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Honey Sriracha Shrimp - Fast, Flavorful, and Sticky-Sweet Heat

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. Pat the shrimp dry. Moisture prevents a good sear. Blot with paper towels and season with a pinch of salt and pepper.
  2. Whisk the sauce. In a small bowl, mix honey, sriracha, soy sauce, lime juice, rice vinegar, garlic, ginger, and sesame oil.
  3. Heat the skillet. Add neutral oil to a large skillet over medium-high heat. When it shimmers, it’s ready.
  4. Sear the shrimp. Cook in a single layer for 1 to 2 minutes per side until pink and just opaque. Remove to a plate.
  5. 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.
  6. Coat the shrimp. Return shrimp to the pan and toss for 30 to 60 seconds until well coated. Don’t overcook.
  7. Garnish and serve. Top with sliced green onions and sesame seeds. Serve over hot rice or noodles with lime wedges on the side.