Sriracha Shrimp is sweet and spicy, packed with flavors and made with the easiest, and most delicious sriracha sauce! Better and healthier than Applebee’s sriracha shrimp!
An easy and simple dinner is just minutes away! If you like sriracha hot sauce, this stir-fried honey sriracha shrimp is for you. It tastes similar to firecracker shrimp from your favorite restaurants. Serve them on pasta, tacos, ramen, rice or even burgers for a complete meal!
WHAT IS SRIRACHA SAUCE
Sriracha is a Thai-inspired chili sauce made of chili peppers, distilled vinegar, sugar, garlic, and salt. Huy Fong is one of the most popular producers.
Honey Sriracha Sauce: In this recipe, I mix honey and more seasonings with Srirach sauce and use it for both marinating and dipping! It’s a delicious sauce you can pour all over your shrimp when it’s done, or thicken up through the skillet as a dipping sauce!
SHRIMP
There’s nothing like an easy shrimp recipe to whip out for a busy weeknight dinner! It’s flavorful and succulent with the restaurant quality ready in under 20 minutes.
I used medium-sized raw shrimp for this recipe. If you’re looking for a nice presentation, leave the tails on, as you can see from the pictures in this post. If you prefer easier eating, remove the tails.
Thaw your frozen shrimp overnight in the refrigerator or let it run through cold water in a colander for about 15-20 minutes.
HOW DO YOU MAKE SRIRACHA SHRIMP?
Start with making the sauce by whisking together srirach, honey, soy sauce, garlic, sugar and vinegar. Low-sodium soy sauce is recommended as it’s not too salty.
Use half of the sauce and marinate the shrimp in a ziplock bag while you prepare your skillet. Heat your skillet over medium-high heat and add oil. Once hot, add the shrimp (discard the used marinade), and add the rest of the sauce. Stir fry about 2 minutes per side until pink and opaque.
Transfer your shrimp to a place and thicken the sauce if you prefer.
The sauce is the best part of this recipe, as you can use part of it as shrimp marinade and the rest as the glaze or dipping sauce for the shrimp!
Note: You can customize the flavor to meet your personal preference. If you like it spicy then go heavy on the sriracha, and if you favor sweetness, add more honey!
HOW DO YOU KNOW IF SHRIMP IS COOKED
Shrimp cooks quickly and over-cooked shrimp is rubbery and chewy. Most raw shrimp is grey and translucent, and once they turn pink and opaque in color and curl up in shape, that’s when you know they’re done. It usually takes 3-4 minutes to cook medium-sized shrimp (about 2 minutes each side).
This recipe calls for raw and thawed shrimp, and if you use the pre-cooked ones they may turn tough and chewy quickly when you cook them again.
This is one of the easiest dinners you will make. You can make it on the stove for stir-fried shrimp or make shrimp skewers and grill them for backyard bbq!
Sriracha Shrimp
Ingredients
- 1 lb raw shrimp peeled and deveined, thawed
- 2 tablespoons sriracha add more if desired
- ¼ cup honey
- 4 cloves garlic minced
- 2 tablespoons soy sauce
- 1 ½ tablespoons rice vinegar
- 1 tablespoon vegetable oil
Instructions
- Thaw shrimp under running water if necessary.
- In a medium bowl, mix together srirach sauce, honey, garlic, soy sauce and vinegar.
- Add shrimp and half of the marinade into a zip-lock bag or container to marinate.
- In a large skillet over medium-high heat, add oil. Once hot add shrimp (discard the marinade) in a single layer and add the rest of the sauce.
- Stir fry 3-4 minutes until pink and opaque (flip half way, about 2 minutes each side).
- Transfer shrimp to a serving plate.
- Thicken the sauce and remove from heat. Add the shrimp back and coat thoroughly.
- Garnish with green onion. Enjoy!
Notes
- You can replace vegetable oil with butter if you prefer buttered shrimp.
- Marinating your shrimp for 30-60 minutes is ideal, but if you are in a rush, a 10-minute marinating will be a big difference.
Nutrition
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ted says
Oh my god! Sriracha sauce and shrimp- probably the best duo ever.The only thing I would like to mention is avoiding the usage of vegetable oil. The boiling point of oil is not safe for high-temperature cooking. Deep-frying requires quite a high temperature and ghee oil can be a perfect and healthy choice. The vegetable oil boiling point is not as high as ghee. So I would recommend using ghee butter not only for healthy reasons but also for taste enhancement.
https://milkio.co.nz/boiling-points-of-oil/