Description
A quick and delicious shrimp recipe with a sweet and spicy Sriracha honey glaze, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons Sriracha sauce
- 3 tablespoons honey
- 1 tablespoon soy sauce (low-sodium if desired)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lime juice (freshly squeezed)
- Chopped green onions, for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions
- Pat the shrimp dry with paper towels; season lightly with salt and pepper.
- In a small bowl, whisk together the Sriracha, honey, soy sauce, minced garlic, grated ginger, and lime juice until smooth.
- Warm a large skillet over medium-high heat and add the olive oil. When the oil shimmers, it’s ready.
- Add shrimp in a single layer; cook for about 1½–2 minutes per side, until opaque and the tails curl slightly.
- Reduce heat to medium-low and pour the sauce into the pan, tossing the shrimp to coat, cooking for another 30–60 seconds until the sauce thickens and lightly glazes the shrimp.
- Remove from heat, taste, and adjust seasoning with salt, pepper, or a squeeze more lime if needed. Garnish with chopped green onions and sesame seeds.
Notes
Avoid overcrowding the pan to ensure even searing. Drying the shrimp before cooking ensures proper browning. for best results, store cooked shrimp in an airtight container for 3–4 days, or freeze for later use.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 13g
- Sodium: 460mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 27g
- Cholesterol: 200mg