This Honey Sriracha Shrimp is a must-try if you love Asian takeout—it's sweet, spicy, garlicky, and flavorful. With just a few ingredients and 15 minutes, you can create restaurant-style takeout in the comfort of your home.
Sauté the shrimp and toss them in the flavorful sauce, and enjoy a rich and satisfying bite, thanks to the perfect balance of proportions.
This Sriracha shrimp stir fry recipe is lip-smackingly delicious and loved by everyone, including those who did not prefer seafood in the past(like this Cajun shrimp or Hawaiian shrimp).
Enjoy this honey Sriracha shrimp as the main dish, or use the base ingredient to make various meals like a taco or salad. The choices of relishing are endless. Explore and recreate your new recipes.
You can also make this honey Sriracha sauce in advance and toss it in whenever needed.
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Why You'll Love This Recipe
⭐️Packed with flavor, just like your favorite Asian-style takeout.
⭐️It's a one-bowl recipe, making it easier to clean up and hassle-free.
⭐️And it's satisfying and filling.
Ingredients
- Raw shrimp: I've used wild-caught, tail-off, raw shrimp. You can also use the shrimp with a tail-on. But make sure they are cleaned and deveined.
- Sriracha Sauce is a tangy, spicy, and flavorful sauce that's a good investment if you like spicy food.
- Honey: The rich, sweet finishing touch brings all the ingredients together and brightens their flavors. In its absence, you may substitute with light brown sugar.
- Rice vinegar adds a depth of flavor to the shrimp. You can also substitute white wine vinegar.
How To Make Honey Sriracha Shrimp
Step 1. Heat vegetable oil in a skillet and add shrimp, Sriracha sauce, honey, rice wine vinegar, and salt.
Step 2: Cook over medium-low heat for 3-4 minutes per side until shrimp are fully cooked, then transfer to a serving bowl and enjoy!
♨️How To Adjust The Heat Level
This honey Sriracha shrimp is sweet and spicy, with moderate heat, mainly from the Sriracha sauce.
You can adjust the heat by changing the quantity of the Sriracha sauce.
If you are unsure how much sauce is required to suit your palate, it's always better to start with a teaspoon of Sriracha sauce and add more until it matches your preference.
The amount of Sriracha will not affect the texture much, so feel free to discover your sweet spot.
The Leftovers
Store any leftover honey Sriracha shrimp in the refrigerator for about three days, or in the freezer for about two months.
Thaw the frozen Sriracha honey shrimp in the refrigerator overnight, or gently reheat them in the microwave for about 30 minutes.
For best results, warm them on the stovetop with a bit of water to keep them moist. When reheating, avoid overcooking the shrimp, as it can turn rubbery.
FAQ
For a delicious meal, serve honey sriracha shrimp with rice (brown or white), in tacos, over salads(like this spicy kale salad), or with crusty bread.
Use fresh or frozen shrimp that are peeled and deveined. Large shrimp like jumbo or extra-extra-large work best for this recipe—they provide a nice bite and hold the sauce very well. If you're using frozen shrimp, thaw them thoroughly before cooking.
Honey Sriracha shrimp are best served hot and fresh since reheating can affect the texture. However, you can prepare the sauce ahead of time if needed.
The shrimp are fully cooked when they turn pink and curl slightly into a C shape. Cook them on each side for at least 3 to 4 minutes over medium heat.
More Shrimp Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Honey Sriracha Shrimp
Ingredients
- 1 lbs shrimp
- 3 tablespoon honey
- 3 tablespoon Sriracha sauce
- 1 tablespoon rice vinegar
- 2 tablespoon vegetable oil
- ¼ teaspoon salt
Instructions
- 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!
Notes
- For the best texture and flavor, use wild-caught, peeled, and deveined shrimp, preferably jumbo or extra-large.
- Adjust the heat level by adding more or less Sriracha sauce; start with a teaspoon and increase as needed.
- Serve with rice, in tacos, over salads like spicy kale salad, or with crusty bread for a satisfying meal.
- Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months. To retain moisture, they can be reheated gently on the stovetop with a splash of water.
Andrea says
This honey sriracha shrimp is so delicious. It's so quick and easy and my kids even liked it! I loved this dish in tacos, it was so good!
pepperbowl says
I’m so happy that it was a hit, Andrea!
Sara Welch says
This was such a quick and flavorful meal! Served this for dinner and the whole family loved it; easily, a new favorite dish!
pepperbowl says
AMAZING! Thank you Sara!
Heidy says
This Honey Sriracha Shrimp was so amazing! I am happy I found your recipe on Pinterest! Such beautiful flavors and so easy to make.
pepperbowl says
Enjoy Heidy!
Ieva says
Brilliant recipe. Sweet and spicy shrimp is the best! We added these to simple sir-fries noodles, but I can see them going into wraps and salads too! Thanks for the recipe!
pepperbowl says
Hi Ieva! Love it! Thanks for sharing!