Honey Sriracha Shrimp
Honey Sriracha Shrimp is blasted with sweet and spicy flavors, a sticky easy sauce and an ultimate healthy weeknight meal.
Servings: 4
Equipment
- large non stick skillet
- mixing bowls
Ingredients
- .75 -1 lb raw shrimp 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 thawed shrimp. Season with salt, pepper and red pepper. Cook for about 2-3 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
-
- Do not overcook the shrimp. You want to prevent them from overcooking and becoming rubbery. It will continue to cook briefly when it's tossed back in the sauce.
- Making this for kiddos? Feel free to cut back on the sriracha and use a little more honey and soy sauce to mellow out the flavors.
- Love a saucy dish? Double the sauce measurements if you want extra sauce to enjoy.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1cup | Calories: 343kcal | Carbohydrates: 53g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1428mg | Potassium: 344mg | Fiber: 2g | Sugar: 12g | Vitamin A: 374IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 1mg