Honey Sriracha Garlic Shrimp. Sizzling Sriracha shrimp caramelized in an intoxicating butter and served with cilantro and lime wedges. I wouldn't hesitate to consider using this garlic butter sauce to make honey Sriracha shrimp kebabs on the grill or under the broiler either. All we need is water, tamari or soy sauce, fresh ginger and garlic, chili flakes, cornstarch and the two co-stars of this show - sriracha and honey.

I am hooked, and everyone who has tasted these kebabs are begging me for more. I love a good stir fry, and trying new ways to make Chinese restaurant-worthy meals in my own kitchen. The first time I made it according to the recipe. You can have Honey Sriracha Garlic Shrimp using 13 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Honey Sriracha Garlic Shrimp

You need 1 pound of jumbo shrimp shelled raw.
It's 1/2 cup of honey.
You need 1/4 cup of tamari soy sauce.
Prepare 2 tablespoons of lemon juice.
It's 1 teaspoon of cracked black pepper.
Prepare 1 tablespoon of Sriracha sauce.
It's 1/4 teaspoon of ground ginger.
It's 2 tablespoons of seasoned rice vinegar.
Prepare of Chilli olive oil and butter as needed for sautéing.
You need 4 Cloves of garlic minced.
You need 1/2 teaspoon of Sriracha seasoning.
You need 1 tablespoon of cold butter cut into pieces.
Prepare 2 of chopped green onions.

I went to make it a second time and I improvised with limes and Sriracha and made it a lettuce wrap. Honey Sriracha Grilled Shrimp these are hands down the BEST grilled shrimp you'll ever have and the Honey Sriracha Glaze is totally swoon worthy! As I'm writing this, I just got back from a Food Blog Conference in Austin, Tx. I learned a ton and left feeling inspired.

Honey Sriracha Garlic Shrimp instructions

In a bowl, whisk together all ingredients except butter, oil, green onions and shrimp. Remove 1/4 cup of mixture to marinate the shrimp in. Save remaining sauce.Marinate shrimp for at least 15 minutes and up to an hour..
Heat chilli oil and butter in a skillet until hot. Add marinated shrimp and discard the marinate. Sauté shrimp until pink and just cooked through. Remove shrimp to a plate. Add reserved marinade to the pan used to cook the shrimp and cook until reduced by half and slightly thickened. Add the cold butter, turn off the heat and whisk until blended. Pour over shrimp, add onions, and serve with rice..

Whisk Sriracha, honey, lime juice, soy sauce, and garlic together in a large bowl. Stir in shrimp until well coated. Honey meets fresh garlic and ginger meets plump juicy shrimp. These meaty little morsels swim in a finger licking sauce. Shrimp - Jumbo shrimp, be sure to keep the tails on but deshell and devein.