This honey sriracha shrimp stir fry is a flavorful complete meal packed with protein, veggies, carbs, and a tasty sweet and spicy sauce. This recipe comes together in under 30 minutes and can easily be adjusted to suit any spice preference.
Why You’ll Love This Recipe
- This recipe uses simple ingredients and is a quick meal that comes together in less than 30 minutes.
- It's a great option for a quick dinner or meal prep.
- The spicy honey sriracha sauce is the perfect blend of sweet and spicy.
- The tender shrimp are flavorful but can be easily swapped for chicken or tofu.
- You can easily swap the veggies for other veggies you prefer or have on hand.
- You can serve it over white rice, brown rice, cauliflower rice, or rice noodles. You could also make them into lettuce wraps.
Ingredient Notes
- Raw shrimp - we prefer to purchase raw shrimp that has already been cleaned and deveined. Fresh shrimp or frozen shrimp will also work. Note that the size of your shrimp will affect cooking time and smaller shrimp will cook faster. Costco has a great affordable option in their freezer section. Thinly sliced chicken will also work as well as tofu.
- Olive oil or avocado oil
- Minced garlic
- Soy sauce
- Rice wine vinegar
- Sriracha - feel free to reduce or increase the amount based on your spice tolerance.
- Honey - the sweet honey balances out the spice from the Sriracha.
- Cornstarch or arrowroot powder - both will work great!
- Asparagus - feel free to swap this for another veggie like broccoli, green beans, or snow peas.
- Red bell pepper - feel free to swap for onion, mushroom, or thinly sliced carrots.
- Jasmine rice - brown rice and rice noodles will also work great.
- Optional for topping: peanuts or cashews
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Cutting board & knife
- Measuring cups & spoons
- Large skillet
- 2 medium bowls*
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
If your rice is not precooked, start cooking the rice using your preferred method so that it can cook while you make the shrimp.
Place a large skillet on the stove over medium heat. Add 1 tsp oil and the asparagus and red bell pepper. Cook the vegetables for 4-5 minutes, or until they are softened and tender. Remove them from the skillet and set them aside in a bowl.
Make sure your shrimp are cleaned, have the tail removed, and are patted dry.
Add your shrimp to a bowl and sprinkle the cornstarch over them. Mix with a spoon until the shrimp are evenly coated. Place the skillet back on the stove over medium heat. Add 1 tablespoon of oil. Let the oil get hot and then add the shrimp.
Cook each side for 1-2 minutes, or until the shrimp are fully cooked through and no longer translucent. The shrimp will cook quickly, watch them closely to prevent them from being over cooked. Set the shrimp aside in a bowl once they are cooked.
Don't wash the skillet after cooking the shrimp. Next, you'll make the honey sriracha sauce. Place the same skillet back on the stove over medium-low heat. Add the minced garlic, soy sauce, rice wine vinegar, sriracha, and honey. Stir frequently and allow the sauce to simmer and thicken for 5-6 minutes. Add the shrimp and mix well.
Add the vegetables back into the pan and mix well until everything is evenly coated in the sauce
Serve over the rice with peanuts on top if desired.
Tips & Variations
- Feel free to swap the veggies in this recipe! Other great additions are snow peas, carrots, green beans, onion, and mushrooms.
- You can also use thinly sliced chicken breast for this recipe instead of shrimp.
- Peanuts, cashews, green onions, sesame seeds, and red pepper flakes are all a yummy finishing touch.
- If you don't love a spicy Sriracha sauce, use less Sriracha.
- If you prefer your sauce to be thicker, you can mix 1 teaspoon of cornstarch with 2 tsp cold water and whisk it into the sauce.
- Use any extra sauce on top of the shrimp and rice.
FAQ
Store the leftovers in an air tight container. Consume within 3 days.
This recipe is naturally dairy-free and easily gluten-free with the use of a gluten-free soy sauce, coconut aminos, or tamari in place of the soy sauce. For a vegetarian version, use tofu or several other favorite vegetables.
If you like this spicy honey sriracha shrimp bowl, check out a few other quick meals great for busy weeknights:
If you make this Sriracha shrimp recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Honey Sriracha Shrimp
Ingredients
- 1 lb raw shrimp (deveined and thawed)
- 1 tbsp + 1 tsp olive or avocado oil
- 2 tsp minced garlic
- 3 tbsp low-sodium soy sauce (GF if necessary)
- 1 tbsp rice wine vinegar
- 2 tbsp Sriracha
- 3 tbsp honey
- 1 tbsp cornstarch or arrowroot powder
- 2 cups asparagus, chopped
- 1 large red bell pepper, chopped
- 3 cups jasmine rice, cooked
- Optional for topping: peanuts or cashews, green onions, sesame seeds.
Instructions
- If your rice is not precooked, start cooking the rice using your preferred method so that it can cook while you make the shrimp.
- Place a large skillet on the stove over medium heat. Add 1 tsp oil and the asparagus and red bell pepper. Cook the vegetables for 4-5 minutes, or until they are softened and tender. Remove them from the skillet and set them aside in a bowl.
- Make sure your shrimp are clean and have the tail removed. Use a paper towel to pat the shrimp dry. Add your shrimp to a bowl and sprinkle the cornstarch over them. Mix with a spoon until the shrimp are evenly coated. Place the skillet back on the stove over medium heat. Add 1 tablespoon of oil. Let the oil get hot and then add the shrimp in a single layer. Cook each side for 1-2 minutes, or until the shrimp are fully cooked through and no longer translucent. The shrimp will cook quickly, watch them closely to prevent them from being over cooked. Once the shrimp are cooked, set them aside in a bowl.
- Don't wash the skillet after cooking the shrimp. Next, you'll make the honey Sriracha sauce. Place the same skillet back on the stove over medium-low heat. Add the minced garlic, soy sauce, rice wine vinegar, Sriracha, and honey. Stir frequently and allow the sauce to simmer and thicken for 5-6 minutes. Finally, add the shrimp and vegetables back into the pan and mix well until everything is evenly coated in the sauce.
- Serve over the rice with peanuts on top if desired.
Notes
- Feel free to swap the veggies in this recipe! Other great additions are snow peas, carrots, green beans, onion, and mushrooms.
- You can also use thinly sliced chicken breast for this recipe instead of shrimp.
- If you don't love a spicy sriracha sauce, use less sriracha.
- If you prefer your sauce to be thicker, you can mix 1 teaspoon of cornstarch with 2 tsp cold water and whisk it into the sauce.
- Make it gluten-free: use a gluten-free soy sauce or coconut aminos or tamari in place of the soy sauce.
- Make it vegetarian: use tofu or a mix of your favorite vegetables.
Find this recipe on My Fitness Pal by searching "BWB Honey Sriracha Shrimp."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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Emily B
This was very easy and delicious. I will definitely be making again!
Begin With Balance
Yay! Glad you liked it:) thanks for trying it!