Sweet and Spicy Honey Sriracha Shrimp

If you’re the kind of person who craves that perfect combo of sweet and heat, this Sweet and Spicy Honey Sriracha Shrimp will be your new obsession. Each shrimp is pan-seared to juicy perfection, then tossed in a glossy glaze made with honey, Sriracha, garlic, and soy sauce. It’s fast, fiery, and finger-lickin’ good.

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Why You’ll Love It

Flavor Bomb – The perfect balance of sweet honey and fiery Sriracha.
Fast & Easy – On the table in 20 minutes flat.
Pantry-Friendly – Made with ingredients you probably already have.
Better Than Takeout – Fresh, homemade, and way more flavorful.
Versatile – Delicious with rice, noodles, tacos, or greens.

Ingredients

Shrimp:

• 1 lb large shrimp, peeled and deveined
• ½ tsp salt
• ¼ tsp pepper
• 1 tbsp oil (avocado or canola)

Honey Sriracha Sauce:

• 3 tbsp honey
• 2 tbsp Sriracha (more or less to taste)
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 1 tsp fresh lime juice
• ½ tsp red pepper flakes (optional)

For Garnish:

• Green onions, thinly sliced
• Sesame seeds
• Lime wedges

How to Make It

Step 1: Prep the Shrimp
Pat the shrimp dry and season with salt and pepper. This helps them sear beautifully.

Step 2: Make the Sauce
Whisk together honey, Sriracha, soy sauce, sesame oil, lime juice, and garlic. Set aside.

Step 3: Sear the Shrimp
Heat oil in a large skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until just opaque and slightly golden.

Step 4: Add the Sauce
Pour in the sauce and toss to coat. Let it simmer for 1–2 minutes, just until the sauce thickens and clings to the shrimp.

Step 5: Serve
Sprinkle with green onions and sesame seeds. Serve hot with rice, noodles, or lettuce cups.

Serving Ideas

• In street tacos with cabbage slaw and avocado
• Over jasmine or coconut rice with steamed veggies
• On a crispy salad with ginger vinaigrette
• Paired with garlic noodles or fried rice
• In lettuce wraps with pickled veggies

Tips for Success

• Use raw shrimp, not pre-cooked, for best texture
• Adjust spice by starting with less Sriracha and adding to taste
• Double the sauce if you want extra for drizzling over rice or veggies
• Don’t crowd the pan – cook in batches if needed for that seared finish

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 2 days
• Reheat: In a skillet over low heat or in the microwave (just until warmed through)
• Freezing: Not recommended—shrimp can get rubbery

FAQ

Can I use frozen shrimp?
Yes—thaw completely and pat dry for best results.

What if I don’t like Sriracha?
Try chili garlic sauce or even a sweet chili sauce for a milder option.

Can I grill the shrimp?
Absolutely! Skewer and grill, then brush with sauce afterward.

Prep Time: 10 minutes
Cook Time: 10 minutes
Cuisine: Asian-Inspired

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