Honey Sriracha Shrimp
This honey sriracha shrimp has tender shrimp tossed in a ridiculously delicious sticky, slightly spicy honey sriracha sauce. This easy recipe is dairy free and gluten free.
Looking for more shrimp recipes? Try my shrimp burrito bowls, Asian shrimp tacos, or gluten free coconut shrimp.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this sriracha honey shrimp:
- Olive oil
- Peeled and deveined shrimp – jumbo shrimp is best for this recipe. Use either fresh shrimp or thawed frozen shrimp.
- Kosher salt & black pepper.
- Dairy free butter – makes the sauce glossy and adds more depth of flavor.
- Sriracha honey sauce – honey, sriracha, reduced sodium soy sauce or tamari, rice vinegar (same thing as rice wine vinegar), fresh lime juice, and garlic powder.
- Tapioca starch or corn starch – to thicken the sauce.
- Green onions or sesame seeds – for garnish (optional).
How to Make Honey Sriracha Shrimp: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
1. In a small bowl, whisk together the sauce ingredients minus the butter. Set aside.
2. Pat the shrimp dry with a paper towel and season with kosher salt and black pepper.
3. Heat a large skillet over medium heat with olive oil. Once hot, cook the shrimp in a single layer in the hot skillet for 2-3 minutes on each side or until cooked through. The cooking time will vary depending on the size of your shrimp. Remove the shrimp from the pan and wipe out the excess moisture.
4. Melt the butter in the skillet then reduce the temperature to medium-low heat and pour honey sriracha sauce into the skillet. Whisk together the slurry in a small bowl then pour it into the sauce, stirring occasionally until the sauce has thickened, about 3-5 minutes.
5. Turn off the heat, and add the cooked shrimp back into the skillet. Toss with the spicy sriracha sauce. Serve over white rice or coconut lime rice and a green vegetable such as quick sauteed broccoletti. Spoon more extra sauce over the top of the shrimp and enjoy!
Helpful Tips
- Prefer an extra spicy sauce? Increase the amount of sriracha, to taste.
- You may need to cook the shrimp in batches depending on the size of your skillet.
Quick Tip: Have frozen shrimp? Place it in a bowl of cold water until thawed. Don’t use warm or hot water as it can partially cook the shrimp.
Storage
Store leftovers in an airtight container in the fridge for 2-3 days.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this honey sriracha shrimp recipe using what you already have? Here are some ideas…
- No shrimp? – you can also make this with cubed salmon or chicken.
- No reduced sodium soy sauce or tamari? – use coconut aminos.
- No garlic powder? – use 2 cloves of minced fresh garlic instead.
- Not dairy free? – use unsalted butter.
Frequently Asked Questions
For this recipe, cooking the sriracha honey shrimp in a skillet on the stove is best.
Yes, but you may want to increase the amount to 1.5 pounds. Smaller shrimp tend to lose a lot of volume once it’s cooked.
More Healthy Recipes
I hope you love this Honey Sriracha Shrimp! If you make this recipe, be sure to leave a comment & a star rating below. Thank you!
Honey Sriracha Shrimp
Ingredients
Honey Sriracha Sauce
- ¼ cup honey
- 3 tablespoons sriracha
- 2 tablespoons reduced sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon garlic powder
- 2 tablespoons dairy free butter or unsalted butter
Slurry
- 2 teaspoons tapioca starch or corn starch
- 1 tablespoon cold water
Shrimp
- 1.25 pounds jumbo shrimp peeled, deveined, and tails removed
- kosher salt
- freshly ground black pepper
- 1 tablespoon olive oil
For Serving
- coconut lime rice or cooked white rice
- quick sauteed broccoletti or another veg
- sesame seeds optional
Instructions
- In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, lime juice, and garlic powder. Set aside.
- Pat the shrimp dry with a paper towel and season with kosher salt and freshly ground black pepper.
- Heat a large skillet over medium heat with olive oil. Once hot, cook the shrimp in a single layer in the hot skillet for 2-3 minutes on each side or until cooked through. (You may have to cook it in batches depending on the size of your skillet). Remove the shrimp from the pan and wipe out the excess moisture.
- Melt the butter in the skillet then reduce the temperature to medium-low heat and pour the honey sriracha sauce into the skillet.
- Whisk together the slurry in a small bowl then pour it into the sauce, stirring occasionally until the sauce has thickened, about 3-5 minutes.
- Turn off the heat, and add the cooked shrimp back into the skillet and toss with the spicy sriracha sauce. Serve over white rice or coconut lime rice and a green vegetable such as quick sauteed broccoletti. Spoon more extra sauce over the top and enjoy!