Servings
Font
Back
Sriracha-Honey Shrimp Stir Fry
5 from 132 votes

Sriracha-Honey Shrimp Stir Fry

This Sriracha-Honey Shrimp Stir Fry features shrimp quickly cooked then combined with broccoli, bell pepper, snap peas, and red onions in a spicy-sweet soy-based sauce thickened with cornstarch. Garlic and ginger add fresh heat, while sesame oil and seeds finish it with a nutty aroma. The stir-fry is tender-crisp, balancing heat and sweetness with the natural texture of vegetables and shrimp.

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

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

    Cup of Yum
  1. Prepare the sauce: In a small bowl, whisk together the soy sauce, water, sriracha, honey, and cornstarch. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 247

% 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.