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Close-up view of Honey Sriracha Shrimp on a plate, showcasing juicy shrimp coated in a glossy sauce.

Honey Sriracha Shrimp

A quick and flavorful dish featuring tender shrimp coated in a sweet and spicy honey Sriracha sauce, served over rice with fresh vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 350 kcal

Ingredients
  

Protein

  • 0.75 lb raw shrimp, thawed

Grains

  • 1 cup long grain rice, uncooked makes about 3 cups cooked

Seasonings

  • 0.25 tsp salt
  • 0.25 tsp pepper
  • 0.5 tsp red pepper flakes

Oils

  • 1 tsp olive oil for shrimp
  • 1.5 Tbsp honey
  • 2 Tbsp soy sauce
  • 1.5 Tbsp Sriracha sauce
  • 1.5 tsp olive oil
  • 1 tsp corn starch to make a slurry
  • 2 tsp water to make slurry

Vegetables & Garnishes

  • 0.33 cup Edamame, cooked
  • 0.5 sliced cucumber sliced
  • 4 Tbsp green onions, sliced
  • 2 Tbsp cilantro, chopped

Instructions
 

  • Start the rice and gather all ingredients.
  • Heat a large skillet on medium-high, add olive oil, then cook the seasoned shrimp 2-3 minutes per side until pink. Set aside.
  • Mix honey, Sriracha, soy sauce, and olive oil in a bowl. Cool the pan, then add the sauce and heat on low. Stir in cornstarch slurry and simmer until slightly thickened.
  • Add cooked shrimp to the sauce and coat well. Serve over rice with edamame, cucumber, green onions, and cilantro. Spoon extra sauce over the shrimp.

Notes

For extra flavor, spoon additional sauce over the shrimp before serving.
Keyword Shrimp