If you love savory, juicy and flavorful seafood dishes that are no fuss, this one is for you. Made with an incredibly simple and delicious marinade, this Honey Sriracha Shrimp recipe packs a punch of flavor and subtle spice. The marinade is soy free and can be made as spicy or as tame as you’d like. This recipe will definitely impress your family and friends.

This recipe is quick and easy and packed with flavors and textures.

It can be made from start to finish in under 30 minutes, making it ideal for busy weeknights.

The shrimps are firm, springy and juicy. When they are coated in starch and seared to crispy in the pan, the shrimps retain the moisture and flavor inside.

They also have the honey sriracha sauce coated all around them. It is definitely a sweet and heat delight in your mouth.

Ingredients for Honey Sriracha Shrimp

Coconut aminos: I love using this for most of my Asian recipes. It mostly provides the saltiness you need in a dish, followed by umami and a mild sweet taste.

Not to mention it is a soy free alternative for those who want to stay away from soy in general! You can also use soy sauce as an alternative.

However, keep in mind that soy sauce is more salty than coconut aminos. It is more umami in taste and followed by a very slight bitterness, while coconut aminos have a slightly sweeter taste.

Sriracha It is spicy with a tangy, sweet and garlic flavor.

There are quite a few brands of sriracha out there that vary in their spicy level. Some are spicier than others, some are sweeter. Depending on the brand you choose to use, you might need to adjust the amount used for this recipe accordingly.

Honey: It can be floral, fruity or earthy depending on which one you choose. It provides a hint of freshness and a more complex sweetness profile compared to regular sugar. It also lends a great consistency for Asian sauces in general.

Minced garlic: Another one of my go-to aromatics when it comes to Asian cooking. It might be a bit too pungent for some, but it can truly elevate the depth of flavors for this recipe.

What Type of Shrimp to Use in This Recipe

There are a few types of shrimp you could use in this recipe. More importantly, you need to use a shrimp that is within your budget and accessible to you. Frozen or fresh shrimp will suffice in this recipe, but make sure if you are using frozen to defrost properly beforehand.

Here is a helpful article that explains how to defrost your seafood the right way, How to Thaw Seafood.

Not to mention, most shrimp already come deveined, so that helps save time and energy when making your dish! But always check on the top part of your shrimp to see if the “black line” has been removed. Some folks don’t care about it, however I do! Just a personal preference for me to remove it before cooking.

How To Make Your Honey Sriracha Shrimp

First, start by marinating the shrimp. You want all that lovely flavor to soak in and before one with your shrimp!

Add thawed out or fresh shrimp in a bowl with the marinade.
Add in a little bit of the minced garlic.
Mix well and cover the bowl, leave it in the fridge for about 30 minutes.

While your shrimp is marinating, get a large ziplock bag and fill with your cornstarch or arrowroot starch or corn starch.

You can also start assembling your Honey Sriracha sauce during your wait time for the marinade to be done as well.

Once the 30 minutes of marinating time is up, take your shrimp from the bowl they have been marinating in.

Add them carefully into the bag of starch.
Close the ziploc bag nice and tight.
Shake the bag while breaking up the shrimps until all the shrimp is coated with the starch.

Do NOT dump the whole bowl with the marinade and juice into the bag with starch.

Heat 2-3 tablespoons of neutral cooking oil in a pan.
Once shimmering, add the shrimps one by one without overcrowding them.
Cook for 2-3 minutes first side then flip to cook another 1 – 2 minutes.
They should be soft springy to touch and a little crispy on the outsdie.

Do NOT overcook your shrimp. You do not want a rubbery or dry shrimp. Keep an eye on your pan and don’t walk away.

Pour your Honey Sriracha sauce over top the cooked shrimps
It will thicken quickly once it has contact with the heated pan.
Gently stir and alow the sauce to cover the shrimps thoroughly.

The sauce WILL thicken quickly so stir until you see the sauce start to gel up.

And there you have it! A simple and delicious no fuss recipe that you can serve for lunch or a weeknight dinner.

How To Serve Honey Sriracha Shrimp Stir Fry

You can serve these juicy and spicy shrimp over a bed of fluffy cauliflower rice or in seaweed cups! You can garnish with thinly sliced green onion or sesame seeds.

Or you could even serve these delicious shrimp in lettuce cups if you want a nice, fresh crunch accompanying your delectable shrimp. There is no way to go wrong here, even a fresh bed of sautéed veggies is a great way to add some color and crunch to your dish.

If you love this shrimp dish, give my 20 Minutes Shrimp Stir Fry a try or my Honey Walnut Shrimp that you can easily make in the Air Fryer!

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Get the recipe:Honey Sriracha Shrimp {Soy Free}

Yield: 4
Packed with spicy and sweet flavors, this gluten-free honey sriracha shrimp recipe will fast become one of your favorite go to weeknight meals.
No ratings yet
Print Recipe Rate Recipe Pin Recipe

Ingredients

  • 1 lb shrimp
  • 3/4 cup starch, *

Marinade

  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 cloves garlic, minced
  • 2 tbsp sriracha
  • 2 tbsp honey

Honey Sriracha Sauce

Instructions 

  • In a bowl, mix together the shrimp and marinade.
  • Place the shrimps into the marinade. Cover and let it sit in the fridge for at least 30 minutes for best result.
  • Remove the shrimp from the marinate and drain. In a ziploc bag, add in the starch then place the shrimp in. Close the ziploc bag and shake the shrimp to have them covered in starch thorouhgly.
  • In a bowl or jar, mix together the ingredients for honey sriracha sauce and set aside.
  • In a pan, heat 2 – 3 tbsp of neutral cooking oil. Once shimmering, place the shrimp in the hot oil. Do not over crowd the pan to ensure the shrimp are seared to crispy on all sides.
  • Cook for 2 – 3 minutes on each side.
  • Gently pour in the honey sriracha sauce. And stir immediately and continously. The sauce should thicken quickly.
  • Remove from heat. Garnish with sesame seeds and enjoy!

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang