Honey Sriracha Shrimp

5 from 5 votes

This honey sriracha shrimp 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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian-Inspired

Servings:

Calories: 372kcal

Author: Olivia & Annie

Ingredients

3 cups jasmine rice, cooked
1 teaspoon + 1 tablespoon olive or avocado oil
2 cups asparagus, chopped
1 large red bell pepper, chopped
1 lb raw shrimp (deveined and thawed)
1 tablespoon cornstarch or arrowroot powder
2 teaspoon minced garlic
3 tablespoon low-sodium soy sauce (GF if necessary)
1 tablespoon rice wine vinegar
1-2 tablespoons Sriracha (depending on spice preference)
3 tablespoon honey
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 green onions, peanuts, or cashews 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.

Nutrition