Recipe: Delicious Honey Sriracha Garlic Shrimp

Honey Sriracha Garlic Shrimp. 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. 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.

I learned a ton and left feeling inspired. Honey Sriracha Shrimp Kebab - crazy delicious shrimp kebab with honey Sriracha butter. Thread shrimp on skewers and grill, so easy!! You can cook Honey Sriracha Garlic Shrimp using 13 ingredients and 2 steps. Here is how you cook it.

Ingredients of Honey Sriracha Garlic Shrimp

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

It's the Memorial Day weekend and I am sure everyone has a party (or two) to go to. Memorial day weekend marks the unofficial start of summer when everyone will. 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.

Honey Sriracha Garlic Shrimp step by step

1. 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..
   
2. 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..

I went to make it a second time and I improvised with limes and Sriracha and made it a lettuce wrap. 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.