Honey Sriracha Shrimp

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.

Jump to:

• Ingredients
• Substitutions
• Step by step
• Frequently asked questions
• What to serve with
• Tips, notes, optional cooking methods
• Storing and reheating
• Recipe

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

1. 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.
2. 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.
3. 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.
4. 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

What to serve with

Here are some great ways to serve this sweet and spicy shrimp.

• 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

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