Best 4 Japanese Sweet Spicy Shrimp Recipes

SWEET AND SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir chile-garlic sauce and honey together in a small bowl.
• Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
• Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

JAPANESE SWEET & SPICY SHRIMP

Steps:

• 1. For the marinade Mix the ingredients together and add the shrimp and let marinate for 20 minutes.
• 2. For the Aromatics Combine the ginger and garlic together and set aside. For the Sweet & Spicy Sauce Mix the ingredients together in a bowl and set aside.
• 3. For the Thickener Mix the cornstarch and water together and set aside. For the Vinaigrette Mix the rice wine vinegar and sesame oil together and set aside.
• 4. In a large skillet add oil to make it about an inch high. Place over high heat and bring the oil to about 400 degrees. Cut the spring roll papers in half.
• 5. Get a paper plate lined with paper towels. Grab some tongs. Drop one piece of spring rolls in the hot oil at a time. Be ready to grab it with the tongs. It will puff up and burn quickly. Set it on the paper towel lined paper plates. Sprinkle some salt on the papers. Break them up into pieces Set aside.
• 6. In a skillet or wok place a little oil. and let it sit for 1 minute to get it hot. Add the marinated shrimp in a single layer let cook 1 minutes then turn them over and cook another 1 minute. Remove them from the pan and set aside.
• 7. Decrease the heat to low and add a little more oil if needed and add the garlic and ginger. Stir until they become fragrant. Add the sweet & spicy sauce and bring to a boil. Add the shrimp back in then stir in the thickener. Whisk until thickened then remove from heat.
• 8. Serve over rice or noodles and garnish with scallions and spring rice papers pieces

SWEET AND SPICY GARLIC SHRIMP

Steps:

• Place shrimp in a medium bowl and sprinkle with cornstarch and salt. Toss the shrimp and let stand for 10 minutes.
• Meanwhile prepare the sauce. Stir the soy sauce, ketchup, honey, and chili garlic sauce together in a small bowl.
• Heat a wok over high heat. Add the oil and swirl to coat the sides of the wok. add shrimp and stir-fry until pink, about 2 minutes. Add the onion, garlic and chiles and cook about 30 seconds. Add the sauce and cook, stirring, until heated through, about 30 seconds. Serve.

SWEET AND SPICY SHRIMPS

Steps:

• Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
• Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
• Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
• Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.