfer to a plate and garnish with fresh cilantro. Serve as an appetizer or main course with rice or noodles and vegetables!
Yes, as long as they are fully thawed and well patted dry to avoid diluting the marinade.
Yes, it can be made up to 24 hours in advance and kept refrigerated.
No, the heat is moderate and easy to adjust by increasing or reducing the sriracha.
Yes, using a cast iron pan or griddle, while carefully monitoring the sauce reduction.
Ads
Ads
Ads
Ads
Ads