Lemon Chili Glazed Shrimp (Printable)
Quick lemon-chili glazed shrimp with garlic and herbs, tangy and spicy, ready in 20 minutes.
# List of ingredients:
→ Shrimp
01 - 1 1/2 pounds large shrimp, peeled and deveined
→ Glaze
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 red chili, finely chopped or 1 teaspoon red chili flakes
05 - Zest of 1 lemon
06 - 3 tablespoons freshly squeezed lemon juice
07 - 2 tablespoons honey
08 - 1 tablespoon soy sauce or tamari
09 - 1/2 teaspoon sea salt
→ Garnish
10 - 2 tablespoons fresh parsley or cilantro, chopped
11 - Freshly ground black pepper, to taste
12 - Lemon wedges, for serving
# Steps:
01 - In a mixing bowl, whisk together freshly squeezed lemon juice, lemon zest, honey, soy sauce or tamari, and sea salt until fully combined. Set aside.
02 - Warm olive oil in a large skillet over medium-high heat until shimmering.
03 - Add minced garlic and finely chopped chili to the skillet. Sauté for 30 seconds or until fragrant but not browned.
04 - Arrange shrimp in a single layer in the skillet. Sear for 1 to 2 minutes per side until the flesh turns pink and opaque.
05 - Reduce heat to medium-low. Pour lemon-honey glaze over the shrimp. Toss gently to coat and simmer for 1 to 2 minutes until the glaze slightly thickens.
06 - Remove the skillet from heat. Sprinkle chopped parsley or cilantro and freshly ground black pepper over the shrimp.
07 - Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The glaze is so simple, but it hits every sweet, tangy, and spicy note your taste buds crave.
- Because the shrimp cooks in one pan, cleanup practically does itself.
02 -
- Don’t let the shrimp overcook—they can go rubbery just from one minute too long.
- Swapping tamari for soy sauce made this a hit with my gluten-free friends and no one noticed the change.
03 -
- Let the cooked shrimp rest off the heat for 2 minutes before serving for maximum juiciness.
- A grater for the lemon zest gets the oils—not just the color—which intensifies the flavor.