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Sweet & Spicy Shrimp
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1 pound large (26 to 35 count) raw shrimp, peeled, deveined, rinsed, drained


3 tablespoons olive oil

3 tablespoons lemon or juice

2 tablespoons finely chopped green onions

1 tablespoon honey

2 teaspoons prepared horseradish

1 teaspoon finely chopped fresh garlic

1 to 2 teaspoons hot pepper sauce

1/4 teaspoon salt

How to make

  1. STEP 1

    Fill 3-quart saucepan with water; bring to a boil over high heat. Add shrimp. Cook 3-4 minutes or until shrimp turn pink. Rinse with cold water. Drain well.

  2. STEP 2

    Combine all marinade ingredients in resealable plastic food bag; add shrimp. Tightly seal bag. Turn bag several times to coat shrimp well. Place bag into 13x9-inch pan. Refrigerate at least 4 hours, turning bag occasionally.

  3. STEP 3

    Drain shrimp; discard marinade.

Tip #1

Leave tails on shrimp so you have a "handle" for serving.

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