Sriracha-Honey Shrimp Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
247 kcal
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Course
Main Course
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Cuisine
Asian
Sriracha-Honey Shrimp Stir Fry
Description
Sriracha-Honey Shrimp Stir Fry prepares a sauce of reduced-sodium soy sauce, water, Sriracha, honey, and cornstarch, which is whisked and set aside as the thickening base. Raw shrimp cooks quickly in hot avocado oil until just opaque to avoid toughness, then is removed. Vegetables including broccoli florets, sliced bell pepper, sugar snap peas, and red onion stir-fry until tender-crisp. Minced garlic and grated ginger add aromatic heat just before combining with the shrimp.
The heat is reduced and the shrimp returns to the pan before adding the prepared sauce. Stirring continues until the sauce thickens, coating the shrimp and vegetables. Off the heat, sesame oil and sesame seeds are incorporated to finish the dish with nutty richness. The result balances the sweetness of honey and the spicy kick of Sriracha, complemented by fresh vegetables with a crisp texture.
You can substitute sturdy vegetables like green beans, carrots, or asparagus depending on preference. Avoid overcooking shrimp by cooking them just until opaque initially; they'll cook more with the sauce. Frozen vegetables can be used though fresh provide better texture. Leftovers keep refrigerated for up to three days and reheat best at reduced microwave power to maintain texture; freezing is not recommended.
Ingredients
Sauce:
- ⅓ cup soy sauce reduced-sodium
- ¼ cup water
- 1 tablespoon Sriracha sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
Stir-fry:
- 1 pound Shrimp peeled and deveined, raw
- 2 tablespoons avocado oil divided
- 1 cup broccoli 80 grams; use small florets, florets
- 1 cup bell pepper 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
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
- Use sturdy vegetables such as green beans, carrots, or asparagus as alternatives for variation.
- Cook shrimp until just opaque initially to keep them tender and avoid rubberiness.
- Frozen vegetables can be used but fresh vegetables maintain better crispness and flavor.
- Store leftovers in an airtight container in the refrigerator for up to three days and reheat gently in the microwave at 50% power.
- Freezing leftovers is not recommended to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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