These tender shrimp are topped with a sweet honey and spicy sriracha sauce to make the perfect honey sriracha glaze.
I am such a sucker for spicy food or anything with a spicy sauce. This easy shrimp recipe uses simple ingredients and has a sweet and spicy honey sriracha sauce that is so good I could eat it with a spoon.
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Ingredients
Substitutions
Shrimp- You can use fresh raw shrimp or frozen shrimp. If you use frozen shrimp I would recommend letting them thaw out completely in a bowl and then discard the excess water.
Soy sauce- You can use gluten free soy sauce, tahini, or coconut aminos.
Garlic- You can use 1 teaspoon of garlic powder if you don't have fresh garlic.
Rice wine vinegar- You can use apple cider vinegar.
Step by step
- Add avocado oil or olive oil to a large skillet or cast-iron skillet and heat over medium heat. In a single layer add the peeled, deveined, and washed shrimp to the skillet.
- Cook the shrimp for 5-6 minutes or until the shrimp have curled and have an opaque white or slightly pink color. Remove the shrimp from the skillet and set them aside.
- Whisk together the sriracha, honey, rice vinegar, soy sauce, and minced garlic in a small bowl. Add it to the same skillet you cooked the shrimp in and bring the heat to medium-high heat till the sauce boils. Once boiling, turn the heat to medium and let the sauce low boil for 5-10 minutes until it has thickened to a glaze.
- Place shrimp back into the skillet with the glaze and coat all the shrimp in the glaze and let cook on low for 5 minutes. Remove from heat and serve with rice or veggies.
Frequently asked questions
Honey sriracha sauce is sweet, spicy, and tangy. It's made with honey, sriracha, soy sauce, garlic, and rice vinegar.
Cook shrimp in a skillet pan for about 5 minutes or until it has turned an opaque and slightly pink color.
Rinse the shrimp under color water then dry with a paper towel before cooking.
What to serve with
Here are some great ways to serve this sweet and spicy shrimp.
- with your favorite vegetables
- with vegetable fried rice
- shrimp tacos- use fresh corn tortillas and top the tacos with a tangy coleslaw
- with brown rice
- with cauliflower rice
- in a stir fry with vegetables and soba noodles
Tips, notes, optional cooking methods
Optional- I love adding a squeeze of lime juice, green onions, and a little bit of sesame seeds on top of the shrimp. You can also grate some fresh ginger into the sauce while cooking.
If you have any extra sauce you can save it and use it to toss with some crispy Brussel sprouts or your favorite vegetable for a sweet and spicy side dish.
Air fryer- If you want a crispy texture to your shrimp, you can cook them in the air fryer at 400 degrees Fahrenheit for 3 minutes, flip them, and then cook them for an additional 1-5 minutes.
Grilling- Thread the shrimp onto wooden skewers and grill over medium-high heat for 2-3 minutes a side.
Storing and reheating
Store in an airtight container in the refrigerator for up to 4 days.
You can reheat the shrimp in a skillet on medium heat for 5-6 minutes.
Did you make this recipe? Please leave a star rating or comment! Your feedback is so important to me.
Recipe
Honey Sriracha Shrimp
Ingredients
- 2 pounds peeled and deveined shrimp
- ⅓ cup sriracha
- ⅓ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves minced garlic
- juice of one lime optional
EQUIPMENT NEEDED
- Skillet
Instructions
- Add avocado oil or olive oil to a large skillet pan and heat over medium heat
- Rinse the shrimp under water then pat dry. Add the shrimp to the hot pan and cook for about 5-6 minutes or until they are opaque in color then remove them from the pan and set aside
- In a small bowl whisk together the sriracha, honey, rice vinegar, soy sauce, and minced garlic then add it to the same pan you cooked the shrimp
- Bring the sauce to a boil over medium heat, once boiling, turn the heat to medium and let boil for 5-10 minutes, stirring occasionally, or until the sauce has thickened to a glaze
- Once the sauce has thickened, turn the heat to low and add the shrimp into the pan and coat them with the glaze. Let them cook on low for 5 minutes then remove from the heat at serve with rice or vegetables
Notes
- with your favorite vegetables
- shrimp tacos- use fresh corn tortillas and top the tacos with a tangy coleslaw
- with brown rice
- with cauliflower rice
- in a stir fry with vegetables and soba noodles
Nutrition
*nutrition information is an approximate
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Greg
So good! Adding to my weekly menu!
Kaleena Martinez
Yay! I am so happy to hear! xo Kaleena
Melissa
Just the right spice and fills the need for omega 3 in my diet!
Kaleena Martinez
So happy you like it! xo Kaleena
AZ Gal
This is excellent! I can see using this also on chicken, pork or beef. I believe you could also put this is tacos with a asian cabbage slaw. I made with Pioneer womans spicy garlic noodles. https://www.foodnetwork.com/recipes/ree-drummond/spicy-ginger-chili-noodles-12629730# SO yummy! Thank you!
PS - for the noodles I reduce the oil way down. I much prefer it not to oily. I also add sriracha directly to the sauce! Enjoy.
Kaleena Martinez
I am so happy to hear that you loved it! And those noodles sound amazing! xo Kaleena