Honey Sriracha Shrimp Recipe

Prepare Shrimp

Pat the shrimp dry with paper towels. In a bowl, season shrimp with kosher salt, black pepper, and garlic powder. Sprinkle cornstarch over the shrimp and toss until each shrimp has a light, even coating.

Cook Shrimp

Heat a large nonstick skillet or cast-iron pan over medium-high heat. Add 3 tablespoons neutral oil and let it heat until shimmering but not smoking. Add shrimp in a single layer (work in batches if necessary) and cook undisturbed 1-1.5 minutes per side until pink, opaque, and edges are slightly crisp. Remove cooked shrimp to a plate and wipe out excess oil from the pan, leaving about 1 teaspoon fat.

Make Sauce

Reduce heat to medium. Add 1 tablespoon butter to the pan. Once melted, add minced garlic and sauté 20–30 seconds until fragrant (do not brown). Stir in honey, sriracha, soy sauce, rice vinegar, lime juice, and sesame oil. Cook and stir 1–2 minutes until sauce slightly thickens and is glossy. Taste and adjust: add more sriracha for heat or honey for sweetness.

Coat Shrimp

Return shrimp to the pan and toss in the sauce to coat evenly, 30–60 seconds, letting the sauce cling and reduce slightly. Remove from heat. Sprinkle with sliced green onions and toasted sesame seeds if using. Serve immediately.

Make Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and black pepper until smooth and slightly emulsified.

Combine Slaw: In a medium bowl, combine green cabbage, red cabbage, and shredded carrot. Add chopped cilantro and pour the dressing over the vegetables. Toss thoroughly to combine so the dressing coats the slaw evenly.

Rest and Adjust: Let the coleslaw sit 10–15 minutes at room temperature to meld flavors (or refrigerate up to 1 hour). Taste and adjust seasoning with more salt, lime, or honey if needed before serving.