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Square overhead image of a pan of honey sriracha shrimp.
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5 from 3 votes

Honey Sriracha Shrimp

Sweet and spicy honey sriracha shrimp are coated in a spicy-sweet sauce for an easy, one-skillet dinner in just 15 minutes!
Course Dinner
Cuisine American, Asian
Keyword honey garlic shriracha shrimp, honey sriracha shrimp, honey sriracha shrimp recipe, honey sriracha shrimp tacos
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 139kcal
Author Blair Lonergan


  • 2 tablespoons salted butter
  • 2 teaspoons sesame oil
  • 2 teaspoons grated or pressed garlic (from about 2 large cloves)
  • 1 teaspoon grated fresh ginger
  • ¼ cup honey
  • 3 tablespoons Sriracha
  • 2 tablespoons less-sodium soy sauce
  • 1 tablespoon rice vinegar
  • ¼ teaspoon kosher salt, plus more to taste
  • Ground black pepper, to taste
  • 1 lb. large shrimp, peeled and deveined
  • Optional, for serving: lemon or lime wedges, sliced green onion, toasted sesame seeds, chopped fresh parsley or cilantro, crushed red pepper flakes, cooked rice, steamed broccoli, extra Sriracha


  • Melt butter and sesame oil in a large skillet over medium-high heat. Add garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds.
    Grating garlic into a pan.
  • Add honey, Sriracha, soy sauce, and rice vinegar; cook until the sauce is thick and foamy, about 1 ½ - 2 minutes. Stir in salt and pepper. Transfer sauce to a bowl; do not wipe out the skillet.
    Process shot showing how to make honey sriracha shrimp in a skillet.
  • Add the shrimp to the skillet in a single layer. Cook over medium-high heat for about 1 minute per side, or just until the shrimp turn pink and opaque.
    Adding shrimp to a cast iron skillet.
  • Pour the sauce over the shrimp. Cook for about 1 more minute, stirring to coat the shrimp in the sauce. Serve immediately; garnish with desired toppings and additional Sriracha.
    Overhead shot of honey sriracha shrimp in a cast iron skillet.


  • Spread the shrimp out in a single layer in the skillet in order to achieve a crispy exterior. I use this large 14-inch cast iron pan so that the shrimp have plenty of room to sear. If you crowd them too tightly in the pan, you’ll end up steaming the shrimp and miss out on that great sear. If necessary, you can stir-fry the shrimp in batches.
  • The total cooking time will vary depending on the size of your shrimp. You know the shrimp are done when they turn pink and opaque. It’s fine if they’re still a little bit translucent in the center when you add the sauce back to the pan, since the shrimp will continue to cook in the skillet for another minute or so. Just be careful that you don’t overcook the shrimp or they will become tough and rubbery.
  • For a thicker sauce, let it cook an extra minute or so, but remember — the sauce will continue to thicken slightly as it cools in the bowl. Since there is no cornstarch in the sauce, it will not be quite as thick as other Asian sauces. Instead, it’s more like a sweet and spicy butter glaze. If you prefer a very thick sauce, you can add a cornstarch slurry by mixing a small amount of cornstarch with an equal amount of cold water, stirring that into the sauce until it reaches the desired consistency.
  • Garnish the dish with extra toppings for even more flavor. We love toasted sesame seeds, sliced green onions, fresh parsley, lime or lemon wedges, chopped peanuts, cashews, or crushed red pepper flakes. An extra dash of sriracha is great, too!


Serving: 1/4 of the shrimp | Calories: 139kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 737mg | Potassium: 57mg | Fiber: 0.1g | Sugar: 18g | Vitamin A: 191IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 0.3mg