Honey Sriracha Shrimp – Fast, Flavorful, and Sticky-Sweet Heat
Sweet, spicy, and ready in under 20 minutes, Honey Sriracha Shrimp is the kind of weeknight dinner you’ll want on repeat. It hits that perfect balance of sticky, garlicky, and tangy, with just enough heat to keep things interesting. You can serve it over rice, tuck it into tacos, or pile it on top of a crunchy slaw.
The sauce is simple but bold, and it clings to every shrimp like a dream. If you want maximum flavor with minimal effort, this is your recipe.
Ingredients
Method
- Pat the shrimp dry. Moisture prevents a good sear. Blot with paper towels and season with a pinch of salt and pepper.
- Whisk the sauce. In a small bowl, mix honey, sriracha, soy sauce, lime juice, rice vinegar, garlic, ginger, and sesame oil.
- Heat the skillet. Add neutral oil to a large skillet over medium-high heat. When it shimmers, it’s ready.
- Sear the shrimp. Cook in a single layer for 1 to 2 minutes per side until pink and just opaque. Remove to a plate.
- Thicken the sauce. Reduce heat to medium. Pour the sauce into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook 30 to 60 seconds until glossy and slightly thick.
- Coat the shrimp. Return shrimp to the pan and toss for 30 to 60 seconds until well coated. Don’t overcook.
- Garnish and serve. Top with sliced green onions and sesame seeds. Serve over hot rice or noodles with lime wedges on the side.
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Get Your Program TodayWhat Makes This Recipe So Good
- Quick and easy: From prep to plate in about 15 minutes. Perfect for busy nights.
- Balanced flavor: Honey smooths out the heat from sriracha, while lime and soy add brightness and depth.
- Versatile: Serve it with rice, noodles, salad, or tacos.
It plays well with almost everything.
- Minimal cleanup: One skillet, one bowl for the sauce, done.
- Restaurant quality at home: Sticky, glossy sauce and tender shrimp without a complicated process.
What You’ll Need
- Shrimp: 1 pound large shrimp, peeled and deveined, tail on or off.
- Honey: 3 tablespoons for sweetness and body.
- Sriracha: 1.5 to 2 tablespoons, depending on your heat preference.
- Soy sauce: 1 tablespoon for salty depth. Use low-sodium if you prefer.
- Lime juice: 1 tablespoon fresh for brightness.
- Garlic: 3 cloves, minced.
- Ginger: 1 teaspoon freshly grated (optional but recommended).
- Rice vinegar: 1 teaspoon for tang.
- Sesame oil: 1 teaspoon for a toasty finish.
- Cornstarch: 1 teaspoon mixed with 1 tablespoon water (slurry) to thicken the sauce.
- Neutral oil: 1 to 2 tablespoons for searing (canola, avocado, or grapeseed).
- Salt and pepper: A pinch to season the shrimp.
- Green onions and sesame seeds: For garnish.
- Cooked rice or noodles: For serving.
How to Make It
- Pat the shrimp dry. Moisture prevents a good sear. Blot with paper towels and season with a pinch of salt and pepper.
- Whisk the sauce. In a small bowl, mix honey, sriracha, soy sauce, lime juice, rice vinegar, garlic, ginger, and sesame oil.
- Heat the skillet. Add neutral oil to a large skillet over medium-high heat.
When it shimmers, it’s ready.
- Sear the shrimp. Cook in a single layer for 1 to 2 minutes per side until pink and just opaque. Remove to a plate.
- Thicken the sauce. Reduce heat to medium. Pour the sauce into the skillet and bring to a simmer.
Stir in the cornstarch slurry and cook 30 to 60 seconds until glossy and slightly thick.
- Coat the shrimp. Return shrimp to the pan and toss for 30 to 60 seconds until well coated. Don’t overcook.
- Garnish and serve. Top with sliced green onions and sesame seeds. Serve over hot rice or noodles with lime wedges on the side.
Storage Instructions
- Refrigerator: Store cooled shrimp in an airtight container for up to 3 days.
- Reheat gently: Warm in a skillet over low heat with a splash of water to loosen the sauce, or microwave in short bursts.
- Freezing: Not ideal.
Cooked shrimp can become rubbery after freezing. If you must, freeze up to 1 month and thaw overnight in the fridge before reheating.
Why This Is Good for You
- Lean protein: Shrimp is high in protein and low in calories, which helps keep you full without feeling heavy.
- Quick cooking: Less time on heat helps preserve texture and nutrients.
- Balanced sauce: Honey adds sweetness, but you control the amount. Lime and vinegar add flavor without extra calories.
- Customizable heat: You can dial the sriracha up or down to fit your needs.
What Not to Do
- Don’t overcrowd the pan. You’ll steam the shrimp instead of searing them, and they’ll turn watery.
- Don’t overcook. Shrimp go from tender to rubbery fast.
Pull them as soon as they’re opaque and curled into a loose “C.”
- Don’t skip drying the shrimp. A dry surface gives you better browning and helps the sauce cling.
- Don’t add cornstarch directly to hot sauce. Always mix it with cold water first to avoid lumps.
- Don’t rely on high heat the whole time. Sear on high, then lower to thicken the sauce without burning the sugars.
Recipe Variations
- Extra crispy: Lightly toss raw shrimp in cornstarch before searing for a delicate crust that holds sauce well.
- Garlic butter twist: Stir 1 tablespoon butter into the sauce at the end for a richer finish.
- Citrus boost: Add orange zest and an extra tablespoon of juice for a sweet, sunny note.
- Pineapple version: Add pineapple chunks in the last minute for juicy pops of sweetness.
- Veggie add-ins: Toss in snap peas, bell peppers, or broccoli with the sauce for a one-pan meal.
- Low-sodium swap: Use low-sodium soy sauce and reduce honey slightly if you prefer a lighter sauce.
- Grilled shrimp: Skewer and grill the shrimp, then toss with warmed sauce for smoky flavor.
- Taco night: Serve in warm tortillas with cabbage slaw, avocado, and a squeeze of lime.
FAQ
Can I use frozen shrimp?
Yes. Thaw them in the fridge overnight or under cold running water for 10 to 15 minutes. Pat very dry before cooking to get a good sear.
How spicy is this recipe?
It’s medium by default.
For milder shrimp, use 1 tablespoon sriracha and add more honey. For extra heat, add more sriracha or a pinch of red pepper flakes.
What size shrimp works best?
Large or extra-large (about 16–26 per pound) work best. They cook evenly and hold up to the sauce.
Can I make the sauce ahead?
You can mix the sauce up to 3 days in advance and store it in the fridge.
Stir well before using, and thicken in the pan when ready.
What can I serve with it?
Steamed jasmine rice, coconut rice, or rice noodles are great. Add a side of sautéed greens, roasted broccoli, or a crunchy cucumber salad.
Do I need a nonstick pan?
Nonstick makes cleanup easy, but a stainless steel or cast-iron skillet works well too. Just make sure the pan is hot and use enough oil to prevent sticking.
How do I keep the sauce from getting too thick?
Add a splash of water or broth to loosen it.
Start with a tablespoon and stir until it’s glossy and pourable again.
Can I substitute the honey?
Maple syrup or agave works in a pinch. Honey gives the best body and stickiness, but those alternatives still taste great.
Is there a gluten-free option?
Yes. Use tamari or coconut aminos instead of soy sauce, and double-check your sriracha brand for gluten-free labeling.
Final Thoughts
Honey Sriracha Shrimp is the kind of recipe that earns a permanent spot in your weekly rotation.
It’s fast, flexible, and big on flavor without a long ingredient list. Keep a bag of shrimp in the freezer and you’re never far from a satisfying, takeout-style meal at home. Serve it simply with rice or dress it up for tacos or noodles.
Once you try it, you’ll keep coming back to that sticky-sweet, spicy bite.
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