Honey Sriracha Shrimp
Honey Sriracha Shrimp
Ingredients
For the Shrimp
- 1 1/2 pounds shrimp, peeled, deveined, tails on or off
- 1/4 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon granulated sugar
- 1/4 cup cornstarch
- 1/2 cup vegetable oil, for shallow frying
For the Honey Sriracha Sauce
- 2 garlic, cloves, grated
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon lemon juice
- 2 tablespoons sriracha, or to taste
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon oyster sauce
For Serving and Garnish
- 4 cups cooked white rice, hot
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Place the raw shrimp in a medium mixing bowl. Add the salt, smoked paprika, garlic powder, and granulated sugar. Mix thoroughly until the shrimp are well coated with the seasonings.
⏱️ 3 min
- 2
Add the cornstarch to the seasoned shrimp in the bowl. Mix again, ensuring every piece of shrimp is evenly coated with the cornstarch. This coating will help create a crispy texture.
⏱️ 2 min
- 3
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Carefully add the cornstarch-coated shrimp to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until the shrimp are golden brown and crispy. Once cooked, remove the shrimp from the pan and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 7 min
- 4
While the shrimp are cooking, prepare the sauce. In a separate small bowl, combine the grated garlic, soy sauce, honey, lemon juice, sriracha, red pepper flakes, and oyster sauce. Whisk well to combine all the sauce ingredients until smooth.
⏱️ 3 min
- 5
Carefully pour out any remaining oil from the skillet used for the shrimp, leaving about 1 tablespoon of oil or residue in the pan. Pour the prepared honey sriracha sauce into the skillet and bring it to a gentle simmer over medium heat, stirring occasionally. Allow the sauce to bubble gently for 1-2 minutes, thickening slightly.
⏱️ 2 min
- 6
Add the cooked, crispy shrimp back into the simmering sauce. Toss the shrimp gently to ensure they are fully coated with the sauce. Cook for another 1-2 minutes, allowing the sauce to cling to the shrimp.
⏱️ 2 min
- 7
Serve the honey sriracha shrimp immediately over a bed of hot cooked white rice. Garnish with chopped green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Sriracha Shrimp
For the Shrimp
- 1 1/2 pounds shrimp, peeled, deveined, tails on or off
- 1/4 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon granulated sugar
- 1/4 cup cornstarch
- 1/2 cup vegetable oil, for shallow frying
For the Honey Sriracha Sauce
- 2 garlic, cloves, grated
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon lemon juice
- 2 tablespoons sriracha, or to taste
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon oyster sauce
For Serving and Garnish
- 4 cups cooked white rice, hot
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Place the raw shrimp in a medium mixing bowl. Add the salt, smoked paprika, garlic powder, and granulated sugar. Mix thoroughly until the shrimp are well coated with the seasonings.
⏱️ 3 min - 2
Add the cornstarch to the seasoned shrimp in the bowl. Mix again, ensuring every piece of shrimp is evenly coated with the cornstarch. This coating will help create a crispy texture.
⏱️ 2 min - 3
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Carefully add the cornstarch-coated shrimp to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until the shrimp are golden brown and crispy. Once cooked, remove the shrimp from the pan and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 7 min - 4
While the shrimp are cooking, prepare the sauce. In a separate small bowl, combine the grated garlic, soy sauce, honey, lemon juice, sriracha, red pepper flakes, and oyster sauce. Whisk well to combine all the sauce ingredients until smooth.
⏱️ 3 min - 5
Carefully pour out any remaining oil from the skillet used for the shrimp, leaving about 1 tablespoon of oil or residue in the pan. Pour the prepared honey sriracha sauce into the skillet and bring it to a gentle simmer over medium heat, stirring occasionally. Allow the sauce to bubble gently for 1-2 minutes, thickening slightly.
⏱️ 2 min - 6
Add the cooked, crispy shrimp back into the simmering sauce. Toss the shrimp gently to ensure they are fully coated with the sauce. Cook for another 1-2 minutes, allowing the sauce to cling to the shrimp.
⏱️ 2 min - 7
Serve the honey sriracha shrimp immediately over a bed of hot cooked white rice. Garnish with chopped green onions before serving.
⏱️ 1 min