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honey sriracha shrimp on a plate
5 from 9 votes

Honey Sriracha Shrimp

Blog: www.nextinlime.com

Author: Nelo
Servings: 4

Ingredients

For cooking shrimp

  • 1 pound (454 g) shrimp - or prawns – use raw, peeled and deveined ones (Note A)
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 2 tablespoons olive oil

For honey sriracha sauce

  • 2 tablespoons (28 g) unsalted butter
  • 1 inch ginger - finely grated
  • 4 cloves garlic - finely minced or grated
  • 3.5 tablespoons honey
  • 3 tablespoons sriracha - (Note B)
  • 1 tablespoon ketchup
  • 4 teaspoons lemon juice
  • ½ teaspoon lemon zest
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon salt

Optional garnishes

  • some chopped fresh parsley
  • a few lemon slices/wedges

Instructions

  • Mix together shrimp, salt and pepper in a large bowl.
  • Heat olive oil in a pan or skillet on medium-high heat. When heated, add the shrimp in a single layer. Don't crowd the pan – work in batches if you have to.
  • Cook each side for 1 minute (not more or they will overcook later). Then transfer to a plate and set aside.
  • Turn the heat down to low and add butter to the same pan. When it melts, put in ginger and garlic and stir 2 minutes.
  • Next add all the remaining sauce ingredients (honey, sriracha, ketchup, lemon juice, lemon zest, red pepper flakes plus salt). Stir to combine.
  • Turn up the heat to medium and let the sauce cook 2 minutes so it slightly thickens.
  • Put the shrimp back in the pan and mix until evenly coated by the sauce.
  • Cook for an additional 1 to 2 minutes – you just want the shrimp to warm up. Remember – the sauce will continue to thicken as it cools.
  • Plate the shrimp, garnish with chopped parsley and serve with lemon slices/wedges on the side. Enjoy!

Notes

Note A: Shrimp – I prefer large ones. Smaller ones work too but will cook faster. Both tail-on and tail-off are fine. If using frozen, make sure to thaw completely before you begin. You'll need 1 pound (454 grams) of thawed/fresh shrimp. If using tail-on shrimp, increase that amount to 1.5 pounds (680 grams). If using store-bought frozen ones, add about 25% more to the total weight to account for the weight of ice.
Note B: Sriracha – use any brand you like. The taste and spiciness will vary between brands – so you might have to adjust the quantities of sriracha and honey in the sauce. If unsure, begin with a smaller amount and do a taste test before you add more.
Note C: Helpful content – click on the links below for related useful content in the main body of the post.
Note D: Related – Try this chimichurri shrimp next.