This Honey Sriracha Shrimp Recipe is the perfect blend of sweet and spicy! The shrimp cooks in the skillet in just minutes and are tossed into a honey sriracha glaze. A must try recipe and it's ready to eat in 20 minutes!
These spicy shrimp are one of my favorite quick and easy lunches or make it for a fast weeknight dinner. Try a Shrimp Bowl with this coconut lime rice and spicy cucumber salad.
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Why You'll Love This Recipe:
- Quick. This easy shrimp recipe is ready in just 20 minutes.
- One Skillet Recipe. The shellfish and sauce cook all in one pan for easy clean up.
- Sweet and Spicy. Sriracha and Honey combine for the best glaze that is full of flavor.
- Versatile. Serve this shrimp over a bed of rice, greens, like this Kale Crunch Salad, or on top of this Chili Oil Ramen.
For more easy shrimp recipes, try this Shrimp Scampi without Wine, BBQ Shrimp and Pan Seared Shrimp.
Ingredients:
Shrimp: I highly recommend pink Argentine shrimp. They have a good crisp to them and cook fast in the skillet. Pink shrimp go from a gray color to pink when cooked, so it's easy to tell when they're finished.
Olive Oil: To help the shrimp not stick to the pan. Olive oil has a high burning point and is great for sautéing fish.
Honey: Brings in a heavy sweetness to the glaze and thickens the sauce.
Sriracha: A thick chili sauce made with fresh chili peppers. It's spicy and adds a nice kick of heat to the glaze.
Soy Sauce: Adds a salty umami flavor to the honey sriracha sauce. It's very subtle in flavor in this recipe.
Rice Vinegar: For just a touch of acidity in the glaze.
Ginger and Garlic: Fresh, raw ingredients to add asian flavor.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
- If you can't find Pink Argentine Shrimp, look for a medium sized gulf shrimp.
- For more heat, add in an extra tablespoon of sriracha. For less heat, reduce the sriracha to 1 tablespoon.
- The soy sauce can be substituted with low sodium soy sauce or coconut aminos.
- Top with green onions, cilantro, or sesame seeds for extra flavor.
Love Asian flavors? Try these Sticky Asian Meatballs, Spring Roll Salad, Teriyaki Chicken Lettuce Wraps and Garlic Soy Chicken Wings.
How to Make Honey Sriracha Shrimp:
Step 1: Into a medium sized bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, garlic and ginger. Set aside.
Step 2: Add 1 tablespoon of olive oil into a large skillet over medium heat. Working in two batches so the shrimp can lay flat, place ½ the shrimp into the pan and spread out evenly. Cook for 2-3 minutes.
Step 3: Flip each shrimp and cook the other side until the internal temperature reaches 145 degrees, about 2 minutes. Remove to a large bowl. Pour out any juices from the shrimp and add in the remaining 1 tablespoon of olive oil and cook the next batch. Remove to the same bowl as the first batch.
Step 4: Wipe out any shrimp juices and pour in sriracha honey mixture on medium heat. Allow the sauce to bubble up and thicken for a few minutes on the stovetop.
Step 5: Once it has gone from a thin sauce to a glaze, turn off the heat and toss in the shrimp.
Step 6: Serve immediately and enjoy!
Expert Tips:
- To save a lot of time, buy the shrimp peeled and deveined from the butcher, and skip a lot of prep work. If you buy them with the shells on, plan on an extra 15 minutes of prep time.
- Allow the sauce to really start to bubble and thicken before adding the shrimp back to the skillet.
- I like serving these sweet and spicy shrimp with cucumbers and rice to offset some of the heat.
For more easy bowl recipes, try these Teriyaki Beef Bowls and Burger Bowls.
Recipe FAQs:
The most accurate way to know if shrimp are cooked is checking the internal temperature with an instant read thermometer. They should be cooked until the inner portion reaches 145 degrees. The shrimp will also curl up when fully cooked. Pink shrimp will turn pink in color from a gray color when raw.
Allow the shrimp to come to room temperature. Store the remaining shrimp in a sealed container in the fridge for up to 2-3 days.
Stovetop: Reheat the cooked shrimp over medium low heat in the skillet with a tablespoon of butter until warm. Oven: Wrap the shrimp in a tin foil pouch and place on a cookie sheet in 350 degree oven until hot, no longer than 10-12 minutes, or it will dry out.
More Asian Recipes You Will Love:
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PrintRecipe
Honey Sriracha Shrimp
- Total Time: 20 minutes
- Yield: 2 lbs 1x
Description
This Honey Sriracha Shrimp Recipe is the perfect blend of sweet and spicy! The shrimp cook in the skillet in just minutes and are tossed into a honey sriracha glaze. A must try recipe and it's ready to eat in 20 minutes!
Ingredients
- 2 lbs Medium sized Argentine Pink Shrimp, peeled and deveined, patted dry
- 2 tablespoons olive oil
- 5 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 6 tablespoons honey
- 2 tablespoons sriracha
- ½ teaspoon fresh ginger, finely grated
- 1 garlic clove, minced
Instructions
- Into a medium sized bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, garlic and ginger. Set aside.
- Add 1 tablespoon olive oil into a large skillet over medium heat. Working in two batches so the shrimp can lay flat, place ½ the shrimp into the pan and spread out evenly. Cook for 2-3 minutes.
- Flip and cook the other side until the internal temperature reaches 145 degrees, about 2 minutes. Remove to a large bowl. Pour out any juices from the shrimp and add in remaining 1 tablespoon of olive oil and cook the next batch. Remove to the same bowl as the first batch.
- Wipe out any shrimp juices and pour in sriracha honey mixture on medium heat. Allow the sauce to bubble up and thicken for a few minutes on the stovetop. Once it has gone from a thin sauce to a glaze, turn off the heat and toss in the shrimp.
- Serve immediately and enjoy!
Notes
- To save a lot of time, buy the shrimp peeled and deveined from the butcher and skip a lot of prep work. If you buy them with the shells on, plan on an extra 15 minutes of prep time.
- Allow the sauce to really start to bubble and thicken before adding the shrimp back to the skillet.
- I like serving these sweet and spicy shrimp with cucumbers and rice to offset some of the heat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: seafood
- Method: skillet
- Cuisine: Asian
Rich
This was so good! The best sweet and spicy glaze..and not too hot.
Tara Smithson
Thanks so much Rich! I love this one too and it's so easy.