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Honey Sriracha Shrimp - Sweet, Spicy, and Ready in Minutes

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

Ingredients
  

  • Large shrimp (1 to 1.25 pounds, peeled and deveined; tails on or off)
  • Honey (3 tablespoons)
  • Sriracha (2 to 3 tablespoons, to taste)
  • Soy sauce (2 tablespoons; use low-sodium if preferred)
  • Lime juice or rice vinegar (1 tablespoon)
  • Garlic (2 to 3 cloves, minced)
  • Ginger (1 teaspoon freshly grated, optional but recommended)
  • Cornstarch (2 teaspoons)
  • Neutral oil (1 to 2 tablespoons; canola, avocado, or grapeseed)
  • Unsalted butter (1 tablespoon, optional for gloss and richness)
  • Green onions (2, thinly sliced, for garnish)
  • Sesame seeds (1 teaspoon, optional garnish)
  • Salt and black pepper (to taste)
  • Cooked rice, noodles, or greens (for serving)

Method
 

  1. Prep the shrimp: Pat shrimp very dry with paper towels. This helps them sear instead of steam. Lightly season with salt and pepper.
  2. Make the sauce: In a small bowl, whisk honey, sriracha, soy sauce, and lime juice. Taste and adjust heat or sweetness. Set aside.
  3. Dust with cornstarch: Toss shrimp with cornstarch until just coated. This creates a light crust and thickens the sauce later.
  4. Heat the pan: Place a large skillet over medium-high heat. Add oil and let it shimmer before adding shrimp.
  5. Sear the shrimp: Arrange shrimp in a single layer. Cook 1 to 2 minutes per side until pink and opaque. Do this in batches if needed; don’t overcrowd the pan.
  6. Add aromatics: Reduce heat to medium. Push shrimp to the edges, add butter (if using), garlic, and ginger to the center. Stir 20 to 30 seconds until fragrant.
  7. Sauce it up: Pour the sauce into the pan. Toss to coat. Simmer 30 to 60 seconds until glossy and slightly thick. Remove from heat right away.
  8. Finish and serve: Sprinkle green onions and sesame seeds. Serve over rice, in lettuce cups, or with sautéed veggies. Spoon extra sauce over the top.