Obsessed with Asian take-outs? And looking to whip up delicious seafood for weekends? Make your own Honey Sriracha shrimp under 15 minutes. The best part of the recipe is made with 5 easy to find ingredients.
Believe it or not, the entire dish is prepared in a flash of seconds. This Sriracha shrimp stir fry recipe is lip-smackingly delicious and loved by everyone including the one who did not prefer seafood in the past.
About this recipe
This spicy shrimp recipe is better than your recent Asian take out. It’s quick and does do not require any marination.
Simply add in the sauces straight into the skillet and feel the magic before your eyes.
Furthermore, use this spicy seafood dish as a base ingredient, make an awesome taco, an excellent dinner salad. The choices of relishing are endless. Explore and recreate your own new recipes.
How does this honey Sriracha shrimp taste like?
It's sweet and spicy with the right combinations from honey and Sriracha sauce. And is moderately hot.
This Asian Sriracha sauce is the only source of heat in here. So, you can convert to mild or hot. Increasing the heat can be easily done by adding the sauce even after the dish is completely made.
If you are not sure, how much hot sauce required to suit your palate. It's always a better idea to start with lowering the quantity and add in increments.
The amount of Sriracha does not affect the texture or the base taste adversely. So, feel free to discover your sweet spot.
Ingredients and their possible substitutions
Shrimp. Shrimp is versatile, easy to cook, low in calories, and rich in nutrients. For easy prepping, I always rely on the frozen peeled, deveined, and raw shrimps. And this trick makes honey sriracha shrimp whip up instantly.
I live in central Pennsylvania and I have access only to the frozen shrimp. When I do the shopping I keep a practice to check the date of expiry and the preservatives they use. The minimal is the best.
The stores carry multiple varieties of shrimp. The tail on-off/ cooked-raw/small-medium-large. Everything works fine. However, I prefer using raw shrimp for its flavors. And tail-off for the cleanliness.
Sriracha Sauce. It's hot and flavored already that minimized half of our work. It has a long shelf time and stays more months. It's a good investment if you like hot food. Apart from this sriracha shrimp recipe, you could use it in multiple ways.
Honey. The rich sweet finishing touch brings all the ingredients together and brightens ups their flavors. In its absence, you may substitute with light brown sugar.
Rice wine vinegar. A liquid gives a depth of flavor. Plus, helps the hot sauce to coats and enhances well. White wine vinegar comes next for the replacement in this honey sriracha shrimp recipe.
How to make?
Place a cast-iron skillet over the kitchen counter, add all the ingredients.
Use a spatula to combine everything. Make sure the shrimps are coated evenly with the sauce.
Place the pan over medium heat.
Cook the shrimp for about 3-4 minutes on each side or until it's done. Do stir occasionally to avoid burnings.
Transfer to a serving bowl and dig in.
To thaw. Place the frozen shrimps in a strainer, and rinse in cold water for about 5 minutes. Toss them occasionally for even thawing.
For mild heat. Reduce the Sriracha sauce to half the quantity and add paprika. This counterpart well and give an intense color and punch.
For more heat. Double up the Sriracha's quantity.
For a great look. The honey Sriracha shrimp has to be glazy. As soon the honey starts becoming thick, it gives a shiny look. That's the time to take the skillet out from the heat. Also, confirm the shrimp is done.
Best to eat along with
Rice. This honey Sriracha shrimp is good to enjoy with rice. Use brown or white rice and cook them according to the package's instruction.
Taco. And incredible seafood bite to toss in the taco filling.
Salad. Looking for a light and nutrient-packed dinner? Mix these in the salad bowl. This would turn into a delicious meal.
Bread. Paired excellently with this type of shrimps. Crusty bread is best plays in here.
Make-ahead Tips and Storing idea
To make-ahead. Combine all the ingredients except the shrimp in air-sealed containers and refrigerate up to 5 days. Let the shrimps in the freezer till the time of cooking.
To store. Refrigerate the honey sriracha shrimp leftovers to use up to 3 days. The seafood gets contaminated easily, check the container the temperature in the refrigerate is perfect.
To freeze. You may stock for up to 2 months. Using the freezing option as a last resort, because the shrimp's texture changes when thawed. But still tastes good. To thaw, refrigerate it overnight.
To reheat. Gently reheat it in the skillet by sprinkling some water. Or microwave for 30 minutes until cooked. Stir and repeat until it's done completely. For detailed instructions, this how-to reheat shrimp can help you.
Lobster. Use the same recipe and swap shrimp with lobster.
Vegetables. Toss vegetables like, broccoli, zucchini, or edamame to convert into a nice and rich party dish.
Air fryer/grilled. Use an air fryer or grill for crispy variations.
Printable recipe card
Honey Sriracha shrimp
- 1 pound shrimp
- 3 tbsp honey
- 3 tbsp sriracha sauce
- 1 tbsp rice wine vinegar
- 2 tbsp vegetable oil
- ¼ tsp salt
- In a skillet, add vegetable oil, shrimp, Sriracha sauce, honey, rice wine vinegar, and salt.
- Over medium to low heat, cook the shrimp for 3-4 minutes on each sides until cooked.
- Transfer to a serving bowl, and enjoy!