Description
Ready to spice up your dinner in under 20 minutes? This Sweet and Spicy Honey Sriracha Shrimp recipe brings the heat, the sweet, and the savory all in one irresistible bite. Juicy shrimp are pan-seared and tossed in a sticky, bold sauce made with honey, sriracha, garlic, and lime for the perfect balance of flavors. It’s fast, flavorful, and completely customizable for weeknights or special occasions.
Serve it over steamed rice, wrap it in lettuce cups, or pile it into tacos—it’s a must-try for any spicy seafood lover.
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Ingredients
For the Shrimp:
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1 lb large shrimp, peeled and deveined
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1 tbsp olive oil or avocado oil
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Salt and pepper to taste
For the Honey Sriracha Sauce:
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3 tbsp honey
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2 tbsp sriracha (use more or less to adjust heat)
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1 tbsp low-sodium soy sauce
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1 tbsp fresh lime juice
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2 cloves garlic, minced
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½ tsp grated ginger (optional but recommended for added depth)
For Garnish & Serving (Optional):
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Chopped green onions
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Sesame seeds
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Fresh cilantro
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Lime wedges
Serving Suggestions:
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Steamed jasmine or brown rice
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Rice noodles or lo mein
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Lettuce cups or tacos
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Asian slaw or stir-fried vegetables
Instructions
Step 1: Prepare the Sauce
In a small bowl, whisk together honey, sriracha, soy sauce, lime juice, garlic, and ginger.
Taste and adjust the balance of sweet and spicy as needed. Set aside.
Step 2: Sauté the Shrimp
Pat the shrimp dry and season lightly with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add shrimp in a single layer and cook for 1.5 to 2 minutes per side, until opaque and lightly golden.
Transfer shrimp to a plate and set aside.
Step 3: Make the Sauce
Reduce heat to medium and pour the sauce into the same skillet.
Let it simmer for 2–3 minutes, stirring occasionally, until slightly thickened and bubbly.
Step 4: Combine & Coat
Return the cooked shrimp to the pan.
Toss to coat evenly in the thickened honey sriracha glaze.
Cook for another minute just until everything is warmed through and well coated.
Step 5: Garnish & Serve
Remove from heat and garnish with chopped green onions, sesame seeds, and fresh cilantro.
Serve immediately over rice, in tacos, or with your favorite sides.
Add a squeeze of lime for extra brightness.
Notes
Use Fresh or Thawed Shrimp – Be sure to pat them dry before cooking to avoid excess water.
Don’t Overcook – Shrimp cook fast. Once they curl and turn pink, they’re ready.
Thicken the Sauce – For extra stickiness, simmer sauce a little longer or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Adjust the Heat – More honey for sweetness, more sriracha for spice—it’s all about balance.
Serve Immediately – The sauce thickens as it cools, so enjoy fresh for the best texture.