Sweet and Spicy Skillet Shrimp

5 from 1 vote

Flavorful, sweet, and zingy skillet shrimp, perfect for summertime cookouts or quick and easy meals any time!

Prep Time1

Cook Time5

Total Time1 5

Servings:

Author: Kristin

In a small bowl, combine all the ingredients except the shrimp and mix well to create the marinade.
2 tablespoons Sriracha sauce, 1 tablespoon olive oil, 1 ½ tablespoons pure maple syrup, 1 ½ tablespoons lemon juice, 1 teaspoon garlic salt
Place the shrimp in a large bowl, the add the marinade and toss to coat.
2 pounds fresh shrimp
Cover, refrigerate, and let marinate for about an hour.
Heat a little bit of olive oil in a skillet over medium high heat, then add the shrimp in a single layer.
Cook the shrimp 2-3 minutes on each side, until the shrimp become pink and opaque.
Serve over rice or quinoa if desired. For a pretty presentation, garnish with pepper, paprika, and/or chopped parsley.

Buy pre-peeled and deveined shrimp to save time on preparation. I like to use tail-off, but tail-on can be used.
If you're short on time, let the shrimp marinate for 15 minutes instead of an hour.
You can mix the marinade the night before and store it in the refrigerator, ready to use.
Use a large skillet to cook all the shrimp at once, ensuring they cook evenly and quickly.
You can substitute different hot sauces like Frank's RedHot or a chipotle sauce.
Add bell peppers, snap peas, or broccoli to the skillet for a more balanced meal.
Incorporate fresh herbs like cilantro or parsley, or add spices such as smoked paprika or cumin for extra depth.
Swap maple syrup with honey or agave nectar.

Additional Serving Suggestions:

Serve the shrimp over cooked rice, quinoa, or couscous to soak up the flavorful sauce. Or toss the shrimp with rice noodles or pasta.
Use the shrimp as a filling for tacos, adding avocado, coleslaw, and a squeeze of lime.
Serve the shrimp over a bed of mixed greens with a light vinaigrette for a refreshing salad.