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Honey Sriracha Shrimp is blasted with sweet and spicy flavors, a sticky easy sauce and an ultimate healthy weeknight meal.
Table of contents
Why Make Honey Sriracha Shrimp
This honey shrimp is sweet and spicy perfection. The meal is packed with protein and comes together in about 20 minutes. You will love this meal for a quick weeknight meal. It’s elevated, nourishing and fool proof to whip up. Make it as spicy or as mild as you like.
Ingredients Needed
- Shrimp. I like to use cleaned, raw, tails off frozen shrimp. Please use what you prefer. Jumbo will work best. Shrimp is a great source of protein.
- Seasoning. Salt, pepper, red pepper flakes. Because the sauce is so flavorful, not many spices are needed.
- Olive Oil. This it to sauté the shrimp and additionally to add to the honey Sriracha sauce to prevent burning and sticking.
- Honey. The honey adds sweetness and thickens the sauce making it sticky and full flavored.
- Sriracha. Please use any Sriracha style sauce you can find or enjoy. If you don’t prefer spice, skip the Sriracha and just make honey shrimp! Still just as delicious.
- Soy Sauce. I use low sodium soy sauce but please use any you prefer. Coconut aminos will also work great.
- Rice. This is to serve with the shrimp. I use long grain white rice.
Toppings
- Edamame. This is an optional topping for the honey sriracha shrimp. I buy it in the frozen veggie section at the grocery store.
- Cucumber. Sliced cucumber is the perfect topping to have with the honey shrimp.
- Cilantro. Fresh chopped cilantro adds some flavor and color to the dish.
- Green Onions. Sliced green onions add a great peppery taste and color to the honey shrimp.
How To Make This Dish
Step One. Gather ingredients. Start the rice. Heat a large skillet on medium high heat, add oil. Once oil is heated, add in the frozen or thawed shrimp. Season with salt, pepper and red pepper. Cook for about 5 minutes on each side or until shrimp is lightly pink and cooked through.
Step Two. Once shrimp is cooked through set aside. Rinse pan off with cold water, let the pan cool. Add all the honey, Sriracha, soy sauce and oil to a bowl. Whisk together. Once pan is cooled add the sauce to the pan. Heat pan on low heat, meanwhile mix the cornstarch and water together.
Step Three. Once the pan is slightly warmed, add in the cornstarch/water mix (the slurry) and mix it together with the sriracha honey sauce. Afterward, let the sauce come to a very light simmer and turn off the heat.
Step Four. Add the shrimp to the sticky honey sauce and mix well. Once the rice is done, add it to the bowls. Next add the shrimp, edamame, sliced cucumber and garnish. Spoon any extra sauce over shrimp for extra flavor.
Recipe FAQ’s
This is a bit spicy, if you want to make more of a honey shrimp, just skip the Sriracha or only add half of the sauce and taste as you go.
Yes, scallops would be great with the dish in place of the shrimp because of their texture and quick cook.
You could cut some calories by using sugar free brown sugar and using cauliflower in place of the rice.
Recipe Pairings
Pair this recipe with my Asian Cabbage Salad or Vegetarian Egg Rolls for the ultimate meal.
Other Seafood Recipes To Try
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Honey Sriracha Shrimp
Equipment
- large non stick skillet
- mixing bowls
Ingredients
- .75 -1 lb raw shrimp, frozen or thawed
- 1 cup long grain rice, uncooked , *makes about 3 cups
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp red pepper flakes
- 1 tsp olive oil for shrimp
Honey Sriracha Sauce
- 2½ Tbsp honey
- 2 Tbsp soy sauce
- 1½-2 Tbsp Sriracha sauce
- 1½ tsp olive oil
- 1 tsp corn starch, to make a slurry
- 2 tsp water, to make a slurry for the sauce
Toppings
- ⅓ cup Edamame, cooked
- ½ sliced cucumber
- 4 Tbsp green onions, sliced
- 2 Tbsp cilantro, chopped
Instructions
- Start the rice. Gather ingredients. Heat a large skillet on medium high heat, add oil. Once oil is heated, add in the frozen or thawed shrimp. Season with salt, pepper and red pepper. Cook for about 5 -7 minutes on each side or until shrimp is lightly pink and cooked through.
- Once shrimp is cooked through set aside. Rinse pan off with cold water, let the pan cool. Add all the honey, Sriracha, soy sauce and oil to a bowl. Whisk together. Once pan is cooled add the sauce to the pan. Heat pan on low heat, meanwhile mix the cornstarch and water together.
- Once the pan is slightly warmed, add in the cornstarch/water mix (the slurry) and mix it together with the sriracha honey sauce. Let the sauce come to a very light simmer and turn off the heat.
- Add the shrimp to the sticky honey sauce and mix well. Once the rice is done, add it to the bowls, add the shrimp, edamame, sliced cucumber and garnish. Spoon any extra sauce over shrimp for extra flavor.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great meal. We have some non shrimp lovers so we made two batches one chicken and one shrimp
. Just doubled the sauce . Yummy
Hi Jen!
So happy to hear you loved it 🥰 and great move with the chicken. That’s on my list to do next. Xoxo
Does the nutrition information include rice or is that just the shrimp?
It includes everything listed in the recipe card. So if you mixed 1 (ish) cup of everything in a bowl, that would be about one serving. You can cut the calories by using less rice and add more shrimp/sauce and toppings for protein. Majority of the calorie content in this meal is the rice. Hope that helps!
Absolutely loved this. Wish I could show you photo
Thanks Dawn! I am so happy to hear that! I wish I could see a photo too, its a beautiful dish to enjoy. xoxo
Hi. Can you tell me which wine would go best with this dish?
Of course! I would pair it with a Presecco, Pino Grigio or you could do a nice cold sake. Cheers and enjoy!
I’ve made this a few times and it goes down very well with everyone.
A great meal and good wine pairing. Thank you. X
Delicious, new family favourite
I have made this twice and both times received huge compliments. This is a keeper in our recipe files.
Looove! Highly recommend easy
This is a delicious recipe! It’s absolutely being added to my recipe book. I tweaked it a bit as shrimp can be expensive here and we already had some frozen tilapia on hand. Just baked the tilapia and and then made the sauce and let it simmer for just a couple minutes and it was perfect! So easy and delicious!
Hi Josilyn!
I am thrilled to hear you enjoyed this one, it’s a fave of mine! I will definitely try it with some white fish, thats a great idea! Thanks for making.
Hi Bailey,
Thank you for sharing this recipe, we love it. Easy to make , I doubled the sauce . One of our favorite meals.
I am so happy to hear this! Thank you so much for the feedback
Phenomenal! I tried this and it was perfect. Lil tip I found to make this dish perfection, do double the amount of sauce, split in half before adding the slurry and only add it to one half, add slightly more cornfour to make it thicker and use that to cover the prawns then use the liquid as a topping over the garnish or refrigerate and use as a salad dressing!
So happy to hear you enjoyed this one! Thanks for the feedback!