Sriracha Honey Shrimp Meal Prep
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
568 kcal
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Course
Main Course
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Cuisine
International
Sriracha Honey Shrimp Meal Prep
Description
The recipe centers on shrimp sautéed quickly until just cooked, preserving a tender texture. The sauce blends honey’s sweetness with the heat of sriracha and a savory soy backdrop, thickened slightly with cornstarch for cling. Vegetables such as broccoli, carrots, corn, and snow peas are cooked briefly to maintain some crunch and freshness, complementing the shrimp perfectly.
Cooking is done in stages: shrimp are seared, removed; vegetables lightly sautéed; then shrimp and sauce returned to the pan for coating and thickening. Serving over steamed jasmine or other rice adds a mild base to balance the bold sauce and spices.
This meal prep can be portioned into containers for convenient lunches or dinners, delivering a combination of protein and vegetables in a sauce with bright spicy-sweet notes. It works well for those who want make-ahead meals with distinct layers of flavor and texture.
Ingredients
- 2 cups rice jasmine or your choice, uncooked
Sriracha Honey Sauce
- 3-4 cloves garlic
- ½ tablespoon red chili flakes or less
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons sriracha
- 2 tablespoons water
- 1 teaspoon cornstarch
Sriracha Honey Shrimp Stir Fry
- 2 tablespoons olive oil divided
- 360 grams Shrimp deveined and peeled
- 1 cup broccoli florets
- 1 cup carrot
- ¾ cup corn
- 1 cup snow peas
- salt to taste
- black pepper to taste
Instructions
- Cook your rice either on the stove top or rice cooker. Follow the directions provided by your rice bag. (Here's how I cook jasmine rice).
- In a bowl, combine the garlic, red pepper flakes, honey, soy sauce, sriracha, water, and cornstarch. Set aside.
- Using a paper towel, pat dry the shrimp and season with some salt and pepper.
- Place a non-stick pan over medium-high heat with 1 tablespoon of oil. Sear the shrimp for 2 to 3 minutes, then flip and sear the other side for 2 to 3 minutes. Remove shrimp and set aside for later.
- Lower the heat to medium and add the other 1 tablespoon of oil. Add the broccoli and carrots to the skillet and sauté for 2 to 3 minutes. Then add the corn and snow peas and sauté for another minute.
- Add the shrimp and sauce back to the pan and sauté for a minute or two more until everything is evenly coated and the sauce has thickened.
- Serve with the cooked rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 98g | 33% |
| Protein | 23g | 46% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 113mg | 38% |
| Sodium | 1032mg | 43% |
| Potassium | 566mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 6299IU | 126% |
| Vitamin C | 44mg | 49% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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