This Sweet and Spicy Shrimp is a recipe I’ve been loving lately and wanted to share. It’s quick and simple enough for a weeknight, yet feels a little special—perfect when you want big flavor without a lot of fuss.
Inspired by hot honey, this version uses a hot maple glaze that pairs incredibly well with shrimp. The shrimp cook in only a few minutes on a griddle, and the sauce offers a balanced combination of sweet maple, spicy hot sauce, and savory garlic and smoked paprika. It’s versatile enough for backyard cookouts, weeknight dinners, or a casual get-together.
This dish is a reliable go-to when you want something bold, fast, and crowd-pleasing.
Why You Will Love This Recipe
- Bold, balanced flavor – Maple syrup and hot sauce create a sticky sweet-heat glaze, while smoked paprika and garlic deepen the savory profile.
- Quick cook time – Jumbo shrimp sear quickly on a hot griddle or skillet, so dinner is ready in minutes.
- Entertainer-friendly – This shrimp looks and tastes impressive but is straightforward to prepare for guests.
Ingredients for Sweet and Spicy Shrimp
- 1 pound jumbo shrimp, peeled and deveined
- 1 cup pure maple syrup
- 2 tablespoons hot sauce (your favorite brand)
- 2 tablespoons fresh garlic, minced
- 1 tablespoon smoked paprika
- 1/2 teaspoon kosher salt
- Beef tallow or avocado oil (for the griddle or skillet)
How to Make Sweet and Spicy Shrimp on the Blackstone
- Make the sauce: In a small saucepan, combine the maple syrup, hot sauce, minced garlic, smoked paprika, and kosher salt. Bring to a gentle boil over medium heat, then remove from heat. Reserve about 1/4 cup of the sauce for serving and set aside.
- Preheat the griddle: Heat the Blackstone or a large flat griddle over medium-high heat and add a thin layer of beef tallow or avocado oil.
- Pat shrimp dry: Use paper towels to thoroughly dry the shrimp—this helps them sear rather than steam.
- Cook the shrimp: Arrange the shrimp in a single layer on the hot griddle. Cook 2–3 minutes per side, until pink and slightly charred at the edges.
- Toss with sauce: When the shrimp are cooked through, transfer them to the sauce and toss to coat. Return the coated shrimp to the griddle for 1–2 minutes so the glaze caramelizes and clings to the shrimp.
- Serve immediately: Plate the shrimp and drizzle with the reserved sauce for extra gloss and flavor.
Recipe Notes
- Stovetop option: If you don’t have a griddle, use a large cast iron skillet over medium-high heat. Cook the shrimp in batches if needed, and lower the heat slightly before adding the sauce so it doesn’t burn.
- Make-ahead sauce: The maple-hot sauce can be prepared up to a week ahead and stored in an airtight container in the refrigerator. Reheat gently before using.
- Storage: Cool the shrimp completely, then store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat with a splash of oil or a little extra sauce to prevent drying. Microwaving can toughen shrimp, so a skillet is preferred.
- Variations: Use the sauce as a glaze for chicken or salmon, or swap the hot sauce for a milder chili sauce if you prefer less heat.
Make This Shrimp Recipe for Any Occasion
This Sweet and Spicy Shrimp is a reliable choice when you want something fast but flavorful. It’s ideal for summer grilling nights, casual parties, game-day snacks, or a weeknight dinner that feels like a treat. The combination of maple, garlic, smoked paprika, and hot sauce is lively and satisfying without being fussy.
If you enjoy big flavor with minimal effort, heat the griddle or skillet and try this glaze on shrimp, or use it to dress up other proteins and vegetables.
Save this recipe, give it a try, and share how it turned out—your feedback is appreciated.
Sweet and Spicy Shrimp
Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- 1 cup pure maple syrup
- 2 tablespoons hot sauce
- 2 tablespoons minced garlic
- 1 tablespoon smoked paprika
- 1/2 teaspoon kosher salt
- Beef tallow or avocado oil for cooking
Instructions
- Combine maple syrup, hot sauce, minced garlic, smoked paprika, and kosher salt in a small pan. Heat until it comes to a gentle boil, then remove from heat. Reserve 1/4 cup for serving.
- Preheat a griddle or large skillet over medium-high heat and add a thin layer of beef tallow or avocado oil.
- Pat the shrimp dry with paper towels to promote a good sear.
- Place shrimp on the hot surface in a single layer and cook 2–3 minutes per side until pink with lightly charred edges.
- Transfer cooked shrimp to the sauce and toss to coat. Return shrimp to the griddle for 1–2 minutes so the glaze caramelizes and adheres.
- Serve immediately with a drizzle of reserved sauce.
Notes
- Stovetop option: Use a cast iron skillet if you don’t have a griddle. Cook in batches and lower the heat slightly before adding the sauce.
- Storage: Refrigerate cooled shrimp in an airtight container for up to 3 days.
- Reheating: Gently reheat in a skillet with a splash of oil or extra sauce to avoid drying out.
- Sauce make-ahead: Store sauce in the refrigerator for up to 1 week; it also works great on chicken or salmon.
Nutrition (per serving)
More Shrimp Recipes to Try
- Grilled Buffalo Shrimp – Spicy and zesty, great for appetizers or a lively main.
- Grilled Shrimp Tacos – Seasoned grilled shrimp in warm tortillas with slaw and avocado crema.
- Pineapple Shrimp – Shrimp with a tangy pineapple BBQ glaze for a tropical twist.
- Fried Shrimp – Crispy fried shrimp that would be delicious dunked in the hot maple sauce.
- Sesame Shrimp – A quick Asian-inspired option that works as an appetizer or main dish.