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.
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!
Notes
See the blog post for helpful tips, storage, and FAQs.