Honey Sriracha Shrimp

Name: Honey Sriracha Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb raw shrimp (deveined and thawed); 1 tbsp + 1 tsp olive or avocado oil; 2 teaspoon minced garlic; 3 tablespoon low-sodium soy sauce (GF if necessary); 1 tablespoon rice wine vinegar; 2 tablespoon Sriracha; 3 tablespoon honey; 1 tablespoon 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.

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

Ingredients needed for Honey Sriracha Shrimp

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.

Step by Step Directions

For the full recipe instructions, scroll down to the recipe card at the bottom of the page.

A skillet with chopped bell pepper and asparagus.

Step 1: If your rice is not precooked, start cooking the rice using your preferred method so that it can cook while you make the shrimp.

Step 2: 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.

A bowl with raw shrimped coated in cornstarch.

Step 3: 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.

Step 4: 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.

A large skillet with cooked shrimp in the honey Sriracha sauce.

Step 5: 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.

A skillet with honey Sriracha shrimp and veggies.

Step 6: 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

How should I store the leftover spicy honey shrimp?

Store the leftovers in an air tight container. Consume within 3 days.

Is it gluten-free, dairy-free, and vegetarian?

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.