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Spicy honey shrimp in skillet with sesame seeds on top.

Honey Sriracha Shrimp

Honey Sriracha Shrimp is the perfect combination of sweet and spicy, with a flavorful kick that's sure to impress. This spicy honey shrimp recipe is easy to make with just five simple ingredients and takes about 15 minutes. This recipe is versatile and healthy, making it a great option lunch, dinner or even as an appetizer.
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Course: dinner
Cuisine: American, Asian
Keyword: honey sriracha shrimp, spicy honey shrimp, sriracha shrimp
Prep Time: 2 minutes
Cook Time: 13 minutes
Total Time: 15 minutes
Servings: 4
Author: Samantha Rowland

Ingredients

Instructions

  • Combine the honey sriracha sauce ingredients in a small pot (sriracha, honey, coconut aminos and rice wine vinegar).
    Put the pot over medium high heat and allow the mixture to come up to a gentle boil, stirring regularly. Let boil for 3-5 minutes.
    Reduce the heat to medium low and simmer for 5-7 minutes, stirring regularly.
  • Preheat a large skillet over medium heat. When hot, add the shrimp and ensure that the shrimp are in one single layer in the skillet. Cook for 2-3 minutes.
  • After 2-3 minutes, flip the shrimp and cook for an additional 2-3 minutes until the shrimp start to form a tight C-shape and are pink and firm.
  • Take the shrimp off the heat immediately. Remove the shrimp from the pan and discard any excess liquid that was leftover from the shrimp cooking.
  • Pour some of the honey sriracha sauce over the shrimp and stir well. Note that you will have leftover sauce to use on the rice or veggies you are serving with the shrimp.

Notes

Top tips
  • Make the honey sriracha sauce in advance to have dinner ready even quicker.
  • The longer the honey sriracha sauce simmers for, the thicker it gets. If it gets too thick, add water (1 tablespoon at a time) until it reaches your desired consistency.
  • Make the honey sriracha shrimp spicier by using less honey.
  • The recipe as written makes extra sauce to pour over rice or veggies (the sauce really is the star of the dish). Use just enough of the sauce to coat the shrimp, there will be extra for dipping or pouring over the rice and veggies when serving.
  • Remove the shrimp and drain away any excess liquid after the shrimp are done cooking before adding the sauce. This helps keep the sauce super thick and sticky.
  • I use peeled and de-veined shrimp with the tails removed to make this dish so easy to prepare. If you find that your shrimp still has the shell, it will add about 10 minutes of prep time to remove the shell and de-vein the shrimp.
Can you make this with frozen shrimp?
If you only have frozen shrimp on hand, cook the shrimp in the air fryer, then pour the honey sriracha sauce on top. Using the air fryer makes perfectly cooked frozen shrimp in less than 10 minutes (be sure it's peeled and de-veined before cooking).
Storing leftovers
Fridge: Store leftover honey sriracha shrimp in the fridge for up to 3 days.
Eat leftovers cold or heat through just till warm (about 1-2 minutes in the microwave) or the shrimp can get overcooked. You can also reheat in a skillet over low heat until warmed through.

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
202
Fat
 
1
g
Carbohydrates
 
27
g
Fiber
 
0.1
g
Sugar
 
24
g
Protein
 
23
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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