Honey Sriracha Shrimp

Sweet, hot and sticky. The sauce goes in after the shrimp are cooked so the honey doesn't scorch in the pan.

Ingredients

• 1 lb wild caught Gulf of America shrimp (16–20 count per pound, raw & deveined)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp honey
• 2 tbsp sriracha sauce
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/4 tsp red pepper flakes
• 2 tbsp chopped green onions
• Sesame seeds, for garnish
• Lemon wedges, for serving

Preparation

1. Dry the shrimp. Pat them dry with paper towels.
2. Heat the pan. Olive oil in a large skillet over medium-high.
3. Garlic. Add and cook 30 seconds, until fragrant.
4. Shrimp. Cook 2–3 minutes per side, until pink and opaque.
5. Make the sauce. Whisk together honey, sriracha, soy sauce, rice vinegar, sesame oil and red pepper flakes.
6. Coat. Pour over the shrimp and toss. Cook 1–2 minutes until the sauce thickens slightly.
7. Garnish with green onions and sesame seeds. Serve with lemon wedges.

Serving

Serves 2–3. Rice, and something cold to drink.

Pro tips

• Sauce goes in last. Honey in a hot empty pan burns in seconds.
• One to two minutes on the sauce. Longer and it turns to candy.
• Two tablespoons of sriracha is genuinely hot. Start with one if you're unsure.