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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.

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.

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.

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.

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.

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.

Serve the honey sriracha shrimp immediately over a bed of hot cooked white rice. Garnish with chopped green onions before serving.


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.

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.

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.

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.

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.

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.

Serve the honey sriracha shrimp immediately over a bed of hot cooked white rice. Garnish with chopped green onions before serving.
