How to know when Shrimp is cooked?

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.

How to Reheat Shrimp?

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.

Honey Sriracha Shrimp (Easy 20 Minute Recipe)

Name: Honey Sriracha Shrimp
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
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; 1/2 teaspoon fresh ginger, finely grated; 1 garlic clove, minced

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

Scale

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
1/2 teaspoon fresh ginger, finely grated
1 garlic clove, minced

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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 1/2 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!

Equipment

Mixing Bowls

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skillet

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wusthof knife

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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