Sriracha-Honey Shrimp Stir Fry

Name: Sriracha-Honey Shrimp Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: ⅓ cup reduced-sodium soy sauce; ¼ cup water; 1 tablespoon Sriracha sauce; 1 tablespoon honey; 1 tablespoon cornstarch; 1 pound raw shrimp; 2 tablespoons avocado oil; 1 cup broccoli florets; 1 cup bell peppers; ½ cup sugar snap peas; ½ cup Red Onions; 1 tablespoon garlic; 1 tablespoon ginger root; 1 tablespoon sesame oil; 1 teaspoon sesame seeds

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5.0

132 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
247 kcal
Course
Main Course
Cuisine
Asian

Sriracha-Honey Shrimp Stir Fry

Winston Campbell

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This shrimp stir fry is ready in about 30 minutes. It's the ultimate weeknight dinner - quick, easy to make, and delicious.

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Ingredients

Servings

Sauce:

⅓ cup reduced-sodium soy sauce
¼ cup water
1 tablespoon Sriracha sauce
1 tablespoon honey
1 tablespoon cornstarch

Stir-fry:

1 pound raw shrimp peeled and deveined
2 tablespoons avocado oil divided
1 cup broccoli florets 80 grams; use small florets
1 cup bell peppers sliced; 150 grams
½ cup sugar snap peas 100 grams
½ cup Red Onions sliced; 80 grams
1 tablespoon garlic minced
1 tablespoon ginger root grated

To finish:

1 tablespoon sesame oil
1 teaspoon sesame seeds

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Instructions

Prepare the sauce: In a small bowl, whisk together the soy sauce, water, sriracha, honey, and cornstarch. Set aside.
In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the shrimp and stir-fry until no longer raw, for about 5 minutes. Remove the shrimp to a plate and set aside.
Add the remaining oil to the skillet, then add the broccoli, peppers, red onions, and snap peas. Stir-fry the veggies until tender-crisp, about 3 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds.
Reduce the heat to medium. Add the shrimp back to the skillet. Give the sauce a quick stir, then add it to the skillet. Continue to cook, stirring, until the sauce has thickened and the shrimp and vegetables are coated, about 2 more minutes.
Off heat, drizzle the dish with sesame oil and sprinkle it with sesame seeds. Serve immediately.

Notes

The best way to vary this recipe is to use different vegetables. You can use about one pound of any sturdy vegetable, including green beans, sliced carrots, and asparagus.
While you want the shrimp fully cooked, you don't want them overcooked, or they'll be tough and gummy. So, during the first stage of cooking, cook them just until they are opaque, then proceed with the rest of the recipe. They will cook some more after you add them back to the skillet.
You can use a sugar-free honey substitute to reduce the carbs per serving from 16 to 12 grams.
Sometimes, I make this recipe with 16 ounces of frozen stir-fry veggies. Fresh veggies taste better and are crisper, but frozen is convenient and works, too.
You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them covered in the microwave at 50% power. I don't recommend freezing the leftovers.

Nutrition Information

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Serving 10ounces Calories 247kcal (12%) Carbohydrates 16g (5%) Protein 19g (38%) Fat 12g (18%) Saturated Fat 2g (10%) Sodium 1505mg (63%) Fiber 2g (8%) Sugar 8g (16%)