Succulent shrimp tossed in a sweet and spicy sriracha-honey glaze that's ready in just 15 minutes. This crowd-pleasing dish delivers bold flavors with minimal prep, perfect for busy weeknights.
Recipe Details
Ingredients
- 600g large shrimp, peeled and deveined
- 45ml sriracha sauce
- 60ml honey
- 3 cloves garlic, minced
- 1 whole lime, juiced and zested
Instructions
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Pat 600g large shrimp completely dry with paper towels and season lightly with salt. Dry shrimp will sear better and won't dilute the glaze.
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In a small bowl, whisk together 45ml sriracha sauce, 60ml honey, 3 cloves garlic, and half the 1 whole lime juice until well combined. Reserve remaining lime juice and zest for finishing.
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Heat a large skillet over medium-high heat with a drizzle of oil. When hot, add shrimp in a single layer, working in batches if needed to avoid overcrowding.
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Cook shrimp for 2 minutes without moving them, then flip and cook for 1 minute more until they start turning pink.
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Pour the sriracha-honey mixture over the shrimp and toss quickly for 1-2 minutes until shrimp are fully coated and cooked through. The sauce will bubble and thicken.
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Remove from heat immediately and add remaining lime juice and zest. Toss once more and serve hot.
Tips
Shrimp Size: Large or extra-large shrimp work best. Smaller shrimp cook too quickly and can become rubbery. Adjust cooking time accordingly.
Heat Level: Sriracha heat varies by brand. Start with 2 tablespoons if you're heat-sensitive, or add more for extra spice. A splash of soy sauce can balance the heat.
Don't Overcook: Shrimp cook quickly! They're done when they form a "C" shape. If they're tight "O" shapes, they're overcooked.
Serving Suggestions: Serve over steamed rice, rice noodles, or cauliflower rice. Add a side of steamed broccoli or snap peas for a complete meal.
Garnish Ideas: Top with sliced green onions, sesame seeds, or fresh cilantro. Serve with lime wedges for extra brightness.
Storage: Best enjoyed immediately, but leftovers keep for 1 day refrigerated. Reheat gently to avoid overcooking the shrimp.