Ingredients
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1 lb (450g) large raw shrimp, peeled and deveined
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2 tbsp olive oil or avocado oil
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3 cloves garlic, minced
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1/4 cup honey
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2-3 tbsp Sriracha sauce (adjust to your heat preference)
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3 tbsp soy sauce (or tamari)
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1 tbsp fresh lime juice
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For garnish: sliced green onions, sesame seeds
Instructions
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In a small bowl, whisk together the honey, Sriracha, soy sauce, and lime juice. Set aside.
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Pat the shrimp dry with paper towels and season lightly with salt and pepper.
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Heat oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
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Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
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Pour the sauce into the skillet and let it simmer for 1-2 minutes until it thickens slightly.
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Return the shrimp to the skillet and toss to coat in the sauce. Cook for another minute until heated through.
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Garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
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Adjust the Heat: Start with 2 tbsp of Sriracha and add more after tasting the sauce if you want it spicier.
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Don’t Overcook: Shrimp cook very quickly. Remove them from the pan as soon as they turn pink and opaque to keep them tender.
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Serve with: White rice, brown rice, or quinoa to soak up the extra sauce.
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Calories: 210 kcal
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired