Delicious Honey Sriracha Shrimp

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Honey Sriracha Shrimp is a perfect dish for when you’re craving something sweet and spicy. The honey sriracha sauce really bumps the shrimp to the next level.

Honey Sriracha Shrimp

We get a big bag of shrimp in our Butcher Box, thanks to the Shrimp for a Year promotion we signed up for, so I’m always looking for new ways to serve it. Some of my favorites are shrimp tacos and shrimp fettuccine, but I have a particular sweet spot for this honey sriracha shrimp.

It’s hard to express how delicious this honey sriracha sauce is. I serve it on so many things – from chicken wings and brussels sprouts to pan fried salmon. It’s perfectly sticky, lightly spicy, and the honey adds just the right sweetness.

» Looking for more shrimp dishes? Try this Shrimp Scampi or Bang Bang Shrimp.

What is Sriracha?

Sriracha

Sriracha is a popular hot sauce that originated in Thailand and has gained worldwide recognition for its distinctive flavor and spiciness.

Sriracha is made primarily from red chili peppers, vinegar, garlic, sugar, and salt, resulting in a delicious combination of heat, tanginess, sweetness, and umami. The sauce has a thick consistency and a vibrant red color. It is gluten-free and vegan.

Is it Super Spicy?

Sriracha itself is pretty spicy, but when you combine it with the honey and butter in this recipe, the heat level plummets and what you get is a mild spiciness. I promise. It’s not overly spicy. But it does have all the flavor.

When you can actually taste the flavor without the heat, you can really see how tasty it is. If the sauce ends up being a little too spicy for you, just add some more honey until it’s to your liking.

Honey Sriracha Shrimp on a fork

Ingredients You’ll Need

The great thing about this amazing recipe is that most of the ingredients are pantry items.

  • Shrimp – You can use any size shrimp you want for this recipe. I’ve used really large shrimp like 21/30 and smaller size like 51/60.
  • Olive oil, salt and pepper – to cook and season the shrimp.
  • Sauce ingredients – Sriracha, honey, butter, soy sauce and lemon juice.

How to Make Honey Sriracha Shrimp

Make the Sauce

The most important ingredient in this sauce is the Sriracha. I prefer Huy Fung Foods Sriracha with the rooster on the bottle. Another brand that’s good is Flying Goose Sriracha with the goose on the bottle.

Honey Sriracha Sauce

You also want to select a good quality honey. Preferably one that is fresh and in liquid form. Honey can get crystallized over time, which won’t work as well for this sauce.

So, the ingredients you need for this recipe are:

  • Sriracha
  • Honey
  • Butter (salted)
  • Soy sauce
  • Lemon juice

This sauce is super easy to make. Just combine all the ingredients in a saucepan and set it over medium high heat.

Honey Sriracha Sauce

Stir it all together and let it bubble for a minute before lowering the heat to a simmer. Cook for about 5 minutes, until the sauce has reduced slightly and thickened up a bit.

Cook the Shrimp

In a pan over medium-low heat, add the olive oil and let it get hot. When it’s ready, add the shrimp and cook for about 3-4 minutes per side, depending on how big they are. They should be opaque when they are done.

Raw shrimp in a pan

Coat the Shrimp in Sauce

The final step is to coat the shrimp in the sauce.

Just when the shrimp is done, pour the sauce over it in the pan. You might not need to use all of the sauce. Just coat the shrimp in a nice amount. Stir it until all the shrimp are coated. You can reserve the rest of the sauce for dipping, or to use for something else, if there’s a lot left over.

Cooked shrimp in a pan

What to Serve With Honey Sriracha Shrimp

The shrimp is great on its own, but we like to serve it on a bed of rice or with fried cabbage, if you’re trying to keep the carbs low.

I like to serve a Wedge Salad with this shrimp. It makes a great light but tasty meal. It’s also great alongside some broccoli or brussels sprouts, or a shaved asparagus salad.

Honey Sriracha Shrimp on a fork

Tips and Notes

  • The size you make the shrimp will affect the amount of time they take to cook. Make sure you don’t over cook them, as they will become dry and rubbery.
  • You only need a small amount of oil. I like to use olive oil for the extra flavor, but any cooking oil you like to use is fine.
  • Reserve some of the sauce for dipping, or to drizzle over the top of the shrimp. It’s nice to have extra sauce to mix in with the rice when you serve it.
Honey Sriracha Shrimp on a plate

How to Store Extra Sauce

If you have extra sauce remaining, you can reserve it in a container with a lid and put it in the refrigerator for up to 7 days. It can be used for so many different things. Search our site for honey sriracha and tons of ideas will come up!

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Honey Sriracha Shrimp

Delicious Honey Sriracha Shrimp

Honey Sriracha Shrimp is a perfect dish for when you're craving something sweet and spicy. The honey sriracha sauce really bumps the shrimp to the next level.
4.86 from 57 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 Servings
Calories: 76kcal
Author: Laura Lynch

Ingredients

For the shrimp:

  • 1 pound (453.59 g) shrimp cleaned and deveined
  • 2 teaspoons (9.86 ml) olive oil
  • salt and ground black pepper to taste

For the honey sriracha sauce

  • 2 tablespoons (28 g) butter divided
  • 2 tablespoons (26 g) sriracha
  • 1 1/2 tablespoons (31.5 g) honey
  • 1 teaspoon (4.93 ml) low-sodium soy sauce
  • 1/2 teaspoon (2.46 ml) lemon juice freshly squeezed

Instructions

  • In a pan over medium-low heat, add the olive oil and let it get hot. When it's ready, add the shrimp and cook for about 3-4 minutes per side, depending on how big they are. They should be opaque when they are done. Season with salt and pepper.
  • Combine all of the sauce ingredients, the Sriracha, honey, soy sauce, lemon juice and butter, into a pan. Stir it all together and let it bubble for a minute before lowering the heat to a simmer. Simmer over medium heat for 5 minutes, until bubbly and slightly thickened.
  • When the shrimp is done, pour the sauce over it in the pan. You might not need to use all of the sauce. Just coat the shrimp in a nice amount. Stir it until all the shrimp are coated. You can reserve the rest of the sauce for dipping, or to use for something else, if there's a lot left over.

Notes

  • The size you make the shrimp will affect the amount of time they take to cook. Make sure you don’t over cook them, as they will become dry and rubbery.
  • You only need a small amount of oil. I like to use olive oil for the extra flavor, but any cooking oil you like to use is fine.
  • Reserve some of the sauce for dipping, or to drizzle over the top of the shrimp. It’s nice to have extra sauce to mix in with the rice when you serve it.

Nutrition

Calories: 76kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 262mg | Potassium: 20mg | Fiber: 1g | Sugar: 7g | Vitamin A: 185IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 1mg

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